<i>Lactobacillus plantarum</i>protective cultures to improve safety and quality of wheyless Domiati‐like cheese
Noha Khalil, Ehab Kheadr, M.G. El-Ziney, Nassra Dabour
Abstract
This study aimed to isolate some lactic acid bacteria (LAB) with potential antimicrobial activity against Staphylococcus aureus (S. aureus) to be used as a protective culture for the manufacture of Domiati-like cheese. Eight isolates with anti-staphylococcal activity were identified as Lactobacillus plantarum (L. plantarum FFNL739 and FFNL1810) and one as Enterococcus faecium (E. farcium). Strains FFNL739 and FFNL1810 and their mixture were used as protective cultures to control S. aureus in Domiati like-cheese. The impact of both strains and their mixture on some ripening indices and sensory attributes of cheese was assessed during 8 weeks of refrigerated storage at 6±1°C. The inclusion of L. plantarum could suppress the growth of S. aureus and improve the overall acceptability, proteolysis, and lipolysis. Thus, it could be recommended to use the mixed culture of strains FFNL739 and FFNL1810 to improve the safety and quality of Domiati cheese. Practical applications There is a growing demand among consumers for chemical-free products especially those used as preservatives. Lactic acid bacteria can produce a wide variety of antimicrobial molecules, particularly bacteriocins. These natural antimicrobials are secure and could consider a good alternative to chemical preservatives. The application of bacteriocin-producing lactic acid bacteria is the main strategy of food bio-preservation. This approach is applicable, cheap, and efficient to extend the shelf-life of minimally processed and ready-to-eat products. Also, biopreservation proves to be able to improve quality, hygienic status, and improved safety of foods.