Lacticaseibacillus rhamnosus Impedes Growth of Listeria spp. in Cottage Cheese through Manganese Limitation

Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create envi...

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Bibliographic Details
Published in:Foods 2021-06, Vol.10 (6), p.1353
Main Authors: van Gijtenbeek, Lieke A, Singer, Quinn, Steffensen, Louise E, Neuens, Shannon, Guldager, Helle S, Bidstrup, Susanne, Høgholm, Tina, Madsen, Mikkel G, Glass, Kathleen, Siedler, Solvej
Format: Article
Language:English
Subjects:
Acidification
Acids
Bacteria
Bacteriocins
bio-protection
Cheese
Consumption
cottage cheese
Curd
Dairy products
Depletion
Fermentation
Food science
Glycerol
Lacticaseibacillus rhamnosus
Listeria
Manganese
Metabolites
Microorganisms
Milk
Nutrients
Post-production processing
Starter cultures
Thermophilic microorganisms
Trace elements
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Summary:Acidification and nutrient depletion by dairy starter cultures is often sufficient to prevent outgrowth of pathogens during post-processing of cultured dairy products. In the case of cottage cheese, however, the addition of cream dressing to the curd and subsequent cooling procedures can create environments that may be hospitable for the growth of . We report on a non-bacterio-cinogenic strain that severely limits the growth potential of in creamed cottage cheese. The main mechanism underlying spp. inhibition was found to be caused by depletion of manganese (Mn), thus through competitive exclusion of a trace element essential for the growth of many microorganisms. Growth of and that constitute the starter culture, on the other hand, were not influenced by reduced Mn levels. Addition of with Mn-based bioprotective properties during cottage cheese production therefore offers a solution to inhibit undesired bacteria in a bacteriocin-independent fashion.
ISSN:2304-8158
2304-8158
DOI:10.3390/foods10061353