Bacteriocin characterization of autochtonous Lactococcus lactis L54 and its application as starter culture for Beyaz cheese

Meral H., Erdoğan A., Çetin B.

FOOD BIOSCIENCE, cilt.102739, sa.53, ss.1-11, 2023 (SCI-Expanded)

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 102739 Sayı: 53
  • Basım Tarihi: 2023
  • Doi Numarası: 10.1016/j.fbio.2023.102739
  • Dergi Adı: FOOD BIOSCIENCE
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Food Science & Technology Abstracts, INSPEC
  • Sayfa Sayıları: ss.1-11
  • Atatürk Üniversitesi Adresli: Evet

Özet

White brined cheese is one of the most produced and consumed cheese varieties in Mediterranean region. Beyaz cheese is a type of white brined cheese and is usually produced from pasteurized cow's milk. Cheese produced from raw milk or contaminated after production with foodborne pathogens may have a safety risk. Beyaz cheese provides a favorable environment for growth of Listeria monocytogenes, a psychrotrophic pathogen. Objective of this study was to evaluate use of nisin producing autochtonous Lactococcus lactis L54 to control L. monocytogenes ATCC 7644 in Beyaz cheese during storage for 90 days. Characterization of bacteriocin demonstrated that nisin L54 has a broad inhibition spectrum on both pathogens including L. monocytogenes ATCC 7644, Staphylococcus aureus ATCC 43300, Bacillus cereus ATCC 33019 and several other lactic acid bacteria strains. The safety assessment revealed that L. lactis L54 did not contain tested virulence genes and showed no hemolytic and DNAse activity. Inoculation of L. lactis L54 to Beyaz cheese significantly decreased the L. monocytogenes counts compared to the control and did not show any negative effect on the physicochemical and sensory properties. L. lactis L54 strain was concluded as potential bioprotective, starter or co-starter culture for Beyaz cheese production.