Prevalence of Clostridium spp.,in Kashar cheese and efficiency of Lactiplantibacillus plantarum and Lactococcus lactis subsp.lactis mix as a biocontrol agents for Clostridium spp.  

作　　者：Fatmanur Demirbas¸ Enes Dertli Muhammet Arıcı 

机构地区：[1]Department of Food Engineering,Faculty of Chemical and Metallurgical Engineering,Yıldız Technical University,˙Istanbul,Turkey

出　　处：《Food Bioscience》2022年第2期695-702,共8页食品生物科学（英文）

基　　金：Fatmanur Demirbas¸was supported by Turkish Council of Higher Education with 100/2000 PhD programme and by TUB˙ITAK with 2211-C programme.

摘　　要：Clostridium sporogenes and Clostridium tepidium strains were detected in traditional Kashar cheese samples with late blowing characteristics.To control Clostridium spp.,in Kashar cheese,dairy originated Lactic Acid Bacteria(LAB)strains were tested under in vitro conditions and during Kashar production.Two strains,Lactiplantibacillus plantarum and Lactococcus lactis subsp.lactis demonstrated anticlostridial activity in vitro and the co-inoculum of these two strains(107 cfu g^(-1))were tested during the challenge test on Kashar cheese production in which a contamination ratio of 10^(4) cfu g^(-1) with spores of Cl.sporogenes were applied.Kashar samples were stored at 4℃ and 25℃ during 40 days of storage period and microbiological and physicochemical properties of Kashar samples were determined during this period.A decrement of nearly 1 log cfu g^(-1) in Cl.sporogenes numbers was observed in Kashar samples produced with co-inoculum of Lb.plantarum and L.lactis subsp.lactis stored at 4℃ but this was not the case for the Kashar samples stored at 25℃.This study revealed the potential of distinct LAB strains to control Cl.sporogenes spores in semi-hard cheese samples as biocontrol agents at 4℃ storage.

关 键 词：Late blowing Clostridium sporogenes BIOCONTROL Kashar cheese Lactiplantibacillus plantarum Lactococcus lactis subsp LACTIS 

分 类 号：TS201.3[轻工技术与工程—食品科学]