Behavior of Listeria monocytogenes in the Presence of Gluconic Acid and During Preparation of Cottage Cheese Curd Using Gluconic Acid

• Published in: Journal of dairy science 1990-06, Vol.73 (6), p.1429-1438
• Main Authors: El-Shenawy, Moustafa A., Marth, Elmer H.
• Format: Article
• Language: English
• Subjects: acide organique; acidificacion; acidification; acidos organicos; acidulant; acidulantes; acidulants; Animals; Biological and medical sciences; caillebotte; Cheese; cheesemaking; coagulacion; coagulating; coagulation; Colony Count, Microbial; cottage cheese; curd; fabricacion del queso; food hygiene; Food industries; Food Microbiology; fromage; Fundamental and applied biological sciences. Psychology; Gluconates - metabolism; gluconic acid; higiene de los alimentos; hygiene des aliments; listeria; Listeria monocytogenes; Listeria monocytogenes - growth & development; Milk - microbiology; Milk and cheese industries. Ice creams; organic acids; queso; requeson; technologie fromagere; temperatura; Temperature
• ISSN: 0022-0302; 1525-3198
• DOI: 10.3168/jds.S0022-0302(90)78807-8

Unrestricted or minimally restricted growth of Listeria monocytogenes strain V7 occurred 1) at 13°C in tryptose broth with .125 or .25% gluconic acid or .1 to .3% glucono-delta-lactone, 2) at 13°C in milk with .125 to 1.0% gluconic acid or .5 or 1.0% glucono-delta-lactone, 3) at 35°C in tryptose broth with .125 to .5% gluconic acid or .1 to 5% glucono-delta-lactone, and 4) at 35°C in milk with .125 to 1.0% gluconic acid or .5 to 1.5% glucono-delta-lactone. Limited growth of L. monocytogenes occurred 1) at 13°C with .375 or .5% gluconic acid or .3 or .4% glucono-delta-lactone, 2) at 13°C in milk with 1.5% glucono-delta-lactone, 3) at 35°C in tryptose broth with .75% glucono-deha-lactone, and 4) at 35°C in milk with 2.0% glucono-delta-lactone. Partial to complete inactivation of L. monocytogenes occurred 1) at 13°C in tryptose broth with .75 to 1.5% gluconic acid or .75 or 1.0% glucono-delta-lactone, 2) at 13°C in milk with 1.5% gluconic acid or 2.0 to 3.0% glucono-delta-lactone, 3) at 35°C in tryptose broth with .75 to 1.5% gluconic acid or 1.0% glucono-delta-lactone, and 4) at 35°C in milk with 1.5% gluconic acid or 2.5 or 3.0% glucono-delta-lactone. Milk containing L. monocytogenes was coagulated with gluconic acid, HCl, or rennet, and cottage cheese curd was prepared. After cooking, numbers of the pathogen in curd or whey from rennet-coagulated milk were reduced by ca. 1.5 and 2.5 orders, respectively. Small numbers of survivors appeared in curd but not in whey of HCl-coagulated milk. No survivors were detected in curd or whey of gluconic acid-coagulated milk.