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Primavilla S, Roila R, Rocchegiani E, Blasi G, Petruzzelli A, Gabucci C, Ottaviani D, Di Lullo S, Branciari R, Ranucci D, Valiani A. Assessment of the Microbiological Safety and Hygiene of Raw and Thermally Treated Milk Cheeses Marketed in Central Italy between 2013 and 2020. Life (Basel) 2023; 13:2324. [PMID: 38137925 PMCID: PMC10744727 DOI: 10.3390/life13122324] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/10/2023] [Revised: 11/29/2023] [Accepted: 12/09/2023] [Indexed: 12/24/2023] Open
Abstract
A profile of the microbial safety and hygiene of cheese in central Italy was defined based on an analysis of 1373 cheeses sampled under the Italian National Control Plan for Food Safety spanning the years 2013 to 2020 and tested according to Commission Regulation (EC) No. 2073/2005 (as amended). A total of 97.4% of cheese samples were assessed as being satisfactory for food safety criteria and 80.5% for process hygiene criteria. Staphylococcal enterotoxin was found in 2/414 samples, while Salmonella spp. and Listeria monocytogenes were detected in 15 samples out of 373 and 437, respectively. Escherichia coli and coagulase-positive staphylococci counts were found unsatisfactory in 12/61 and 17/88 cheese samples, respectively. The impact of milking species, milk thermal treatment, and cheese hardness category was considered. A statistically significant association (p < 0.05) was found between milk thermal treatment and the prevalence of coagulase-positive staphylococci and Listeria monocytogenes and between hardness and unsatisfactory levels of Escherichia coli. The data depict a contained public health risk associated with these products and confirm, at the same time, the importance of strict compliance with good hygiene practices during milk and cheese production. These results can assist in bolstering risk analysis and providing insights for food safety decision making.
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Affiliation(s)
- Sara Primavilla
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Rossana Roila
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Elena Rocchegiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Giuliana Blasi
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Annalisa Petruzzelli
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Claudia Gabucci
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Donatella Ottaviani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Stefania Di Lullo
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
| | - Raffaella Branciari
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - David Ranucci
- Department of Veterinary Medicine, University of Perugia, Via San Costanzo 4, 06126 Perugia, Italy; (R.B.); (D.R.)
| | - Andrea Valiani
- Istituto Zooprofilattico Sperimentale dell’Umbria e delle Marche “Togo Rosati”, Via Salvemini 1, 06126 Perugia, Italy; (S.P.); (E.R.); (G.B.); (A.P.); (C.G.); (D.O.); (S.D.L.); (A.V.)
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Sioziou E, Kakouri A, Bosnea L, Samelis J. Antilisterial activity of raw sheep milk from two native Epirus breeds: Culture-dependent identification, bacteriocin gene detection and primary safety evaluation of the antagonistic LAB biota. CURRENT RESEARCH IN MICROBIAL SCIENCES 2023; 6:100209. [PMID: 38116185 PMCID: PMC10727937 DOI: 10.1016/j.crmicr.2023.100209] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2023] Open
Abstract
Raw milk from native small ruminant breeds in Epirus, Greece, is a valuable natural source of autochthonous lactic acid bacteria (LAB) strains with superior biotechnological properties. In this study, two bulk milks (RM1, RM2) from two local sheep yards, intended for traditional Kefalotyri cheese production, were preselected for bacteriocin-like antilisterial activity by in vitro tests. Their antagonistic LAB biota was quantified followed by polyphasic (16S rRNA gene sequencing; IGS for Enterococcus; a multiplex-PCR for Leuconostoc) identification of 42 LAB (RM1/18; RM2/24) isolates further evaluated for bacteriocin encoding genes and primary safety traits. Representative isolates of the numerically dominant mesophilic LAB were Leuconostoc mesenteroides (10) in both RMs, Streptococcus parauberis (7) in RM2, and Lactococcus lactis (1) in RM1; the subdominant thermophilic LAB isolates were Enterococcus durans (8), E. faecium (6), E. faecalis (3), E. hirae (1), E. hermanniensis (1), Streptococcus lutetiensis (2), S. equinus (1) and S. gallolyticus (1). Based on their rpoB, araA, dsr and sorA profiles, six Ln. mesenteroides strains (8 isolates) were atypical lying between the subspecies mesenteroides and dextranicum, whereas two strains profiled with Ln. mesenteroides subsp. jonggajibkimchi that is first-time reported in Greek dairy food. Two RM1 E. faecium strain biotypes (3 isolates) showed strong, enterocin-mediated antilisterial activity due to entA/entB/entP possession. One E. durans from RM1 possessed entA and entP, while additional nine RM2 isolates of the E. faecium/durans group processed entA or entP singly. All showed direct (cell-associated) antilisterial activity only, as also both S. lutetiensis strains from RM2 did strongly. Desirably, no LAB isolate was β-hemolyrtic, or cytolysin-positive, or possessed vanA, vanB for vancomycin resistance, or agg, espA, hyl, and IS16 virulence genes. However, all three E. faecalis from RM2 possessed gelE and/or ace virulence genes. In conclusion, all Ln. mesenteroides strains, the two safe, enterocin A-B-P-producing E. faecium strains, and the two antilisterial S. lutetiensis strains should be validated further as potential costarter or adjunct cultures in Kefalotyri cheese. The prevalence of α-hemolytic pyogenic streptococci in raw milk, mainly S. parauberis in RM2, requires consideration in respect to subclinical mastitis in sheep and the farm hygiene overall.
