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10.3390/foods10061353
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Article

Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

by
Lieke A. van Gijtenbeek
1,
Quinn Singer
2,
Louise E. Steffensen
1,
Shannon Neuens
1,
Helle S. Guldager
1,
Susanne Bidstrup
1,
Tina Høgholm
1,
Mikkel G. Madsen
1,
Kathleen Glass
2 and
Solvej Siedler
1,*
1
Chr. Hansen A/S, Bøge Alle 10-12, DK-2970 Hørsholm, Denmark
2
Food Research Institute, University of Wisconsin-Madison, 1550 Linden Drive, Madison, WI 53706, USA
*
Author to whom correspondence should be addressed.
Foods 2021, 10(6), 1353; https://doi.org/10.3390/foods10061353
Submission received: 3 May 2021 / Revised: 1 June 2021 / Accepted: 4 June 2021 / Published: 11 June 2021
(This article belongs to the Special Issue Listeria in Food: Prevalence and Control)
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Abstract

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of Listeria monocytogenes. We report on a non-bacterio-cinogenic Lacticaseibacillus rhamnosus strain that severely limits the growth potential of L. monocytogenes in creamed cottage cheese. The main mechanism underlying Listeria spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of Streptococcus thermophilus and Lactococcus lactis that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of L. rhamnosus with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.
Keywords: cottage cheese; Lacticaseibacillus rhamnosus; Listeria; bio-protection; manganese cottage cheese; Lacticaseibacillus rhamnosus; Listeria; bio-protection; manganese

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MDPI and ACS Style

van Gijtenbeek, L.A.; Singer, Q.; Steffensen, L.E.; Neuens, S.; Guldager, H.S.; Bidstrup, S.; Høgholm, T.; Madsen, M.G.; Glass, K.; Siedler, S. Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation. Foods 2021, 10, 1353. https://doi.org/10.3390/foods10061353

AMA Style

van Gijtenbeek LA, Singer Q, Steffensen LE, Neuens S, Guldager HS, Bidstrup S, Høgholm T, Madsen MG, Glass K, Siedler S. Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation. Foods. 2021; 10(6):1353. https://doi.org/10.3390/foods10061353

Chicago/Turabian Style

van Gijtenbeek, Lieke A., Quinn Singer, Louise E. Steffensen, Shannon Neuens, Helle S. Guldager, Susanne Bidstrup, Tina Høgholm, Mikkel G. Madsen, Kathleen Glass, and Solvej Siedler. 2021. "Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation" Foods 10, no. 6: 1353. https://doi.org/10.3390/foods10061353

APA Style

van Gijtenbeek, L. A., Singer, Q., Steffensen, L. E., Neuens, S., Guldager, H. S., Bidstrup, S., Høgholm, T., Madsen, M. G., Glass, K., & Siedler, S. (2021). Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation. Foods, 10(6), 1353. https://doi.org/10.3390/foods10061353

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