Advertisement

Biopreservation of Milk and Dairy Products

  • Antonio Gálvez
  • Rosario Lucas López
  • Rubén Pérez Pulido
  • María José Grande Burgos
Chapter
Part of the SpringerBriefs in Food, Health, and Nutrition book series (BRIEFSFOOD)

Abstract

Milk may act as vehicle for human pathogenic bacteria (reviewed by Claeys et al. 2013). Pasteurization of milk before human consumption or for the manufacture of dairy products is often required or recommended. Pasteurizarion will decrease the background spoilage microbiota, but it will not yield a sterile product. Some traditional, highly appreciated fermented dairy foods are still made from raw milk, and there is an ongoing debate on the benefits of consuming raw milk versus pasteurized milk (Claeys et al. 2013). According to foodborne disease reports from different industrialized countries, milk and milk products are implicated in 1–5 % of the total bacterial foodborne outbreaks, with 39.1 % attributed to milk, 53.1 % to cheese and 7.8 % to other milk products (De Buyser et al. 2001; Claeys et al. 2013). Bacteriocins seem an attractive approach to improve the safety of milk and dairy products (especially in those made from raw milk), and at the same time may offer some potential technological applications such as in acceleration of cheese ripening (Table 5.1). The antimicrobial effects of bacteriocins and/or their produced strains have been investigated both in raw milks and in several types of dairy products.

Keywords

High Hydrostatic Pressure Bacteriocin Production Cheddar Cheese High Hydrostatic Pressure Treatment Cottage Cheese 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.

