Application of Lactobacillus helveticus CNRZ 32 to Control the Microbial Contaminants in Cheese by Addition of Bacterial Extracts or by In Situ Production of Bioactive Metabolites

Microbial spoilage of cheese represents a major concern from both health and economic views. The addition food preservatives is considered the most applied strategy to ensure quality control microbial contamination. It well established that natural such as Nisin Natamycin are great effectiveness against wide range concerns, but lack spectrum effect induces looking for more efficient alternatives. This research suggests alternative treatments be evaluated side by with within real models contamination during storage period. To evaluate this, two varieties were manufactured inoculated set pathogen spoiling microorganisms. Talaga batches separately treated extract MRS previously fermented Lactobacillus helveticus CNRZ 32, at Free State Chitosan Nanoparticles-loaded state become 6 (T1 – T6) other than (C). same Karish batches, in inoculation 32 1% (v/v) seventh batch. Upon microbiological analyses, results show T2; loaded on Nanoparticles completely reduced count all pathogens populations after weeks cold (2 6oC) cheese. In case cheese, 7th batch had no pathogenic nor spoiler growth one week 6oC). These suggest Lactic acid bacteria especially can efficiently safety if appropriate form.