Incorporation of A511 bacteriophage in a whey protein isolate-based edible coating for the control of Listeria monocytogenes in Cheese

Abstract

In the present study authors aimed at studying, for the first time, the control of Listeria monocytogenes in cheese by adding A511 bacteriophage into a whey protein isolate (WPI)-based coating. Antibacterial activity, bacteriophage stability as well as physicochemical properties of dip-coated cheese were evaluated. Results showed that bacteriophage remains stable in WPI-coating for a 16-d period. However, its application on cheese surface had a reduction of 0.8 log PFU·g−1. Antibacterial assays showed that bacteriophage, either added in water or WPI, is able to lyse bacterial cells just after its application on cheese. At the end of storage time, bacterial counts reduced 0.86, and 0.39 log CFU·g−1 for cheese samples that had bacteriophage-WPI, and bacteriophage-water, respectively. The application of the coating had a significant effect on the color, hardness, and springiness of cheese. Results suggest that A511 bacteriophage-WPI coating is a promising tool for L. monocytogenes control in cheese.