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Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese.
J Dairy Sci. 2020 Oct; 103(10):8761-8770.JD

Abstract

Various cheese products are involved in outbreaks of listeriosis worldwide due to high consumption and prolonged refrigerated storage. The objective of this study was to determine the efficacy of using lactic acid bacteria and packaging with grapefruit seed extract (GSE) for controlling Listeria monocytogenes growth in soft cheese. Leuconostoc mesenteroides and Lactobacillus curvatus isolated from kimchi were used as a starter culture to make a soft cheese, which was inoculated with a cocktail strain of L. monocytogenes. The soft cheese was packed with low-density polyethylene, biodegradable polybutylene adipate-co-terephthalate (PBAT), low-density polyethylene with GSE, or PBAT with GSE and stored at 10°C and 15°C. Leuconostoc mesenteroides (LcM) better inhibited the growth of L. monocytogenes than Lb. curvatus. The PBAT with GSE film showed the best control for the growth of L. monocytogenes. When both LcM and PBAT with GSE were applied to the soft cheese, the growth of L. monocytogenes was inhibited significantly more than the use of LcM or PBAT with GSE alone. In all test groups, water activity, pH, and moisture on a fat-free basis decreased, and titratable acidity increased compared with the control group. These results suggest that LcM isolated from kimchi and PBAT with GSE packaging film can be used as a hurdle technology to lower the risk of L. monocytogenes in soft cheese at the retail market.

Authors+Show Affiliations

Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea.Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea.Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea.Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea.Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea.Department of Food and Nutrition, College of Human Ecology, Kyung Hee University, Seoul 02447, Republic of Korea. Electronic address: ksyoon@khu.ac.kr.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32713695

Citation

Lim, J Y., et al. "Using Lactic Acid Bacteria and Packaging With Grapefruit Seed Extract for Controlling Listeria Monocytogenes Growth in Fresh Soft Cheese." Journal of Dairy Science, vol. 103, no. 10, 2020, pp. 8761-8770.
Lim JY, Lee CL, Kim GH, et al. Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese. J Dairy Sci. 2020;103(10):8761-8770.
Lim, J. Y., Lee, C. L., Kim, G. H., Bang, Y. J., Rhim, J. W., & Yoon, K. S. (2020). Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese. Journal of Dairy Science, 103(10), 8761-8770. https://doi.org/10.3168/jds.2020-18349
Lim JY, et al. Using Lactic Acid Bacteria and Packaging With Grapefruit Seed Extract for Controlling Listeria Monocytogenes Growth in Fresh Soft Cheese. J Dairy Sci. 2020;103(10):8761-8770. PubMed PMID: 32713695.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - Using lactic acid bacteria and packaging with grapefruit seed extract for controlling Listeria monocytogenes growth in fresh soft cheese. AU - Lim,J Y, AU - Lee,C L, AU - Kim,G H, AU - Bang,Y J, AU - Rhim,J W, AU - Yoon,K S, Y1 - 2020/07/23/ PY - 2020/02/11/received PY - 2020/05/13/accepted PY - 2020/7/28/pubmed PY - 2020/12/31/medline PY - 2020/7/28/entrez KW - Listeria monocytogenes KW - lactic acid bacteria KW - packaging KW - soft cheese SP - 8761 EP - 8770 JF - Journal of dairy science JO - J Dairy Sci VL - 103 IS - 10 N2 - Various cheese products are involved in outbreaks of listeriosis worldwide due to high consumption and prolonged refrigerated storage. The objective of this study was to determine the efficacy of using lactic acid bacteria and packaging with grapefruit seed extract (GSE) for controlling Listeria monocytogenes growth in soft cheese. Leuconostoc mesenteroides and Lactobacillus curvatus isolated from kimchi were used as a starter culture to make a soft cheese, which was inoculated with a cocktail strain of L. monocytogenes. The soft cheese was packed with low-density polyethylene, biodegradable polybutylene adipate-co-terephthalate (PBAT), low-density polyethylene with GSE, or PBAT with GSE and stored at 10°C and 15°C. Leuconostoc mesenteroides (LcM) better inhibited the growth of L. monocytogenes than Lb. curvatus. The PBAT with GSE film showed the best control for the growth of L. monocytogenes. When both LcM and PBAT with GSE were applied to the soft cheese, the growth of L. monocytogenes was inhibited significantly more than the use of LcM or PBAT with GSE alone. In all test groups, water activity, pH, and moisture on a fat-free basis decreased, and titratable acidity increased compared with the control group. These results suggest that LcM isolated from kimchi and PBAT with GSE packaging film can be used as a hurdle technology to lower the risk of L. monocytogenes in soft cheese at the retail market. SN - 1525-3198 UR - https://www.unboundmedicine.com/medline/citation/32713695/Using_lactic_acid_bacteria_and_packaging_with_grapefruit_seed_extract_for_controlling_Listeria_monocytogenes_growth_in_fresh_soft_cheese_ L2 - https://linkinghub.elsevier.com/retrieve/pii/S0022-0302(20)30564-6 DB - PRIME DP - Unbound Medicine ER -