Assessment of the anti-listerial activity of microfloras from the surface of smear-ripened cheeses

Food Microbiology

Volumn 27, Issue 2, 2010, Pages 302-310

  Monnet, Christophe ^a,b   Bleicher, Anne ^c   Neuhaus, Klaus ^c   Sarthou, Anne Sophie ^a,b   Leclercq Perlat, Marie Noëlle ^a,b   Irlinger, Françoise ^a,b  

^a AGROPARISTECH   (France)

^b Université Paris Saclay   (France)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

Anti listerial activity; Assay comparison; Listeria; Propagation; Ripening; Smear ripened cheese

Indexed keywords

ANTIBIOSIS; ARTICLE; BACTERIUM; BIODIVERSITY; CHEESE; CLASSIFICATION; CULTURE MEDIUM; FOOD CONTROL; FOOD HANDLING; FOOD POISONING; GROWTH, DEVELOPMENT AND AGING; HUMAN; ISOLATION AND PURIFICATION; LISTERIA; METHODOLOGY; MICROBIOLOGY;

ANTIBIOSIS; BACTERIA; BIODIVERSITY; CHEESE; CULTURE MEDIA; FOOD HANDLING; FOOD MICROBIOLOGY; FOODBORNE DISEASES; HUMANS; LISTERIA;

BACTERIA (MICROORGANISMS); LISTERIA; LISTERIA INNOCUA; VAGOCOCCUS; YARROWIA LIPOLYTICA;

EID: 75449106147     PISSN: 07400020     EISSN: 10959998     Source Type: Journal    
DOI: 10.1016/j.fm.2009.11.009     Document Type: Article

References (47)

