Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

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Demirbaş F. N., Arıcı M., Dertli E.

International Journal of Food Science and Technology, 2024 (SCI-Expanded) identifier

  • Yayın Türü: Makale / Tam Makale
  • Basım Tarihi: 2024
  • Doi Numarası: 10.1111/ijfs.17288
  • Dergi Adı: International Journal of Food Science and Technology
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus, Academic Search Premier, Aerospace Database, Agricultural & Environmental Science Database, Aquatic Science & Fisheries Abstracts (ASFA), BIOSIS, Biotechnology Research Abstracts, CAB Abstracts, Chemical Abstracts Core, Communication Abstracts, Compendex, Food Science & Technology Abstracts, INSPEC, Metadex, Veterinary Science Database, Civil Engineering Abstracts
  • Anahtar Kelimeler: Biocontrol and Clostridium sporogenes, Lactiplantibacillus plantarum, Lactococcus lactis subsp. lactis, Turkish white cheese
  • Yıldız Teknik Üniversitesi Adresli: Evet

Özet

This study investigated the inhibition of Clostridium species, isolated from cheeses with late-blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL-LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90-day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP-1-4) spores was observed in the LAB co-inoculated Turkish white cheese samples.