Abstract
Bacteria are capable of colonizing industrial processing surfaces creating biofilms on them which may adversely affect the quality and safety of products. Traditional cleaning-in-place (CIP) treatments using caustic and nitric acid solutions have been known to exhibit variable efficiency in eliminating biofilm bacteria. Here, we introduce enzymes as an alternative to traditional CIP treatments and discuss their mechanism of action against bacterial biofilms in cheese manufacturing. In addition, we discuss research gaps namely thermal stability, substrate specificity and residual activity of enzymes that may play a vital role in the selection of enzymes with optimal effectiveness against multi species biofilms. The outcome of this mini review will aid in the development of a novel and sustainable enzyme-based CIP treatment during cheese manufacturing in the future.
Highlights
INTRODUCTIONIn the dairy industry including cheese manufacturing, bacteria colonize processing surfaces through biofilms which may adversely impact the quality and safety of milk and cheese products by contamination (Bremer et al, 2009; Sadiq et al, 2016)
In the dairy industry including cheese manufacturing, bacteria colonize processing surfaces through biofilms which may adversely impact the quality and safety of milk and cheese products by contamination (Bremer et al, 2009; Sadiq et al, 2016).To combat biofilms, the dairy industry uses CIP methods involving circulation of cleaning solutions containing 0.5–2% caustic soda and 0.5–1% nitric acid at high velocity with turbulent flow at elevated temperatures (Seale et al, 2010; Thomas and Sathian, 2014)
Previous studies have primarily focused on enzyme-based strategies to combat biofilms in the medical and food industry except cheese manufacturing (Nahar et al, 2018; Saggu et al, 2019; Jiang et al, 2020)
Summary
In the dairy industry including cheese manufacturing, bacteria colonize processing surfaces through biofilms which may adversely impact the quality and safety of milk and cheese products by contamination (Bremer et al, 2009; Sadiq et al, 2016). Bremer et al, 2006, studied the effectiveness of different CIP treatments and reported a large variation in the ability of sodium hydroxide to consistently remove dairy biofilms. Previous studies have primarily focused on enzyme-based strategies to combat biofilms in the medical and food industry except cheese manufacturing (Nahar et al, 2018; Saggu et al, 2019; Jiang et al, 2020). In this mini review, we provide an overview on the role of enzymes as an alternative
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