References

  1. Achemchem F, Abrini J, Martinez-Bueno M et al (2006) Control of Listeria monocytogenes in goat’s milk and goat’s jben by the bacteriocinogenic Enterococcus faecium F58 strain. J Food Protect 69:2370–2376Google Scholar
  2. Alpas H, Bozoglu F (2000) The combined effect of high hydrostatic pressure, heat and bacteriocins on inactivation of foodborne pathogens in milk and orange juice. World J Microb Biot 16:387–392Google Scholar
  3. Ananou S, Muñoz A, Martínez-Bueno M et al (2010) Evaluation of an enterocin AS-48 enriched bioactive powder obtained by spray drying. Food Microbiol 27:58–63Google Scholar
  4. Anastasiou R, Aktypis A, Georgalaki M et al (2009) Inhibition of Clostridium tyrobutyricum by Streptococcus macedonicus ACA-DC 198 under conditions mimicking Kasseri cheese production and ripening. Int Dairy J 19:330–335Google Scholar
  5. Arqués JL, Rodríguez E, Gaya P et al (2005a) Effect of combinations of high-pressure treatment and bacteriocin-producing lactic acid bacteria on the survival of Listeria monocytogenes in raw milk cheese. Int Dairy J 15:893–900Google Scholar
  6. Arqués JL, Rodríguez E, Gaya P et al (2005b) Inactivation of Staphylococcus aureus in raw milk cheese by combinations of high-pressure treatments and bacteriocin-producing lactic acid bacteria. J Appl Microbiol 98:254–260Google Scholar
  7. Avila M, Garde S, Gaya P et al (2006) Effect of high-pressure treatment and a bacteriocin-producing lactic culture on the proteolysis, texture, and taste of Hispanico cheese. J Dairy Sci 89:2882–2893Google Scholar
  8. Benech RO, Kheadr EE, Lacroix C et al (2002a) Antibacterial activities of nisin Z encapsulated in liposomes or produced in situ by mixed culture during Cheddar cheese ripening. Appl Environ Microbiol 68:5607–5619Google Scholar
  9. Benech RO, Kheadr EE, Lacroix C et al (2003) Impact of nisin producing culture and liposome-encapsulated nisin on ripening of Lactobacillus added-Cheddar cheese. J Dairy Sci 86:1895–1909Google Scholar
  10. Benech RO, Kheadr EE, Laridi R et al (2002b) Inhibition of Listeria innocua in Cheddar cheese by addition of nisin Z in liposomes or in situ production by mixed culture. Appl Environ Microbiol 68:3683–3690Google Scholar
  11. Benkerroum N, Oubel H, Mimoun LB (2002) Behavior of Listeria monocytogenes and Staphylococcus aureus in yogurt fermented with a bacteriocin-producing thermophilic starter. J Food Prot 65:799–805Google Scholar
  12. Bizani D, Motta AS, Morrissy JAC et al (2005) Antibacterial activity of cerein 8A, a bacteriocin-like peptide produced by Bacillus cereus. Int Microbiol 8:125–131Google Scholar
  13. Black EP, Kelly AL, Fitzgerald GF (2005) The combined effect of high pressure and nisin on inactivation of microorganisms in milk. Inn Food Sci Emerg Technol 6:286–292Google Scholar
  14. Bogovič Matijašić B, Koman Rajšp M, Perko B et al (2007) Inhibition of Clostridium tyrobutyricum in cheese by Lactobacillus gasseri. Int Dairy J 17:157–166Google Scholar
  15. Bouksaim M, Lacroix C, Audet P et al (2000) Effects of mixed starter composition on nisin Z production by Lactococcus lactis subsp. lactis biovar. diacetylactis UL 719 during production and ripening of Gouda cheese. Int J Food Microbiol 59:141–156Google Scholar
  16. Buyong N, Kok J, Luchansky JB (1998) Use of a genetically enhanced, pediocin-producing starter-culture, Lactococcus lactis subsp. lactis MM217, to control Listeria monocytogenes in Cheddar cheese. Appl Environ Microbiol 64:4842–4845Google Scholar
  17. Calderón-Miranda ML, Barbosa-Cánovas GV, Swanson BG (1999) Inactivation of Listeria innocua in skim milk by pulsed electric fields and nisin. Int J Food Microbiol 51:19–30Google Scholar
  18. Čanžek Majhenič A, Bogovič Matijašić B, Rogelj I (2003) Chromosomal location of genetic determinants for bacteriocins produced by Lactobacillus gasseri K7. J Dairy Res 70:199–203Google Scholar
