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| Titre: | From farm to cheeseboard: Harnessing the biopreserving performance and enhancing safety of Lactococcus lactis KJ660075 in goat's milk cheese |
| Auteur(s): | Remini, Hocine
Remini-Sahraoui, Yasmine
Benbara, Tassadit
Sadoun, Djamila |
| Mots-clés: | Cheese biopreservation
Fresh goat cheese
Lactococcus lactis
Staphylococcus aureus
Traditional cheese-making technology |
| Date de publication: | 2024 |
| Editeur: | Elsevier |
| Collection/Numéro: | International Dairy Journal/ Volume 157, Art. N° 105977(2024);pp. 1-9 |
| Résumé: | This study aimed to enhance the microbial quality and safety of fresh cheese using a bioprotective approach that involved Lactococcus lactis KJ660075 as a preservative. The research focused on monitoring the co-culture of this strain with Staphylococcus aureus ATCC25923 in fresh goat cheeses over 21 days. Results showed that S. aureus ceased growing in goat milk cheeses after 24 h and was completely undetectable at the end of storage which demonstrated a significant reduction compared to control samples. Statistical analysis further confirmed that low pH did not impact S. aureus growth, suggesting that inhibition was due to anti-staphylococcal substances accumulated in the cheese matrix. Thus, Lactococcus lactis KJ660075 has proven to be a means to enhance quality and improve cheese safety while preserving natural agricultural practices. |
| URI/URL: | https://www.sciencedirect.com/science/article/abs/pii/S0958694624000979?via%3Dihub
https://doi.org/10.1016/j.idairyj.2024.105977
http://dlibrary.univ-boumerdes.dz:8080/handle/123456789/14448 |
| ISSN: | 0958-6946 |
| Collection(s) : | Publications Internationales
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