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Affiliation(s)
- Eleni Sioziou
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization – DIMITRA, Ethnikis Antistaseos 3, Katsikas, Ioannina 45221, Greece
| | - Athanasia Kakouri
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization – DIMITRA, Ethnikis Antistaseos 3, Katsikas, Ioannina 45221, Greece
| | - Loulouda Bosnea
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization – DIMITRA, Ethnikis Antistaseos 3, Katsikas, Ioannina 45221, Greece
| | - John Samelis
- Department of Dairy Research, Institute of Technology of Agricultural Products, Hellenic Agricultural Organization – DIMITRA, Ethnikis Antistaseos 3, Katsikas, Ioannina 45221, Greece
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Bourdichon F, Arias E, Babuchowski A, Bückle A, Bello FD, Dubois A, Fontana A, Fritz D, Kemperman R, Laulund S, McAuliffe O, Miks MH, Papademas P, Patrone V, Sharma DK, Sliwinski E, Stanton C, Von Ah U, Yao S, Morelli L. The forgotten role of food cultures. FEMS Microbiol Lett 2021; 368:fnab085. [PMID: 34223876 PMCID: PMC8397475 DOI: 10.1093/femsle/fnab085] [Citation(s) in RCA: 15] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/14/2020] [Accepted: 07/01/2021] [Indexed: 12/15/2022] Open
Abstract
Fermentation is one of if not the oldest food processing technique, yet it is still an emerging field when it comes to its numerous mechanisms of action and potential applications. The effect of microbial activity on the taste, bioavailability and preservation of the nutrients and the different food matrices has been deciphered by the insights of molecular microbiology. Among those roles of fermentation in the food chain, biopreservation remains the one most debated. Presumably because it has been underestimated for quite a while, and only considered - based on a food safety and technological approach - from the toxicological and chemical perspective. Biopreservation is not considered as a traditional use, where it has been by design - but forgotten - as the initial goal of fermentation. The 'modern' use of biopreservation is also slightly different from the traditional use, due mainly to changes in cooling of food and other ways of preservation, Extending shelf life is considered to be one of the properties of food additives, classifying - from our perspective - biopreservation wrongly and forgetting the role of fermentation and food cultures. The present review will summarize the current approaches of fermentation as a way to preserve and protect the food, considering the different way in which food cultures and this application could help tackle food waste as an additional control measure to ensure the safety of the food.
