Mozzarella cheese has a shelf life of approximately 5 to 7 days due to the fast growth of proteolytic Pseudomonas strains. Pseudomonas can grow in Mozzarella cheese modifying texture and reducing its shelf life. Another factor that reduces its shelf life is the coliform occurrence; effectively, Escherichia coli can grow in Mozzarella cheese reducing its safe life and shelf life. Obviously, proteolysis and lipolysis control is of high importance in its preservation. Investigation on shelf life extension of Mozzarella cheese was recently focused on active packaging systems and antimicrobial peptides. However, in spite of the research carried out, at present no completely efficacious method is available to inhibit the fast microbial spoilage of Mozzarella cheese. In our opinion, utilization of antimicrobial microbes can be an innovative strategy to gain this result; so, our aim was to select adjunct cultures of Lactobacillus spp. possessing antagonistic activity against both Pseudomonas and E. coli.

New approach to extend shelf life of Mozzarella cheese using antimicrobial microbes

Caridi A.
;
Piscopo A.;Sidari R.;Poiana M.
2015

Abstract

Mozzarella cheese has a shelf life of approximately 5 to 7 days due to the fast growth of proteolytic Pseudomonas strains. Pseudomonas can grow in Mozzarella cheese modifying texture and reducing its shelf life. Another factor that reduces its shelf life is the coliform occurrence; effectively, Escherichia coli can grow in Mozzarella cheese reducing its safe life and shelf life. Obviously, proteolysis and lipolysis control is of high importance in its preservation. Investigation on shelf life extension of Mozzarella cheese was recently focused on active packaging systems and antimicrobial peptides. However, in spite of the research carried out, at present no completely efficacious method is available to inhibit the fast microbial spoilage of Mozzarella cheese. In our opinion, utilization of antimicrobial microbes can be an innovative strategy to gain this result; so, our aim was to select adjunct cultures of Lactobacillus spp. possessing antagonistic activity against both Pseudomonas and E. coli.
978-1-62734-544-6
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Utilizza questo identificativo per citare o creare un link a questo documento: http://hdl.handle.net/20.500.12318/13607
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