Abstract
This study aimed to enhance the microbial quality and safety of fresh cheese using a bioprotective approach that involved Lactococcus lactis KJ660075 as a preservative. The research focused on monitoring the co-culture of this strain with Staphylococcus aureus ATCC25923 in fresh goat cheeses over 21 days. Results showed that S. aureus ceased growing in goat milk cheeses after 24 h and was completely undetectable at the end of storage which demonstrated a significant reduction compared to control samples. Statistical analysis further confirmed that low pH did not impact S. aureus growth, suggesting that inhibition was due to anti-staphylococcal substances accumulated in the cheese matrix. Thus, Lactococcus lactis KJ660075 has proven to be a means to enhance quality and improve cheese safety while preserving natural agricultural practices.
Published Version
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