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dc.contributor.author
Fangio, Maria Florencia

dc.contributor.author
Fritz, Rosalia

dc.date.available
2017-11-15T19:55:11Z
dc.date.issued
2013-05
dc.identifier.citation
Fangio, Maria Florencia; Fritz, Rosalia; Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food; Chiriotti Editori; Italian Journal Of Food Science; 25; 2; 5-2013; 181-188
dc.identifier.issn
1120-1770
dc.identifier.uri
http://hdl.handle.net/11336/28281
dc.description.abstract
Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of this study was to characterize the antimicrobial activity associated with a Bacillus subtilis strain. The activity of the crude bacteriocin-like substance (CBLS) was dependent on the components of the culture media and was detected in the exponential phase of growth. The CBLS was stable at a variable pH range and at 100°C, but it was inactivated by sterilization conditions. It was also stable to storage at refrigeration and freezing temperatures for a considerable time. The mode of action of the antimicrobial activity was bacteriostatic and the effect on the cell membrane was determinated by Fourier transform infrared (FTIR) spectroscopy.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Chiriotti Editori

dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Antimicrobial Peptides
dc.subject
Bacillus Cereus
dc.subject
Bacillus Subtilis
dc.subject
Bacteriocins
dc.subject.classification
Bioquímica y Biología Molecular

dc.subject.classification
Ciencias Biológicas

dc.subject.classification
CIENCIAS NATURALES Y EXACTAS

dc.title
Preliminary characterization of a bacteriocin-like substance produced by a Bacillus subtilis isolated from Argentinean vegetable food
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2017-09-25T18:00:16Z
dc.journal.volume
25
dc.journal.number
2
dc.journal.pagination
181-188
dc.journal.pais
Italia

dc.journal.ciudad
Torino
dc.description.fil
Fil: Fangio, Maria Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de Mar del Plata. Facultad de Ciencias Exactas y Naturales; Argentina
dc.description.fil
Fil: Fritz, Rosalia. Universidad Nacional de Mar del Plata; Argentina
dc.journal.title
Italian Journal Of Food Science

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