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Affiliation(s)
- François Bourdichon
- Food Safety, Microbiology, Hygiene, 16 Rue Gaston de Caillavet, 75015 Paris, France
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Emmanuelle Arias
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | | | - Anne Bückle
- Milchprüfring Baden-Württemberg e.V., Marie-Curie-Straße 19, 73230 Kirchheim, u.T., Germany
| | | | - Aurélie Dubois
- International Dairy Federationiry Federation, 70 Boulevard Auguste Reyers, 1030 Brussels, Belgium
| | - Alessandra Fontana
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | - Duresa Fritz
- International Flavors and Fragrances, 20 rue Brunel, Paris 75017, France
| | - Rober Kemperman
- Lesaffre International, 152 rue du Docteur Yersin, 59120 Loos, France
| | - Svend Laulund
- Chr. Hansen A/S, Agern Allé 24, 2970 Hoersholm, Denmark
| | | | - Marta Hanna Miks
- Glycom A/S, Kogle Allé 4, 2970 Hørsholm, Denmark
- Faculty of Food Science, Food Biochemistry, University of Warmia and Mazury in Olsztyn, Plac Cieszynski 1, 10–726 Olsztyn, Poland
| | - Photis Papademas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Archiepiskopou Kyprianou, PO BOX 50329, Limassol, Cyprus
| | - Vania Patrone
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
| | | | - Edward Sliwinski
- The European Federation of Food Science & Technology, Nieuwe Kanaal 9a, 6709 PA, Wageningen, The Netherlands
| | | | - Ueli Von Ah
- AGROSCOPE, Food Microbial Systems, Schwarzenburgstrasse 161, CH-3003 Bern, Switzerland
| | - Su Yao
- China National Research Institute of Food & Fermentation Industries, China Center of Industrial Culture Collection, Building 6, No.24, Jiuxianqiaozhong Road, Chaoyang District, Beijing 100015, PR China
| | - Lorenzo Morelli
- Facoltà di Scienze agrarie, alimentarie ambientali, Università Cattolica del Sacro Cuore, Via Emilia Parmense, Piacenza-Cremona, Italy
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Tirloni E, Bernardi C, Ghelardi E, Celandroni F, Andrighetto C, Rota N, Stella S. Biopreservation as a potential hurdle for Bacillus cereus growth in fresh cheese. J Dairy Sci 2019; 103:150-160. [PMID: 31668441 DOI: 10.3168/jds.2019-16739] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2019] [Accepted: 09/03/2019] [Indexed: 11/19/2022]
Abstract
This study aimed to evaluate the possible inhibitory effect of natural lactic acid bacteria on the growth of 2 Bacillus cereus strains. First, we evaluated the behavior of spores of B. cereus GPe2 and D43 when inoculated before cheesemaking using pasteurized or raw milk; no statistical differences were observed between cheese produced with the 2 types of milk. Then, lactic acid bacteria (LAB) were isolated from cheese at the last sampling time, identified, and tested in vitro for their antagonistic activity and organic acid production by using an HPLC method, showing antimicrobial potential. The LAB that produced larger inhibition halos (>9 mm) against B. cereus strains (LAB 3, 6, 9, 10: Lactococcus lactis ssp. lactis; LAB 7: Lactococcus lactis ssp. cremoris) were selected to produce a LAB mixture for subsequent tests. Spores of B. cereus GPe2 and D43 were inoculated in pasteurized milk before cheesemaking with or without addition of the LAB mixture at a high dosage. Bacillus cereus grew more slowly when LAB were added to the dairy matrix (with differences from 2.36 to 2.66 log cfu/g in B. cereus GPe2 and D43 growth).
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Affiliation(s)
- Erica Tirloni
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy.
| | - Cristian Bernardi
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
| | - Emilia Ghelardi
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy; Research Center Nutraceuticals and Food for Health-Nutrafood, University of Pisa, IT-56127, Pisa, Italy
| | - Francesco Celandroni
- Department of Translational Research and New Technologies in Medicine and Surgery, University of Pisa, Via San Zeno 37, IT-56127, Pisa, Italy
| | - Christian Andrighetto
- Agenzia Veneta per l'Innovazione nel Settore Primario, Via San Gaetano 74, Thiene (VI), Italy
| | - Nicola Rota
- Freelance Agronomist, Pontirolo Nuovo, IT-24040, Italy
| | - Simone Stella
- Department of Health, Animal Science and Food Safety, Università degli Studi di Milano, Via Celoria 10, IT-20133, Milan, Italy
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Ben Said L, Gaudreau H, Dallaire L, Tessier M, Fliss I. Bioprotective Culture: A New Generation of Food Additives for the Preservation of Food Quality and Safety. Ind Biotechnol (New Rochelle N Y) 2019. [DOI: 10.1089/ind.2019.29175.lbs] [Citation(s) in RCA: 41] [Impact Index Per Article: 8.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/05/2023] Open
Affiliation(s)
- Laila Ben Said
- Nutrition and Functional Foods Institute, Department of Food Science, Université Laval, Québec, Canada
| | - Hélène Gaudreau
- Nutrition and Functional Foods Institute, Department of Food Science, Université Laval, Québec, Canada
| | | | | | - Ismail Fliss
- Nutrition and Functional Foods Institute, Department of Food Science, Université Laval, Québec, Canada
- Ismail Fliss, PhD, is Full Professor, Nutrition and Functional Foods Institute, Department of Food science, Université Laval, G1V 0A6, Québec, Canada. Phone: (418) 656–2131.
