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dc.contributor.author Acuña, Leonardo
dc.contributor.author Corbalan, Natalia Soledad
dc.contributor.author Fernadez No, Inmaculada C.
dc.contributor.author Morero, Roberto Dionisio
dc.contributor.author Barros Velazquez, Jorge
dc.contributor.author Bellomio, Augusto
dc.date.available 2016-08-08T16:00:17Z
dc.date.issued 2015-01-24
dc.identifier.citation Acuña, Leonardo; Corbalan, Natalia Soledad; Fernadez No, Inmaculada C.; Morero, Roberto Dionisio; Barros Velazquez, Jorge; et al.; Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems; Springer; Food And Bioprocess Technology; 8; 5; 24-1-2015; 1063-1075
dc.identifier.issn 1935-5130
dc.identifier.uri http://hdl.handle.net/11336/6989
dc.description.abstract Bacteriocins are being used as new food biopreservative agents. In general, bacteriocins produced by Gram-positive bacteria are active against other Grampositive. Basically, the same principle applies to those produced by Gram-negative bacteria. They have a restricted spectrum of action against related bacteria to those that produce the bacteriocin. Therefore, other hurdles or chemical preservatives are necessary to apply to broaden the spectrum of action of bacteriocins in foods. This is a further and deeper study of the possible application of the hybrid wide-spectrum bacteriocin named Ent35-MccV in food. Its antimicrobial activity was assayed in skim milk and patties as food models against Listeria monocytogenes and Escherichia coli. The influence of the temperature and digestive proteases on its biological activity and its antimicrobial activity was tested in vitro on a variety of pathogenic and food spoilage bacteria. The results showed that Ent35-MccV could inhibit the growth of both the Grampositive L. monocytogenes and the Gram-negative E. coli in model food, and its activity was not affected by heating conditions including autoclaving. E. coli strains and Listeria spp. are the most affected bacteria, but Ent35- MccV showed antimicrobial activity against some strain of Salmonella spp., Staphylococcus epidermidis, Enterobacter aerogenes, Morganella morgani, Proteus mirabilis, Shigella boydii, Shigella flexneri, and Shigella sonnei.
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 MICROCIN
dc.subject BACTERIOCIN
dc.subject BIOPRESERVATION
dc.subject HYBRID BACTERIOCIN
dc.subject.classification Biología Celular, Microbiología
dc.subject.classification Ciencias Biológicas
dc.subject.classification CIENCIAS NATURALES Y EXACTAS
dc.title Inhibitory Effect of the Hybrid Bacteriocin Ent35-MccV on the Growth of Escherichia coli and Listeria monocytogenes in Model and Food Systems
dc.type info:eu-repo/semantics/article
dc.type info:ar-repo/semantics/artículo
dc.type info:eu-repo/semantics/publishedVersion
dc.date.updated 2016-08-04T18:18:17Z
dc.journal.volume 8
dc.journal.number 5
dc.journal.pagination 1063-1075
dc.journal.pais Alemania
dc.journal.ciudad Berlin
dc.description.fil Fil: Acuña, Leonardo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil Fil: Corbalan, Natalia Soledad. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil Fil: Fernadez No, Inmaculada C.. Universidad de Santiago de Compostela; España
dc.description.fil Fil: Morero, Roberto Dionisio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.description.fil Fil: Barros Velazquez, Jorge. Universidad de Santiago de Compostela; España
dc.description.fil Fil: Bellomio, Augusto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Tucumán. Instituto Superior de Investigaciones Biológicas; Argentina
dc.journal.title Food And Bioprocess Technology
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s11947-015-1469-0
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/doi/10.1007/s11947-015-1469-0
dc.relation.alternativeid info:eu-repo/semantics/altIdentifier/url/http://link.springer.com/article/10.1007/s11947-015-1469-0


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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)