ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2021
Listeria monocytogenes inhibition by lactic acid bacteria and coliforms in Brazilian fresh white cheese.
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2021. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
4 citing papers in PubMed, 10 citations in OpenAlex.
- Effect of Essential Oils and Dried Herbs on the Shelf Life of Fresh Goat Lump Cheese.Foods (Basel, Switzerland) · 2024Article
- Lactic Acid Bacteria from Gamecock and Goat Originating from Phitsanulok, Thailand: Isolation, Identification, Technological Properties and Probiotic Potential.Journal of microbiology and biotechnology · 2022Article
- Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2021Article
- Brazilian Artisanal Cheeses: Diversity, Microbiological Safety, and Challenges for the Sector.Frontiers in microbiology · 2021Review
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Authors and funding
9 authors at 1 institution in 1 country.
Funding
Abstract
introductionMinas fresh cheese (MFC), a Brazilian white cheese, is one of the most popular cheeses nationwide. Studies have shown that Listeria monocytogenes occurrence in this product is generally low, while high populations of coliforms can be found. This study aimed to evaluate the influence of coliforms in the behavior of L. monocytogenes in MFC.
methodsPasteurized milk was inoculated with L. monocytogenes and coliforms, and the acidification was made by lactic acid or by the addition of a starter culture. The cheeses of each production were divided into 3 groups and stored at 5 ºC, 12 ºC and cycles of 5 ºC followed by 25 ºC. In predetermined days, samples were taken and L. monocytogenes, coliforms and lactic acid bacteria populations were evaluated, besides the pH, water activity (aw), titratable acidity and NaCl concentration.
resultsThe inhibition of L. monocytogenes in the presence of coliforms was observed (p < 0.05), except for those samples prepared with lactic acid and stored at temperature cycles. The values of pH and aw were not sufficiently low to cause inhibition; however, titratable acidity was higher in cheeses containing coliforms. In vitro tests containing lactic acid and L. monocytogenes showed that the bacterium is sensitive to concentration of lactic acid ≥ 0.3%, indicating that lactic acid produced by coliforms strongly influences the population of L. monocytogenes.
conclusionsThus, it can be concluded that coliforms negatively impact populations of L. monocytogenes in MFC. We strongly recommend that producers of MFC adopt good hygiene practices to not only avoid contamination with L. monocytogenes, but also coliforms.
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