Evolution of the concentration of Listeria monocytogenes over time
Tests performed by the National Research Institute for Agriculture, Food and Environment (INRAE)
When it comes to bioprotective solutions, Lallemand Specialty Cultures (LSC) strives to cater to all cheese makers. The contamination of cheeses by Listeria monocytogenes represents a major concern for the dairy industry as it can generate tremendous impacts from production losses to consumer food poisoning.
Listeria monocytogenes is a psychrotolerant and halotolerant bacteria. As such, it can grow at low temperatures and has the ability to persist in food-processing areas and equipment.
Cheeses made with unpasteurized or raw milk are estimated to be 50 to 160 times more likely to cause Listeria monocytogenes infection compared to those made with pasteurized milk1. Although pasteurization of milk kills Listeria monocytogenes, products made from pasteurized milk can still be contaminated by cross-contamination from the production process or the environment.
In order to answer the rising demand for a natural and safe solution to this critical issue, LSC now offers the LALCULT® Protect LC1, a bioprotective culture composed of an exclusive Carnobacterium maltaromaticum strain patented* by University of Lorraine, a renowned French university.
Bioprotective effects
Patented* solution
Reduced food waste
Limited aromatic contribution
Easy to use freeze-dried format
Fresh cheeses
Soft cheeses
Semi-hard cheeses
Blue cheeses
Plant-based cheese analogs
Originally classified as Lactobacilli when discovered in 1983 by Holzapfel & Gerber, Carnobacteria were reclassified by Collins et al., 1987 as a new genus of their own: Carnobacterium. Carnobacterium maltaromaticum (formerly C. piscicola) is a lactic flora historically found in many raw milk cheeses. It is a facultative heterofermentative, non-starter lactic acid bacterium (NSLAB), generally classifiable as a lactic culture. The LALCULT Protect® LC1 strain was isolated from a raw milk collected in the French north-east region.
pH
Optimal : pH 6.5 – 7
Min : > pH 4.7 – 5 | Max : < pH 9 – 9.5
Temperature (mesophilic, psychrotolerant)
Optimal : ~30°C
Min : < 4°C / Max : ~40°C
Salt (halotolerant)
Optimal : 0 – 2% | Max : ~6%
Resists in brine solution.
Carnobacterium maltaromaticum has a limited impact on cheese aromatic profile.
While it can produce malty notes (2- and 3-methylbutanal) on culture medium, the LALCULT Protect® LC1 strain has limited aromatic contribution.
LALCULT Protect® LC1 has a very limited acidification and does not inhibit acidifying cultures.
To be added to the milk as early in the process as possible (e.g. beginning of cold maturation), possibly completed by spraying or smearing of the cheeses.
Milk inoculation or cheese spraying
Use 10 doses per 1000L of milk / 100kg of cheese.
Cheese smearing
Use 1 to 4 doses per 10L of solution.
LALCULT Protect® LC1 has little to no impact on the growth of most microorganisms involved in the cheese ripening process.
*French patent (FR3102489B1); Patent pending in Canada, Europe and USA.
Since the user’s product formulations, specific use applications, and conditions of use are beyond our control, we make no warranty or representation regarding the result.
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