Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese

An enterocin whey solution, obtained by growing Enterococcus faecalis L2B21K3 and L3A21K6 in sweet whey – enterocin whey solution (EWS), was incorporated into gelatin/glycerol films that were tested for the control of Listeria monocytogenes. The films containing enterocins produced by either strain...

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Bibliographic Details
Published in:Food microbiology 2023-02, Vol.109, p.1-10, Article 104134
Main Authors: Silva, Sofia P.M., Teixeira, José A., Silva, Célia C.G.
Format: Article
Language:English
Subjects:
antibacterial properties
Antimicrobial activity
Bacteriocins
Bioactive film
byproducts
Cheese
Cheese whey
cheesemaking
cheeses
culture media
enterocins
Enterococcus faecalis
food microbiology
gelatin
glycerol
limonene
Listeria
Listeria monocytogenes
pathogens
permeability
Science & Technology
solubility
tensile strength
water content
water vapor
whey
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Summary:An enterocin whey solution, obtained by growing Enterococcus faecalis L2B21K3 and L3A21K6 in sweet whey – enterocin whey solution (EWS), was incorporated into gelatin/glycerol films that were tested for the control of Listeria monocytogenes. The films containing enterocins produced by either strain (EWS L2 and EWS K6 films) were shown to serve as a suitable matrix for bacteriocin release, preserve the anti-listerial activity for up to 90 days. When applied in cheese, EWS L2 and EWS K6 films were able to reduce L. monocytogenes contamination to undetected levels after 20 or 30 days, respectively, and prevented the migration of this pathogen from the films to cheese. The incorporation of EWS into films did not affect (p 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2022.104134