title: Bacterial dynamics in model cheese systems, aiming at safety and quality of Portuguese-style traditional ewe's cheeses.
abstract: An experiment using model ewe's milk cheeses was designed to characterize microbial interactions that arise in actual raw milk cheese environments. These model cheeses were manufactured according to Portuguese artisanal practices, except that the microbial load and biodiversity were fully controlled: single potential pathogens and spoilage bacteria, or a combination thereof, were combined at various initial inoculum levels in sterilized raw ewe's milk with several lactic acid bacteria (LAB) normally found in traditional cheeses. Viable microbial counts were monitored throughout a 60-day ripening period. Two alternative mathematical approaches were used to fit the experimental data generated in terms of population dynamics: percent of inhibition and D-values. These were able to explain the complex competitive interactions between the contaminant microorganisms and the LAB adventitious populations. In general, the tested LAB were less able to inhibit contaminants present in combination and in higher concentrations. Lactococcus lactis, with its strong acidifying potential, was the most effective factor in controlling the unwanted bacterial population, especially single Staphylococcus aureus. The two lactobacilli studied, especially Lactobacillus brevis, were shown to be less effective; Escherichia coli and Listeria innocua were the contaminants least inhibited by the LAB.
authors.affiliation: CBQF/Escola Superior de Biotecnologia, Universidade Católica Portuguesa, P-4200-072 Porto, Portugal.
authors.forename: Cláudia I
authors.initials: CI
authors.lastname: Pereira
authors.forename: João A
authors.initials: JA
authors.lastname: Graça
authors.forename: Natacha S
authors.initials: NS
authors.lastname: Ogando
authors.forename: Ana M P
authors.initials: AM
authors.lastname: Gomes
authors.forename: F Xavier
authors.initials: FX
authors.lastname: Malcata
mesh_terms: D000818:Animals; D000898:Antibiosis; D002611:Cheese / Q000382:microbiology* / Q000592:standards; D015169:Colony Count, Microbial; D003257:Consumer Product Safety; D004926:Escherichia coli / Q000254:growth & development; D005285:Fermentation; D005516:Food Microbiology; D006801:Humans; D007700:Kinetics; D007777:Lactobacillaceae / Q000502:physiology*; D008087:Listeria / Q000254:growth & development; D011157:Population Dynamics; D012756:Sheep; D013211:Staphylococcus aureus / Q000254:growth & development