TY - JOUR
T1 - Use of a miniature laboratory fresh cheese model for investigating antimicrobial activities
AU - Van Tassell, M. L.
AU - Ibarra-Sánchez, L. A.
AU - Takhar, S. R.
AU - Amaya-Llano, S. L.
AU - Miller, M. J.
N1 - Funding Information:
The authors thank CICATA-QRO (Querétaro, México), University of Illinois at Urbana-Champaign (Urbana, IL), and PROPAC (Querétaro, México) for the facilities provided for the accomplishment of the present work. This study was supported by the USDA Cooperative State Research , Education and Extension Service (Washington, DC) Hatch project #ILLU-698-339 to MJM), Universidad Autónoma de Querétaro–University of Illinois Small Research Grants Program, and CONACYT for the MSc scholarship for the second author.
Funding Information:
The authors thank CICATA-QRO (Quer?taro, M?xico), University of Illinois at Urbana-Champaign Urbana, IL), and PROPAC (Quer?taro, M?xico) for he facilities provided for the accomplishment of the present work. This study was supported by the USDA Cooperative State Research, Education and Extension Service (Washington, DC) Hatch project #ILLU-698-339 to MJM), Universidad Aut?noma de Quer?taro? University of Illinois Small Research Grants Program, and CONACYT for the MSc scholarship for the second author.
Publisher Copyright:
© American Dairy Science Association®, 2015.
PY - 2015/12/1
Y1 - 2015/12/1
N2 - Hispanic-style fresh cheeses, such as queso fresco, have relatively low salt content, high water activity, and near neutral pH, which predisposes them to growth of Listeria monocytogenes. Biosafety constraints limit the incorporation of L. monocytogenes into cheeses manufactured via traditional methods in challenge studies, so few have focused on in situ testing of novel antimicrobials in fresh cheeses. We have developed a modular, miniaturized laboratory-scale queso fresco model for testing the incorporation of novel antilisterials. We have demonstrated the assessment of the antilisterials nisin and ferulic acid, alone and in combination, at various levels. Our results support the inhibitory effects of ferulic acid in cheese, against both L. monocytogenes and its common surrogate Listeria innocua, and we provide preliminary evaluation of its consumer acceptability.
AB - Hispanic-style fresh cheeses, such as queso fresco, have relatively low salt content, high water activity, and near neutral pH, which predisposes them to growth of Listeria monocytogenes. Biosafety constraints limit the incorporation of L. monocytogenes into cheeses manufactured via traditional methods in challenge studies, so few have focused on in situ testing of novel antimicrobials in fresh cheeses. We have developed a modular, miniaturized laboratory-scale queso fresco model for testing the incorporation of novel antilisterials. We have demonstrated the assessment of the antilisterials nisin and ferulic acid, alone and in combination, at various levels. Our results support the inhibitory effects of ferulic acid in cheese, against both L. monocytogenes and its common surrogate Listeria innocua, and we provide preliminary evaluation of its consumer acceptability.
KW - Ferulic acid
KW - Listeria monocytogenes
KW - Minimum inhibitory concentration
KW - Nisin
KW - Queso fresco cheese
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U2 - 10.3168/jds.2015-9967
DO - 10.3168/jds.2015-9967
M3 - Article
C2 - 26454301
AN - SCOPUS:84951006434
SN - 0022-0302
VL - 98
SP - 8515
EP - 8524
JO - Journal of Dairy Science
JF - Journal of Dairy Science
IS - 12
ER -