Biocontrol of Listeria monocytogenes by Bacillus coagulans GBI-30, 6086 in a synbiotic white brined cheese: An In Vitro model study

Cheese belongs to the category of foods most frequently contaminated with Listeria monocytogenes. Antibiotics, disinfectants, and various preservatives have been conventionally utilized as a microbial control strategy. To address issues such as the emergence of resistance, high cost, and negative effects on health, and the environ-ment, probiotics have been proposed as an environmentally friendly, cost-effective alternative approach to protect against pathogenic microorganisms for better healthcare and food safety. This study assessed the growth and biocontrol of inoculated L. monocytogenes in white brined cheese during a 90-day storage at +4 degrees C. The effect of Bacillus coagulans GBI-30, 6086 (BC30) integrated in white brined cheese on L. monocytogenes was evaluated using a dynamic system simulating gastrointestinal system conditions. Additionally, the microbiological, phys-icochemical and sensory characteristics of the cheeses were assessed during ripening. By the termination of ripening, the counts of L. monocytogenes were 1.76 and 2.92 log10 CFU/g in groups D (inulin + BC30 + L. monocytogenes) and E (L. monocytogenes), correspondingly (P < 0.05). Group C (inulin + BC30) exhibited higher counts of BC30 compared to group B (BC30) during ripening.

Automated summary

This study evaluated the growth and biocontrol of L. monocytogenes in white brined cheese during a 90-day storage period at +4 degrees C. The addition of BC30 (Bacillus coagulans GBI-30, 6086) and inulin was effective in reducing the counts of L. monocytogenes in the cheese.