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Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin‐producing Lactococcus lactis LAC309
Author(s) -
Raheem Dele,
Saris Per E. J.
Publication year - 2009
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/j.1365-2621.2007.01651.x
Subject(s) - nisin , bacillus licheniformis , lactococcus lactis , starter , food science , strain (injury) , bacteria , microbiology and biotechnology , chemistry , biology , lactic acid , antimicrobial , bacillus subtilis , genetics , anatomy
Summary Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore‐forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf‐life and safety of the product. In this study, we investigated if the addition of a nisin‐producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553/1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553/1 in Wara cheese. Food technologists developing industrialised Wara cheese should therefore consider including a nisin‐producing starter strain in the cheese‐making process.