Anti-Salmonella Potential of a Traditional Dairy Isolate of Limosilactobacillus fermentum in Domiati-Like Cheese

Amel Ibrahim, Sameh Awad, Dina Amer, Reham Madian, Ahmed Badr, Jianquan Kan, Muying Du and Khaled Elsaadany

Background and Objective: Most chemical preservatives are considered hazardous to human health, and food manufacturers worldwide are reducing their use. Consequently, scientists in the food industry have turned to biological control applications, where protective microorganisms, which produce substances that inhibit pathogens, are among the most important biological applications. This research aimed to assess the antibacterial activities of two strains of Limosilactobacillus fermentum, which were isolated from traditional Egyptian dairy products (Mish and Karish cheeses), against the Salmonella Typhimurium pathogen in Damietta-like cheese. Materials and Methods: Six treatments of Damietta-like cheese were made using the inoculation of a single strain of Limosilactobacillus fermentum and Salmonella Typhimurium, as well as a control for each single strain of Limosilactobacillus fermentum or Salmonella Typhimurium. The data was a statistical analysis using One-way ANOVA, and the results were compared at a level of significance p<0.05. Results: The results confirmed a completely inhibited S. typhimurium in cheese using Limosilactobacillus fermentum DMRC 309 concentration of log 3 CFU/g in milk; however, DMRC 316 reduced the S. typhimurium count from log 3 to log 1.92. Conclusion: The Lactobacillus fermentum DMRC 309 has a promising application for controlling Salmonella and increasing dairy-food safety characteristics.

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