Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture
This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of <i>Escherichia coli</i> in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for &l...
| Main Authors: | , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2023-10-01
|
| Series: | Foods |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2304-8158/12/20/3751 |
| _version_ | 1797573826528149504 |
|---|---|
| author | Nidia Aracely Chacón-Flores Guadalupe Isela Olivas-Orozco Carlos Horacio Acosta-Muñiz Néstor Gutiérrez-Méndez David Roberto Sepúlveda-Ahumada |
| author_facet | Nidia Aracely Chacón-Flores Guadalupe Isela Olivas-Orozco Carlos Horacio Acosta-Muñiz Néstor Gutiérrez-Méndez David Roberto Sepúlveda-Ahumada |
| author_sort | Nidia Aracely Chacón-Flores |
| collection | DOAJ |
| description | This study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of <i>Escherichia coli</i> in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for <i>E. coli</i>, allowing it to develop at concentrations up to 10<sup>9</sup> cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of <i>E. coli</i> under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of <i>E. coli</i> during the Chihuahua cheese-making process. |
| first_indexed | 2024-03-10T21:15:32Z |
| format | Article |
| id | doaj.art-40085182b05f4b4990c414b741feb64c |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-10T21:15:32Z |
| publishDate | 2023-10-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-40085182b05f4b4990c414b741feb64c2023-11-19T16:29:14ZengMDPI AGFoods2304-81582023-10-011220375110.3390/foods12203751Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese ManufactureNidia Aracely Chacón-Flores0Guadalupe Isela Olivas-Orozco1Carlos Horacio Acosta-Muñiz2Néstor Gutiérrez-Méndez3David Roberto Sepúlveda-Ahumada4Centro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, MexicoCentro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, MexicoCentro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, MexicoFacultad de Ciencias Químicas, Universidad Autónoma de Chihuahua, Chihuahua 31000, MexicoCentro de Investigación en Alimentación y Desarrollo, Cuauhtémoc, Chihuahua 31570, MexicoThis study aimed to evaluate the effectiveness of pH control, water activity (Aw), and the addition of lactic acid bacteria (LAB) on the proliferation of <i>Escherichia coli</i> in the curd during the manufacturing of Chihuahua cheese. Milk proved to be an excellent culture medium for <i>E. coli</i>, allowing it to develop at concentrations up to 10<sup>9</sup> cfu/g. However, the presence of LAB, the pH control, Aw, and especially the use of the Cheddarization process during the Chihuahua cheese production proved to be important obstacles that inhibited the proliferation of <i>E. coli</i> under the conditions studied. Moreover, reducing the water activity of the curd as quickly as possible is presented as the most powerful tool to inhibit the development of <i>E. coli</i> during the Chihuahua cheese-making process.https://www.mdpi.com/2304-8158/12/20/3751water activitylactic culture<i>Escherichia coli</i>bacterial inhibitiondairy products |
| spellingShingle | Nidia Aracely Chacón-Flores Guadalupe Isela Olivas-Orozco Carlos Horacio Acosta-Muñiz Néstor Gutiérrez-Méndez David Roberto Sepúlveda-Ahumada Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture Foods water activity lactic culture <i>Escherichia coli</i> bacterial inhibition dairy products |
| title | Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture |
| title_full | Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture |
| title_fullStr | Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture |
| title_full_unstemmed | Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture |
| title_short | Effect of Water Activity, pH, and Lactic Acid Bacteria to Inhibit <i>Escherichia coli</i> during Chihuahua Cheese Manufacture |
| title_sort | effect of water activity ph and lactic acid bacteria to inhibit i escherichia coli i during chihuahua cheese manufacture |
| topic | water activity lactic culture <i>Escherichia coli</i> bacterial inhibition dairy products |
| url | https://www.mdpi.com/2304-8158/12/20/3751 |
| work_keys_str_mv | AT nidiaaracelychaconflores effectofwateractivityphandlacticacidbacteriatoinhibitiescherichiacoliiduringchihuahuacheesemanufacture AT guadalupeiselaolivasorozco effectofwateractivityphandlacticacidbacteriatoinhibitiescherichiacoliiduringchihuahuacheesemanufacture AT carloshoracioacostamuniz effectofwateractivityphandlacticacidbacteriatoinhibitiescherichiacoliiduringchihuahuacheesemanufacture AT nestorgutierrezmendez effectofwateractivityphandlacticacidbacteriatoinhibitiescherichiacoliiduringchihuahuacheesemanufacture AT davidrobertosepulvedaahumada effectofwateractivityphandlacticacidbacteriatoinhibitiescherichiacoliiduringchihuahuacheesemanufacture |