Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | https://hdl.handle.net/1822/83638 |
Resumo: | Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging. |
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Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120Cheese wheyLactic acid bacteriaAntifungal activityCheeseEdible filmScience & TechnologyCheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging.This work was financed by Fundo Regional para a Ciência e Tecnologia, project M1.1.a/008/ Funcionamento/2021 (ITTAA), Portuguese Foundation for Science and Technology (FCT), under the scope of the project UID/CVT/00153/2019, strategic funding of UIDB/00153/2020 and UIDB/04469/2020 unit, and by LABBELS–Associate Laboratory in Biotechnology, Bioengineering and Microelectromechanical Systems, LA/P/0029/2020. Sofia P.M. Silva received support through grant SFRH/BD/139525/2018 from the Portuguese Foundation for Science and Technology (FCT).info:eu-repo/semantics/publishedVersionMultidisciplinary Digital Publishing Institute (MDPI)Universidade do MinhoSilva, Sofia P. M.Teixeira, J. A.Silva, Célia C. G.2023-03-252023-03-25T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttps://hdl.handle.net/1822/83638engSilva, Sofia P. M.; Teixeira, José A.; Silva, Célia C. G., Prevention of fungal contamination in semi-hard cheeses by wheygelatin film incorporated with Levilactobacillus brevis sjc120. Foods, 12(7), 1396, 20232304-815810.3390/foods120713961396https://www.mdpi.com/journal/foodsinfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:17:44Zoai:repositorium.sdum.uminho.pt:1822/83638Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:10:24.013712Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
title |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
spellingShingle |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 Silva, Sofia P. M. Cheese whey Lactic acid bacteria Antifungal activity Cheese Edible film Science & Technology |
title_short |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
title_full |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
title_fullStr |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
title_full_unstemmed |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
title_sort |
Prevention of fungal contamination in semi-hard cheeses by whey-gelatin film incorporated with Levilactobacillus brevis SJC120 |
author |
Silva, Sofia P. M. |
author_facet |
Silva, Sofia P. M. Teixeira, J. A. Silva, Célia C. G. |
author_role |
author |
author2 |
Teixeira, J. A. Silva, Célia C. G. |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Universidade do Minho |
dc.contributor.author.fl_str_mv |
Silva, Sofia P. M. Teixeira, J. A. Silva, Célia C. G. |
dc.subject.por.fl_str_mv |
Cheese whey Lactic acid bacteria Antifungal activity Cheese Edible film Science & Technology |
topic |
Cheese whey Lactic acid bacteria Antifungal activity Cheese Edible film Science & Technology |
description |
Cheese whey fermented by lactic acid bacteria (LAB) was used to develop an edible film with antifungal properties. Five LAB strains isolated from artisanal cheeses were screened for antifungal activity and incorporated into a whey–gelatin film. Of the strains tested, Levilactobacillus brevis SJC120 showed the strongest activity against five filamentous fungi isolated from cheese and cheese-making environment, at both 10 °C and 20 °C. The cell-free supernatant from L. brevis inhibited fungal growth by more than 80%. Incorporation of bacterial cells into the film did not alter the moisture content, water vapor permeability, or mechanical and optical properties. The whey–gelatin film was also able to maintain the viability of L. brevis cells at 107 log CFU/g after 30 days at 10 °C. In cheeses wrapped with L. brevis film, the size of fungal colonies decreased by 55% to 76%. Furthermore, no significant differences (p > 0.05) were observed in cheese proteolysis or in the moisture, fat, and protein content of the cheese wrapped with films. The results showed that whey–gelatin film with L. brevis SJC120 can reduce the contamination of cheese with filamentous fungi and could be used as an alternative to conventional cheese preservation and packaging. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-03-25 2023-03-25T00:00:00Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://hdl.handle.net/1822/83638 |
url |
https://hdl.handle.net/1822/83638 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
Silva, Sofia P. M.; Teixeira, José A.; Silva, Célia C. G., Prevention of fungal contamination in semi-hard cheeses by wheygelatin film incorporated with Levilactobacillus brevis sjc120. Foods, 12(7), 1396, 2023 2304-8158 10.3390/foods12071396 1396 https://www.mdpi.com/journal/foods |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute (MDPI) |
publisher.none.fl_str_mv |
Multidisciplinary Digital Publishing Institute (MDPI) |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
instname_str |
Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
instacron_str |
RCAAP |
institution |
RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
repository.mail.fl_str_mv |
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_version_ |
1799132532249198592 |