title: Inhibitory activity of Lactobacillus plantarum TF711 against Clostridium sporogenes when used as adjunct culture in cheese manufacture.
abstract: Bacteriocins produced by lactic acid bacteria are of great interest to the food-processing industry as natural preservatives. This work aimed to investigate the efficacy of bacteriocin-producing Lactobacillus plantarum TF711, isolated from artisanal Tenerife cheese, in controlling Clostridium sporogenes during cheese ripening. Cheeses were made from pasteurised milk artificially contaminated with 10(4) spores m/l C. sporogenes. Experimental cheeses were manufactured with Lb. plantarum TF711 added at 1% as adjunct to commercial starter culture. Cheeses made under the same conditions but without Lb. plantarum TF711 served as controls. Evolution of microbiological parameters, pH and NaCl content, as well as bacteriocin production was studied throughout 45 d of ripening. Addition of Lb. plantarum TF711 did not bring about any significant change in starter culture counts, NaCl content and pH, compared with control cheese. In contrast, clostridial spore count in experimental cheeses were significantly lower than in control cheeses from 7 d onwards, reaching a maximum reduction of 2·2 log units on day 21. Inhibition of clostridia found in experimental cheeses was mainly attributed to plantaricin activity, which in fact was recovered from these cheeses.
authors.affiliation: Departamento de Bioquímica,Microbiología,Biología Celular y Genética,Universidad de La Laguna,38206 La Laguna,Tenerife,Spain.
authors.forename: Lorena
authors.initials: L
authors.lastname: González
authors.affiliation: Departamento de Bioquímica,Microbiología,Biología Celular y Genética,Universidad de La Laguna,38206 La Laguna,Tenerife,Spain.
authors.forename: Victoria
authors.initials: V
authors.lastname: Zárate
mesh_terms: D002611:Cheese / Q000032:analysis / Q000382:microbiology*; D003013:Clostridium / Q000502:physiology*; D005516:Food Microbiology; D006863:Hydrogen-Ion Concentration; D048191:Lactiplantibacillus plantarum / Q000502:physiology*; D012965:Sodium Chloride; D013171:Spores, Bacterial
chemical_list: D012965:Sodium Chloride
keywords: cheese