Mild Heat Treatment and Biopreservatives for Artisanal Raw Milk Cheeses: Reducing Microbial Spoilage and Extending Shelf-Life through Thermisation, Plant Extracts and Lactic Acid Bacteria

被引：8

作者：

Silva, Beatriz Nunes ^{[1
,2
,3
]}

Teixeira, Jose Antonio ^{[3
,4
]}

Cadavez, Vasco ^{[1
,2
]}

Gonzales-Barron, Ursula ^{[1
,2
]}

机构：

[1] Inst Politecn Braganca, Ctr Invest Montanha CIMO, Campus Santa Apolonia, P-5300253 Braganca, Portugal

[2] Inst Politecn Braganca, Lab Associado Sustentabilidade & Tecnol Regioes Mo, Campus Santa Apolonia, P-5300253 Braganca, Portugal

[3] Univ Minho, CEB Ctr Biol Engn, P-4710057 Braga, Portugal

[4] LABBELS Associate Lab, P-4710057 Braga, Portugal

来源：

FOODS | 2023年 / 12卷 / 17期

关键词：

natural preservatives; inactivation; antimicrobial; dairy; food safety; pathogens; CELL-SURFACE HYDROPHOBICITY; ESCHERICHIA-COLI; STAPHYLOCOCCUS-AUREUS; LISTERIA-MONOCYTOGENES; ANTIMICROBIAL ACTIVITY; OUTER-MEMBRANE; THERMAL-INJURY; CURRENT STATE; FOOD; DEGRADATION;

D O I：

10.3390/foods12173206

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The microbial quality of raw milk artisanal cheeses is not always guaranteed due to the possible presence of pathogens in raw milk that can survive during manufacture and maturation. In this work, an overview of the existing information concerning lactic acid bacteria and plant extracts as antimicrobial agents is provided, as well as thermisation as a strategy to avoid pasteurisation and its negative impact on the sensory characteristics of artisanal cheeses. The mechanisms of antimicrobial action, advantages, limitations and, when applicable, relevant commercial applications are discussed. Plant extracts and lactic acid bacteria appear to be effective approaches to reduce microbial contamination in artisanal raw milk cheeses as a result of their constituents (for example, phenolic compounds in plant extracts), production of antimicrobial substances (such as organic acids and bacteriocins, in the case of lactic acid bacteria), or other mechanisms and their combinations. Thermisation was also confirmed as an effective heat inactivation strategy, causing the impairment of cellular structures and functions. This review also provides insight into the potential constraints of each of the approaches, hence pointing towards the direction of future research.

引用

页数：18