Inhibition of Listeria monocytogenes in fresh cheese using a bacteriocin-producing Lactococcus lactis CAU2013 strain
Received: Jun 30, 2022 ; Revised: Aug 18, 2022 ; Accepted: Aug 22, 2022
Published Online: Sep 06, 2022
In recent years, biocontrol of foodborne pathogens has become a concern in the food industry, owing to safety issues. Listeria monocytogenes is one of the foodborne pathogens that causes listeriosis. The major concern in the control of L. monocytogenes is its viability as it can survive in a wide range of environments. The purpose of this study was to isolate lactic acid bacteria with antimicrobial activity, evaluate their applicability as a cheese starter, and evaluate their inhibitory effects on L. monocytogenes. The use of bacteriocin-producing lactic acid bacteria as a starter culture efficiently inhibited the growth of L. monocytogenes. Therefore, Lactococcus lactis can be used as a protective adjunct starter culture for cheese production and can improve the safety of the product leading to an increase in its shelf-life.