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Abstract:

The study was meant to evaluate the influence of xanthan gum, λ-carrageenan, arabic gum and tragacanth gum on the growth and . in situ production of bacteriocin like inhibitory substances from . Lactobacillus curvatus/sakei ACU-1. . Listeria innocua ATCC 33090 and . Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, . Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and λ-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned. © 2012 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
Autor:Castro, M.P.; Palavecino, N.; Herman, C.; Cayré, M.; Campos, C.A.
Filiación:CONICET, Consejo Nacional de Investigaciones Científicas y Técnicas, Argentina
Laboratorio de Microbiología de Alimentos, Universidad Nacional del Chaco Austral, Comandante Fernández 755, 3700 Sáenz Peña, Chaco, 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:Bacteriocin; Food biopreservation; Gum; Interaction; Lactobacilli; Acacia senegal; Bacteria (microorganisms); Lactobacillus; Listeria innocua; Staphylococcus aureus
Año:2012
Volumen:28
Número:1
Página de inicio:52
Página de fin:54
DOI: http://dx.doi.org/10.1016/j.foodcont.2012.04.041
Título revista:Food Control
Título revista abreviado:Food Control
ISSN:09567135
CODEN:FOOCE
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v28_n1_p52_Castro

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Citas:

---------- APA ----------
Castro, M.P., Palavecino, N., Herman, C., Cayré, M. & Campos, C.A. (2012) . Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1. Food Control, 28(1), 52-54.
http://dx.doi.org/10.1016/j.foodcont.2012.04.041
---------- CHICAGO ----------
Castro, M.P., Palavecino, N., Herman, C., Cayré, M., Campos, C.A. "Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1" . Food Control 28, no. 1 (2012) : 52-54.
http://dx.doi.org/10.1016/j.foodcont.2012.04.041
---------- MLA ----------
Castro, M.P., Palavecino, N., Herman, C., Cayré, M., Campos, C.A. "Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1" . Food Control, vol. 28, no. 1, 2012, pp. 52-54.
http://dx.doi.org/10.1016/j.foodcont.2012.04.041
---------- VANCOUVER ----------
Castro, M.P., Palavecino, N., Herman, C., Cayré, M., Campos, C.A. Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1. Food Control. 2012;28(1):52-54.
http://dx.doi.org/10.1016/j.foodcont.2012.04.041