Lactic acid bacteria adjunct cultures exert a mitigation effect against spoilage microbiota in fresh cheese

Daniela Bassi, Simona Gazzola, Eleonora Sattin, Fabio Dal Bello, Barbara Simionati, Pier Sandro Cocconcelli

Risultato della ricerca: Contributo in rivistaArticolo in rivista

1 Citazioni (Scopus)


Lactic acid bacteria (LAB) have a strong mitigation potential as adjunct cultures to inhibit undesirable bacteria in fermented foods. In fresh cheese with low salt concentration, spoilage and pathogenic bacteria can affect the shelf life with smear on the surface and packaging blowing. In this work, we studied the spoilage microbiota of an Italian fresh cheese to find tailor-made protective cultures for its shelf life improvement. On 14-tested LAB, three of them, namely Lacticaseibacillus rhamnosus LRH05, Latilactobacillus sakei LSK04, and Carnobacterium maltaromaticum CNB06 were the most effective in inhibiting Gram-negative bacteria. These cultures were assessed by the cultivation-dependent and DNA metabarcoding approach using in vitro experiments and industrial trials. Soft cheese with and without adjunct cultures were prepared and stored at 8 and 14 °C until the end of the shelf life in modified atmosphere packaging. Data demonstrated that the use of adjunct cultures reduce and/or modulate the growth of spoilage microbiota at both temperatures. Particularly, during industrial experiments, C. maltaromaticum CNB06 and Lcb. rhamnosus RH05 lowered psychrotrophic bacteria of almost 3 Log CFU/g in a 5-week stored cheese. On the contrary, Llb. sakei LSK04 was able to colonize the cheese but it was not a good candidate for its inhibition capacity. The combined approach applied in this work allowed to evaluate the protective potential of LAB strains against Gram-negative communities.
Lingua originaleEnglish
pagine (da-a)1-18
Numero di pagine18
Stato di pubblicazionePubblicato - 2020


  • Adjunct cultures
  • Cheese
  • Gram-negative bacteria
  • Lactic acid bacteria
  • Mitigation
  • Shelf life
  • Spoilage


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