Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods

Autores
Pujato, Silvina; Mercanti, Diego Javier; Briggiler Marcó, Mariángeles; Capra, María Luján; Quiberoni, Andrea del Lujan; Guglielmotti, Daniela Marta
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thusholding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods.Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as anatural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.
Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Mercanti, Diego Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Briggiler Marcó, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Materia
LACTIC ACID BACTERIA
ANTIMICROBIAL ACTIVITY
BACTERIOCIN
BIOPROTECTION
DAIRY FOODS
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/243465
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foodsPujato, SilvinaMercanti, Diego JavierBriggiler Marcó, MariángelesCapra, María LujánQuiberoni, Andrea del LujanGuglielmotti, Daniela MartaLACTIC ACID BACTERIAANTIMICROBIAL ACTIVITYBACTERIOCINBIOPROTECTIONDAIRY FOODShttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thusholding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods.Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as anatural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Mercanti, Diego Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Briggiler Marcó, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; ArgentinaFrontiers Media2024-08info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/243465Pujato, Silvina; Mercanti, Diego Javier; Briggiler Marcó, Mariángeles; Capra, María Luján; Quiberoni, Andrea del Lujan; et al.; Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods; Frontiers Media; Frontiers in Food Science and Technology; 4; 8-2024; 1-82674-1121CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/frfst.2024.1439891/fullinfo:eu-repo/semantics/altIdentifier/doi/10.3389/frfst.2024.1439891info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:01:58Zoai:ri.conicet.gov.ar:11336/243465instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:01:58.582CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
title Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
spellingShingle Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
Pujato, Silvina
LACTIC ACID BACTERIA
ANTIMICROBIAL ACTIVITY
BACTERIOCIN
BIOPROTECTION
DAIRY FOODS
title_short Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
title_full Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
title_fullStr Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
title_full_unstemmed Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
title_sort Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods
dc.creator.none.fl_str_mv Pujato, Silvina
Mercanti, Diego Javier
Briggiler Marcó, Mariángeles
Capra, María Luján
Quiberoni, Andrea del Lujan
Guglielmotti, Daniela Marta
author Pujato, Silvina
author_facet Pujato, Silvina
Mercanti, Diego Javier
Briggiler Marcó, Mariángeles
Capra, María Luján
Quiberoni, Andrea del Lujan
Guglielmotti, Daniela Marta
author_role author
author2 Mercanti, Diego Javier
Briggiler Marcó, Mariángeles
Capra, María Luján
Quiberoni, Andrea del Lujan
Guglielmotti, Daniela Marta
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv LACTIC ACID BACTERIA
ANTIMICROBIAL ACTIVITY
BACTERIOCIN
BIOPROTECTION
DAIRY FOODS
topic LACTIC ACID BACTERIA
ANTIMICROBIAL ACTIVITY
BACTERIOCIN
BIOPROTECTION
DAIRY FOODS
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thusholding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods.Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as anatural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.
Fil: Pujato, Silvina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Mercanti, Diego Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Briggiler Marcó, Mariángeles. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Capra, María Luján. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Quiberoni, Andrea del Lujan. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
Fil: Guglielmotti, Daniela Marta. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
description Lactic acid bacteria (LAB), essential in fermenting milk, produce an array of antimicrobial compounds, notably bacteriocins, which contribute to the extended shelf life of dairy goods. Bacteriocins, ribosomally synthesized peptides, display broad or narrow-spectrum antimicrobial activity, thusholding promise in food preservation. The classification of LAB bacteriocins is intricate, reflecting evolving genomic insights and biosynthesis mechanisms. Strategies for integrating bacteriocins into dairy products include purified forms, bacteriocin-producing LAB, and bacteriocin-containing fermentates, each with distinct advantages and considerations. Optimization of fermentation conditions, encompassing time, temperature, pH, and culture medium, is essential for maximizing bacteriocin production. This optimization facilitates enhanced quality and safety of fermented dairy items, aligning with the growing consumer preference for natural, minimally processed foods.Furthermore, the incorporation of bacteriocins into a hurdle approach alongside thermal and non-thermal treatments holds promise for augmenting food bioprotection while reducing reliance on chemical preservatives. This comprehensive overview underscores the potential of LAB bacteriocins as anatural, effective alternative to conventional food preservatives, offering insights into their application and optimization in dairy product preservation.
publishDate 2024
dc.date.none.fl_str_mv 2024-08
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/243465
Pujato, Silvina; Mercanti, Diego Javier; Briggiler Marcó, Mariángeles; Capra, María Luján; Quiberoni, Andrea del Lujan; et al.; Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods; Frontiers Media; Frontiers in Food Science and Technology; 4; 8-2024; 1-8
2674-1121
CONICET Digital
CONICET
url http://hdl.handle.net/11336/243465
identifier_str_mv Pujato, Silvina; Mercanti, Diego Javier; Briggiler Marcó, Mariángeles; Capra, María Luján; Quiberoni, Andrea del Lujan; et al.; Bacteriocins from lactic acid bacteria: strategies for the bioprotection of dairy foods; Frontiers Media; Frontiers in Food Science and Technology; 4; 8-2024; 1-8
2674-1121
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.frontiersin.org/articles/10.3389/frfst.2024.1439891/full
info:eu-repo/semantics/altIdentifier/doi/10.3389/frfst.2024.1439891
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Frontiers Media
publisher.none.fl_str_mv Frontiers Media
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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