1. Ammor S., Tauveron G., Dufour E., and Chevallier I. Antibacterial activity of lactic acid bacteria against spoilage and pathogenic bacteria isolated from the same meat small-scale facility: 2 - Behaviour of pathogenic and spoilage bacteria in dual species biofilms including a bacteriocin-like-producing lactic acid bacteria. Food Control. 17 (2006) 462-468
2. Belessi C.I., Papanikolaou S., Drosinos E.H., and Skandamis P.N. Survival and acid resistance of Listeria innocua in Feta cheese and yogurt, in the presence or absence of fungi. J. Food Prot. 71 (2008) 742-749
3. Bockelmann W., Koslowsky M., Hammer P., and Heller K.J. Isolation of antilisterial staphylococci from salt brines and cheese surfaces. Kieler Milchw. Forsch. 58 (2006) 187-202
4. Boucabeille C., Letellier L., Simonet J.M., and Henckes G. Mode of action of linenscin OC2 against Listeria innocua. Appl. Environ. Microbiol. 64 (1998) 3416-3421
5. Brennan N.M., Ward A.C., Beresford T.P., Fox P.F., Goodfellow M., and Cogan T.M. Biodiversity of the bacterial flora on the surface of a smear cheese. Appl. Environ. Microbiol. 68 (2002) 820-830
6. Büchl N.R., Wenning M., Seiler H., Mietke-Hofmann H., and Scherer S. Reliable identification of closely related Issatchenkia and Pichia species using artificial neural network analysis of Fourier-transform infrared spectra. Yeast 25 (2008) 787-798
7. Carminati D., Neviani E., Ottogalli G., and Giraffa G. Use of surface-smear bacteria for inhibition of Listeria monocytogenes on the rind of smear cheese. Food Microbiol. 16 (1999) 29-36
8. Carminati D., Perrone A., Neviani E., and Mucchetti G. Influence of traditional brine washing of smear Taleggio cheese on the surface spreading of Listeria innocua. J. Food Prot. 63 (2000) 1353-1358
9. Carnio M.C., Eppert I., and Scherer S. Analysis of the bacterial surface ripening flora of German and French smeared cheeses with respect to their anti-listerial potential. Int. J. Food Microbiol. 47 (1999) 89-97
10. Corsetti A., Rossi J., and Gobbetti M. Interactions between yeasts and bacteria in the smear surface-ripened cheeses. Int. J. Food Microbiol. 69 (2001) 1-10
11. Dolci P., Alessandria V., Zeppa G., Rantsiou K., and Cocolin L. Microbiological characterization of artisanal Raschera PDO cheese: analysis of its indigenous lactic acid bacteria. Food Microbiol. 25 (2008) 392-399
12. Donnelly C.W. Listeria monocytogenes: a continuing challenge. Nutr. Rev. 59 (2001) 183-194
13. Eppert I., Valdès-Stauber N., Götz H., Busse M., and Scherer S. Growth reduction of Listeria spp. caused by undefined industrial red smear cheese cultures and bacteriocin-producing Brevibacterium linens as evaluated in situ on soft cheese. Appl. Environ. Microbiol. 63 (1997) 4812-4817
14. Farber J.M., and Peterkin P.I. Listeria monocytogenes, a food-borne pathogen. Microbiol. Mol. Biol. Rev. 55 (1991) 476-511
15. Feurer C., Irlinger F., Spinnler H.E., Glaser P., and Vallaeys T. Assessment of the rind microbial diversity in a farm house-produced vs a pasteurized industrially produced soft red-smear cheese using both cultivation and rDNA-based methods. J. Appl. Microbiol. 97 (2004) 546-556
16. Giraffa G., Neviani E., and Tarelli G.T. Antilisterial activity by enterococci in a model predicting the temperature evolution of Taleggio, an Italian soft cheese. J. Dairy Sci. 77 (1994) 1176-1182
17. Goerges S., Aigner U., Silakowski B., and Scherer S. Inhibition of Listeria monocytogenes by food-borne yeasts. Appl. Environ. Microbiol. 72 (2006) 313-318
18. Goerges S., Mounier J., Rea M.C., Gelsomino R., Heise V., Beduhn R., Cogan T.M., Vancanneyt M., and Scherer S. Commercial ripening starter microorganisms inoculated into cheese milk do not successfully establish themselves in the resident microbial ripening consortia of a south German red smear cheese. Appl. Environ. Microbiol. 74 (2008) 2210-2217
19. Grattepanche F., Miescher-Schwenninger S., Meile L., and Lacroix C. Recent developments in cheese cultures with protective and probiotic functionalities. Dairy Sci. Technol. 88 (2008) 421-444
20. Hoppe-Seyler T., Jaeger B., Bockelmann W., and Heller K.J. Quantification and identification of microorganisms from the surface of smear cheeses. Kieler Milchw. Forsch. 52 (2000) 294-305
21. Huang X. An improved sequence assembly program. Genomics 33 (1996) 21-31
22. Izquierdo E., Marchioni E., Aoude-Werner D., Hasselmann C., and Ennahar S. Smearing of soft cheese with Enterococcus faecium WHE 81, a multi-bacteriocin producer, against Listeria monocytogenes. Food Microbiol. 26 (2009) 16-20
23. Kümmerle M., Scherer S., and Seiler H. Rapid and reliable identification of food-borne yeasts by Fourier-transform infrared spectroscopy. Appl. Environ. Microbiol. 64 (1998) 2207-2214