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Vandera E, Tsirka G, Kakouri A, Koukkou AI, Samelis J. Approaches for enhancing in situ detection of enterocin genes in thermized milk, and selective isolation of enterocin-producing Enterococcus faecium from Baird-Parker agar. Int J Food Microbiol 2018; 281:23-31. [PMID: 29803907 DOI: 10.1016/j.ijfoodmicro.2018.05.020] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2018] [Revised: 04/21/2018] [Accepted: 05/20/2018] [Indexed: 11/24/2022]
Abstract
Enterococci are naturally selected for growth in thermized ewes'/goats' milk mixtures used for traditional cooked hard cheese processing in Greece. A culture-independent PCR-based approach was applied to detect the presence of enterocin-encoding genes in naturally culture-enriched thermized milk (TM). Portions of TM (63 °C, 30 s) collected from a commercial cheese plant before addition of starters were fermented at 37 °C for 48 h to facilitate growth of indigenous enterococci. The multiple enterocin-producing (m-Ent+) Enterococcus faecium KE82 and the nisin A-producing Lactococcus lactis subsp. cremoris M104 served as bacteriocin-positive inocula in separate TM treatments. The PCR results revealed a constant presence of the enterocin A, B and P genes in TM fermented naturally at 37 °C. Eleven out of 42 (26.2%) lactic isolates from the enriched TM cultures without inoculation were Ent+ E. faecium assigned to three biotypes. Biotype I (4 isolates) included single entA possessors, whereas biotype II (5 isolates) and biotype III (2 isolates) were m-Ent+ variants profiling entA-entB-entP and entA-entB genes, respectively. Biotype II displayed the strongest antilisterial activity in vitro. Surprisingly, 85.7% (6/7) of the m-Ent+ E. faecium were selectively isolated from Baird-Parker agar, reflecting their natural resistance to 0.01% tellurite contained in the egg yolk supplement. No cytolysin-positive E. faecalis or other Ent+ Enterococcus spp. were isolated. In conclusion, commercially thermized Greek milk is a natural pool or 'reservoir' of antagonistic Ent+ or m-Ent+ E. faecium strains that can be easily detected and recovered by applying this PCR-based approach to naturally fermented milks or cheese products.
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Affiliation(s)
- Elpiniki Vandera
- Hellenic Agricultural Organization 'DIMITRA', General Directorate of Agricultural Research, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece; University of Ioannina, Department of Chemistry, Laboratory of Biochemistry, 45100 Ioannina, Greece
| | - Georgia Tsirka
- Hellenic Agricultural Organization 'DIMITRA', General Directorate of Agricultural Research, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece; University of Ioannina, Department of Chemistry, Laboratory of Biochemistry, 45100 Ioannina, Greece
| | - Athanasia Kakouri
- Hellenic Agricultural Organization 'DIMITRA', General Directorate of Agricultural Research, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece
| | - Anna-Irini Koukkou
- University of Ioannina, Department of Chemistry, Laboratory of Biochemistry, 45100 Ioannina, Greece
| | - John Samelis
- Hellenic Agricultural Organization 'DIMITRA', General Directorate of Agricultural Research, Dairy Research Institute, Katsikas, 45221 Ioannina, Greece.
