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dc.contributor.author
Campos, Carmen Adriana
dc.contributor.author
Rodríguez, Oscar
dc.contributor.author
Calo Mata, Pilar
dc.contributor.author
Prado, Marta
dc.contributor.author
Barros Velázquez, Jorge
dc.date.available
2017-05-18T18:24:28Z
dc.date.issued
2006-04
dc.identifier.citation
Campos, Carmen Adriana; Rodríguez, Oscar; Calo Mata, Pilar; Prado, Marta; Barros Velázquez, Jorge; Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima); Elsevier Science; Food Research International; 39; 3; 4-2006; 356-364
dc.identifier.issn
0963-9969
dc.identifier.uri
http://hdl.handle.net/11336/16651
dc.description.abstract
The aim of this work was the characterization of new strains of lactic acid bacteria (LAB) from farmed fish and with potential application as biopreservatives against both Listeria monocytogenes and Staphylococcus aureus. Twenty-five strains of LAB isolated from the muscle of farmed turbot were investigated. Genetic identification of the bacteriocin-producing LAB strains was performed by means of a PCR method using novel BAL1/BAL2 16S ribosomal-RNA-targeted primers. Maximum bacteriocin production by Lactococcus lactis ssp. lactis USC-39, Enterococcus faecium USC-46 and Enterococcus mundtii USC-51 was detected in the stationary phase of growth. Both acidification and the production of hydrogen peroxide by LAB were ruled out as the source of the inhibition. In contrast, the antimicrobial activity of all three LAB strains was inactivated by the addition of proteinase K, thus confirming the proteinaceous nature of the inhibition. The activity against L. monocytogenes was maintained in the 3.5–5.5 or 3.5–6.5 pH range, depending on the LAB strain. Likewise, inhibition of S. aureus strains was observed in the 3.5–4.5 and in the 3.5–5.5 pH ranges, depending on the LAB strain and on the S. aureus strain tested. Bacteriocin activity was stable in all three strains after heating the cell-free extract for 60 min at 100 C, or even for 15 min at 121 C, in all the three LAB strains. The acidic and heat-resistant bacteriocins produced by the three LAB strains isolated from turbot, able to inhibit the growth of both L. monocytogenes and S. aureus may find application as biopreservatives in fermented and/or heated food products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Bacteriocinas
dc.subject
Lab
dc.subject
Enterococcus
dc.subject
Lactococcus
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Preliminary characterization of bacteriocins from Lactococcus lactis, Enterococcus faecium and Enterococcus mundtii strains isolated from turbot (Psetta maxima)
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-05-17T17:46:37Z
dc.journal.volume
39
dc.journal.number
3
dc.journal.pagination
356-364
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Rodríguez, Oscar. Universidad de Santiago de Compostela; España
dc.description.fil
Fil: Calo Mata, Pilar. Universidad de Santiago de Compostela; España
dc.description.fil
Fil: Prado, Marta. Universidad de Santiago de Compostela; España
dc.description.fil
Fil: Barros Velázquez, Jorge. Universidad de Santiago de Compostela; España
dc.journal.title
Food Research International
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodres.2005.08.008
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0963996905001936
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