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dc.contributor.author
Chiappe, Cristina Susana
dc.contributor.author
Iurlina, Miriam Ofelia
dc.contributor.author
Saiz, Amelia Ivone
dc.date.available
2023-09-12T18:56:44Z
dc.date.issued
2020-09
dc.identifier.citation
Chiappe, Cristina Susana; Iurlina, Miriam Ofelia; Saiz, Amelia Ivone; Effect of honey phenolic extract on biofilm formation by Pediococcus pentosaceus and Lactobacillus fermentum; Elsevier Science; LWT - Food Science and Technology; 131; 109782; 9-2020; 1-8
dc.identifier.issn
0023-6438
dc.identifier.uri
http://hdl.handle.net/11336/211298
dc.description.abstract
Today, there is an increasing trend to supplement food with phenolic compounds due to the beneficial effect on health. Lactic acid bacteria (LAB) have been shown to form protective biofilms in food industry. However, surrounding condition, such as additives play a significant role in biofilm formation. The aim of this study was to investigate the influence of honey phenolic extract (HPE) on biofilm formation (BF) of Pediococcus pentosaceus and Lactobacillus fermentum. To this end, optimal BF was tested under different environmental conditions, such as pH and cultivation time. Micro-titer plate assay was performed to assess biofilm-forming abilities. In addition, FT-IR spectroscopy and scanning electron microscopy (SEM) were used to monitor the changes in bacterial membrane composition and biofilm morphology. It was observed that the addition of HPE at 0.094 mg/mL reduced BF of L. fermentum and P. pentosaceus by 28% and 15%, respectively. However, BF of P. pentosaceus remained constant as the concentration of phenolic compounds increased. Micrographs of P. pentosaceus revealed a dense production of extracellular polymeric substances that contributed to the bacterial tolerance against phenolic compounds. Band shifts corresponding to COC ring vibrations, confirmed that exopolysaccharides constitute part of P. pentosaceus biofilm. On the other hand, higher concentrations of HPE were found to disrupt biofilm formation by L. fermentum, resulting in loosely associated clusters.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/restrictedAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
BIOFILM
dc.subject
HONEY PHENOLIC EXTRACT
dc.subject
LACTIC ACID BACTERIA
dc.subject
LACTOBACILLUS FERMENTUM
dc.subject
PEDIOCOCCUS PENTOSACEUS
dc.subject.classification
Biología Celular, Microbiología
dc.subject.classification
Ciencias Biológicas
dc.subject.classification
CIENCIAS NATURALES Y EXACTAS
dc.title
Effect of honey phenolic extract on biofilm formation by Pediococcus pentosaceus and Lactobacillus fermentum
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2023-09-12T17:54:53Z
dc.journal.volume
131
dc.journal.number
109782
dc.journal.pagination
1-8
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Chiappe, Cristina Susana. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Mar del Plata; Argentina
dc.description.fil
Fil: Iurlina, Miriam Ofelia. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
dc.description.fil
Fil: Saiz, Amelia Ivone. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales. Departamento de Química; Argentina
dc.journal.title
LWT - Food Science and Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.1016/j.lwt.2020.109782
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643820307714
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