ANTI-Listeria monocytogenes EFFECT OF BACTERIOCIN-INCORPORATED AGAR EDIBLE COATINGS APPLIED ON CHEESE

GUITIÁN, M. VIRGINIA; IBAGUREN, CAROLINA; SORIA, M. CECILIA; HOVANYECZ, PAULA; BANCHIO, CLAUDIA; AUDISIO, M. CARINA

INTERNATIONAL DAIRY JOURNAL

ELSEVIER SCI LTD

Lugar: Amsterdam; Año: 2019

0958-6946

Bacteriocins synthesized by lactic acid bacteria (LAB) stand as natural alternatives to control Listeria monocytogenes, a foodborne pathogen. Additionally, antimicrobial biopolymer coatings have significant benefits in food packaging and preservation. The aim of this study was to evaluate the effect of anti-L. monocytogenes enterocins synthesized by Enterococcus avium DSMZ17511 when supported on agar edible films (0.8% w/v), and applied as antimicrobial coatings on different cheese matrices, artificially contaminated with L. monocytogenes 01/155. A decrease of at least 1 log unit in viability of the pathogen was detected. The wetter matrix of soft cheese facilitated rapid diffusion of the antimicrobials, while the drier matrix of semi hard cheese produced a gradual release with prolonged inhibition of the pathogen. Also, DSMZ17511 antimicrobial peptides, only at very high concentrations, exhibited mild cytotoxicity against L929 and Caco-2 cell lines. Therefore, application of these enterocin agar coatings could be an effective, low cost, natural and safe alternative to control Listeria monocytogenes in cheeses.