Figure 2: Growth of 3 different Penicillium molds, (A) P. brevicompactum, (B) P.
crustosum and (C) P. solitum on plates prepared from milk fermented with starter
culture alone (REF) or both starter and FreshQ culture with bioprotective effect.
Different manganese concentrations were added as indicated. The spoilage molds
were added in concentrations of 500 spores/spot. The plates were incubated at
22°C for 8 days. Adapted from Siedler et al 2020.
Lactobacillus genus, but differences in
expression levels result in specific strains
showing considerably more bioprotective
effect than others.
In summary, the ability of LAB such as
FreshQ food cultures to deplete manganese
has been discovered as a novel and
very important competitive exclusion
mechanism to delay growth of spoilage
contaminants in dairy products. According
to Peter Thoeysen, Director in Dairy
Bioprotection, Chr. Hansen, the discovery
is an important and game-changing
chapter in Chr. Hansen’s bioprotection
history. “For years, FreshQ has helped
our customers build their brands, improve
quality and reduce food waste
while keeping up with market trends for
real food with less artificial ingredients.
Being able to describe exactly how they
do this on a scientific level is helping us
in the quest to help our customers with
even better solutions for even more
food types in the future’’, he states.
1 McNair LKF, Siedler S, Vinther JMO, Hansen AM, Neves AR, Garrigues C, Jäger
AK, Franzyk H, Staerk D. 2018. Identification and characterization of a new
antifungal peptide in fermented milk product containing bioprotective Lactobacillus
cultures. FEMS Yeast Res 18.
2 Siedler S, Balti R, Neves AR. 2019. Bioprotective mechanisms of lactic acid
bacteria against fungal spoilage of food. Curr Opin Biotechnol 56:138–146.
3 Siedler S, Holm Rau M, Bidstrup S, Vento JM, Aunsbjerg Nielsen SD, Bosma
EF, McNair LF, Beisel CL, Rute Neves A. 2020. Competitive exclusion is a major
bioprotective mechanism of lactobacilli against fungal spoilage in fermented
milk products. Appl Environ Microbiol 86: e02312-19.
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ESI Nutrition is now
About two years ago, Laïta launched ESI Nutrition to bring all its health and nutrition
activities under a single banner in an effort to create synergies between existing structures
and to simplify communication. Nutrition is one of Laïta’s four main markets. In
order to take its nutrition business to the next level, the company decided to change
the banner associated with this market and call it ‘Laïta Nutrition’. It will simplify communication,
enhance visibility, and strengthen its position as a global B to B leader in the
highly demanding market of medical, infant, and adult diet nutrition.
The new logo will combine the composition and colors of ESI Nutrition with the name
and font of the original Laïta logo, thus, ensuring continuity and building upon ESI Nutrition’s
acquired brand recognition. laita.com