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P2-230 Potential of Lactic Acid Bacteria Isolated from Tropical Fruits as Biopreservants in Minas Frescal Cheese

Tuesday, July 11, 2017
Exhibit Hall (Tampa Convention Center)
Marciane Magnani , Federal University of Paraiba , Joao Pessoa , Brazil
Whyara Karoline Almeida Costa , Federal University of Paraiba , João Pessoa , Brazil
Larissa Ramalho Brandão , Federal University of Paraiba , João Pessoa , Brazil
Estefânia Fernandes Garcia , Federal University of Paraiba , João Pessoa , Brazil
Marcos Santos Lima , Federal Institute of Petrolina , Petrolina , Brazil
Evandro Leite Souza , Federal University of Paraiba , João Pessoa , Brazil
Introduction: Lactic Acid Bacteria (LAB) produce organic acids and may antagonize Listeria monocytogenes growth. Listeria monocytogenes (Lm) is an important pathogen associated with cheese. LAB application as a biopreservant in cheese provides an attractive and economic control. Tropical fruits are source of LAB, however the potential of LAB from fruit as biopreservants in cheese remains unknown.

Purpose: This study evaluatee the potential of Lactobacillus plantarum (LPMA49) and Lactobacillus paracasei (LPMA108), isolated from barbados-cherry and soursop, respectively, to antagonize the growth Lm in Minas frescal cheese.

Methods: Cheese samples (9 g) were inoculated with 1 mL of LAB (105 CFU/mL) and/or Lm ATCC 19115 (105-103 CFU/mL). The experimental systems included: Cheese + Lm + LPMA49 or LPMA108; Cheese + LPMA49 or LPMA108); Cheese + Lm; Cheese + saline solution. Viable cells in the systems were determined at 0, 3, 5, 7, and 14 days of storage at 8-10ºC by serial dilution and plating on MRS Agar or Listeria Selective Agar. At the same time points, organic acids were quantified in cheese by high performance liquid chromatography. Statistical analysis considered p<0.05.

Results: Lm increased 3 log units in cheese after 14 days of storage, while in systems with LPMA49 or LPMA108 decreased up to 2.5 log units after 3 days, with no increase observed in further times assessed. After 5 days of storage, viable counts of Lm were >102 CFU/g in systems inoculated with 103 CFU/mL. LPMA49 and LPMA108 showed an increase of three log units over time in systems inoculated with Lm or uninoculated. The decrease of Lm was accompanied by an increase of organic acids in cheese over time. LPMA108 showed greater production of organic acids in cheese compared with LPMA49.

Significance: Results showed the antagonistic activity of LAB from fruit against Lm in cheese, suggesting a biopreservant potential for the strains tested.

Back to: Poster Session 2 – Food Chemical Hazards and Food Allergens, Food Toxicology, Meat, Poultry and Eggs, Epidemiology, Retail and Food Service Safety, Communication Outreach and Education, Molecular Analytics, Genomics and Microbiome, Laboratory and Detection Methods, and Dairy
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