Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study
Jerina Rugji, Ahmet Hulusi Dinçoğlu
Abstract
Cheese belongs to the category of foods most frequently contaminated with Listeria monocytogenes. Antibiotics, disinfectants, and various preservatives have been conventionally utilized as a microbial control strategy. To address issues such as the emergence of resistance, high cost, and negative effects on health, and the environment, probiotics have been proposed as an environmentally friendly, cost-effective alternative approach to protect against pathogenic microorganisms for better healthcare and food safety. This study assessed the growth and biocontrol of inoculated L. monocytogenes in white brined cheese during a 90-day storage at +4 °C. The effect of Bacillus coagulans GBI-30, 6086 (BC30) integrated in white brined cheese on L. monocytogenes was evaluated using a dynamic system simulating gastrointestinal system conditions. Additionally, the microbiological, physicochemical and sensory characteristics of the cheeses were assessed during ripening. By the termination of ripening, the counts of L. monocytogenes were 1.76 and 2.92 log10 CFU/g in groups D (inulin + BC30 + L. monocytogenes) and E (L. monocytogenes), correspondingly (P < 0.05). Group C (inulin + BC30) exhibited higher counts of BC30 compared to group B (BC30) during ripening.