  19. Cao-Hoang L, Chaine A, Grégoire L et al (2010) Potential of nisin-incorporated sodium caseinate films to control Listeria in artificially contaminated cheese. Food Microbiol 27:940–944Google Scholar
  20. Capellas M, Mor-Mur M, Gervilla R et al (2000) Effect of high pressure combined with mild heat or nisin on inoculated bacteria and mesophiles of goats’ milk fresh cheese. Food Microbiol 17:633–641Google Scholar
  21. Claeys WL, Cardoen S, Daube G et al (2013) Raw or heated cow milk consumption: Review of risks and benefits. Food Control 31:251–262Google Scholar
  22. Cocolin L, Innocente N, Biasutti M et al (2004) The late blowing in cheese: a new molecular approach based on PCR and DGGE to study the microbial ecology of the alteration process. Int J Food Microbiol 90:83–91Google Scholar
  23. Dal Bello B, Cocolin L, Zeppa G et al (2011) Technological characterization of bacteriocin producing Lactococcus lactis strains employed to control Listeria monocytogenes in cottage cheese. Int J Food Microbiol 153:58–65Google Scholar
  24. Davies EA, Bevis HE, Delves-Broughton J (1997) The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes. Lett Appl Microbiol 24:343–346Google Scholar
  25. Davies EA, Delves-Broughton J (1999) Nisin. In: Robinson R, Batt C, Patel P (eds) Encyclopedia of food microbiology. Academic Press, London, pp 191–198Google Scholar
  26. De Buyser ML, Dufour B, Maire M et al (2001) Implication of milk and milk products in food-borne diseases in France and in different industrialized countries. Int J Food Microbiol 67:1–17Google Scholar
  27. De Vuyst L, Tsakalidou E (2008) Streptococcus macedonicus, a multi-functional and promising species for dairy fermentations. Int Dairy J 18:476–485Google Scholar
  28. Deegan LH, Cotter PD, Hill C et al (2006) Bacteriocins: biological tools for bio-preservation and shelf-life extension. Int Dairy J 16:1058–1071Google Scholar
  29. Dias BE, Galer CD, Moran JW et al (2009) Cheese flavoring systems prepared with bacteriocins. US Patent 7,556,833 (Appl. No.: 10/723,257)Google Scholar
  30. Ennahar S, Aoude-Werner D, Sorokine O et al (1996) Production of pediocin AcH by Lactobacillus plantarum WHE 92 isolated from cheese. Appl Environ Microbiol 62:4381–4387Google Scholar
  31. Farías ME, Nuñez de Kairuz M, Sesma F et al (1999) Inhibition of Listeria monocytogenes by the bacteriocin enterocin CRL35 during goat cheese making. Milchwissenschaft 54:30–32Google Scholar
  32. Fernández de Palencia P, de la Plaza M, Mohedano ML et al (2004) Enhancement of 2-methylbutanal formation in cheese by using a fluorescently tagged Lacticin 3147 producing Lactococcus lactis strain. Int J Food Microbiol 93:335–347Google Scholar
  33. Foulquié Moreno MR, Rea MC, Cogan TM et al (2003) Applicability of a bacteriocin-producing Enterococcus faecium as a co-culture in Cheddar cheese manufacture. Int J Food Microbiol 81:73–84Google Scholar
  34. Foulquié Moreno MR, Sarantinopoulos P, Tsakalidou E et al (2006) The role and application of enterococci in food and health. Int J Food Microbiol 106:1–24Google Scholar
  35. Fox PF, McSweeney PLH, Lynch CM (1998) Significance of non-starter lactic acid bacteria in cheddar cheese. Aust J Dairy Technol 53:83–89Google Scholar
  36. Franz CMAP, van Belkum MJ, Holzapfel WH et al (2007) Diversity of enterococcal bacteriocins and their grouping into a new classification scheme. FEMS Microbiol Rev 31:293–310Google Scholar
  37. Gálvez A, Abriouel H, López RL et al (2007) Bacteriocin-based strategies for food biopreservation. Int J Food Microbiol 120:51–70Google Scholar
  38. Gálvez A, Lopez RL, Abriouel H et al (2008) Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 28:125–152Google Scholar
  39. Gálvez A, Valdivia E, Martínez-Bueno M et al (1990) Induction of autolysis in Enterococcus faecalis by peptide AS-48. J Appl Bacteriol 69:406–413Google Scholar
