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dc.contributor.author
Salvucci, Emiliano Jesus  
dc.contributor.author
Leblanc, Jean Guy Joseph  
dc.contributor.author
Perez, Gabriela Teresa  
dc.date.available
2018-03-26T14:23:52Z  
dc.date.issued
2016-07-23  
dc.identifier.citation
Salvucci, Emiliano Jesus; Leblanc, Jean Guy Joseph; Perez, Gabriela Teresa; Technological properties of Lactic acid bacteria isolated from raw cereal material; Elsevier Science; LWT - Food Science and Technology; 70; 23-7-2016; 185-191  
dc.identifier.issn
0023-6438  
dc.identifier.uri
http://hdl.handle.net/11336/39887  
dc.description.abstract
Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains were identified by 16S rRNA gene sequencing analysis obtaining LAB from genera Enterococcus, Lactobacillus and Pediococcus. Technological and nutritional characteristics (acidifying capacity, antimicrobial production, proteolytic activity, folate production) were analyzed. Lactobacillus pentosus ES124 and Lactobacillus plantarum ES137 presented high production of folate (61 and 57 ng/mL, respectively) as did Enterococcus mundtii ES63 which reached a total folate production of 70 ng/mL. Six LAB strains produced bacteriocin-like inhibitory substances (BLIS) with antilisterial activity. Eight strains were selected for use as sourdough starters and in situ applications based on their important technological properties.  
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
BACTERIOCIN  
dc.subject
CEREALS  
dc.subject
FOLATE  
dc.subject
LACTIC ACID BACTERIA  
dc.subject
WHEAT FLOUR  
dc.subject.classification
Alimentos y Bebidas  
dc.subject.classification
Otras Ingenierías y Tecnologías  
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS  
dc.title
Technological properties of Lactic acid bacteria isolated from raw cereal material  
dc.type
info:eu-repo/semantics/article  
dc.type
info:ar-repo/semantics/artículo  
dc.type
info:eu-repo/semantics/publishedVersion  
dc.date.updated
2017-07-17T13:47:27Z  
dc.journal.volume
70  
dc.journal.pagination
185-191  
dc.journal.pais
Países Bajos  
dc.journal.ciudad
Amsterdam  
dc.description.fil
Fil: Salvucci, Emiliano Jesus. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; Argentina  
dc.description.fil
Fil: Leblanc, Jean Guy Joseph. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucuman. Centro de Referencia Para Lactobacilos; Argentina  
dc.description.fil
Fil: Perez, Gabriela Teresa. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto de Ciencia y Tecnología de Alimentos Córdoba. Universidad Nacional de Córdoba. Facultad de Cs.químicas. Instituto de Ciencia y Tecnología de Alimentos Córdoba; 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.2016.02.043  
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0023643816301220?via%3Dihub  

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