Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri
A semi-hard cheese produced from milk artificially contaminated with Clostridium tyrobutyricum spores (2.5×10 3 mL −1) was used as a model for studying the ability of bacteriocin-producing Lactobacillus gasseri K7 (Rif r) to inhibit clostridia. The added lactobacilli did not inhibit the primary star...
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| Veröffentlicht in: | International dairy journal 2007-02, Vol.17 (2), p.157-166 |
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| creator | Bogovič Matijašić, B. Koman Rajšp, M. Perko, B. Rogelj, I. |
| description | A semi-hard cheese produced from milk artificially contaminated with
Clostridium tyrobutyricum spores (2.5×10
3
mL
−1) was used as a model for studying the ability of bacteriocin-producing
Lactobacillus gasseri K7 (Rif
r) to inhibit clostridia. The added lactobacilli did not inhibit the primary starter culture (
Streptococcus thermophilus), but inhibited non-starter mesophilic lactobacilli. Late blowing as a result of
Cl. tyrobutyricum outgrowth and butyric acid fermentation occurred in all cheeses however it was reduced in cheeses with added
Lb. gasseri. After 6 weeks, the average amount of butyric acid was significantly higher in cheeses without added lactobacilli (1.43 vs. 0.70
g
kg
−1). At the end of 8-weeks ripening, 2.8×10
7 cfu g
−1 of K7 (Rif
r) viable cells were detected. Using the total DNA from cheeses with added K7 (Rif
r) strain, PCR products were amplified with primers specific for
Lactobacillus,
Lb. gasseri and K7 bacteriocin gene. |
| doi_str_mv | 10.1016/j.idairyj.2006.01.011 |
| format | Article |
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Clostridium tyrobutyricum spores (2.5×10
3
mL
−1) was used as a model for studying the ability of bacteriocin-producing
Lactobacillus gasseri K7 (Rif
r) to inhibit clostridia. The added lactobacilli did not inhibit the primary starter culture (
Streptococcus thermophilus), but inhibited non-starter mesophilic lactobacilli. Late blowing as a result of
Cl. tyrobutyricum outgrowth and butyric acid fermentation occurred in all cheeses however it was reduced in cheeses with added
Lb. gasseri. After 6 weeks, the average amount of butyric acid was significantly higher in cheeses without added lactobacilli (1.43 vs. 0.70
g
kg
−1). At the end of 8-weeks ripening, 2.8×10
7 cfu g
−1 of K7 (Rif
r) viable cells were detected. Using the total DNA from cheeses with added K7 (Rif
r) strain, PCR products were amplified with primers specific for
Lactobacillus,
Lb. gasseri and K7 bacteriocin gene.</description><identifier>ISSN: 0958-6946</identifier><identifier>EISSN: 1879-0143</identifier><identifier>DOI: 10.1016/j.idairyj.2006.01.011</identifier><language>eng</language><publisher>Oxford: Elsevier Ltd</publisher><subject>bacterial contamination ; Bacteriocins ; Biological and medical sciences ; butyric acid ; Cheese ; cheesemaking ; cheeses ; Clostridium tyrobutyricum ; Food industries ; Food microbiology ; Fundamental and applied biological sciences. Psychology ; inhibitors ; Lactobacillus ; Lactobacillus gasseri ; Late blowing ; Milk and cheese industries. Ice creams ; Streptococcus thermophilus</subject><ispartof>International dairy journal, 2007-02, Vol.17 (2), p.157-166</ispartof><rights>2006 Elsevier Ltd</rights><rights>2007 INIST-CNRS</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c394t-434a00ce1915c6d80d989e387dfdd9b586ced7dd0136e71645615721a7851f2c3</citedby><cites>FETCH-LOGICAL-c394t-434a00ce1915c6d80d989e387dfdd9b586ced7dd0136e71645615721a7851f2c3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.idairyj.2006.01.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=18396831$$DView record in Pascal Francis$$Hfree_for_read</backlink></links><search><creatorcontrib>Bogovič Matijašić, B.</creatorcontrib><creatorcontrib>Koman Rajšp, M.</creatorcontrib><creatorcontrib>Perko, B.</creatorcontrib><creatorcontrib>Rogelj, I.</creatorcontrib><title>Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri</title><title>International dairy journal</title><description>A semi-hard cheese produced from milk artificially contaminated with
Clostridium tyrobutyricum spores (2.5×10
3
mL
−1) was used as a model for studying the ability of bacteriocin-producing
Lactobacillus gasseri K7 (Rif
r) to inhibit clostridia. The added lactobacilli did not inhibit the primary starter culture (
Streptococcus thermophilus), but inhibited non-starter mesophilic lactobacilli. Late blowing as a result of
Cl. tyrobutyricum outgrowth and butyric acid fermentation occurred in all cheeses however it was reduced in cheeses with added
Lb. gasseri. After 6 weeks, the average amount of butyric acid was significantly higher in cheeses without added lactobacilli (1.43 vs. 0.70
g
kg
−1). At the end of 8-weeks ripening, 2.8×10
7 cfu g
−1 of K7 (Rif
r) viable cells were detected. Using the total DNA from cheeses with added K7 (Rif
r) strain, PCR products were amplified with primers specific for
Lactobacillus,
