Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

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Bibliographic Details
Main Authors: Ávila Arribas, Marta, Gómez-Torres, N., Gaya Sicilia, María Pilar, Garde López-Brea, Sonia
Other Authors: Ministerio de Economía y Competitividad (España)
Format: artículo biblioteca
Language:English
Published: Blackwell Publishing 2020-04-22
Subjects:Bacteriocin, Biopreservation, Cheese, Clostridium tyrobutyricum, Lactococcus lactis, Late blowing defect, Nisin, Spoilage, Starter cultures,
Online Access:http://hdl.handle.net/10261/338500
https://api.elsevier.com/content/abstract/scopus_id/85084471322
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spelling dig-inia-es-10261-3385002023-11-07T11:42:09Z Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum Ávila Arribas, Marta Gómez-Torres, N. Gaya Sicilia, María Pilar Garde López-Brea, Sonia Ministerio de Economía y Competitividad (España) CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA) Ávila Arribas, Marta [0000-0001-5487-9856] Gómez-Torres, N. [0000-0003-4279-2977] Gaya Sicilia, María Pilar [0000-0003-1172-3119] Garde López-Brea, Sonia [0000-0002-5180-766X] Bacteriocin Biopreservation Cheese Clostridium tyrobutyricum Lactococcus lactis Late blowing defect Nisin Spoilage Starter cultures 7 Pág. Clostridium tyrobutyricum causes swelling, cracks and off-flavours of cheeses (late blowing defect, LBD) due to butyric acid fermentation. To control this spoilage bacterium, we investigated the use of nisinogenic Lactococcus lactis subsp. lactis INIA 415 as starter in cheeses contaminated with C. tyrobutyricum spores. Control cheese made with spores showed LBD after 14 days of ripening. However, in cheese made with the bacteriocin producer and spores, in which (unlike control cheese) bacteriocin activity was detected throughout ripening, LBD occurred after 21 days. At this stage, level of lactic acid was 1.22-fold higher (P < 0.01) and concentrations of propionic and butyric acids were 2.15- and 2.32-fold, respectively, lower (P < 0.01) in cheese made with the nisin producer than in control cheese, according to the less pronounced spoilage symptoms showed by the former cheese. The bacteriocin producer delayed the appearance of LBD, although it cannot arrest completely C. tyrobutyricum growth. This work was supported by the RTA2011-00024-C02-01 project funded by the Spanish Ministry of Economy and Competitiveness. NGT was supported by funding from an INIA grant. The authors acknowledge Dr. F.A. Martin for his help with ImageJ/Fiji. Peer reviewed 2023-11-07T11:42:09Z 2023-11-07T11:42:09Z 2020-04-22 artículo International Journal of Food Science and Technology - Oxford 55(10): 3343-3349 (2020) 0950-5423 http://hdl.handle.net/10261/338500 10.1111/ijfs.14598 1365-2621 2-s2.0-85084471322 https://api.elsevier.com/content/abstract/scopus_id/85084471322 en #PLACEHOLDER_PARENT_METADATA_VALUE# info:eu-repo/grantAgreement/MICINN//RTA2011-00024-C02-01/ES/Bacterias lácticas productoras de agentes antimicrobianos y altas presiones en la prevención de la hinchazón tardía del queso/ Departamento de Tecnología de los alimentos Publisher's version https://doi.org/10.1111/ijfs.14598 Sí open Blackwell Publishing
institution INIA ES
collection DSpace
country España
countrycode ES
component Bibliográfico
access En linea
databasecode dig-inia-es
tag biblioteca
region Europa del Sur
libraryname Biblioteca del INIA España
language English
topic Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
spellingShingle Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
Ávila Arribas, Marta
Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
description 7 Pág.
author2 Ministerio de Economía y Competitividad (España)
author_facet Ministerio de Economía y Competitividad (España)
Ávila Arribas, Marta
Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
format artículo
topic_facet Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
author Ávila Arribas, Marta
Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
author_sort Ávila Arribas, Marta
title Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_short Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_full Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_fullStr Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_full_unstemmed Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_sort effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by clostridium tyrobutyricum
publisher Blackwell Publishing
publishDate 2020-04-22
url http://hdl.handle.net/10261/338500
https://api.elsevier.com/content/abstract/scopus_id/85084471322
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