Fungal contamination by mold and/or yeast is a common and insidious concern for all food producers, especially in dairy products.
Mold and yeast contaminations in dairy products pose a significant risk to consumers and dairy producers. This issue can lead to organoleptic changes such as color and taste defects in various dairy products, including milk, cheese, and yogurt. In addition, certain molds have the potential to produce mycotoxins that can cause severe illness or even death in humans and animals.
Among the mold contaminations, Penicillium is the dominant genus (91%) on spoiled hard, semi-hard, and soft cheeses from different countries. Consumers ingesting contaminated products may experience a variety of symptoms ranging from digestive disorders to allergic reactions. In addition, mold contamination can result in significant financial losses and losses of credibility for producers.
Lalcult® Protect MC1 has been designed to prevent mold as illustrated in the opposite figure but also yeast growth. This helps to increase the shelf life of dairy products, providing a cost-effective and efficient solution for producers. By implementing Lalcult® Protect MC1, companies can ensure the safety and quality of their products while maintaining consumer trust and brand reputation.
Lalcult® Protect MC1 is an innovative bioprotective solution through its strong activity, ease of use, and wide range of applications (yogurt-type dairy specialties, sour cream, fresh cheeses, ripened cheeses, sliced and grated cheeses but also plant‐based analogs). Because of its key features, Lalcult® Protect MC1 will be a major complementary tool for producers in controlling mold and yeast growth.
Effects of Lalcult® protect MC1 against penicillium mold growth in fresh cheeses.
LALCULT® Protect MC1 is a blend of Lactobacillus paracasei and Lactobacillus plantarum strains. These strains are mesophilic, facultative heterofermentative, ubiquitous, and part of the flora of raw milk and gut microbiota. Additionally, several Lactobacillus strains have recognized probiotic properties.
In general, bioprotective Lactobacilli controlling fungal growth derive their activities mainly from different acids that they are able to produce from sugars and proteins such as lactic acid, acetic acid, and phenylacetic acid. The spectrum and efficiency of action depend on the strain and the different compounds that it can produce under the specific technological conditions in each dairy product.