Natural Antimicrobial Peptides to Prevent Clostridium Cheese Spoilage

Scientific poster prepared by Samaneh Shaghaghian, PhD student, under the supervision of Ismail Fliss.

Clostridium spores can cause late-blowing defects during cheese ripening. Natural antimicrobial peptides (AMPs), such as nisin, enterocin, and brevibacillin, produced by lactic acid bacteria, offer a sustainable strategy to prevent these defects. The objective of this study is to evaluate the inhibitory effects of these AMPs both in vitro and in a cheese model. Their efficacy depends on the cheese composition and microbiota, and AMPs likely interact with cheese components, contributing to extended shelf life and reduced food waste.

To learn more about the research that inspired this poster:
samaneh.shaghaghian.1@ulaval.ca

For industry inquiries:
ssi@inaf.ulaval.ca