RESUMO
IMPORTANCE: Antilisterial LAB strains have been proposed as biological control agents for application in food processing environments. However, the effect of resident food processing environment microbiota on the performance on antilisterial LAB strains is poorly understood. Our study shows that the presence of microbiota collected from ice cream processing facilities' environmental surfaces can affect the attachment and inhibitory effect of LAB strains against L. monocytogenes. Further studies are therefore needed to assess whether individual microbial taxa affect antilisterial properties of LAB strains and to characterize the underlying mechanisms.
Assuntos
Sorvetes , Lactobacillales , Listeria monocytogenes , Microbiota , Manipulação de Alimentos , Microbiologia de AlimentosRESUMO
Dairy systems formulated with fractionated milkfat and milk-derived components have compositional differences that may affect functionality and nutritional aspects as compared to natural dairy products. The composition of 20% milkfat creams formulated with emulsifying components (skim milk, sweet buttermilk, and butter-derived aqueous phase) and low- or medium-melt fractionated butteroil was compared with natural cream. Cream separation temperatures (49 and 55 degrees C) and processing conditions (commercial and pilot plant) in obtaining emulsifying components were examined for effect on content of surface active agents. Individual fatty acids, lipids, cholesterol, phospholipids, protein levels, and types varied with components. Separation temperature influenced the cholesterol level in the aqueous phase. A commercially produced aqueous phase contained less total lipid, protein, cholesterol, and phospholipid than aqueous phase obtained in the pilot plant. Milkfat globule membrane concentration of emulsifying components affected phospholipid and cholesterol content of formulated creams. Butteroil type affected cholesterol levels and cream formulations.