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Samelis J, Kakouri A. Hurdle factors minimizing growth of Listeria monocytogenes while counteracting in situ antilisterial effects of a novel nisin A-producing Lactococcus lactis subsp. cremoris costarter in thermized cheese milks. AIMS Microbiol 2018; 4:19-41. [PMID: 31294202 PMCID: PMC6605024 DOI: 10.3934/microbiol.2018.1.19] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/20/2017] [Accepted: 01/10/2018] [Indexed: 11/24/2022] Open
Abstract
The capacity of growth, survival, and adaptive responses of an artificial contamination of a three-strain L. monocytogenes cocktail in factory-scale thermized (65 °C, 30 s) Graviera cheese milk (TGCM) was evaluated. Bulk TGCM samples for inoculation were sequentially taken from the cheese making vat before process initiation (CN-LM) and after addition of a commercial starter culture (CSC), the CSC plus the nisin A-producing (NisA+) costarter strain Lactococcus lactis subsp. cremoris M78 (CSC + M78), and all ingredients with the rennet last (CSC + M78-RT). Additional treatments included Listeria-inoculated TGCM samples coinoculated with the NisA+ costarter strain M78 in the absence of the CSC or with the CSC in previously sterilized TGCM to inactivate the background microbiota (CSC-SM). All cultures were incubated at 37 to 42 °C for 6 h, followed by additional 66 h at 22 °C, and 48 h at 12 °C after addition of 2% edible salt. L. monocytogenes failed to grow and declined in all CSC-inoculated treatments after 24 h. In contrast, the pathogen increased by 3.34 and 1.46 log units in the CN-LM and the CSC-SM treatments, respectively, indicating that the background microbiota or the CSC alone failed to suppress it, but they did so synergistically. Supplementation of the CSC with the NisA+ strain M78 did not deliver additional antilisterial effects, because the CSC Streptococcus thermophilus reduced the growth prevalence rates and counteracted the in situ NisA+ activity of the costarter. In the absence of the CSC, however, strain M78 predominated and caused the strongest in situ nisin-A mediated effects, which resulted in the highest listerial inactivation rates after 24 to 72 h at 22 °C. In all TGCM treatments, however, L. monocytogenes displayed a "tailing" survival (1.63 to 1.96 log CFU/mL), confirming that this pathogen is exceptionally tolerant to cheese-related stresses, and thus, can't be easily eliminated.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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Noutsopoulos D, Kakouri A, Kartezini E, Pappas D, Hatziloukas E, Samelis J. Growth, nisA Gene Expression, and In Situ Activity of Novel Lactococcus lactis subsp. cremoris Costarter Culture in Commercial Hard Cheese Production. J Food Prot 2017; 80:2137-2146. [PMID: 29182362 DOI: 10.4315/0362-028x.jfp-17-245] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated in situ expression of the nisA gene by an indigenous, nisin A-producing (NisA+) Lactococcus lactis subsp. cremoris raw milk genotype, represented by strain M78, in traditional Greek Graviera cheeses under real factory-scale manufacturing and ripening conditions. Cheeses were produced with added a mixed thermophilic and mesophilic commercial starter culture (CSC) or with the CSC plus strain M78 (CSC+M78). Cheeses were sampled after curd cooking (day 0), fermentation of the unsalted molds for 24 h (day 1), brining (day 7), and ripening of the brined molds (14 to 15 kg each) for 30 days in a fully controlled industrial room (16.5°C; 91% relative humidity; day 37). Total RNA was directly extracted from the cheese samples, and the expression of nisA gene was evaluated by real-time reverse transcription PCR (qRT-PCR). Agar overlay and well diffusion bioassays were correspondingly used for in situ detection of the M78 NisA+ colonies in the cheese agar plates and antilisterial activity in whole-cheese slurry samples, respectively. Agar overlay assays showed good growth (>8 log CFU/g of cheese) of the NisA+ strain M78 in coculture with the CSC and vice versa. The nisA expression was detected in CSC+M78 cheese samples only, with its expression levels being the highest (16-fold increase compared with those of the control gene) on day 1, followed by significant reduction on day 7 and almost negligible expression on day 37. Based on the results, certain intrinsic and mainly implicit hurdle factors appeared to reduce growth prevalence rates and decrease nisA gene expression, as well as the nisin A-mediated antilisterial activities of the NisA+ strain M78 postfermentation. To our knowledge, this is the first report on quantitative expression of the nisA gene in a Greek cooked hard cheese during commercial manufacturing and ripening conditions by using a novel, rarely isolated, indigenous NisA+ L. lactis subsp. cremoris genotype as costarter culture.
