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Shelf life extension of mozzarella cheese contaminated with Penicillium spp. using the antifungal compound

C Luz1, R Torrijos1, J M Quiles1

  • 1Laboratory of Food Chemistry and Toxicology, Faculty of Pharmacy, University of Valencia, Burjassot, Spain.

Food Science and Technology International = Ciencia Y Tecnologia De Los Alimentos Internacional
|January 15, 2019
PubMed

Insights

Epsilon-polylysine effectively inhibits mold growth on cheese. This natural antimicrobial extended the shelf life of mozzarella slices by 1-3 days, offering a promising solution for food preservation.

Area of Science:

  • Food Science
  • Microbiology
  • Biotechnology

Background:

  • Molds are significant spoilage organisms in cheese, causing economic losses and public health risks due to mycotoxin production.
  • Controlling fungal contamination is crucial for extending cheese shelf life and ensuring food safety.
  • Natural antimicrobials are increasingly sought as alternatives to synthetic preservatives.

Purpose of the Study:

  • To evaluate the efficacy of epsilon-polylysine as a natural antimicrobial agent against specific Penicillium species.
  • To determine the minimal inhibitory and fungicidal concentrations of epsilon-polylysine for target fungi.
  • To assess the application of epsilon-polylysine in extending the shelf life of mozzarella cheese.

Main Methods:

  • Determining minimal inhibitory concentrations (MICs) and minimal fungicidal concentrations (MFCs) of epsilon-polylysine against Penicillium roqueforti, P. nordicum, and P. solitum.
  • Applying epsilon-polylysine as a surface antimicrobial treatment on inoculated mozzarella slices.
  • Monitoring fungal growth and assessing shelf life of treated and control cheese samples over 25 days.

Main Results:

  • MICs for the tested Penicillium spp. were 60 mg/L, while MFCs ranged from 125 to 10,000 mg/L.
  • Epsilon-polylysine application at concentrations of 0.00625%, 0.0125%, and 0.025% significantly inhibited mold growth on mozzarella.
  • Treated mozzarella slices showed a shelf life extension of 1-3 days compared to untreated controls (15 days).

Conclusions:

  • Epsilon-polylysine demonstrates potent antifungal activity against spoilage molds relevant to cheese.
  • Surface application of epsilon-polylysine is an effective strategy for enhancing the shelf life of mozzarella cheese.
  • This natural antimicrobial offers a viable solution for reducing spoilage and improving food safety in dairy products.
Keywords:
spp.Polylysineantifungal activitymozzarella cheeseshelf life extension

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