TY - JOUR
T1 - Anti-listerial potential of food-borne yeasts in red smear cheese
AU - Goerges, Stefanie
AU - Koslowsky, Margarita
AU - Velagic, Samir
AU - Borst, Nicole
AU - Bockelmann, Wilhelm
AU - Heller, Knut J.
AU - Scherer, Siegfried
N1 - Funding Information:
This research project was supported mainly by the German Ministry of Economics and Technology (via AiF) and the FEI (Forschungskreis der Ernährungsindustrie e.V., Bonn) . Project AiF 14786N. Partial support was received from the Bayerisches Staatsministerium für Landwirtschaft und Forsten/LfL (M 2-7621.6-180/AFR-4-7621.6).
PY - 2011/2
Y1 - 2011/2
N2 - Screening of 175 yeasts in an agar plate co-cultivation assay revealed that five out of 31 species reduced Listeria monocytogenes by 4-5 log units, one exceptionally active Pichia norvegensis reduced Listeria by 7 log units. To test the anti-listerial activity of this Pichia strain on cheese, Tilsit cheese and smeared acid curd cheese (Harzer) were prepared. The Tilsit cheese surface was inoculated with a 3%-NaCl brine containing Brevibacterium linens, Microbacterium gubbeenense, Corynebacterium casei, Staphylococcus equorum, Debaryomyces hansenii, P. norvegensis and L. monocytogenes. Ripening was done at 13°C and >95% relative humidity. On the Tilsit, but not on the Harzer cheeses, a decrease of listerial cell numbers by 1-2 log units was observed. The difference between high inhibition in agar plate co-cultivation versus cheese is probably due to a decreased expression of the unknown inhibitory substance due to lactate, but not by the low pH.
AB - Screening of 175 yeasts in an agar plate co-cultivation assay revealed that five out of 31 species reduced Listeria monocytogenes by 4-5 log units, one exceptionally active Pichia norvegensis reduced Listeria by 7 log units. To test the anti-listerial activity of this Pichia strain on cheese, Tilsit cheese and smeared acid curd cheese (Harzer) were prepared. The Tilsit cheese surface was inoculated with a 3%-NaCl brine containing Brevibacterium linens, Microbacterium gubbeenense, Corynebacterium casei, Staphylococcus equorum, Debaryomyces hansenii, P. norvegensis and L. monocytogenes. Ripening was done at 13°C and >95% relative humidity. On the Tilsit, but not on the Harzer cheeses, a decrease of listerial cell numbers by 1-2 log units was observed. The difference between high inhibition in agar plate co-cultivation versus cheese is probably due to a decreased expression of the unknown inhibitory substance due to lactate, but not by the low pH.
UR - http://www.scopus.com/inward/record.url?scp=78549291336&partnerID=8YFLogxK
U2 - 10.1016/j.idairyj.2010.08.002
DO - 10.1016/j.idairyj.2010.08.002
M3 - Article
AN - SCOPUS:78549291336
SN - 0958-6946
VL - 21
SP - 83
EP - 89
JO - International Dairy Journal
JF - International Dairy Journal
IS - 2
ER -