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

Protective effect of reuterin-producing Lactobacillus reuteri against Listeria monocytogenes and Escherichia coli O157:H7 in semi-hard cheese Efecto protector del Lactobacillus reuteri frente a Listeria monocytogenes y Escherichia coli O157:H7 en queso Langa, Susana Martín Cabrejas, Izaskun Montiel, Raquel Peirotén, Ángela Arqués Orobón, Juan Luis Medina, Margarita 61 bioconservación reuterina Lactobacillus reuterin quesos microorganismos patógenos Tecnología de los alimentos 3309 Tecnología de Los Alimentos 3206.05 Agentes Patógenos de Los Alimentos 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. Ministerio de Economía, Comercio y Empresa (España) Sección Deptal. de Farmacia Galénica y Tecnología Alimentaria (Veterinaria) Fac. de Veterinaria TRUE pub 2024-02-06T14:16:47Z 2024-02-06T14:16:47Z 2018 journal article VoR https://hdl.handle.net/20.500.14352/99556 0956-7135 10.1016/j.foodcont.2017.08.004 eng RTA2013-00070-C3-01 info:eu-repo/grantAgreement/MINECO//RTA2013-00029-00-00/ES/Desarrollo de productos lácteos probióticos multi-cepa con efecto protector doble alimento-intestino frente a patógenos alimentarios: evaluación in vitro e in vivo/ 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, Attribution-NonCommercial-NoDerivatives 4.0 International http://creativecommons.org/licenses/by-nc-nd/4.0/ restricted access application/pdf Elsevier