Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses
<i>Listeria monocytogenes</i> contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for...
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| Format: | Article |
| Language: | English |
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MDPI AG
2023-03-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/12/6/1182 |
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| author | Maria Pina Meloni Francesca Piras Giuliana Siddi Daniela Cabras Eleonora Comassi Roberta Lai Olivia McAuliffe Enrico Pietro Luigi De Santis Christian Scarano |
| author_facet | Maria Pina Meloni Francesca Piras Giuliana Siddi Daniela Cabras Eleonora Comassi Roberta Lai Olivia McAuliffe Enrico Pietro Luigi De Santis Christian Scarano |
| author_sort | Maria Pina Meloni |
| collection | DOAJ |
| description | <i>Listeria monocytogenes</i> contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control <i>L. monocytogenes</i> growth in PDO cheese. Results were compared with those obtained with a commercial protective culture (cPC) composed of a <i>Lactiplantibacillus plantarum</i> bacteriocin producer designed to inhibit <i>L. monocytogenes</i> growth in cheese. The in vitro antilisterial activities of n.74 autochthonous LAB and a cPC were tested against 51 <i>L. monocytogenes</i> strains using an agar well diffusion assay. In addition, 16S rRNA sequencing of LAB isolates with antilisterial activity was conducted and strains of <i>Lactobacillus helveticus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>indicus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>sunkii</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i> and <i>Enterococcus faecalis</i> were identified. In this study, 33.6% (74/220) bacterial strains isolated from milk had characteristics compatible with thermophilic LAB, of which 17.6% (13/74) had in vitro antilisterial activity. These results demonstrate that raw sheep milk can be considered an important source of autochthonous thermophilic LAB that can be employed as protective cultures during the manufacturing of Sardinian PDO cheeses to improve their food safety. The use of bioprotective cultures should be seen as an additional procedure useful to improve cheese safety along with the correct application of good hygienic practices during manufacturing and the post-processing stages. |
| first_indexed | 2024-03-11T06:33:09Z |
| format | Article |
| id | doaj.art-9e4a1eae3c2e4d7582cb4d8da753c3f6 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-11T06:33:09Z |
| publishDate | 2023-03-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-9e4a1eae3c2e4d7582cb4d8da753c3f62023-11-17T11:05:52ZengMDPI AGFoods2304-81582023-03-01126118210.3390/foods12061182Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO CheesesMaria Pina Meloni0Francesca Piras1Giuliana Siddi2Daniela Cabras3Eleonora Comassi4Roberta Lai5Olivia McAuliffe6Enrico Pietro Luigi De Santis7Christian Scarano8Department of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyTeagasc Food Research Centre, Moorepark, Fermoy, P61 C996 Co. Cork, IrelandDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, ItalyDepartment of Veterinary Medicine, University of Sassari, Via Vienna, 2, 07100 Sassari, Italy<i>Listeria monocytogenes</i> contamination that occurs during and post-processing of dairy products is a serious concern for consumers, and bioprotective cultures can be applied to control the growth of the pathogen in sheep milk cheeses. However, to respect specifications provided for protected designation of origin (PDO) cheeses, only autochthonous microorganisms can be used as bioprotective cultures in these products. This in vitro study aimed to evaluate thermophilic lactic acid bacteria (LAB) isolated from sheep milk as bio-preservative agents to control <i>L. monocytogenes</i> growth in PDO cheese. Results were compared with those obtained with a commercial protective culture (cPC) composed of a <i>Lactiplantibacillus plantarum</i> bacteriocin producer designed to inhibit <i>L. monocytogenes</i> growth in cheese. The in vitro antilisterial activities of n.74 autochthonous LAB and a cPC were tested against 51 <i>L. monocytogenes</i> strains using an agar well diffusion assay. In addition, 16S rRNA sequencing of LAB isolates with antilisterial activity was conducted and strains of <i>Lactobacillus helveticus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>indicus</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>sunkii</i>, <i>Lactobacillus delbrueckii</i> subsp. <i>lactis</i> and <i>Enterococcus faecalis</i> were identified. In this study, 33.6% (74/220) bacterial strains isolated from milk had characteristics compatible with thermophilic LAB, of which 17.6% (13/74) had in vitro antilisterial activity. These results demonstrate that raw sheep milk can be considered an important source of autochthonous thermophilic LAB that can be employed as protective cultures during the manufacturing of Sardinian PDO cheeses to improve their food safety. The use of bioprotective cultures should be seen as an additional procedure useful to improve cheese safety along with the correct application of good hygienic practices during manufacturing and the post-processing stages.https://www.mdpi.com/2304-8158/12/6/1182<i>L. monocytogenes</i>bioprotective culturescheeselactic acid bacteriaagar well diffusion assay |
| spellingShingle | Maria Pina Meloni Francesca Piras Giuliana Siddi Daniela Cabras Eleonora Comassi Roberta Lai Olivia McAuliffe Enrico Pietro Luigi De Santis Christian Scarano Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses Foods <i>L. monocytogenes</i> bioprotective cultures cheese lactic acid bacteria agar well diffusion assay |
| title | Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses |
| title_full | Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses |
| title_fullStr | Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses |
| title_full_unstemmed | Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses |
| title_short | Comparison of Activity of Commercial Protective Cultures and Thermophilic Lactic Acid Bacteria against <i>Listeria monocytogenes:</i> A New Perspective to Improve the Safety of Sardinian PDO Cheeses |
| title_sort | comparison of activity of commercial protective cultures and thermophilic lactic acid bacteria against i listeria monocytogenes i a new perspective to improve the safety of sardinian pdo cheeses |
| topic | <i>L. monocytogenes</i> bioprotective cultures cheese lactic acid bacteria agar well diffusion assay |
| url | https://www.mdpi.com/2304-8158/12/6/1182 |
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