ANTILISTERIAL ACTIVITY BY ENTEROCOCCI IN A MODEL PREDICTING THE TEMPERATURE EVOLUTION OF TALEGGIO, AN ITALIAN SOFT CHEESE

Citation
G. Giraffa et al., ANTILISTERIAL ACTIVITY BY ENTEROCOCCI IN A MODEL PREDICTING THE TEMPERATURE EVOLUTION OF TALEGGIO, AN ITALIAN SOFT CHEESE, Journal of dairy science, 77(5), 1994, pp. 1176-1182
Citations number
13
Categorie Soggetti
Agriculture Dairy & AnumalScience","Food Science & Tenology
Journal title
ISSN journal
00220302
Volume
77
Issue
5
Year of publication
1994
Pages
1176 - 1182
Database
ISI
SICI code
0022-0302(1994)77:5<1176:AABEIA>2.0.ZU;2-4
Abstract
Enterococcus ssp. produced broad-spectrum bacteriocins, which were act ive against Listeria innocua and Listeria monocytogenes. Inhibition of L. innocua in milk by different starter cultures was evaluated. Milk was inoculated with a conventional starter (Streptococcus salivarius s sp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus mixed c ultures) as a sole starter or in combination with inhibitory starter c ultures (Enterococcus ssp., bacteriocin-producing strains). Tests were performed under a temperature gradient that reproduced the first 55 h of Taleggio cheese manufacturing and in the presence of rennet. Resul ts indicated that satisfactory inhibition of L. innocua was linked to the combined synergistic antimicrobial effect of pH decrease and bacte riocin production. Overall, data suggested that a potential existed fo r use of the antagonistic activity from enterococci for protection of Taleggio cheese during ripening, when L. monocytogenes may often reach dangerous concentrations.