Lb. gasseri and K7 bacteriocin gene.</description><subject>bacterial contamination</subject><subject>Bacteriocins</subject><subject>Biological and medical sciences</subject><subject>butyric acid</subject><subject>Cheese</subject><subject>cheesemaking</subject><subject>cheeses</subject><subject>Clostridium tyrobutyricum</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>inhibitors</subject><subject>Lactobacillus</subject><subject>Lactobacillus gasseri</subject><subject>Late blowing</subject><subject>Milk and cheese industries. Ice creams</subject><subject>Streptococcus thermophilus</subject><issn>0958-6946</issn><issn>1879-0143</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2007</creationdate><recordtype>article</recordtype><recordid>eNqFkE1r3DAQhkVpoNukP6HUl_bm7czKkqVTKUuapizkkOQsZElOZvFaqWQH9t9XZhdyLAwzDDzvfLyMfUZYI6D8vl-Tt5SO-_UGQK4BS-A7tkLV6hqw4e_ZCrRQtdSN_MA-5rwHwBa4XrE_t-MzdTRRHKvYV9sh5imRp_lQTccUu7lkcqWjsXLPIeRQdcdqZ90UO-toGOZcPdmcQ6IrdtHbIYdP53rJHn9dP2x_17u7m9vtz13tuG6muuGNBXABNQonvQKvlQ5ctb73XndCSRd86z0gl6FF2QiJot2gbZXAfuP4Jft2mvuS4t855MkcKLswDHYMcc5msygRsYDiBLoUc06hNy-JDjYdDYJZnDN7c3bOLM4ZwBKL7ut5gc3ODn2yo6P8JlZcS8UX7suJ62009ikV5vF-2Q7QCsElL8SPExGKH68UksmOwlgepBTcZHyk_9zyD8w1kDA</recordid><startdate>20070201</startdate><enddate>20070201</enddate><creator>Bogovič Matijašić, B.</creator><creator>Koman Rajšp, M.</creator><creator>Perko, B.</creator><creator>Rogelj, I.</creator><general>Elsevier Ltd</general><general>Elsevier Science</general><scope>FBQ</scope><scope>IQODW</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QL</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope></search><sort><creationdate>20070201</creationdate><title>Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri</title><author>Bogovič Matijašić, B. ; Koman Rajšp, M. ; Perko, B. ; Rogelj, I.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c394t-434a00ce1915c6d80d989e387dfdd9b586ced7dd0136e71645615721a7851f2c3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2007</creationdate><topic>bacterial contamination</topic><topic>Bacteriocins</topic><topic>Biological and medical sciences</topic><topic>butyric acid</topic><topic>Cheese</topic><topic>cheesemaking</topic><topic>cheeses</topic><topic>Clostridium tyrobutyricum</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>inhibitors</topic><topic>Lactobacillus</topic><topic>Lactobacillus gasseri</topic><topic>Late blowing</topic><topic>Milk and cheese industries. Ice creams</topic><topic>Streptococcus thermophilus</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Bogovič Matijašić, B.</creatorcontrib><creatorcontrib>Koman Rajšp, M.</creatorcontrib><creatorcontrib>Perko, B.</creatorcontrib><creatorcontrib>Rogelj, I.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>CrossRef</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>International dairy journal</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Bogovič Matijašić, B.</au><au>Koman Rajšp, M.</au><au>Perko, B.</au><au>Rogelj, I.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri</atitle><jtitle>International dairy journal</jtitle><date>2007-02-01</date><risdate>2007</risdate><volume>17</volume><issue>2</issue><spage>157</spage><epage>166</epage><pages>157-166</pages><issn>0958-6946</issn><eissn>1879-0143</eissn><abstract>A semi-hard cheese produced from milk artificially contaminated with
Clostridium tyrobutyricum spores (2.5×10
3
mL
−1) was used as a model for studying the ability of bacteriocin-producing
Lactobacillus gasseri K7 (Rif
r) to inhibit clostridia. The added lactobacilli did not inhibit the primary starter culture (
Streptococcus thermophilus), but inhibited non-starter mesophilic lactobacilli. Late blowing as a result of
Cl. tyrobutyricum outgrowth and butyric acid fermentation occurred in all cheeses however it was reduced in cheeses with added
Lb. gasseri. After 6 weeks, the average amount of butyric acid was significantly higher in cheeses without added lactobacilli (1.43 vs. 0.70
g
kg
−1). At the end of 8-weeks ripening, 2.8×10
7 cfu g
−1 of K7 (Rif
r) viable cells were detected. Using the total DNA from cheeses with added K7 (Rif
r) strain, PCR products were amplified with primers specific for
Lactobacillus,
Lb. gasseri and K7 bacteriocin gene.</abstract><cop>Oxford</cop><pub>Elsevier Ltd</pub><doi>10.1016/j.idairyj.2006.01.011</doi><tpages>10</tpages></addata></record> |
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| ispartof | International dairy journal, 2007-02, Vol.17 (2), p.157-166 |
| issn | 0958-6946 1879-0143 |
| language | eng |
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| source | Access via ScienceDirect (Elsevier) |
| subjects | bacterial contamination Bacteriocins Biological and medical sciences butyric acid Cheese cheesemaking cheeses Clostridium tyrobutyricum Food industries Food microbiology Fundamental and applied biological sciences. Psychology inhibitors Lactobacillus Lactobacillus gasseri Late blowing Milk and cheese industries. Ice creams Streptococcus thermophilus |
| title | Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri |
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