  40. García MT, Martínez Cañamero M, Lucas R et al (2004) Inhibition of Listeria monocytogenes by enterocin EJ97 produced by Enterococcus faecalis EJ97. Int J Food Microbiol 90:161–170Google Scholar
  41. García-Graells C, Masschalck B, Michiels CW (1999) Inactivation of Escherichia coli in milk by high-hydrostatic-pressure treatment in combination with antimicrobial peptides. J Food Prot 62:1248–1254Google Scholar
  42. Garde S, Ávila M, Arias R et al (2011) Outgrowth inhibition of Clostridium beijerinckii spores by a bacteriocin-producing lactic culture in ovine milk cheese. Int J Food Microbiol 150:59–65Google Scholar
  43. Garde S, Ávila M, Gaya P et al (2006) Proteolysis of Hispánico cheese manufactured using lacticin 481-producing Lactococcus lactis ssp. lactis INIA 639. J Dairy Sci 89:840–849Google Scholar
  44. Garde S, Ávila M, Medina M et al (2005) Influence of a bacteriocin-producing lactic culture on the volatile compounds, odour and aroma of Hispánico cheese. Int Dairy J 15:1034–1043Google Scholar
  45. Garde S, Tomillo J, Gaya P et al (2002) Proteolysis in Hispánico cheese manufactured using a mesophilic starter, a thermophilic starter, and bacteriocin-producing Lactococcus lactis subsp. lactis INIA 415 adjunct culture. J Agric Food Chem 50:3479–3485Google Scholar
  46. Giraffa G (1995) Enterococcal bacteriocins: their potential as anti-Listeria factors in dairy technology. Food Microbiol 12:291–299Google Scholar
  47. Giraffa G (2003) Functionality of enterococci in dairy products. Int J Food Microbiol 88(2–3):215–222Google Scholar
  48. Giraffa G, Carminati D (1997) Control of Listeria monocytogenes in the rind of Taleggio, a surface-smear cheese, by a bacteriocin from Enterococcus faecium 7C5. Sci Aliment 17:383–391Google Scholar
  49. Giraffa G, Carminati D, Tarelli GT (1995a) Inhibition of Listeria innocua in milk by bacteriocin-producing Enterococcus faecium 7C5. J Food Protect 58:621–623Google Scholar
  50. Giraffa G, Picchioni N, Neviani E et al (1995b) Production and stability of an Enterococcus faecium bacteriocin during Taleggio cheesemaking and ripening. Food Microbiol 12:301–307Google Scholar
  51. Gonzalez CF, Kunka BS (1987) Plasmid-associated bacteriocin production and sucrose fermentation in Pediococcus acidilactici. Appl Environ Microbiol 53:2534–2538Google Scholar
  52. Grande MJ, Lucas R, Abriouel H et al (2006a) Inhibition of toxicogenic Bacillus cereus in rice-based foods by enterocin AS-48. Int J Food Microbiol 106:185–194Google Scholar
  53. Grande MJ, Lucas R, Abriouel H et al (2006b) Inhibition of Bacillus licheniformis LMG 19409 from ropy cider by enterocin AS-48. J Appl Microbiol 101:422–428Google Scholar
  54. Grattepanche F, Audet P, Lacroix C (2007) Milk fermentation by functional mixed culture producing nisin Z and exopolysaccharides in a fresh cheese model. Int Dairy J 17:123–132Google Scholar
  55. Guinane CM, Cotter PD, Hill C et al (2005) Microbial solutions to microbial problems: Lactococcal bacteriocins for the control of undesirable biota in food. J Appl Microbiol 98:1316–1325Google Scholar
  56. He L, Chen W (2006) Synergetic activity of nisin with cell-free supernatant of Bacillus licheniformis ZJU12 against food-borne bacteria. Food Res Int 39:905–909Google Scholar
  57. Holo H, Faye T, Brede DA et al (2002) Bacteriocins of propionic acid bacteria. Lait 82:59–68Google Scholar
  58. Iseppi R, Pilati F, Marini M et al (2008) Anti-listerial activity of a polymeric film coated with hybrid coatings doped with Enterocin 416K1 for use as bioactive food packaging. Int J Food Microbiol 123:281–287Google Scholar
  59. Izquierdo E, Marchioni E, Aoude-Werner D et al (2009) Smearing of soft cheese with Enterococcus faecium WHE 81, a multi-bacteriocin producer, against Listeria monocytogenes. Food Microbiol 26:16–20Google Scholar
