Study of the inhibitory effect of Lactobacillus strains and lysozyme on growth of Clostridium spp. responsible for cheese late blowing defect

Authors

  • Jorge Olivera Rodi Unidad de Tecnología de los Alimentos, Facultad de Agronomía, Garzón 780, Montevideo CP 12900, Uruguay
  • Marcela Joan Gonz´ález Ramos Unidad de Tecnología de los Alimentos, Facultad de Agronomía, Garzón 780, Montevideo CP 12900, Uruguay
  • Pedro Díaz Gadea Laboratorio de Bioquímica, Departamento de Biología Vegetal, Facultad de Agronomía, Garzón 780, Montevideo CP 12900, Uruguay
  • Stella Maris Reginensi Unidad de Tecnología de los Alimentos, Facultad de Agronomía, Garzón 780, Montevideo CP 12900, Uruguay

DOI:

https://doi.org/10.34135/nbc.1229

Keywords:

Anti-clostridial, Cheese, Clostridium, Lactobacillus, Late blowing, Lysozyme

Abstract

Three strains of Lactobacillus were previously isolated from dairy products, Lactobacillus casei 26, Lactobacillus delbrueckii subsp. bulgaricus 76 and L. casei 95. Anti-costridial activities of these strains were evaluated against a collection of Clostridium isolates, belonging to species responsible for late blowing defect in cheese. The three strains of Lactobacillus inhibited the growth of all Clostridium isolates analyzed. The inhibitory effect of cell-free supernatant of each of these Lactobacillus strains combined with that of commercial strain L. casei BAL C, or with a solution of lysozyme, were compared by disc diffusion assay. Mixtures of cell-free Lactobacillus supernatants and lysozyme exhibited higher inhibitory activity than the supernatants and lysozyme solution separately (P < 0.05). Additionally, Lactobacillus strains were resistant to lysozyme concentrations usually used during cheese making process.

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Published

2022-12-07

How to Cite

Olivera Rodi, J., Gonz´ález Ramos, M. J., Díaz Gadea, P., & Reginensi, S. M. (2022). Study of the inhibitory effect of Lactobacillus strains and lysozyme on growth of Clostridium spp. responsible for cheese late blowing defect. Nova Biotechnologica Et Chimica, 22(1), e1229. https://doi.org/10.34135/nbc.1229

Issue

Vol. 22 No. 1 (2023)

Section

Research Articles

License

Copyright (c) 2023 Jorge Olivera Rodi, Marcela Joan Gonz´ález Ramos, Pedro Díaz Gadea, Stella Maris Reginensi

Creative Commons License

This work is licensed under a Creative Commons Attribution 4.0 International License.

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