Biopreservative and Anti-Mycotoxigenic Potentials of Lactobacillus paracasei MG847589 and Its Bacteriocin in Soft White Cheese

• Published in: Toxins Vol. 16; no. 2; p. 93
• Main Authors: Shehata, Mohamed G, Alsulami, Tawfiq, El-Aziz, Nourhan M Abd, Abd-Rabou, Hagar S, El Sohaimy, Sobhy A, Darwish, Amira M G, Hoppe, Karolina, Ali, Hatem S, Badr, Ahmed Noah
• Format: Journal Article
• Language: English
• Published: Switzerland MDPI AG 07.02.2024; MDPI
• Subjects: Acidification; Acidity; Aflatoxins; anti-mycotoxigenic; Bacteria; bacteriocin; Bacteriocins; Bacteriocins - pharmacology; biopreservation; Cheese; Dairy products; Food; Food contamination & poisoning; Food Microbiology; Food production; Lacticaseibacillus paracasei; Lactobacillus; Lactobacillus paracasei MG847589; Microorganisms; Microstructure; Milk; Physiochemistry; Preservatives; Probiotics; Proteins; Sensory evaluation; Sensory properties; Shelf life; soft white cheese; Staphylococcus aureus; anti-mycotoxigenic; microstructure; shelf life; Lactobacillus paracasei MG847589; biopreservation; safe food production; soft white cheese; bacteriocin
• ISSN: 2072-6651; 2072-6651
• DOI: 10.3390/toxins16020093

Probiotics and their bacteriocins have increasingly attracted interest for their use as safe food preservatives. This study aimed to produce soft white cheese fortified with MG847589 ( MG847589) and/or its bacteriocin; cheese with (CP), cheese with bacteriocin (CB), and cheese with both and bacteriocin (CPB) were compared to control cheese (CS) to evaluate their biopreservative and anti-mycotoxigenic potentials for prolonged shelf life and safe food applications. The effects of these fortifications on physiochemical, microbial, texture, microstructure, and sensory properties were studied. Fortification with (CP) increased acidity (0.61%) and microbial counts, which may make the microstructure porous, while CPB showed intact microstructure. The CPB showed the highest hardness value (3988.03 g), while the lowest was observed with CB (2525.73 g). Consequently, the sensory assessment reflected the panelists' preference for CPB, which gained higher scores than the control (CS). Fortification with MG847589 and bacteriocin (CPB) showed inhibition effects against from 6.52 log CFU/g at time zero to 2.10 log CFU/g at the end of storage, (from 5.06 to 3.03 log CFU/g), and counts (from 5.11 to 2.86 log CFU/g). Additionally, CPB showed an anti-mycotoxigenic effect against aflatoxins AFB and AFM , causing them to be decreased (69.63 ± 0.44% and 71.38 ± 0.75%, respectively). These potentials can extend shelf life and pave the way for more suggested food applications of safe food production by fortification with both MG847589 and its bacteriocin as biopreservatives and anti-mycotoxigenic.