24. Lanciotti R., Vannini L., Chaves Lopez C., Gobbetti M., and Guerzoni M.E. Evaluation of the ability of Yarrowia lipolytica to impart strain-dependent characteristics to cheese when used as a ripening adjunct. Int. J. Dairy Technol. 58 (2005) 89-99
25. Larpin S., Mondoloni C., Goerges S., Vernoux J.-P., Gueguen M., and Desmasures N. Geotrichum candidum dominates in yeast population dynamics in Livarot, a French red-smear cheese. FEMS Yeast Res. 6 (2006) 1243-1253
26. Lauková A., and Czikková S. Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on "bryndza", a traditional Slovak dairy product from sheep milk. Microbiol. Res. 156 (2001) 31-34
27. Leclercq-Perlat M.N., Oumer A., Bergere J.L., Spinnler H.E., and Corrieu G. Growth of Debaryomyces hansenii on a bacterial surface-ripened soft cheese. J. Dairy Res. 66 (1999) 271-281
28. Liu S., Puri V.M., and Demirci A. Spatial distribution of population of Listeria monocytogenes during manufacturing and ripening of Camembert cheese. J. Food Saf. 27 (2007) 43-55
29. Liu S., Puri V.M., and Demirci A. Evaluation of Listeria innocua as a suitable indicator for replacing Listeria monocytogenes during ripening of Camembert cheese. Int. J. Food Sci. Tech. 44 (2009) 29-35
30. Maisnier-Patin S., and Richard J. Activity and purification of linenscin OC2, an antibacterial substance produced by Brevibacterium linens OC2, an orange cheese coryneform bacterium. Appl. Environ. Microbiol. 61 (1995) 1847-1852
31. Maoz A., Mayr R., and Scherer S. Temporal stability and biodiversity of two complex antilisterial cheese-ripening microbial consortia. Appl. Environ. Microbiol. 69 (2003) 4012-4018
32. Mayr R., Fricker M., Maoz A., and Scherer S. Anti-listerial activity and biodiversity of cheese surface cultures: influence of the ripening temperature regime. Eur. Food Res. Technol. 218 (2004) 242-247
33. Michard J., Jardy N., and Gey J.L. Enumeration and localization of Listeria monocytogenes in soft surface-ripened cheese made from raw milk. Microbiol. Aliments Nutr. 7 (1989) 131-137
34. Monnet C., Correia K., Sarthou A.-S., and Irlinger F. Quantitative detection of Corynebacterium casei in cheese by real-time PCR. Appl. Environ. Microbiol. 72 (2006) 6972-6979
35. Mounier J., Monnet C., Vallaeys T., Arditi R., Sarthou A.-S., Helias A., and Irlinger F. Microbial interactions within a cheese microbial community. Appl. Environ. Microbiol. 74 (2008) 172-181
36. Oberreuter H., Seiler H., and Scherer S. Identification of coryneform bacteria and related taxa by Fourier-transform infrared (FT-IR) spectroscopy. Int. J. Syst. Evol. Microbiol. 52 (2002) 91-100
37. Rea M.C., Goerges S., Gelsomino R., Brennan N.M., Mounier J., Vancanneyt M., Scherer S., Swings J., and Cogan T.M. Stability of the biodiversity of the surface consortia of Gubbeen, a red-smear cheese. J. Dairy Sci. 90 (2007) 2200-2210
38. Reviriego C., Fernandez L., and Rodriguez J.M. A food-grade system for production of pediocin PA-1 in nisin-producing and non-nisin-producing Lactococcus lactis strains: application to inhibit Listeria growth in a cheese model system. J. Food Prot. 70 (2007) 2512-2517
39. Rodriguez E., Gaya P., Nunez M., and Medina M. Inhibitory activity of a nisin-producing starter culture on Listeria innocua in raw ewes milk Manchego cheese. Int. J. Food Microbiol. 39 (1998) 129-132
40. Rudolf M., and Scherer S. High incidence of Listeria monocytogenes in European red smear cheese. Int. J. Food Microbiol. 63 (2001) 91-98
41. Ryser E.T. Incidence and behaviour of Listeria monocytogenes in cheese and other fermented dairy products. In: Ryser E.T., and Marth E.H. (Eds). Listeria, Listeriosis and Food Safety vol. 2 (1999), Marcel Dekker, New York 411-503
42. Ryser E.T., Maisnier-Patin S., Gratadoux J.J., and Richard J. Isolation and identification of cheese-smear bacteria inhibitory to Listeria spp. Int. J. Food Microbiol. 21 (1994) 237-246
43. Ryser E.T., and Marth E.H. Fate of Listeria monocytogenes during the manufacture and ripening of Camembert cheese. J. Food Prot. 50 (1987) 372-378
44. In: Ryser E.T., and Marth E.H. (Eds). Listeria, Listeriosis and Food Safety (1999), Marcel Dekker, New York
45. Valdés-Stauber N., Götz H., and Busse M. Antagonistic effect of coryneform bacteria from red smear cheese against Listeria species. Int. J. Food Microbiol. 13 (1991) 119-130
46. Valdés-Stauber N., and Scherer S. Isolation and characterization of Linocin M18, a bacteriocin produced by Brevibacterium linens. Appl. Environ. Microbiol. 60 (1994) 3809-3814
47. Viljoen B.C. The interaction between yeasts and bacteria in dairy environments. Int. J. Food Microbiol. 69 (2001) 37-44