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Mold control in cheese using metabolites from lactic acid bacteria

Read the complete report: Mold control in cheese using metabolites from lactic acid bacteria

About this report:

A major economic loss for shredded cheese manufacturers is product return because of mold growth. Currently used antifungal agents such as potassium sorbate and natamycin are not considered ideal due to unique problems linked to use of these preservatives.  Certain substances (produced by lactic acid bacteria) that have antifungal efficacy and good stability in cheese may provide may provide an attractive alternative to currently used antifungal agents.Some lactic acid bacteria (LAB) can produce low-molecular weight substances that exhibit antifungal properties and researchers have detected phenyllactic acid (PLA) and 4-hydroxyphenyllactic acid (OH-PLA) may prevent mold growth.


Based on the results of this study, it can be concluded that PLA has good potential for use as a natural fungicidal preservative in shredded cheddar cheese.

Project outcomes:

There is a high consumption rate of cheese in the United States.  Considering the fact that health conscious consumers are demanding more natural food additives as replacements for synthetic or some traditional food preservatives, the use of PLA as a replacement for antifungals in cheddar cheese can further increase sales of this dairy product.


Midwest Dairy Association


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