The influence of fat and monoacylglycerols on growth of spore-forming bacteria in processed cheese.
Highly undesirable microbial contaminants of processed cheese are endospore-forming bacteria of the genera Bacillus and Clostridium. Survival of Bacillus subtilis, B. cereus, Clostridium butyricum and C. sporogenes was examined in model processed cheese samples supplemented with monoacylglycerols. In processed cheese samples, monoacylglycerols of undecanoic, undecenoic, lauric and adamantane-1-carboxylic acid at concentration of 0.15% w/w prevented the growth and multiplication of both Bacillus species throughout the storage period. The two species of Clostridium were less affected by monoacylglycerols in processed cheese samples and only partial inhibition was observed. The effect of milk fat content on microbial survival in processed cheese was also evaluated. The growth of Bacillus sp. was affected by the fat level of processed cheese while population levels of Clostridium sp. did not differ in processed cheese samples with 30, 40 and 50% fat in dry matter.
['Hauerlandová|Iva|I|', 'Lorencová|Eva|E|', 'Buňka|František|F|', 'Navrátil|Jan|J|', 'Janečková|Kristýna|K|', 'Buňková|Leona|L|']
D000890:Anti-Infective Agents D001407:Bacillus D002611:Cheese D003013:Clostridium D005223:Fats D005503:Food Additives D005516:Food Microbiology D050178:Monoglycerides
monoacylglycerol processed cheese Bacillus Clostridium inhibition