Mostrar el registro sencillo del ítem
dc.contributor.author
Soria, María Cecilia
dc.contributor.author
Audisio, Marcela Carina
dc.date.available
2016-10-20T18:33:20Z
dc.date.issued
2014-10
dc.identifier.citation
Soria, María Cecilia; Audisio, Marcela Carina; Inhibition of Bacillus cereus strains by antimicrobial metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21; Springer; Probiotics and Antimicrobial Proteins; 6; 3-4; 10-2014; 208-216
dc.identifier.issn
1867-1314
dc.identifier.uri
http://hdl.handle.net/11336/7759
dc.description.abstract
Bacillus cereus is an endospore-forming, Gram-positive bacterium able to cause food-borne diseases. Lactic acid bacteria are known for their ability to synthesize organic acids and bacteriocins, but the potential of these compounds against B. cereus has been scarcely documented in food models. The present study has examined the effect of the metabolites produced by Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21 on the viability of select B. cereus strains. Furthermore, the effect of E. faecium SM21 metabolites against B. cereus strains has also been investigated on a rice-food model. L. johnsonii CRL1647 produced 128 mmol/L of lactic acid, 38 mmol/L of acetic acid and 0.3 mmol/L of phenyl-lactic acid. These organic acids reduced the number of vegetative cells and spores of the B. cereus strains tested. However, the antagonistic effect disappeared at pH 6.5. On the other hand, E. faecium SM21 produced only lactic and acetic acid (24.5 and 12.2 mmol/L, respectively) and was able to inhibit both vegetative cells and spores of the B. cereus strains, at a final fermentation pH of 5.0 and at pH 6.5. This would indicate the action of other metabolites, different from organic acids, present in the cell-free supernatant. On cooked rice grains, the E. faecium SM21 bacteriocin(s) were tested against two B. cereus strains. Both of them were significantly affected within the first 4 h of contact; whereas B. cereus BAC1 cells recovered after 24 h, the effect on B. cereus 1 remained up to the end of the assay. The lactic acid bacteria studied may thus be considered to define future strategies for biological control of B. cereus.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Springer
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
Lactic Acid Bacteria
dc.subject
Lactobacillus Johnsoni
dc.subject
Enterococcus Faecium
dc.subject
Antimicrobial Compounds
dc.subject
White Rice Grains
dc.subject
Bacillus Cereus
dc.subject.classification
Biología Celular, Microbiología
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Inhibition of Bacillus cereus strains by antimicrobial metabolites from Lactobacillus johnsonii CRL1647 and Enterococcus faecium SM21
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2016-03-14T12:51:02Z
dc.journal.volume
6
dc.journal.number
3-4
dc.journal.pagination
208-216
dc.journal.pais
Alemania
dc.journal.ciudad
Berlín
dc.description.fil
Fil: Soria, María Cecilia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
dc.description.fil
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Salta. Instituto de Investigación Para la Industria Química (i); Argentina
dc.journal.title
Probiotics and Antimicrobial Proteins
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007%2Fs12602-014-9169-z
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s12602-014-9169-z
Archivos asociados