The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese

Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. I...

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Bibliographic Details
Published in:International journal of food microbiology 2014-07, Vol.182-183, p.37-43
Main Authors: Hauerlandova, Iva, Lorencova, Eva, Bunka, Frantisek, Navratil, Jan, Janeckova, Kristyna, Bunkova, Leona
Format: Article
Language:English
Subjects:
Anti-Infective Agents - pharmacology
Bacillus
Bacillus - drug effects
Bacillus subtilis
Cheese - microbiology
Clostridium
Clostridium - drug effects
Clostridium - growth & development
Clostridium butyricum
Fats - metabolism
Fats - pharmacology
Food Additives - pharmacology
Food Microbiology
inhibition
monoacylglycerol
Monoglycerides - pharmacology
processed cheese
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Summary:Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter. •Antimicrobial activity of four monoacylglycerols were tested against spore-forming bacteria.•In processed cheese tested MAGs prevented the growth and multiplication of bacilli strains.•Partial inhibition was observed on clostridia in processed cheese supplemented with MAGs.•MAGs could have beneficial effect by reducing the undesirable microflora and extending the shelf-life.
ISSN:0168-1605
1879-3460
DOI:10.1016/j.ijfoodmicro.2014.04.027