Table 1.
Effect of addition of iron or desferrioxamine B on counts of ripening bacteria in model cheesesa
| Aerobic ripening bacterium | Mean ripening bacterium count (CFU/g) ± SD at: |
|||||
|---|---|---|---|---|---|---|
| 12 days |
16 days |
|||||
| Control | With iron | With desferrio-xamine B | Control | With iron | With desferrio-xamine B | |
| A. arilaitensis 3M03 | 1.7E+09 ± 7.8E+08 | 5.9E+09 ± 1.9E+09 | 5.9E+09 ± 1.9E+09 | 8.5E+09 ± 3.6E+09 | 1.3E+10 ± 3.0E+09 | 1.5E+10 ± 7.7E+09 |
| A. arilaitensis Mu107 | 1.0E+08 ± 3.9E+07 | 1.2E+08 ± 6.8E+07 | 2.6E+09 ± 9.2E+08 | 1.1E+09 ± 3.4E+08 | 7.7E+09 ± 3.0E+09 | 3.6E+09 ± 1.0E+09 |
| A. arilaitensis Ma107 | 1.9E+08 ± 8.4E+07 | 3.8E+09 ± 1.1E+09 | 3.9E+09 ± 1.7E+09 | 1.3E+09 ± 4.3E+08 | 6.4E+09 ± 2.0E+09 | 5.2E+09 ± 1.6E+09 |
| A. arilaitensis GMPA29 | 7.1E+07 ± 2.4E+07 | 5.4E+08 ± 2.1E+08 | 1.6E+10 ± 6.9E+09 | 2.2E+09 ± 6.5E+08 | 8.1E+09 ± 2.3E+09 | 6.0E+09 ± 1.6E+09 |
| A. arilaitensis 2L34 | 1.3E+08 ± 4.9E+07 | 1.2E+09 ± 4.9E+08 | 2.8E+09 ± 1.2E+09 | 7.9E+08 ± 2.6E+08 | 6.3E+09 ± 2.7E+09 | 9.5E+09 ± 3.1E+09 |
| A. arilaitensis Ep104 | 2.0E+07 ± 7.2E+06 | 9.2E+08 ± 1.1E+08 | 1.6E+09 ± 3.4E+08 | 4.0E+08 ± 2.4E+08 | 5.2E+09 ± 1.7E+09 | 4.0E+09 ± 1.2E+09 |
| A. arilaitensis Re117 | 7.3E+07 ± 1.0E+07 | 2.3E+08 ± 6.0E+07 | 8.8E+08 ± 1.6E+08 | 3.8E+08 ± 1.0E+08 | 4.1E+09 ± 1.6E+09 | 5.6E+09 ± 1.1E+09 |
| C. casei DPC 5298 | 8.0E+05 ± 3.3E+05 | 1.1E+07 ± 4.2E+06 | 4.6E+07 ± 4.1E+06 | 1.8E+08 ± 1.0E+08 | 8.8E+08 ± 3.2E+08 | 5.9E+08 ± 1.5E+08 |
| C. casei UCMA 3821 | 7.8E+07 ± 5.8E+06 | 3.5E+08 ± 1.0E+08 | 8.5E+07 ± 2.5E+07 | 8.9E+08 ± 3.2E+08 | 1.3E+09 ± 5.0E+08 | 2.7E+09 ± 6.2E+08 |
| C. variabile DPC 5310 | 1.4E+08 ± 2.7E+07 | 2.8E+08 ± 9.9E+07 | 1.6E+09 ± 7.4E+08 | 3.2E+08 ± 6.5E+07 | 8.5E+08 ± 3.0E+08 | 4.8E+09 ± 2.2E+09 |
| C. variabile Mu133 | 2.4E+08 ± 7.8E+07 | 5.7E+08 ± 3.4E+08 | 5.9E+09 ± 2.0E+09 | 4.1E+08 ± 2.4E+08 | 2.4E+09 ± 9.2E+08 | 6.1E+09 ± 2.6E+09 |
| C. flavescens Mu128 | 8.2E+08 ± 4.6E+08 | 1.3E+09 ± 6.7E+08 | 1.4E+09 ± 5.9E+08 | 2.7E+09 ± 7.4E+08 | 3.2E+09 ± 9.0E+08 | 2.3E+09 ± 1.3E+09 |
| B. aurantiacum BLE3 | 4.1E+07 ± 2.3E+07 | 1.6E+08 ± 5.1E+07 | 1.2E+09 ± 4.8E+08 | 3.9E+09 ± 3.3E+09 | 3.7E+09 ± 2.1E+09 | 4.7E+09 ± 1.9E+09 |
| B. aurantiacum ATCC 9174 | 5.7E+07 ± 2.4E+07 | 2.5E+07 ± 1.3E+07 | 4.4E+08 ± 1.4E+08 | 1.8E+09 ± 1.0E+09 | 7.1E+09 ± 2.1E+09 | 1.9E+10 ± 5.6E+09 |
| B. aurantiacum ATCC 9175 | 3.5E+08 ± 1.8E+08 | 7.9E+08 ± 3.9E+08 | 2.6E+09 ± 9.9E+08 | 3.5E+09 ± 2.0E+09 | 8.2E+09 ± 2.7E+09 | 7.2E+09 ± 3.2E+09 |
| B. aurantiacum BA171 | 3.4E+08 ± 1.8E+08 | 1.2E+09 ± 2.1E+08 | 1.1E+09 ± 3.4E+08 | 1.1E+10 ± 5.3E+09 | 1.1E+10 ± 4.7E+09 | 1.4E+10 ± 4.7E+09 |
| B. aurantiacum 2M23 | 5.0E+06 ± 3.0E+06 | 3.5E+07 ± 4.6E+06 | 3.7E+08 ± 1.4E+08 | 5.7E+07 ± 1.9E+07 | 2.2E+09 ± 5.8E+08 | 1.2E+10 ± 3.4E+09 |
| B. antiquum 918 | 1.1E+08 ± 3.2E+07 | 4.5E+08 ± 2.0E+08 | 3.4E+09 ± 1.1E+09 | 2.3E+09 ± 6.8E+08 | 3.6E+09 ± 1.4E+09 | 9.3E+09 ± 3.3E+09 |
| B. linens ATCC 9172 | 7.7E+06 ± 9.9E+05 | 1.2E+07 ± 5.0E+06 | 1.5E+09 ± 2.7E+08 | 2.1E+07 ± 1.2E+07 | 2.5E+08 ± 7.4E+07 | 6.1E+09 ± 2.6E+09 |
a
Cheese curds were inoculated with a yeast (Debaryomyces hansenii) and different strains of aerobic ripening bacteria. The values are the means of three biological replicates (separate cheeses). Values in bold indicate significant differences (Student's t test, P < 0.05) between the cheeses supplemented with iron or desferrioxamine B and the corresponding control cheeses.