Evaluation of Enterococcus faecalis CECT7121 in the control of Listeria monocytogenes and Food Safety of crafted goat cheese.

SPARO M; CORSO, A; GAGUETTI, P; CONFALONIERI A,; URBIZU L.; CECI, M; SANCHEZ BRUNI S.

International Journal of Prebiotics and Prebiotics

New Century Health Publishers.

Año: 2012 vol. 7 p. 142 - 145

1555-1431

ABSTRACT: Poor hygienic practices along manufactureprocess may result in bacterial contamination of craft cheese.The aim of this work was to assess the biopreservative activityof the probiotic strain Enterococcus faecalis CECT7121 onthe indigenous microbiota in crafted goat cheese. A goat milkmixture was divided in two groups: Group A, not inoc ulatedwith the probiotic strain and Group B, inoculated with E.faecalis CECT7121 (5.0 x 104 CFU.mL-1). Small farms`traditional protocol for cheese manufacturing was followed.Viable cell counts of Lactobacillus spp., Lactococcusspp.,Enterococcus spp.,Enterobacteriaceae and Staphylococcusaureus were performed. Presence of the probiotic strain ingroup B was determined by Pulsed-Field Gel Electrophoresistechnique. Viable cell counts at T=0 and at the end of theexperiment, T=35 days, for the assessment of E. faecalisCECT7121 inhibitory activity were carried out. Bactericidalactivity of E. faecalis CECT7121 against Enterobacteriaceaeand S. aureus was proven. However, viable cell counts ofLactobacillus spp. and Lactococcuswere spp. were not modified.The biopreservative activity shown by the probiotic strain E.faecalis CECT7121 should be considered as a potential tool fora safer craft goat cheese manufacture.KEY WORDS: Biopreservation, Crafted goat