Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

• Published in: International journal of food science & technology Vol. 59; no. 8; pp. 5642 - 5650
• Main Authors: Demirbaş, Fatma Nur, Arıcı, Muhammet, Dertli, Enes
• Format: Journal Article
• Language: English
• Published: Oxford Wiley Subscription Services, Inc 01.08.2024
• Subjects: Bacteria; Biocontrol and Clostridium sporogenes; Cheese; Clostridium sporogenes; Dairy products; Lactic acid; Lactic acid bacteria; Lactiplantibacillus plantarum; Lactococcus lactis; Lactococcus lactis subsp. lactis; Physicochemical properties; Spores; Turkish white cheese
• ISSN: 0950-5423; 1365-2621
• DOI: 10.1111/ijfs.17288

Summary This study investigated the inhibition of Clostridium species, isolated from cheeses with late‐blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL‐LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90‐day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP‐1‐4) spores was observed in the LAB co‐inoculated Turkish white cheese samples. Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) was effective as protective cultures (LAB) to control Cl. sporogenes in Turkish white cheese samples.