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Abstract:

Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of several factors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditions that provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants. © 2010 The American Meat Science Association.

Registro:

Documento: Artículo
Título:Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
Autor:Castro, M.P.; Palavecino, N.Z.; Herman, C.; Garro, O.A.; Campos, C.A.
Filiación:Universidad Nacional del Chaco Austral. Cte. Fernández 755, (3700) P.R. Sáenz Peña, Chaco, Argentina
CONICET, Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Comandante Güiraldes s/n. Ciudad Universitaria, (1428) C.A.B.A., Argentina
Palabras clave:Artisanal dry sausages; Bacteriocin; Biopreservation; Food additives; Lactic acid bacteria; Anti-microbial activity; Antibacterial compounds; Argentina; Ascorbic acids; Bacteriocin; Bacteriocin production; Bacteriocins; Biopreservation; Brij 35; Different effects; Dry sausage; Freeze/thaw cycles; High cell density; Lactic acid bacteria; Listeria innocua; NaCl concentration; Potassium sorbates; Refrigerated storages; S. aureus; Sodium citrate; Tween-20; Body fluids; Food additives; Food preservation; Ketones; Lactic acid; Meats; Organic acids; Potassium; Sodium; Sodium chloride; Surface active agents; Bacteriology; antiinfective agent; bacteriocin; food additive; Argentina; article; biosynthesis; Brochothrix; drug effect; food control; food preservation; growth, development and aging; isolation and purification; Lactobacillus; Listeria; meat; metabolism; microbiology; pH; Anti-Bacterial Agents; Argentina; Bacteriocins; Brochothrix; Food Additives; Food Microbiology; Food Preservation; Hydrogen-Ion Concentration; Lactobacillus; Listeria; Meat Products; Bacteria (microorganisms); Brochothrix; Listeria innocua; Staphylococcus aureus
Año:2011
Volumen:87
Número:4
Página de inicio:321
Página de fin:329
DOI: http://dx.doi.org/10.1016/j.meatsci.2010.11.006
Título revista:Meat Science
Título revista abreviado:Meat Sci.
ISSN:03091740
CODEN:MESCD
CAS:bacteriocin, 11047-01-1; Anti-Bacterial Agents; Bacteriocins; Food Additives
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v87_n4_p321_Castro

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Citas:

---------- APA ----------
Castro, M.P., Palavecino, N.Z., Herman, C., Garro, O.A. & Campos, C.A. (2011) . Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Science, 87(4), 321-329.
http://dx.doi.org/10.1016/j.meatsci.2010.11.006
---------- CHICAGO ----------
Castro, M.P., Palavecino, N.Z., Herman, C., Garro, O.A., Campos, C.A. "Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production" . Meat Science 87, no. 4 (2011) : 321-329.
http://dx.doi.org/10.1016/j.meatsci.2010.11.006
---------- MLA ----------
Castro, M.P., Palavecino, N.Z., Herman, C., Garro, O.A., Campos, C.A. "Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production" . Meat Science, vol. 87, no. 4, 2011, pp. 321-329.
http://dx.doi.org/10.1016/j.meatsci.2010.11.006
---------- VANCOUVER ----------
Castro, M.P., Palavecino, N.Z., Herman, C., Garro, O.A., Campos, C.A. Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production. Meat Sci. 2011;87(4):321-329.
http://dx.doi.org/10.1016/j.meatsci.2010.11.006