Enhancing safety of model cheese using select probiotic Leuconostoc mesenteroides producing bacteriocin

Currently, chemical preservatives are widely used among several methods available for food preservation. However, consumers are increasing the request for less processed and preservative-free products. Cheese contamination with foodborne pathogens and food spoilage bacteria can occur at various stages of the food processing environments or during ripening. In this context, biopreservation with the use of Lactic acid bacteria (LAB), is a promising and developing method. There is an expanding need for new strains of LAB that convey the probiotic qualities and benefic impacts on human and animal’s health. LAB, such as Leuconostocs and their bacteriocins, are of very important technological interest and they have been increasingly used to control pathogens in foods. The aim of the study was to investigate the performance of two selected strains Leuconostoc mesenteroides subsp. mesenteroides Ln.M14 and Ln.F5 with probiotic potential as biopreservative culture in a model cheese during ripening and storage.