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INHIBITION OF LISTERIA MONOCYTOGENES AND OTHER BACTERIA IN SPANISH SOFT CHEESE MADE WITH LACTOCOCCUS LACTIS SUBSP. DIACETYLACTIS
Author(s) -
MENDOZAYEPES MARIA J.,
ABELLANLOPEZ OLGA,
CARRIONORTEGA JOSE,
MARININIESTA FULGENCIO
Publication year - 1999
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/j.1745-4565.1999.tb00242.x
Subject(s) - lactococcus lactis , listeria monocytogenes , bacteria , listeria , microbiology and biotechnology , food science , lactococcus , biology , lactic acid , genetics
The inhibitory effects of a lactose‐negative single‐strain starter culture of Lactococcus lactis subsp. diacetylactis were evaluated in Spanish soft cheese (Queso fresco, pH 6.5) against Listeria monocytogenes, Escherichia coli O157:H7 , Enterobacter cloacae, Pseudomonas aeruginosa and Pseudomonas fluorescens. Queso Fresco made without starter culture and stored at 3 and 7C supported growth of all bacteria tested, with the exception of E. coli and P. aeruginosa which were unable to grow at 3C. When cheese was made with the starter culture and stored at 7C , L. monocytogenes, P. aeruginosa and E. coli did not grow, the growth of E. cloacae was delayed, and P. fluorescens grew uninhibited. In cheese stored at 3C, only P. fluorescens was able to grow.