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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
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Biocontrol
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Food Preservation
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Lactic Acid Bacteria
dc.subject.classification
Otras Ciencias Biológicas
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Ciencias Biológicas
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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


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