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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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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creator Silva, Sofia P.M.
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description 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 
doi_str_mv 10.1016/j.fm.2022.104134
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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 &lt; 0.05) moisture content, solubility, permeability (water vapor and limonene), and elongation at break compared to control films (without EWS). However, thickness, swelling index and tensile strength were higher (p &lt; 0.05) in EWS films. These results suggest that active EWS gelatin/glycerol films could be an effective, and safe application to control L. monocytogenes in cheese. In addition, the use of cheese whey as a culture medium for the production of the bacteriocins complemented with the incorporation in films formulation as a packaging material represents an alternative approach to reuse this by-product of cheese production. •Fermentation of cheese whey with bacteriocin-producing Enterococcus faecalis was used to formulate films.•Bioactive films form a suitable matrix to support enterocin activity.•Enterocins in films reduce Listeria monocytogenes contamination to undetected levels.•Bioactive films applied to the surface of cheese effectively prevented the migration of L. monocytogenes to cheese.•The films exhibited suitable optical, barrier, and mechanical properties to be applied to cheese.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2022.104134</identifier><language>eng</language><publisher>Elsevier Ltd</publisher><subject>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 &amp; Technology ; solubility ; tensile strength ; water content ; water vapor ; whey</subject><ispartof>Food microbiology, 2023-02, Vol.109, p.1-10, Article 104134</ispartof><rights>2022 The Authors</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c427t-44bc9fc25f71fdab0e9d5d0319cd545264abe360785ed3092a65c6d50bd4ffdb3</citedby><cites>FETCH-LOGICAL-c427t-44bc9fc25f71fdab0e9d5d0319cd545264abe360785ed3092a65c6d50bd4ffdb3</cites><orcidid>0000-0003-0870-0071</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><link.rule.ids>314,776,780,27901,27902</link.rule.ids></links><search><creatorcontrib>Silva, Sofia P.M.</creatorcontrib><creatorcontrib>Teixeira, José A.</creatorcontrib><creatorcontrib>Silva, Célia C.G.</creatorcontrib><title>Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese</title><title>Food microbiology</title><description>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 &lt; 0.05) moisture content, solubility, permeability (water vapor and limonene), and elongation at break compared to control films (without EWS). However, thickness, swelling index and tensile strength were higher (p &lt; 0.05) in EWS films. These results suggest that active EWS gelatin/glycerol films could be an effective, and safe application to control L. monocytogenes in cheese. In addition, the use of cheese whey as a culture medium for the production of the bacteriocins complemented with the incorporation in films formulation as a packaging material represents an alternative approach to reuse this by-product of cheese production. •Fermentation of cheese whey with bacteriocin-producing Enterococcus faecalis was used to formulate films.•Bioactive films form a suitable matrix to support enterocin activity.•Enterocins in films reduce Listeria monocytogenes contamination to undetected levels.•Bioactive films applied to the surface of cheese effectively prevented the migration of L. monocytogenes to cheese.•The films exhibited suitable optical, barrier, and mechanical properties to be applied to cheese.</description><subject>antibacterial properties</subject><subject>Antimicrobial activity</subject><subject>Bacteriocins</subject><subject>Bioactive film</subject><subject>byproducts</subject><subject>Cheese</subject><subject>Cheese whey</subject><subject>cheesemaking</subject><subject>cheeses</subject><subject>culture media</subject><subject>enterocins</subject><subject>Enterococcus faecalis</subject><subject>food microbiology</subject><subject>gelatin</subject><subject>glycerol</subject><subject>limonene</subject><subject>Listeria</subject><subject>Listeria monocytogenes</subject><subject>pathogens</subject><subject>permeability</subject><subject>Science &amp; 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In addition, the use of cheese whey as a culture medium for the production of the bacteriocins complemented with the incorporation in films formulation as a packaging material represents an alternative approach to reuse this by-product of cheese production. •Fermentation of cheese whey with bacteriocin-producing Enterococcus faecalis was used to formulate films.•Bioactive films form a suitable matrix to support enterocin activity.•Enterocins in films reduce Listeria monocytogenes contamination to undetected levels.•Bioactive films applied to the surface of cheese effectively prevented the migration of L. monocytogenes to cheese.•The films exhibited suitable optical, barrier, and mechanical properties to be applied to cheese.</abstract><pub>Elsevier Ltd</pub><doi>10.1016/j.fm.2022.104134</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0003-0870-0071</orcidid><oa>free_for_read</oa></addata></record>
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1095-9998
language eng
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source Elsevier
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
title Application of enterocin-whey films to reduce Listeria monocytogenes contamination on ripened cheese
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