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Affiliation(s)
- Dimitrios Noutsopoulos
- 1 Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece.,2 Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece; and
| | - Athanasia Kakouri
- 1 Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
| | - Eleftheria Kartezini
- 3 Skarfi EPE-Pappas Bros. Traditional Dairy, 4km Nat. Rd Filippiada-Ioannina, 48200 Filippiada, Greece
| | - Dimitrios Pappas
- 3 Skarfi EPE-Pappas Bros. Traditional Dairy, 4km Nat. Rd Filippiada-Ioannina, 48200 Filippiada, Greece
| | - Efstathios Hatziloukas
- 2 Department of Biological Applications and Technology, University of Ioannina, 45110 Ioannina, Greece; and
| | - John Samelis
- 1 Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Ethnikis Antistaseos 3, Katsikas, 45221 Ioannina, Greece
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Quintana G, Niederle MV, Minahk CJ, Picariello G, Nader-Macías MEF, Pasteris SE. Nisin Z produced by Lactococcus lactis from bullfrog hatchery is active against Citrobacter freundii, a red-leg syndrome related pathogen. World J Microbiol Biotechnol 2017; 33:186. [DOI: 10.1007/s11274-017-2353-z] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/29/2016] [Accepted: 09/21/2017] [Indexed: 10/18/2022]
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Growth interactions and antilisterial effects of the bacteriocinogenic Lactococcus lactis subsp. cremoris M104 and Enterococcus faecium KE82 strains in thermized milk in the presence or absence of a commercial starter culture. Food Microbiol 2017; 64:145-154. [DOI: 10.1016/j.fm.2016.12.019] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/29/2016] [Revised: 11/15/2016] [Accepted: 12/26/2016] [Indexed: 01/28/2023]
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Vandera E, Lianou A, Kakouri A, Feng J, Koukkou AI, Samelis J. Enhanced Control of Listeria monocytogenes by Enterococcus faecium KE82, a Multiple Enterocin-Producing Strain, in Different Milk Environments. J Food Prot 2017; 80:74-85. [PMID: 28221890 DOI: 10.4315/0362-028x.jfp-16-082] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Enterococcus faecium KE82, isolated from traditional Greek Graviera cheese, was identified in pure broth cultures in vitro as a multiple enterocin-producing bacterial strain possessing the structural entA, entB, and entP enterocin genes. E. faecium KE82 was further assessed for in situ antilisterial activity in raw milk (RM) and commercially thermized milk (TM; 63°C for 30 s) in the presence of the indigenous microbiota and in sterile raw milk (SRM; 121°C for 5 min) with or without the addition of two commercial starter culture (CSC) strains Streptococcus thermophilus and Lactococcus lactis . Growth of Listeria monocytogenes was completely inhibited in RM incubated at 37°C for 6 h, whereas the pathogen was significantly inactivated in RM+KE82 samples during further incubation at 18°C for 66 h. In contrast, L. monocytogenes levels increased by approximately 2 log CFU/ml in TM, but in TM+KE82 samples, pathogen growth was retarded during the first 6 h at 37°C followed by growth cessation and partial inactivation at 18°C. After 48 to 72 h, growth of L. monocytogenes in SRM+CSC samples decreased by 4 to 5 log CFU/ml compared with the SRM control, whereas additional 10-fold decreases in the pathogen were observed in SRM+CSC+KE82 samples. Reverse transcription PCR analysis of SRM+KE82 and SRM+CSC+KE82 samples confirmed that the entA and entB genes were transcribed, but entP gene transcription was not detected. All RM and SRM samples inoculated with E. faecium KE82 displayed strong in situ inhibitory activity against L. monocytogenes in well diffusion bioassays, whereas activity was weaker to undetectable in comparable or additional TM+KE82 samples; no milk sample without E. faecium KE82 had activity against L. monocytogenes . The findings of this study indicate that E. faecium KE82 is an antilisterial agent that could be used in traditional dairy foods because it concomitantly produces enterocins A and B in situ in milk.
