Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin-producing Lactococcus lactis LAC309

Dele Raheem, Per E. J. Saris

Research output: Contribution to journalArticleScientificpeer-review

Abstract

Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore-forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf-life and safety of the product. In this study, we investigated if the addition of a nisin-producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553/1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553/1 in Wara cheese. Food technologists developing industrialised Wara cheese should therefore consider including a nisin-producing starter strain in the cheese-making process.
Original languageEnglish
JournalInternational Journal of Food Science and Technology
Volume44
Issue number2
Pages (from-to)246-250
Number of pages5
ISSN0950-5423
DOIs
Publication statusPublished - 2009
MoE publication typeA1 Journal article-refereed

Fields of Science

  • Lactic acid bacteria
  • Lactococcus lactis LAC309
  • nisin
  • shelf-life
  • Wara cheese
  • FOOD
  • EXPRESSION
  • STRAINS
  • 118 Biological sciences

Cite this

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title = "Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin-producing Lactococcus lactis LAC309",
abstract = "Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore-forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf-life and safety of the product. In this study, we investigated if the addition of a nisin-producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553/1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553/1 in Wara cheese. Food technologists developing industrialised Wara cheese should therefore consider including a nisin-producing starter strain in the cheese-making process.",
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Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin-producing Lactococcus lactis LAC309. / Raheem, Dele; Saris, Per E. J.

In: International Journal of Food Science and Technology, Vol. 44, No. 2, 2009, p. 246-250.

Research output: Contribution to journalArticleScientificpeer-review

TY - JOUR

T1 - Inhibition of toxicogenic Bacillus licheniformis 553/1 in Nigerian Wara soft cheese by nisin-producing Lactococcus lactis LAC309

AU - Raheem, Dele

AU - Saris, Per E. J.

PY - 2009

Y1 - 2009

N2 - Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore-forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf-life and safety of the product. In this study, we investigated if the addition of a nisin-producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553/1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553/1 in Wara cheese. Food technologists developing industrialised Wara cheese should therefore consider including a nisin-producing starter strain in the cheese-making process.

AB - Wara soft cheese is a traditionally produced cheese in Nigeria. The production of this cheese includes a heating step for killing vegetative cells. Therefore, mainly spore-forming bacteria surviving the process may function as the first spoilers resulting in lowered shelf-life and safety of the product. In this study, we investigated if the addition of a nisin-producing Lactococcus lactis LAC309 starter after the high temperature treatment could result in nisin production and inhibition of the toxicogenic Bacillus licheniformis 553/1 strain spiked into the cheese. The results showed that L. lactis LAC309 could produce nisin in Wara cheese and that the strain inhibited (3 log reduction) B. licheniformis 553/1 in Wara cheese. Food technologists developing industrialised Wara cheese should therefore consider including a nisin-producing starter strain in the cheese-making process.

KW - Lactic acid bacteria

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KW - shelf-life

KW - Wara cheese

KW - FOOD

KW - EXPRESSION

KW - STRAINS

KW - 118 Biological sciences

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JO - International Journal of Food Science and Technology

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