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Effect of a nisin‐producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
Author(s) -
Ávila Marta,
GómezTorres Natalia,
Gaya Pilar,
Garde Sonia
Publication year - 2020
Publication title -
international journal of food science and technology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.831
H-Index - 96
eISSN - 1365-2621
pISSN - 0950-5423
DOI - 10.1111/ijfs.14598
Subject(s) - nisin , starter , food spoilage , lactococcus lactis , food science , bacteriocin , lactic acid , butyric acid , cheese ripening , fermentation , ripening , spore , chemistry , lactococcus , fermentation starter , clostridium , bacteria , microbiology and biotechnology , biology , genetics
Summary Clostridium tyrobutyricum causes swelling, cracks and off‐flavours of cheeses (late blowing defect, LBD) due to butyric acid fermentation. To control this spoilage bacterium, we investigated the use of nisinogenic Lactococcus lactis subsp. lactis INIA 415 as starter in cheeses contaminated with C. tyrobutyricum spores. Control cheese made with spores showed LBD after 14 days of ripening. However, in cheese made with the bacteriocin producer and spores, in which (unlike control cheese) bacteriocin activity was detected throughout ripening, LBD occurred after 21 days. At this stage, level of lactic acid was 1.22‐fold higher ( P < 0.01) and concentrations of propionic and butyric acids were 2.15‐ and 2.32‐fold, respectively, lower ( P < 0.01) in cheese made with the nisin producer than in control cheese, according to the less pronounced spoilage symptoms showed by the former cheese. The bacteriocin producer delayed the appearance of LBD, although it cannot arrest completely C. tyrobutyricum growth.