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Open AccessCommunication

Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses?

Department of Health, Animal Science and Food Safety, University of Milan, Via dell’ Università 6, 26900 Lodi, Italy
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Academic Editors: Francesca Fanelli, Laura Quintieri and Milena Brasca
Foods 2021, 10(4), 891; https://doi.org/10.3390/foods10040891
Received: 10 March 2021 / Revised: 1 April 2021 / Accepted: 15 April 2021 / Published: 19 April 2021
Psychrotolerant Pseudomonas spp. are among the most common spoilage agents in fresh, soft and semi-soft cheeses; therefore, hurdles inhibiting their growth are in strong demand by producers. This study aimed to establish Minimal Inhibiting Concentrations (MICs) of lactic and acetic acid towards P. fluorescens and to evaluate the efficacy of a cheese surface treatment with these two organic acids. MICs were determined in Brain Heart Infusion broth at 30 °C: the inhibition was achieved at a concentration of 49.96 mM and 44.40 mM of acetic and lactic acid, respectively. Two series of inhibition tests were performed on fresh “Primo sale” cheese, inoculated with P. brenneri MGM3, then dipped into different acid solutions (acetic acid: 49.96, 99.92 and 149.88 mM; lactic acid: 44.40, 88.80 and 133.20 mM) and stored at 6 °C. P. brenneri MGM3 were enumerated, including a control series. A significantly lower growth was revealed at the highest concentrations tested, both for acetic (p < 0.01) and lactic acid (p < 0.05) if compared to control samples. A conditioning of “Primo sale” surface with organic acid solutions could be a useful hurdle for Pseudomonas inhibition and shelf-life extension; it should be applied in combination with other mild interventions to fight spoilage and maintain the original product characteristics. View Full-Text
Keywords: Pseudomonas fluorescens; lactic acid; acetic acid; Primo sale cheese; MIC Pseudomonas fluorescens; lactic acid; acetic acid; Primo sale cheese; MIC
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MDPI and ACS Style

Tirloni, E.; Bernardi, C.; Stella, S. Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses? Foods 2021, 10, 891. https://doi.org/10.3390/foods10040891

AMA Style

Tirloni E, Bernardi C, Stella S. Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses? Foods. 2021; 10(4):891. https://doi.org/10.3390/foods10040891

Chicago/Turabian Style

Tirloni, Erica; Bernardi, Cristian; Stella, Simone. 2021. "Pseudomonas spp.: Are Food Grade Organic Acids Efficient against These Spoilage Microorganisms in Fresh Cheeses?" Foods 10, no. 4: 891. https://doi.org/10.3390/foods10040891

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Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

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