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dc.contributor.author
Rivas, Franco Paolo
dc.contributor.author
Castro, Marcela Paola
dc.contributor.author
Cayré, María E.
dc.contributor.author
Campos, Carmen Adriana
dc.date.available
2020-04-21T20:35:44Z
dc.date.issued
2014-08
dc.identifier.citation
Rivas, Franco Paolo; Castro, Marcela Paola; Cayré, María E.; Campos, Carmen Adriana; Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina; Cosmos Scholars Publishing House; International Journal of Food Processing Technology; 1; 1; 8-2014; 32-40
dc.identifier.issn
2408-9826
dc.identifier.uri
http://hdl.handle.net/11336/103252
dc.description.abstract
The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological niche and to select interesting strains for the role of bio-preservatives. Bacteriocin-like substances (BLIS) produced by the isolated strains inhibited three species of S.aureus, L. innocua and Brochothrix thermosphacta. Titles of these antibacterial substances were within the range 100- 200 AU.mL-1. BLIS produced by the isolated strains were heat stable and effective after refrigerated storage and freeze/thaw cycles. Moreover, BLIS activity was higher at acidic pH values, showing a decrease when these values were closer to neutrality or they become alkaline. BLIS did not adsorb to the producer cells which is expected for future production and application on food systems. The results presented in this study could contribute to characterize the antimicrobial activity of the indigenous flora of artisanal caprine products manufactured in the province of Chaco,Argentina. The isolated bacteriocinogenic strains showed a regular production of BLIS in culture broth, which offers promising applications for the biopreservation of these products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Cosmos Scholars Publishing House
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CAPRINE ARTISANAL PRODUCTS
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BACTERIOCINOGENIC STRAIN
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ARGENTINA
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GOAT MEAT
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GOAT MILK CHEESE
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Alimentos y Bebidas
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Otras Ingenierías y Tecnologías
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INGENIERÍAS Y TECNOLOGÍAS
dc.title
Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-03-30T13:24:06Z
dc.journal.volume
1
dc.journal.number
1
dc.journal.pagination
32-40
dc.journal.pais
Canadá
dc.description.fil
Fil: Rivas, Franco Paolo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Cayré, María E.. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
dc.description.fil
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
dc.journal.title
International Journal of Food Processing Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.cosmosscholars.com/49-abstracts/ijfpt/129-abstract-bacteriocinogenic-lactic-acid-bacteria-of-caprine-products-from-chaco