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dc.contributor.author Muñoz, R.
dc.contributor.author Arena, Mario Eduardo
dc.contributor.author Silva, J.
dc.contributor.author Gonzalez, Silvia Nelina
dc.date.available 2018-07-17T19:32:28Z
dc.date.issued 2010-12
dc.identifier.citation Muñoz, R.; Arena, Mario Eduardo; Silva, J.; Gonzalez, Silvia Nelina; Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae; Sociedade Brasileira de Microbiologia; Brazilian Journal of Microbiology; 41; 4; 12-2010; 1019-1026
dc.identifier.issn 1517-8382
dc.identifier.uri http://hdl.handle.net/11336/52492
dc.description.abstract The effect of different fermenting microorganisms on growth of a mycotoxin- producing Aspergillus nomius was assayed. Two lactic acid bacteria, Lactobacillus fermentum and Lactobacillus rhamnosus, and Saccharomyces cerevisiae, all of which are widely used in fermentation and preservation of food, were assayed on their fungus inhibitory properties. Assays were carried out by simultaneous inoculation of one of the possible inhibiting microorganisms and the fungus or subsequent inoculation of one of the microorganisms followed by the fungus. All three microorganisms assayed showed growth inhibition of the mycotoxin-producing Aspergillus strain. L. rhamnosus O236, isolated from sheep milk and selected for its technological properties, showed highest fungal inhibition of the microorganisms assayed. The use of antifungal LAB with excellent technological properties rather than chemical preservatives would enable the food industry to produce organic food without addition of chemical substances.
dc.format application/pdf
dc.language.iso eng
dc.publisher Sociedade Brasileira de Microbiologia
dc.rights info:eu-repo/semantics/openAccess
dc.rights.uri https://creativecommons.org/licenses/by-nc/2.5/ar/
dc.subject ASPERGILLUS NOMIUS
dc.subject BIOCONTROL
dc.subject FOOD PRESERVATION
dc.subject LACTIC ACID BACTERIA
dc.subject.classification Otras Ciencias Biológicas
dc.subject.classification Ciencias Biológicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Inhibition of mycotoxin-producing Aspergillus nomius VSC 23 by lactic acid bacteria and Saccharomyces cerevisiae
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2018-07-11T15:18:03Z
dc.identifier.eissn 1678-4405
dc.journal.volume 41
dc.journal.number 4
dc.journal.pagination 1019-1026
dc.journal.pais Brasil
dc.journal.ciudad San Pablo
dc.description.fil Fil: Muñoz, R.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil Fil: Arena, Mario Eduardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Instituto de Química del Noroeste. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia. Instituto de Química del Noroeste; Argentina
dc.description.fil Fil: Silva, J.. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
dc.description.fil Fil: Gonzalez, Silvia Nelina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
dc.journal.title Brazilian Journal of Microbiology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://ref.scielo.org/myyphd
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/https://dx.doi.org/10.1590/S1517-83822010000400021
dc.conicet.fuente individual


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