Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria

J. L. Arqués, E. Rodríguez, P. Gaya, M. Medina, B. Guamis, M. Nuñez

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Abstract

Aims: To investigate the combined effect of high-pressure treatments (HPT) and milk inoculation with bacteriocin-producing lactic acid bacteria (BP-LAB) on the survival of Staphylococcus aureus during ripening of raw milk cheese. Methods and Results: Cheeses were manufactured from raw milk artificially contaminated with S. aureus at ca 5 log CFU ml-1, a commercial starter culture and one of seven strains of BP-LAB, added as adjuncts at 0.1%. HPT of cheeses were performed on days 2 or 50 at 300 MPa (10°C, 10 min) or 500 MPa (10°C, 5 min). On day 3, S. aureus counts were 6.46 log CFU g -1 in control cheese. Milk inoculation with different BP-LAB lowered S. aureus counts on day 3 when compared with control cheese by up to 0.46 log CFU g-1, HPT at 300 MPa on day 2 by 0.45 log CFU g-1 and HPT at 500 MPa on day 2 by 2.43 log CFU g-1. Combinations of BP-LAB with HPT at 300 and 500 MPa on day 2 lowered S. aureus counts on day 3 by up to 1.02 and 4.00 log CFU g-1 respectively. Conclusions: The combined effect of milk inoculation with some of the BP-LAB tested and HPT of cheese on S. aureus inactivation was synergistic. Significance and Impact of the Study: The combination of HPT at lower pressures with BP-LAB inoculation is a feasible system to improve cheese safety in case of deleterious effects on cheese quality caused by HPT at higher pressures.
Original languageEnglish
Pages (from-to)254-260
JournalJournal of Applied Microbiology
Volume98
Issue number2
DOIs
Publication statusPublished - 14 Feb 2005

Keywords

  • Bacteriocins
  • Cheese
  • High pressure
  • Lactic acid bacteria
  • Staphylococcus aureus

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