  60. Lauková A, Czikková S (2001) Antagonistic effect of enterocin CCM 4231 from Enterococcus faecium on “bryndza,” a traditional Slovak dairy product from sheep milk. Microbiol Res 156:31–34Google Scholar
  61. Lauková A, Czikková S, Burdová O (1999) Anti-staphylococcal effect of enterocin in Sunar® and yogurt. Folia Microbiol 44(6):707–711Google Scholar
  62. Lauková A, Vlaemynick G, Czikková S (2001) Effect of enterocin CCM 4231 on Listeria monocytogenes in Saint-Paulin cheese. Folia Microbiol 46:157–160Google Scholar
  63. Le Bourhis AG, Doré J, Carlier JP et al (2007) Contribution of C. beijerinckii and C. sporogenes in association with C. tyrobutyricum to the butyric fermentation in Emmental type cheese. Int J Food Microbiol 113:154–163Google Scholar
  64. Lee CH, Park H, Lee DS (2004) Influence of antimicrobial packaging on kinetics of spoilage microbial growth in milk and orange juice. J Food Eng 65:527–531Google Scholar
  65. Liu L, O’Conner P, Cotter PD et al (2008) Controlling Listeria monocytogenes in Cottage cheese through heterologous production of enterocin A by Lactococcus lactis. J Appl Microbiol 104:1059–1066Google Scholar
  66. López-Pedemonte TJ, Roig-Sagués AX, Trujillo AJ (2003) Inactivation of spores of Bacillus cereus in cheese by high hydrostatic pressure with the addition of nisin of lysozyme. J Dairy Sci 86:3075–3081Google Scholar
  67. Lortal S, Chapot-Chartier MP (2005) Role, mechanisms and control of lactic acid bacteria lysis in cheese. Int Dairy J 15:857–871Google Scholar
  68. Malheiros PS, Sant’Anna V, Barbosa MS et al (2012) Effect of liposome-encapsulated nisin and bacteriocin-like substance P34 on Listeria monocytogenes growth in Minas frescal cheese. Int J Food Microbiol 156(3):272–277Google Scholar
  69. Martínez Viedma P, Abriouel H, Ben Omar N (2009a) Anti-staphylococcal effect of enterocin AS-48 in bakery ingredients of vegetable origin, alone and in combination with selected antimicrobials. J Food Sci 74:M384–M389Google Scholar
  70. Martínez-Viedma P, Abriouel H, Ben Omar N et al (2009b) Assay of enterocin AS-48 for inhibition of foodborne pathogens in desserts. J Food Protect 72:1654–1659Google Scholar
  71. Martínez-Cuesta M, Bengoechea J, Bustos I et al (2010) Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter. Int Dairy J 20:18–24Google Scholar
  72. Mathot AG, Beliard E, Thuault D (2003) Streptococcus thermophilus 580 produces a bacteriocin potentially suitable for inhibition of Clostridium tyrobutyricum in hard cheese. J Dairy Sci 86:3068–3074Google Scholar
  73. Mauriello G, De Luca E, La Storia A et al (2005) Antimicrobial activity of a nisin-activated plastic film for food packaging. Lett Appl Microbiol 41:464–469Google Scholar
  74. McAuliffe O, Hill C, Ross RP (1999) Inhibition of Listeria monocytogenes in cottage cheese manufactured with a lacticin 3147-producing starter culture. J Appl Microbiol 86(2):251–256Google Scholar
  75. McSweeney PLH, Fox PF (2004) Metabolism of residual lactose and of lactate and citrate. In: Fox PF, McSweeney PLH, Cogan TM et al (eds) Cheese: chemistry, physics and microbiology, vol. 1: general aspects, 3rd edn. Elsevier Academic Press, London, pp 361–371Google Scholar
  76. Mills S, Serrano LM, Griffin C et al (2011) Inhibitory activity of Lactobacillus plantarum LMG P-26358 against Listeria innocua when used as an adjunct starter in the manufacture of cheese. Microb Cell Fact 10(Suppl 1):S7Google Scholar
  77. Mollet B, Peel J, Pridmore D et al (2004) Bactericide compositions prepared and obtained from Microccus varians. US Patent 6,689,750 (Appl. No.: 08/693,353)Google Scholar
  78. Morgan S, Ross RP, Hill C (1997) Increasing starter cell lysis in Cheddar cheese using a bacteriocin-producing adjunct. J Dairy Sci 8:1–10Google Scholar
