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oai:docta.ucm.es:20.500.14352/995562024-12-18T18:16:58Zcom_20.500.14352_14col_20.500.14352_15

Langa, Susana Martín Cabrejas, Izaskun Montiel, Raquel Peirotén, Ángela Arqués Orobón, Juan Luis Medina, Margarita 2024-02-06T14:16:47Z 2024-02-06T14:16:47Z 2018 Langa, S.1, Martín-Cabrejas, I.1, Montiel, R., Peirotén, Á., Arqués, J. L., & Medina, M. (2018). Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese. Food Control, 84, 284–289. 1, 0956-7135 10.1016/j.foodcont.2017.08.004 https://hdl.handle.net/20.500.14352/99556 https://doi.org/10.1016/j.foodcont.2017.08.004 https://www.sciencedirect.com/science/article/pii/S0956713517303997?via%3Dihub Bioprotective effect of reuterin-producing Lactobacillus reuteri INIA P572 was assessed in cheeses artificially contaminated with Listeria monocytogenes and Escherichia coli O157:H7 and ripened for 30 days. Reuterin production in cheese made with L. reuteri INIA P572 supplemented with 100 mM glycerol was confirmed up to 7 d of ripening with a maximum of 5.2 μmol/g at 1 day. L. reuteri was able to survive up to 5.37 log cfu/g in 30 d control cheese, although it was reduced to 2.59 log cfu/g when added simultaneously with glycerol. L. monocytogenes counts in control cheese were 4.31 log cfu/g after 30 days of ripening, whereas in cheese made with L. reuteri INIA P572 and 100 mM glycerol, this pathogen was only detectable by enrichment of 25 g samples from day 7 onwards. This antimicrobial strategy also diminished E. coli O157:H7 counts on day 1 by 5.53 log units with respect to control cheese. After 30 d, E. coli O157:H7 counts were 0.85 log cfu/g in control cheese, but the pathogen was not detected in 25 g cheese made with L. reuteri and 100 mM glycerol from day 7 onwards. Reuterin production in situ might be a feasible alternative to improve cheese safety that could also be exploited in the control of other undesirable microorganisms. eng http://creativecommons.org/licenses/by-nc-nd/4.0/ restricted access Attribution-NonCommercial-NoDerivatives 4.0 International Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese journal article