Evaluation of the use of  Lactobacillus plantarum and plantarsin in the preservation of lactic cheese

Mojgani, Nahid; Vaseji, Narges; Moteshafi, Hadis

doi:10.22092/asj.2022.356828.2195

	Evaluation of the use of Lactobacillus plantarum and plantarsin in the preservation of lactic cheese
علوم دامی
Volume 35, Issue 137, March 2023, Pages 45-58 PDF (2.18 M)
Document Type: Research Paper
DOI: 10.22092/asj.2022.356828.2195
Authors
Nahid Mojgani¹; Narges Vaseji^* ²; Hadis Moteshafi³
¹Razi Vaccine and Serum Research Institute.Agricultural Research, Education and Extension Organization (AREEO), Karaj, Iran.
²member of scientific board of Animal Science Research Institute of Iran, Agricultural Research, Extension and Education Organization, Karaj, Iran
³Assistant professor. Biotechnology Department. Animal Science Research Institute of Iran (ASRI), Agricultural Research, Education and Extension Organization(AREEO), Karaj. Iran
Abstract
In this study, the role of bacteriocin produced by Lactobacillus plantarum TA013 (Plantarsin which has the most effect against Listeria monocytogenes) in the persistence of lactic cheese (LCh) was investigated. Groups: 1) LCh without probiotic bacteria and bacteriocin as a control 2) Probiotic LCh containing L. plantarum 3) LCh containing Plantarsin and 4 (LCh containing Nisin were considered. Physicochemical and microbiological properties of cheese in each treatment were determined in terms of pH, dry matter, fat, protein, salt, aflatoxin M1, fatty acid profile, and the growth inhibition of L. monocytogenes during 60 days storage in the refrigerator. Statistical analysis of this design was performed in a completely randomized design. The results showed that the reduction of L. monocytogenes in the treatment of LCh containing nisin in comparison with the control group was 3.05 Log(CFU/g), which was significantly different from the control group. in other treatments containing probiotics and Plantarisin, the rate of reduction of this pathogen compared to the control treatment was 2.76 and 1.79 Log(CFU/g) respectively, but no significant difference was observed between the two samples. Also, the survival rate of probiotics at the end of storage was 107 CFU/ g in the refrigerator and only two Log(CFU/g) were reduced. The results showed that cheese containing probiotics had superior properties over other treatments. Therefore, environmental conditions such as pasteurization are not sufficient to completely eliminate L. monocytogenes in lactic cheese, and it is necessary to use natural additives to create favorable conditions in different stages of production and storage.
Keywords
Lactic cheese; Listeria monocytogenes; Bacteriocine; Lactobacillus plantarum; natural preservative

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Evaluation of the use of Lactobacillus plantarum and plantarsin in the preservation of lactic cheese

Nassar W.S,Elbarbary H.A, Ibrahim E, Mohammed H.A and Ibrahim M. I. (2018). A new trial in Egypt to detoxify AFM1 in UHT milk by lactobacilli and their bacteriocins. Alexandria Journal for Veterinary Sciences. 59(1):60-67.

Shakeel U.R, Drake M.A and Farkye N.Y. (2008). Differences Between Cheddar Cheese Manufactured by the Milled-Curd and Stirred-Curd Methods Using Different Commercial Starters. Journal of Dairy Science. 91(1):76-84.