Abstract
Simple SummaryThis study investigates the potential of a nisin producer, i.e., Lactococcus lactis strain, in the making of Squacquerone cheese. The finding of this research indicates that the tested Lactococcus lactis strain represents a suitable candidate to be used as adjunct culture in Squacquerone cheesemaking since it improved the safety and sensory quality of the product without negatively affecting rheological characteristics and proteolysis.This research investigated the technological and safety effects of the nisin Z producer Lactococcus lactis subsp. lactis CBM 21, tested as an adjunct culture for the making of Squacquerone cheese in a pilot-scale plant. The biocontrol agent remained at a high level throughout the cheese refrigerated storage, without having a negative influence on the viability of the conventional Streptococcus thermophilus starter. The inclusion of CBM 21 in Squacquerone cheesemaking proved to be more effective compared to the traditional one, to reduce total coliforms and Pseudomonas spp. Moreover, the novel/innovative adjunct culture tested did not negatively modify the proteolytic patterns of Squacquerone cheese, but it gave rise to products with specific volatile and texture profiles. The cheese produced with CBM 21 was more appreciated by the panelists with respect to the traditional one.
Highlights
The launch on the market of new foods focused on the changing consumer needs and aimed to increase food safety and shelf-life is surely a pivotal challenge for the food industry, especially the dairy industry
The addition of L. lactis subsp. lactis CBM 21 did not modify the pH of the innovative cheese compared to the traditional one
The microbiological results concerning S. thermophilus, L. lactis, total coliform, and yeast cell loads are reported in Tables 2 and 3
Summary
The launch on the market of new foods focused on the changing consumer needs and aimed to increase food safety and shelf-life is surely a pivotal challenge for the food industry, especially the dairy industry. Interesting results have been obtained for several foods, including certain dairy products, by the use of an adjunct culture of Lactococcus lactis strains able to produce nisin [6,7,8,9]. The use of nisin in combination with chemical–physical treatments, able to modify the cell wall permeability and increase the interaction of nisin with the cytoplasmic membrane, can extend the nisin effectiveness to Gram-negative microorganisms including Pseudomonas spp., Escherichia coli, and Salmonella spp. The use of nisin in combination with chemical–physical treatments, able to modify the cell wall permeability and increase the interaction of nisin with the cytoplasmic membrane, can extend the nisin effectiveness to Gram-negative microorganisms including Pseudomonas spp., Escherichia coli, and Salmonella spp. [22]
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