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Control of Cheese Microflora using Bacteriocins.

Ross, R Paul
; 
Hill, Colin
; 
O'Keeffe, T.
; 
McAuliffe, Olivia
; 
Ryan, Maire
; 
O'Connor, Paula M.
; 
Freyne, T.
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Keywords
Cheese, Microflora, Cheesemaking, Bacteriocins, Lacticin 3147
Date
2001-08-01
Collections
Food Programme End of Project Reports
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http://hdl.handle.net/11019/1274
Citation
Ross, R.P., Hill, C., et al., Control of Cheese Microflora using Bacteriocins, End of Project Reports, Teagasc, 2001.
Abstract
Bacteriocins are proteins, produced by some bacteria which are capable of inhibiting other bacteria. The overall aim of this project was the development and exploitation of bacteriocins such as Lacticin 3147 (produced by a food-grade microorganism), as biological tools to control the microflora of foods. Lacticin 3147-producing strains were evaluated for their ability to improve the microbial quality of a variety of dairy products and in particular, Cheddar cheese. The manipulation of cheese flora using bacteriocins should offer manufacturers greater control in the consistency and quality of the final product, in addition to improving its safety. In concert with these studies, Lacticin 3147 was studied in detail at the molecular level resulting in its biochemical and genetic analysis. These studies have demonstrated the complexity and uniqueness of this potent antimicrobial.
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