  79. Morgan SM, Garvin M, Ross RP et al (2001) Evaluation of a spray-dried lacticin 3147 powder for the control of Listeria monocytogenes and Bacillus cereus in a range of food systems. Lett Appl Microbiol 33:387–391Google Scholar
  80. Morgan SM, O’Sullivan L, Ross RP et al (2002) The design of a three strain starter system for Cheddar cheese manufacture exploiting bacteriocin-induced starter lysis. Int Dairy J 12:985–993Google Scholar
  81. Morgan SM, Ross RP, Beresford T et al (2000) Combination of hydrostatic pressure and lacticin 3147 causes increased killing of Staphylococcus and Listeria. J Appl Microbiol 88(3):414–420Google Scholar
  82. Muñoz A, Ananou S, Gálvez A et al (2007) Inhibition of Staphylococcus aureus in dairy products by enterocin AS-48 produced in situ and ex situ: Bactericidal synergism through heat and AS-48. Int Dairy J 17:760–769Google Scholar
  83. Muñoz A, Maqueda M, Gálvez A et al (2004) Biocontrol of psychrotrophic enterotoxigenic Bacillus cereus in a non fat hard type cheese by an enterococcal strain-producing enterocin AS-48. J Food Prot 67:1517–1521Google Scholar
  84. Nes IF, Diep DB, Havarstein LS et al (1996) Biosynthesis of bacteriocins in lactic acid bacteria. Antonie van Leeuwenhoek 70:113–128Google Scholar
  85. Núñez M, Rodríguez JL, García E (1997) Inhibition of Listeria monocytogenes by enterocin 4 during the manufacture and ripening of Manchego cheese. J Appl Microbiol 83:671–677Google Scholar
  86. O’Sullivan L, Morgan SM, Ross RP et al (2002a) Elevated enzyme release from lactococcal starter cultures on exposure to the lantibiotic lacticin 481, produced by Lactococcus lactis DPC5552. J Dairy Sci 85:2130–2140Google Scholar
  87. O’Sullivan L, O’Connor EB, Ross RP et al (2006) Evaluation of live-culture-producing lacticin 3147 as a treatment for the control of Listeria monocytogenes on the surface of smear-ripened cheese. J Appl Microbiol 100:135–143Google Scholar
  88. O’Sullivan L, Ross RP, Hill C (2002b) Potential of bacteriocin-producing lactic acid bacteria for improvements in food safety and quality. Biochimie 84:593–604Google Scholar
  89. O’Sullivan L, Ryan MP, Ross RP et al (2003) Generation of food-grade lactococcal starters which produce the lantibiotics lacticin 3147 and lacticin 481. Appl Environ Microbiol 69:3681–3685Google Scholar
  90. Papagianni M, Anastasiadou S (2009) Pediocins: the bacteriocins of pediococci. Sources, production, properties and applications. Microb Cell Fact 8:3Google Scholar
  91. Peláez C, Requena T (2005) Exploiting the potential of bacteria in the cheese ecosystem. Int Dairy J 15:831–844Google Scholar
  92. Plockova M, Stepanek M, Demnerova K et al (1996) Effect of nisin for improvement in shelf life and quality of processed cheese. Adv Food Sci 18:78–83Google Scholar
  93. Pol IE, Mastwijk HC, Slump RA et al (2001) Influence of food matrix on inactivation of Bacillus cereus by combinations of nisin, pulsed electric field treatment, and carvacrol. J Food Prot 64:1012–1018Google Scholar
  94. Reviriego C, Fernández A, Horn N et al (2005) Production of pediocin PA-1, and coproduction of nisin A and pediocin PA-1, by wild Lactococcus lactis strains of dairy origin. Int Dairy J 15:45–49Google Scholar
  95. Rilla N, Martínez B, Delgado T et al (2003) Inhibition of Clostridium tyrobutyricum in Vidiago cheese by Lactococcus lactis ssp. lactis IPLA 729, a nisin Z producer. Int J Food Microbiol 85:23–33Google Scholar
  96. Roberts RF, Zottola EA, McKay LL (1992) Use of nisin-producing starter cultures suitable for Cheddar cheese manufacture. J Dairy Sci 75:2353–2363Google Scholar
  97. Rodríguez E, Arques JL, Nuñez M et al (2005) Combined effect of high-pressure treatments and bacteriocin-producing lactic acid bacteria on inactivation of Escherichia coli O157:H7 in raw-milk cheese. Appl Environ Microbiol 71:3399–3404Google Scholar
  98. Rodríguez JL, Gaya P, Medina M (1997) Bactericidal effect of enterocin 4 on Listeria monocytogenes in a model dairy system. J Food Prot 60:28–32Google Scholar
