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dc.contributor.author Dallagnol, Andrea Micaela
dc.contributor.author Barrio, Yanina
dc.contributor.author Cap, Mariana
dc.contributor.author Szerman, Natalia
dc.contributor.author Castellano, Patricia Haydee
dc.contributor.author Vaudagna, Sergio Ramon
dc.contributor.author Vignolo, Graciela Margarita
dc.date.available 2018-05-08T16:12:47Z
dc.date.issued 2017-07
dc.identifier.citation Dallagnol, Andrea Micaela; Barrio, Yanina; Cap, Mariana; Szerman, Natalia; Castellano, Patricia Haydee; et al.; Listeria inactivation by the combination of high hydrostatic pressure and lactocin AL705 on cured-cooked pork loin slices.; Springer; Food and Bioprocess Technology; 10; 10; 7-2017; 1824–1833
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/11336/44439
dc.description.abstract The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products.
dc.format application/pdf
dc.language.iso eng
dc.publisher Springer
dc.rights info:eu-repo/semantics/restrictedAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject BACTERIOCINS
dc.subject READY TO EAT
dc.subject MEAT
dc.subject HIGH HYDROSTATIC PRESSURE
dc.subject.classification Biotecnología Industrial
dc.subject.classification Biotecnología Industrial
dc.subject.classification INGENIERÍAS Y TECNOLOGÍAS
dc.title Listeria inactivation by the combination of high hydrostatic pressure and lactocin AL705 on cured-cooked pork loin slices.
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-04-26T15:08:58Z
dc.identifier.eissn 1935-5149
dc.journal.volume 10
dc.journal.number 10
dc.journal.pagination 1824–1833
dc.journal.pais Alemania
dc.journal.ciudad Berlín
dc.description.fil Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina
dc.description.fil Fil: Barrio, Yanina. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina
dc.description.fil Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.description.fil Fil: Vaudagna, Sergio Ramon. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Buenos Aires; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title Food and Bioprocess Technology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-017-1956-6
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007%2Fs11947-017-1956-6
dc.conicet.fuente Elsevier


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info:eu-repo/semantics/restrictedAccess Excepto donde se diga explícitamente, este item se publica bajo la siguiente descripción: Creative Commons Attribution-NonCommercial-ShareAlike 2.5 Unported (CC BY-NC-SA 2.5)