Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices
<i>Clostridium tyrobutyricum</i> spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> 32 as a protective strain for control the <i&g...
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| Format: | Article |
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MDPI AG
2021-04-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/4/898 |
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| author | Hebatoallah Hassan Daniel St-Gelais Ahmed Gomaa Ismail Fliss |
| author_facet | Hebatoallah Hassan Daniel St-Gelais Ahmed Gomaa Ismail Fliss |
| author_sort | Hebatoallah Hassan |
| collection | DOAJ |
| description | <i>Clostridium tyrobutyricum</i> spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> 32 as a protective strain for control the <i>C. tyrobutyricum</i> growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log<sub>10</sub> reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in <i>C. tyrobutyricum</i> count was 0.6 log<sub>10</sub> in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus <i>Lactococcus</i> dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus <i>Clostridium</i> decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of <i>Clostridium</i> development in Cheddar cheese slurries. |
| first_indexed | 2024-03-10T12:10:16Z |
| format | Article |
| id | doaj.art-18e11b6901ed42e785226aef8974b0ce |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T12:10:16Z |
| publishDate | 2021-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-18e11b6901ed42e785226aef8974b0ce2023-11-21T16:13:04ZengMDPI AGFoods2304-81582021-04-0110489810.3390/foods10040898Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese MatricesHebatoallah Hassan0Daniel St-Gelais1Ahmed Gomaa2Ismail Fliss3STELA Dairy Research Center, Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, CanadaFood Research and Development Centre, Agriculture and Agri-Food Canada, Saint-Hyacinthe, QC J2S 8E3, CanadaNational Research Center, Nutrition and Food Science Department, Cairo 12622, EgyptSTELA Dairy Research Center, Institute of Nutrition and Functional Foods, Université Laval, Québec, QC G1V 0A6, Canada<i>Clostridium tyrobutyricum</i> spores survive milk pasteurization and cause late blowing of cheeses and significant economic loss. The effectiveness of nisin-producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> 32 as a protective strain for control the <i>C. tyrobutyricum</i> growth in Cheddar cheese slurry was compared to that of encapsulated nisin-A. The encapsulated nisin was more effective, with 1.0 log<sub>10</sub> reductions of viable spores after one week at 30 °C and 4 °C. Spores were not detected for three weeks at 4 °C in cheese slurry made with 1.3% salt, or during week 2 with 2% salt. Gas production was observed after one week at 30 °C only in the control slurry made with 1.3% salt. In slurry made with the protective strain, the reduction in <i>C. tyrobutyricum</i> count was 0.6 log<sub>10</sub> in the second week at 4 °C with both salt concentration. At 4 °C, nisin production started in week 2 and reached 97 µg/g after four weeks. Metabarcoding analysis targeting the sequencing of 16S rRNA revealed that the genus <i>Lactococcus</i> dominated for four weeks at 4 °C. In cheese slurry made with 2% salt, the relative abundance of the genus <i>Clostridium</i> decreased significantly in the presence of nisin or the protective strain. The results indicated that both strategies are able to control the growth of <i>Clostridium</i> development in Cheddar cheese slurries.https://www.mdpi.com/2304-8158/10/4/898Nisinprotective starterantimicrobial peptidesCheddar cheese slurry<i>Clostridium tyrobutyricum</i><i>Lactococcus lactis</i> |
| spellingShingle | Hebatoallah Hassan Daniel St-Gelais Ahmed Gomaa Ismail Fliss Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices Foods Nisin protective starter antimicrobial peptides Cheddar cheese slurry <i>Clostridium tyrobutyricum</i> <i>Lactococcus lactis</i> |
| title | Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices |
| title_full | Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices |
| title_fullStr | Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices |
| title_full_unstemmed | Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices |
| title_short | Impact of Nisin and Nisin-Producing <i>Lactococcus lactis</i> ssp. <i>lactis</i> on <i>Clostridium tyrobutyricum</i> and Bacterial Ecosystem of Cheese Matrices |
| title_sort | impact of nisin and nisin producing i lactococcus lactis i ssp i lactis i on i clostridium tyrobutyricum i and bacterial ecosystem of cheese matrices |
| topic | Nisin protective starter antimicrobial peptides Cheddar cheese slurry <i>Clostridium tyrobutyricum</i> <i>Lactococcus lactis</i> |
| url | https://www.mdpi.com/2304-8158/10/4/898 |
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