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Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture

Published online by Cambridge University Press:  23 February 2015

Lorena González  and
Victoria Zárate
Lorena González
Affiliation:
Departamento de Bioquímica, Microbiología, Biología Celular y Genética, Universidad de La Laguna, 38206 La Laguna, Tenerife, Spain
Victoria Zárate*
Affiliation:
Departamento de Bioquímica, Microbiología, Biología Celular y Genética, Universidad de La Laguna, 38206 La Laguna, Tenerife, Spain
*
*For correspondence; e-mail: [email protected]
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Abstract

Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 104 spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.

Keywords

Biopreservationplantaricin TF711Clostridium sporogenesbacteriocincheese
Type
Research Article
Information
Journal of Dairy Research , Volume 82 , Issue 2 , May 2015 , pp. 236 - 241
Copyright
Copyright © Proprietors of Journal of Dairy Research 2015 

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