Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum

7 Pág.

Detalles Bibliográficos
Autores: Ávila, Marta, Gómez-Torres, N., Gaya Sicilia, María Pilar, Garde López-Brea, Sonia
Tipo de recurso: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2020
País:España
Institución:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/338500
Acceso en línea:http://hdl.handle.net/10261/338500
https://api.elsevier.com/content/abstract/scopus_id/85084471322
Access Level:acceso abierto
Palabra clave:Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
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spelling Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricumÁvila, MartaGómez-Torres, N.Gaya Sicilia, María PilarGarde López-Brea, SoniaBacteriocinBiopreservationCheeseClostridium tyrobutyricumLactococcus lactisLate blowing defectNisinSpoilageStarter cultures7 Pág.Clostridium tyrobutyricum causes swelling, cracks and off-flavours of cheeses (late blowing defect, LBD) due to butyric acid fermentation. To control this spoilage bacterium, we investigated the use of nisinogenic Lactococcus lactis subsp. lactis INIA 415 as starter in cheeses contaminated with C. tyrobutyricum spores. Control cheese made with spores showed LBD after 14 days of ripening. However, in cheese made with the bacteriocin producer and spores, in which (unlike control cheese) bacteriocin activity was detected throughout ripening, LBD occurred after 21 days. At this stage, level of lactic acid was 1.22-fold higher (P < 0.01) and concentrations of propionic and butyric acids were 2.15- and 2.32-fold, respectively, lower (P < 0.01) in cheese made with the nisin producer than in control cheese, according to the less pronounced spoilage symptoms showed by the former cheese. The bacteriocin producer delayed the appearance of LBD, although it cannot arrest completely C. tyrobutyricum growth.This work was supported by the RTA2011-00024-C02-01 project funded by the Spanish Ministry of Economy and Competitiveness. NGT was supported by funding from an INIA grant. The authors acknowledge Dr. F.A. Martin for his help with ImageJ/Fiji.Peer reviewedBlackwell PublishingMinisterio de Economía y Competitividad (España)CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)Ávila, Marta [0000-0001-5487-9856]Gómez-Torres, N. [0000-0003-4279-2977]Gaya Sicilia, María Pilar [0000-0003-1172-3119]Garde López-Brea, Sonia [0000-0002-5180-766X]Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]202320232020info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionapplication/pdfhttp://hdl.handle.net/10261/338500https://api.elsevier.com/content/abstract/scopus_id/85084471322reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Inglés#PLACEHOLDER_PARENT_METADATA_VALUE#info:eu-repo/grantAgreement/MICINN//RTA2011-00024-C02-01Departamento de Tecnología de los alimentoshttps://doi.org/10.1111/ijfs.14598Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/3385002026-05-22T06:33:51Z
dc.title.none.fl_str_mv Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
spellingShingle Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
Ávila, Marta
Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
title_short Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_full Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_fullStr Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_full_unstemmed Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
title_sort Effect of a nisin-producing lactococcal starter on the late blowing defect of cheese caused by Clostridium tyrobutyricum
dc.creator.none.fl_str_mv Ávila, Marta
Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
author Ávila, Marta
author_facet Ávila, Marta
Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
author_role author
author2 Gómez-Torres, N.
Gaya Sicilia, María Pilar
Garde López-Brea, Sonia
author2_role author
author
author
dc.contributor.none.fl_str_mv Ministerio de Economía y Competitividad (España)
CSIC - Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (INIA)
Ávila, Marta [0000-0001-5487-9856]
Gómez-Torres, N. [0000-0003-4279-2977]
Gaya Sicilia, María Pilar [0000-0003-1172-3119]
Garde López-Brea, Sonia [0000-0002-5180-766X]
Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
topic Bacteriocin
Biopreservation
Cheese
Clostridium tyrobutyricum
Lactococcus lactis
Late blowing defect
Nisin
Spoilage
Starter cultures
description 7 Pág.
publishDate 2020
dc.date.none.fl_str_mv 2020
2023
2023
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/338500
https://api.elsevier.com/content/abstract/scopus_id/85084471322
url http://hdl.handle.net/10261/338500
https://api.elsevier.com/content/abstract/scopus_id/85084471322
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv #PLACEHOLDER_PARENT_METADATA_VALUE#
info:eu-repo/grantAgreement/MICINN//RTA2011-00024-C02-01
Departamento de Tecnología de los alimentos
https://doi.org/10.1111/ijfs.14598
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Blackwell Publishing
publisher.none.fl_str_mv Blackwell Publishing
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15.81155

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