Optimisation of the inhibitory effect of Lactiplantibacillus plantarum, nisin, and lysozyme to prevent the late blowing defect in a cheese model

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The present study employed response surface methodology (RSM) to optimise the prevention of late blowing defects in cheese during storage. The aim was to enhance the inhibition ofClostridium sporogenes incheese bymanipulating three independent variables: Lactiplantibacillus plantarum (utilising two different strains, labelled asAand B, the total cheese inoculation rate was 2% overall and the A : Bratio ranging from 25% to75%), and lysozyme (ranging from 0to0.2 mg·L–1). The response variables considered inthis model cheese study included the Clostridium count, pH, and titratable acidity. The results showed that the optimal conditions for inhibiting C.sporogenes and preventing late blowing defects incheese were achieved with anL.plantarum A : Bratio of49.54 : 50.46%, nisin ataconcentration of1.762 mg·L–1, and lysozyme at0.2 mg·L–1. These results demonstrated not only effective inhibition ofC.sporogenes, a pivotal contributor to late blowing defects in cheese but also indicated favourable outcomes in terms of acidity parameters, which are crucial quality criteria for cheese production. The application of Response Surface Methodology revealed that late blowing defects can be prevented using relatively lower concentrations of antimicrobial agents, along with a judicious selection of appropriate cultures. This research highlights the potential for more efficient and cost-effective strategies to maintain cheese quality by minimising the risk of late blowing defects.