Antagonistic effects of Lactobacillus reuteri against Escherichia coli O157:H7 in white-brined cheese under different storage conditions
Anas A. Al‐Nabulsi, Tareq M. Osaili, Saba B. Oqdeh, Amin N. Olaimat, Ziad W. Jaradat, Mutamed Ayyash, Richard A. Holley
Abstract
slightly increased at d 1 after exposure to brine and reached 4.69 to 6.08 and 0.91 to 0.95, respectively, in all treatments. Therefore, the addition of Lb. reuteri can be used as a biopreservation method to inhibit the survival of E. coli O157:H7 in white-brined cheese when combined with the appropriate temperature, NaCl level, and storage time.
Topics & Concepts
Lactobacillus reuteriBrineFood sciencePasteurizationEscherichia coliLactic acidChemistryWater activityBacteriaLactobacillusBiologyFermentationWater contentBiochemistryGeotechnical engineeringGeneEngineeringOrganic chemistryGeneticsProbiotics and Fermented FoodsListeria monocytogenes in Food SafetyFood Safety and Hygiene