Effect of Lactic Acid Bacteria Addition on the Microbiological Safety of Pasta-Filata Types of Cheeses.

In this work, the effects of different combinations of lactic acid bacteria (LAB) on the growth of coagulase-positive staphylococci (CPS) and were evaluated during ripening of 23 curd cheeses, and their subsequent behavior during the manufacture and storage of pasta-filata cheeses was characterized. Three groups of cheeses were prepared in total: first, control cheeses from raw milk without LAB addition; further pasteurized milk cheeses with LAB, CPS and intentional inoculation; and finally, raw milk cheeses with LAB added. The aim was to compare the effect of LAB from starter culture, and also in combination with native LAB, and to evaluate the LAB effect as a group, and further to suggest the culture with the best inhibitory potential.

Growth prediction of two bacterial populations in co-culture with lactic acid bacteria.

The co-culture growth of , and lactic acid bacteria starter culture in milk was quantitatively evaluated and modelled with a set of coupled differential equations originally proposed by Baranyi and Roberts and by Gimenez and Dalgaard (BR-GD model). The lactic acid bacteria starter culture showed the ability to induce an early stationary phase of both and populations at different combination of temperature (ranging from 12 to 37 ℃) and lactic acid bacteria inocula (from approx. 10 to 10 CFU/ml).

Modelling and predicting the simultaneous growth of Escherichia coli and lactic acid bacteria in milk.

Modelling and predicting the simultaneous competitive growth of Escherichia coli and starter culture of lactic acid bacteria (Fresco 1010, Chr. Hansen, Hørsholm, Denmark) was studied in milk at different temperatures and Fresco inoculum concentrations. The lactic acid bacteria (LAB) were able to induce an early stationary state in E.