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Affiliation(s)
- Elpiniki Vandera
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.,Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - Alexandra Lianou
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Athanasia Kakouri
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Jinbo Feng
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.,Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - Anna-Irini Koukkou
- Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45100 Ioannina, Greece
| | - John Samelis
- Dairy Research Institute, General Directorate of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
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Samelis J, Giannou E, Pappa EC, Bogović-Matijašić B, Lianou A, Parapouli M, Drainas C. Behavior of artificial listerial contamination in model Greek Graviera cheeses manufactured with the indigenous nisin A-producing strainLactococcus lactissubsp.cremorisM104 as costarter culture. J Food Saf 2016. [DOI: 10.1111/jfs.12326] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
- John Samelis
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | - Eleni Giannou
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
| | - Eleni C. Pappa
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | | | - Alexandra Lianou
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
| | - Maria Parapouli
- Hellenic Agricultural Organization DEMETER; Dairy Research Institute, General Directorate of Agricultural Research; Katsikas, Ioannina 45221 Greece
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
| | - Constantin Drainas
- Department of Chemistry, Laboratory of Biochemistry; University of Ioannina; Ioannina 45110 Greece
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Samelis J, Lianou A, Pappa EC, Bogovič-Matijašić B, Parapouli M, Kakouri A, Rogelj I. Behavior of Staphylococcus aureus in culture broth, in raw and thermized milk, and during processing and storage of traditional Greek Graviera cheese in the presence or absence of Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing raw milk isolate. J Food Prot 2014; 77:1703-14. [PMID: 25285487 DOI: 10.4315/0362-028x.jfp-14-105] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study was conducted to evaluate the behavior of Staphylococcus aureus during processing, ripening, and storage of traditional Greek Graviera cheese in accordance with European Union Regulation 1441/2007 for coagulase-positive staphylococci in thermized milk cheeses. Lactococcus lactis subsp. cremoris M104, a wild, novel nisin A-producing (NisA+) strain, also was evaluated as an antistaphylococcal adjunct. A three-strain cocktail of enterotoxigenic (Ent+) S. aureus increased by approximately 2 log CFU/ml when co-inoculated (at approximately 3 log CFU/ml) in thermized Graviera cheese milk (TGCM; 63°C for 30 s) with commercial starter culture (CSC) and/or strain M104 at approximately 6 log CFU/ml and then incubated at 37°C for 3 h. However, after 6 h at 37°C, significant retarding effects on S. aureus growth were noted in the order TGCM + M104 > TGCM + CSC = TGCM + CSC + M104 > TGCM. Additional incubation of TGCM cultures at 18°C for 66 h resulted in a 1.2-log reduction (P < 0.05) of S. aureus populations in TGCM + M104. The Ent + S. aureus cocktail did not grow but survived during ripening and storage when inoculated (at approximately 3 log CFU/g) postcooking into Graviera mini cheeses prepared from TGCM + CSC or TGCM + CSC + M104, ripened at 18°C and 90% relative humidity for 20 days, and stored at 4°C in vacuum packages for 2 months. A rapid 10-fold decrease (P < 0.05) in S. aureus populations occurred within the first 24 h of cheese fermentation. Reductions of S. aureus were greater by approximately 0.4 log CFU/g in CSC + M104 than in CSC only cheeses, concomitantly with the presence of NisA + M104 colonies and nisin-encoding genes in the CSC plus M104 cheeses and their corresponding microbial consortia only. A high level of selective survival of a naturally nisin-resistant EntC z S. aureus strain from the cocktail was noted in CSC + M104 cheeses and in coculture with the NisA + M104 strain in M-17 broth. In conclusion, although S. aureus growth inhibition is assured during Graviera cheese ripening, early growth of the pathogen during milk curdling and curd cooking operations may occur. Nisin-resistant S. aureus strains that may contaminate Graviera cheese milks postthermally may be difficult to control even by the application of the NisA + L. lactis subsp. cremoris strain M104 as a bioprotective adjunct culture.
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Affiliation(s)
- John Samelis
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece.
| | - Alexandra Lianou
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Food Microbiology and Biotechnology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Eleni C Pappa
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | | | - Maria Parapouli
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece; Laboratory of Biochemistry, Department of Chemistry, University of Ioannina, 45110 Ioannina, Greece
| | - Athanasia Kakouri
- Dairy Research Institute, Directorate General of Agricultural Research, Hellenic Agricultural Organization DEMETER, Katsikas, 45221 Ioannina, Greece
| | - Irena Rogelj
- Biotechnical Faculty, University of Ljubljana, SI-1230 DomŽale, Slovenia
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