Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

Fatma Nur Demirbaş; Muhammet Arıcı; Enes Dertli

doi:10.1111/ijfs.17288

Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

Fatma Nur Demirbaş, Muhammet Arıcı, Enes Dertli^*

^*Corresponding author for this work

Research output: Contribution to journal › Article › peer-review

2 Citations (Scopus)

Abstract

This study investigated the inhibition of Clostridium species, isolated from cheeses with late-blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL-LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90-day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP-1-4) spores was observed in the LAB co-inoculated Turkish white cheese samples.

Original language	English
Pages (from-to)	5642-5650
Number of pages	9
Journal	International Journal of Food Science and Technology
Volume	59
Issue number	8
DOIs	https://doi.org/10.1111/ijfs.17288
Publication status	Published - Aug 2024
Externally published	Yes

Bibliographical note

Publisher Copyright:
© 2024 The Author(s). International Journal of Food Science & Technology published by John Wiley & Sons Ltd on behalf of Institute of Food Science & Technology (IFST).

Keywords

Biocontrol and Clostridium sporogenes
Lactiplantibacillus plantarum
Lactococcus lactis subsp. lactis
Turkish white cheese

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10.1111/ijfs.17288

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title = "Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage",

abstract = "This study investigated the inhibition of Clostridium species, isolated from cheeses with late-blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL-LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90-day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP-1-4) spores was observed in the LAB co-inoculated Turkish white cheese samples.",

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year = "2024",

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doi = "10.1111/ijfs.17288",

language = "English",

volume = "59",

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Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage. / Demirbaş, Fatma Nur; Arıcı, Muhammet; Dertli, Enes.
In: International Journal of Food Science and Technology, Vol. 59, No. 8, 08.2024, p. 5642-5650.

Research output: Contribution to journal › Article › peer-review

TY - JOUR

T1 - Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

AU - Demirbaş, Fatma Nur

AU - Arıcı, Muhammet

AU - Dertli, Enes

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AB - This study investigated the inhibition of Clostridium species, isolated from cheeses with late-blowing defects, by lactic acid bacteria (LAB). Four batches of Turkish white cheeses were produced; control cheese, cheese sample containing Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) as protective cultures (LAB), a cheese sample containing the protective culture and inoculated with Clostridium sporogenes spores (CL-LAB) and finally a cheese sample containing only Cl. sporogenes spores (CL). White cheese's microbiological and physicochemical properties were also determined throughout the 90-day storage period at 4 °C. Approximately 1 log reduction in Cl. sporogenes (ZMP-1-4) spores was observed in the LAB co-inoculated Turkish white cheese samples.

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DO - 10.1111/ijfs.17288

M3 - Article

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Utilisation of Lactococcus lactis subsp. lactis (PY91K) and Lactiplantibacillus plantarum (Y48) to control Clostridium sporogenes during Turkish white cheese production and storage

Abstract

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