2024-03-28T15:38:59Zhttp://digital.csic.es/dspace-oai/requestoai:digital.csic.es:10261/497862018-09-19T08:29:27Zcom_10261_42343com_10261_2col_10261_42344
Martínez-Cuesta, M. Carmen
Bengoechea, José
Bustos, Irene
Rodríguez, Beatriz
Requena, Teresa
Peláez, Carmen
2012-05-17T08:19:03Z
2012-05-17T08:19:03Z
2010-01
International Dairy Journal 20(1): 18-24 (2010)
0958-6946
http://hdl.handle.net/10261/49786
10.1016/j.idairyj.2009.07.005
Bacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. Lacticin 3147 is a two-peptide lantibiotic previously shown to inhibit a broad range of food spoilage and pathogenic bacteria. Lacticin 3147-producing Lactococcus lactis IFPL 3593 was investigated for its ability to inhibit the growth of clostridia as a means to prevent late blowing in cheese. L. lactis IFPL 3593 was shown to inhibit germination of clostridia spores and prevent late blowing in semi-hard cheeses, with a 5 log g−1 reduction in the numbers of spores when compared to control cheeses. Furthermore, this bacteriocin-producing strain demonstrated considerable potential as a biopreservative agent against heterofermentative lactobacilli and their associated blowing defects. The use of this strain to prevent late blowing in cheese thereby represents a promising alternative to the addition of lysozyme particularly given the increasing concerns regarding the potential allergenicity of this additive.
eng
closedAccess
Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter
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