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10.3390/foods13010172
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Article

Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions

by
José M. Martín-Miguélez
1,
Jurgen Robledo
2,
Irene Martín
1,
Cristina Castaño
1,
Josué Delgado
1 and
Juan J. Córdoba
1,*
1
Higiene y Seguridad Alimentaria, Instituto Universitario de Investigación de Carne y Productos Cárnicos (IProCar), Facultad de Veterinaria, Universidad de Extremadura, 10003 Cáceres, Spain
2
Laboratorio Hidromante S.L., C. Isaac Peral, 15. Pol. Ind. Sepes, 10600 Plasencia, Spain
*
Author to whom correspondence should be addressed.
Foods 2024, 13(1), 172; https://doi.org/10.3390/foods13010172
Submission received: 23 November 2023 / Revised: 29 December 2023 / Accepted: 1 January 2024 / Published: 4 January 2024
(This article belongs to the Special Issue Recent Advances in Lactic Acid Bacteria and Metabolite for Food Quality)
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Abstract

The effect of selected autochthonous Lactic Acid Bacteria (LAB) against Listeria monocytogenes was evaluated in two elaborations of soft-ripened cheese performed under high and low relative humidity (RH) elaborations, to achieve aw ranging from 0.97 to 0.94 in ripened cheeses. Two selected autochthonous strains of Lacticaseibacillus casei 31 and 116 were used. In each elaboration, 8 batches were physicochemically and microbiologically evaluated throughout the ripening process. The aw and pH decreased during ripening to final values ranging from 0.944 to 0.972 aw and 5.0 to 5.3 pH, respectively. LAB was the only microbial group that increased throughout the ripening in high and low RH elaborations. In batches that were uninoculated with LAB strains, L. monocytogenes was either maintained at the initial inoculation level or showed a slight reduction by the end of the ripening process. However, in LAB-inoculated batches in the two elaborations, steady decreases of L. monocytogenes were observed throughout maturation. L. casei 31 alone or in combination with strain 116 provoked reductions of 2 to 4 log CFU/g in L. monocytogenes over 60 days of ripening, which could be enough as a strategy for biocontrol to deal with the usual contamination by L. monocytogenes during cheese processing.
Keywords: Lacticaseibacillus casei; L. monocytogenes control; cheeses Lacticaseibacillus casei; L. monocytogenes control; cheeses

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MDPI and ACS Style

Martín-Miguélez, J.M.; Robledo, J.; Martín, I.; Castaño, C.; Delgado, J.; Córdoba, J.J. Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions. Foods 2024, 13, 172. https://doi.org/10.3390/foods13010172

AMA Style

Martín-Miguélez JM, Robledo J, Martín I, Castaño C, Delgado J, Córdoba JJ. Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions. Foods. 2024; 13(1):172. https://doi.org/10.3390/foods13010172

Chicago/Turabian Style

Martín-Miguélez, José M., Jurgen Robledo, Irene Martín, Cristina Castaño, Josué Delgado, and Juan J. Córdoba. 2024. "Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions" Foods 13, no. 1: 172. https://doi.org/10.3390/foods13010172

APA Style

Martín-Miguélez, J. M., Robledo, J., Martín, I., Castaño, C., Delgado, J., & Córdoba, J. J. (2024). Biocontrol of L. monocytogenes with Selected Autochthonous Lactic Acid Bacteria in Raw Milk Soft-Ripened Cheese under Different Water Activity Conditions. Foods, 13(1), 172. https://doi.org/10.3390/foods13010172

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