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Applied and Environmental Microbiology, August 2002, p. 3683-3690, Vol. 68, No. 8
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.8.3683-3690.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.

Inhibition of Listeria innocua in Cheddar Cheese by Addition of Nisin Z in Liposomes or by In Situ Production in Mixed Culture

R.-O. Benech,1 E. E. Kheadr,1,2 R. Laridi,1 C. Lacroix,1 and I. Fliss1*

Dairy Research Centre STELA, Université Laval, Québec, Canada G1K 7P4,1 Department of Dairy Science and Technology, Faculty of Agriculture, University of Alexandria, Alexandria, Egypt2

Received 18 December 2001/ Accepted 5 May 2002

The effect of addition of purified nisin Z in liposomes to cheese milk and of in situ production of nisin Z by Lactococcus lactis subsp. lactis biovar diacetylactis UL719 in the mixed starter on the inhibition of Listeria innocua in cheddar cheese was evaluated during 6 months of ripening. A cheese mixed starter culture containing Lactococcus lactis subsp. lactis biovar diacetylactis UL719 was selected for high-level nisin Z and acid production. Experimental cheddar cheeses were produced on a pilot scale, using the selected starter culture, from milk with added L. innocua (105 to 106 CFU/ml). Liposomes with purified nisin Z were prepared from proliposome H and added to cheese milk prior to renneting to give a final concentration of 300 IU/g of cheese. The nisin Z-producing strain and nisin Z-containing liposomes did not significantly affect cheese production and gross chemical composition of the cheeses. Immediately after cheese production, 3- and 1.5-log-unit reductions in viable counts of L. innocua were obtained in cheeses with encapsulated nisin and the nisinogenic starter, respectively. After 6 months, cheeses made with encapsulated nisin contained less than 10 CFU of L. innocua per g and 90% of the initial nisin activity, compared with 104 CFU/g and only 12% of initial activity in cheeses made with the nisinogenic starter. This study showed that encapsulation of nisin Z in liposomes can provide a powerful tool to improve nisin stability and inhibitory action in the cheese matrix while protecting the cheese starter from the detrimental action of nisin during cheese production.

* Corresponding author. Mailing address: Dairy Research Centre STELA, Pavillon Paul Comtois, Université Laval, Québec, Canada G1K 7P4. Phone: (418) 656-2131, ext. 6825. Fax: (418) 656-3353. E-mail: ismail.fliss{at}aln.ulaval.ca.

Applied and Environmental Microbiology, August 2002, p. 3683-3690, Vol. 68, No. 8
0099-2240/02/$04.00+0     DOI: 10.1128/AEM.68.8.3683-3690.2002
Copyright © 2002, American Society for Microbiology. All Rights Reserved.



This article has been cited by other articles:

  • Sallami, L., Kheadr, E. E., Fliss, I., Vuillemard, J. C. (2004). Impact of Autolytic, Proteolytic, and Nisin-Producing Adjunct Cultures on Biochemical and Textural Properties of Cheddar Cheese. J DAIRY SCI 87: 1585-1594 [Abstract] [Full Text]  
  • Garde, S., Gaya, P., Fernandez-Garcia, E., Medina, M., Nunez, M. (2003). Proteolysis, Volatile Compounds, and Sensory Evaluation in Hispanico Cheese Manufactured with the Addition of a Thermophilic Adjunct Culture, Nisin, and Calcium Alginate-Nisin Microparticles. J DAIRY SCI 86: 3038-3047 [Abstract] [Full Text]  
  • Benech, R.-O., Kheadr, E. E., Lacroix, C., Fliss, I. (2003). Impact of Nisin Producing Culture and Liposome-encapsulated Nisin on Ripening of Lactobacillus added-Cheddar Cheese. J DAIRY SCI 86: 1895-1909 [Abstract] [Full Text]  
  • Benech, R.-O., Kheadr, E. E., Lacroix, C., Fliss, I. (2002). Antibacterial Activities of Nisin Z Encapsulated in Liposomes or Produced In Situ by Mixed Culture during Cheddar Cheese Ripening. Appl. Environ. Microbiol. 68: 5607-5619 [Abstract] [Full Text]  


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