Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening
<i>Listeria monocytogenes</i> is a significant concern in cheese production. It has been assumed by some that wood surfaces pose a greater risk for pathogen contamination during cheese production. The goal of this study was to evaluate the effect of the microbiota obtained from wooden bo...
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MDPI AG
2023-05-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/13/10/5872 |
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| author | Kirty Wadhawan Andrew Steinberger Scott Rankin Garret Suen Charles Czuprynski |
| author_facet | Kirty Wadhawan Andrew Steinberger Scott Rankin Garret Suen Charles Czuprynski |
| author_sort | Kirty Wadhawan |
| collection | DOAJ |
| description | <i>Listeria monocytogenes</i> is a significant concern in cheese production. It has been assumed by some that wood surfaces pose a greater risk for pathogen contamination during cheese production. The goal of this study was to evaluate the effect of the microbiota obtained from wooden boards used in cheese ripening on the growth of <i>Listeria monocytogenes</i>. Bacterial communities from the surface of wooden boards obtained from cheese-ripening facilities were inoculated into tryptic soy broth (TSB) and incubated at 11 °C for 48 h. These communities (10<sup>8</sup> CFU/mL stationary phase cells) were co-incubated with 10<sup>4</sup>–10<sup>5</sup> CFU/mL <i>L. monocytogenes</i> 2203 at 11 °C for up to eight days. At various times, samples were removed, diluted in sterile saline and plated on modified Oxford agar. Bacterial communities from each of the five boards from three different facilities significantly inhibited growth of <i>L. monocytogenes</i> in vitro, compared to growth of <i>L. monocytogenes</i> 2203 alone. Using 16S rRNA analysis, we identified sequences belonging to the genera <i>Carnobacterium</i>, <i>Leuconostoc</i> and <i>Staphylococcus</i> as the most abundant in the communities grown in TSB. <i>Leuconostoc mesenteroides</i> and <i>Staphylococcus equorum</i> isolated from the most inhibitory community significantly inhibited growth of <i>L. monocytogenes</i> in TSB at 11 °C, compared to growth of <i>L. monocytogenes</i> 2203 alone. These findings suggest that some members of the complex microbial communities on wooden boards in cheese aging facilities might inhibit the growth of <i>L. monocytogenes</i>. |
| first_indexed | 2024-03-11T03:59:21Z |
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| issn | 2076-3417 |
| language | English |
| last_indexed | 2024-03-11T03:59:21Z |
| publishDate | 2023-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Applied Sciences |
| spelling | doaj.art-206e87446d384d468e2a7681e58c6e122023-11-18T00:17:01ZengMDPI AGApplied Sciences2076-34172023-05-011310587210.3390/app13105872Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese RipeningKirty Wadhawan0Andrew Steinberger1Scott Rankin2Garret Suen3Charles Czuprynski4Department Pathobiological Sciences, University of Wisconsin-Madison, Madison, WI 53706, USAMicrobiology Doctoral Training Program, Department Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USADepartment Food Science, University of Wisconsin-Madison, Madison, WI 53706, USAMicrobiology Doctoral Training Program, Department Bacteriology, University of Wisconsin-Madison, Madison, WI 53706, USADepartment Pathobiological Sciences, Food Research Institute, University of Wisconsin-Madison, Madison, WI 53706, USA<i>Listeria monocytogenes</i> is a significant concern in cheese production. It has been assumed by some that wood surfaces pose a greater risk for pathogen contamination during cheese production. The goal of this study was to evaluate the effect of the microbiota obtained from wooden boards used in cheese ripening on the growth of <i>Listeria monocytogenes</i>. Bacterial communities from the surface of wooden boards obtained from cheese-ripening facilities were inoculated into tryptic soy broth (TSB) and incubated at 11 °C for 48 h. These communities (10<sup>8</sup> CFU/mL stationary phase cells) were co-incubated with 10<sup>4</sup>–10<sup>5</sup> CFU/mL <i>L. monocytogenes</i> 2203 at 11 °C for up to eight days. At various times, samples were removed, diluted in sterile saline and plated on modified Oxford agar. Bacterial communities from each of the five boards from three different facilities significantly inhibited growth of <i>L. monocytogenes</i> in vitro, compared to growth of <i>L. monocytogenes</i> 2203 alone. Using 16S rRNA analysis, we identified sequences belonging to the genera <i>Carnobacterium</i>, <i>Leuconostoc</i> and <i>Staphylococcus</i> as the most abundant in the communities grown in TSB. <i>Leuconostoc mesenteroides</i> and <i>Staphylococcus equorum</i> isolated from the most inhibitory community significantly inhibited growth of <i>L. monocytogenes</i> in TSB at 11 °C, compared to growth of <i>L. monocytogenes</i> 2203 alone. These findings suggest that some members of the complex microbial communities on wooden boards in cheese aging facilities might inhibit the growth of <i>L. monocytogenes</i>.https://www.mdpi.com/2076-3417/13/10/5872woodcheesebacteriainhibitionsafety<i>Listeria monocytogenes</i> |
| spellingShingle | Kirty Wadhawan Andrew Steinberger Scott Rankin Garret Suen Charles Czuprynski Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening Applied Sciences wood cheese bacteria inhibition safety <i>Listeria monocytogenes</i> |
| title | Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening |
| title_full | Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening |
| title_fullStr | Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening |
| title_full_unstemmed | Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening |
| title_short | Inhibition of <i>Listeria monocytogenes</i> by Broth Cultures of Surface Microbiota of Wooden Boards Used in Cheese Ripening |
| title_sort | inhibition of i listeria monocytogenes i by broth cultures of surface microbiota of wooden boards used in cheese ripening |
| topic | wood cheese bacteria inhibition safety <i>Listeria monocytogenes</i> |
| url | https://www.mdpi.com/2076-3417/13/10/5872 |
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