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Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening

Authors
Lee, JeeyeonSeo, YeongeunHa, JimyeongKim, SejeongChoi, YukyungOh, HyeminLee, YewonKim, YujinKang, JoohyunPark, EunyoungYoon, Yohan
Issue Date
Sep-2020
Publisher
WILEY
Keywords
Listeria monocytogenes; microbiota; pasteurized milk cheese; raw milk cheese; survival
Citation
FOOD SCIENCE & NUTRITION, v.8, no.9, pp.5071 - 5076
Journal Title
FOOD SCIENCE & NUTRITION
Volume
8
Number
9
Start Page
5071
End Page
5076
URI
https://scholarworks.sookmyung.ac.kr/handle/2020.sw.sookmyung/1252
DOI
10.1002/fsn3.1806
ISSN
2048-7177
Abstract
This study aimed to compare the three strains of Listeria monocytogenes survival in raw milk cheese and pasteurized milk cheese and to suggest the effect of milk microbiota on survival. L. monocytogenes cell counts decreased in all cheese as ripening time increased, and the survival rate was different for the strains of L. monocytogenes. Furthermore, L. monocytogenes survived longer in raw milk cheese than in pasteurized milk cheese. The difference of bacterial survival in each cheese was independent of A(w) or the Lactobacillus spp. populations in cheeses; there was no difference in A(w) or Lactobacillus spp. populations in all cheeses. The richness of microbiota in raw milk was little higher than in pasteurized milk, and five phyla (Chloroflexi, Cyanobacteria, Deinococcus-Thermus, Lentisphaerae, and Verrucomicrobia) were present only in raw milk. Also, organic acid-producing bacteria were presented more in pasteurized milk compared with raw milk; thus, the growth of L. monocytogenes was slower in pasteurized milk. In conclusion, differences in the microbial community of milk can affect the growth of L. monocytogenes. Making cheese using raw milk is a risk of L. monocytogenes infection; thus, efforts to prevent growth of L. monocytogenes such as the use of appropriate food additives are required.
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생활과학대학 (식품영양학과)
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