  99. Rodríguez JM, Martinez MI, Kok J (2002) Pediocin PA-1, a wide-spectrum bacteriocin from lactic acid bacteria. Crit Rev Food Sci Nutr 42:91–121Google Scholar
  100. Ross RP, Galvin M, McAuliffe O et al (1999) Developing applications for lactococcal bacteriocins. Antonie van Leeuwenhoek 76:337–346Google Scholar
  101. Ryan MP, Rea MC, Hill C et al (1996) An application in Cheddar cheese manufacture for a strain of Lactococcus lactis producing a novel broad-spectrum bacteriocin, lacticin 3147. Appl Environ Microbiol 62(612):619Google Scholar
  102. Ryan MP, Ross RP, Hill C (2001) Strategy for manipulation of cheese flora using combinations of lacticin 3147-producing and -resistant cultures. Appl Environ Microbiol 67:2699–2704Google Scholar
  103. Sallami L, Kheadr EE, Fliss I et al (2004) Impact of autolytic, proteolytic and nisin-producing adjunct cultures on biochemical and textural properties of Cheddar cheese. J Dairy Sci 87:1585–1594Google Scholar
  104. Scannell AG, Hill C, Ross RP et al (2000) Development of bioactive food packaging materials using immobilised bacteriocins Lacticin 3147 and Nisaplin®. Int J Food Microbiol 60:241–249Google Scholar
  105. Sebti I, Delves-Broughton J, Coma V (2003) Physicochemical properties and bioactivity of nisin-containing cross-linked hydroxypropylmethylcellulose films. J Agric Food Chem 51:6468–6474Google Scholar
  106. Smith K, Mittal GS, Griffiths MW (2002) Pasteurization of milk using pulsed electrical field and antimicrobials. J Food Sci 6:2304–2308Google Scholar
  107. Sobrino A, Martínez Viedma P, Abriouel H et al (2009) The impact of adding antimicrobial peptides to milk inoculated with Staphylococcus aureus and processed by High-intensity pulsed electric field. J Dairy Sci 92:2514–2523Google Scholar
  108. Sobrino-López A, Martín-Belloso O (2008) Use of nisin and other bacteriocins for preservation of dairy products. Int Dairy J 18:329–343Google Scholar
  109. Sobrino-López A, Raybaudi-Massilia R, Martín-Belloso O (2006) Enhancing inactivation of Staphylococcus aureus in skim milk by combining high intensity pulsed electric fields and nisin. J Food Protect 69:345–353Google Scholar
  110. Somkuti GA, Steinberg DH (2010) Pediocin production in milk by Pediococcus acidilactici in co-culture with Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgaricus. J Ind Microbiol Biotechnol 37:65–69Google Scholar
  111. Terebiznik MR, Jagus RJ, Cerrutti P et al (2002) Inactivation of Escherichia coli by a combination of nisin, pulsed electric fields, and water activity reduction by sodium chloride. J Food Prot 65:1253–1258Google Scholar
  112. Thomas LV, Clarkson MR, Delves-Broughton J (2000) Nisin. In: Naidu AS (ed) Natural food antimicrobial systems. CRC-Press, Boca Raton, FL, pp 463–524Google Scholar
  113. Thomas LV, Delves-Broughton J (2001) New advances in the application of the food preservative nisin. Adv Food Sci 2:11–22Google Scholar
  114. Vedamuthu Ebenezer R (1995) Method of producing a yogurt product containing bacteriocin PA-1. US Patent 5,445,835 (Appl. No.: 08/192,960)Google Scholar
  115. Vera Pingitore E, Todorov SD, Sesma F et al (2012) Application of bacteriocinogenic Enterococcus mundtii CRL35 and Enterococcus faecium ST88Ch in the control of Listeria monocytogenes in fresh Minas cheese. Food Microbiol 32(1):38–47Google Scholar
  116. Weber GH, Broich WA (1986) Shelf-life extension of cultured dairy foods. C Dairy Prod J 21:19Google Scholar

Copyright information

© The Author(s) 2014

Authors and Affiliations

  • Antonio Gálvez
    • 1
  • Rosario Lucas López
    • 1
  • Rubén Pérez Pulido
    • 1
  • María José Grande Burgos
    • 1
  1. 1.Health Sciences Department, Microbiology Division, Faculty Experimental SciencesUniversity of JaenJaenSpain

Personalised recommendations