Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces

Autores
Ollé Resa, Carolina Patricia; Jagus, Rosa Juana; Gerschenson, Lia Noemi
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Consumers demand for more natural ingredients in processed foods is a result of a requirement for more healthy and safe food with also a need for a balanced and adequate diet. Natamycin is a polyene macrolide antibiotic which is active against yeasts and moulds but not against bacteria, viruses and protozoa. In this study the effectiveness of natamycin delivered by different methods against Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Yarrowia lipolytica using both food models and cheese with natural antimicrobials. It was observed that natamycin concentration and yeast type influenced whether the natamycin effect in tapioca starch films was cidal or inhibitory. This was also observed when the antimicrobial was applied directly to a liquid system for comparison purposes. Bioavailability was not compromised by the polymeric supporting matrix and natamycin efficiency against a S. cerevisiae contamination that preceded antimicrobial application was superior when film action was compared with spraying.
Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
Natamycin
Yeasts
Food Model Systems
Application in Cheese
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/30472
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Natamycin efficiency for controlling yeast growth in models systems and on cheese surfacesOllé Resa, Carolina PatriciaJagus, Rosa JuanaGerschenson, Lia NoemiNatamycinYeastsFood Model SystemsApplication in Cheesehttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2Consumers demand for more natural ingredients in processed foods is a result of a requirement for more healthy and safe food with also a need for a balanced and adequate diet. Natamycin is a polyene macrolide antibiotic which is active against yeasts and moulds but not against bacteria, viruses and protozoa. In this study the effectiveness of natamycin delivered by different methods against Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Yarrowia lipolytica using both food models and cheese with natural antimicrobials. It was observed that natamycin concentration and yeast type influenced whether the natamycin effect in tapioca starch films was cidal or inhibitory. This was also observed when the antimicrobial was applied directly to a liquid system for comparison purposes. Bioavailability was not compromised by the polymeric supporting matrix and natamycin efficiency against a S. cerevisiae contamination that preceded antimicrobial application was superior when film action was compared with spraying.Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; ArgentinaFil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2014-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/30472Ollé Resa, Carolina Patricia; Jagus, Rosa Juana; Gerschenson, Lia Noemi; Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces; Elsevier; Food Control; 35; 1; 1-2014; 101-1080956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2013.06.049info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713513003320info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:14Zoai:ri.conicet.gov.ar:11336/30472instacron: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:34982025-09-29 09:57:14.473CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
title Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
spellingShingle Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
Ollé Resa, Carolina Patricia
Natamycin
Yeasts
Food Model Systems
Application in Cheese
title_short Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
title_full Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
title_fullStr Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
title_full_unstemmed Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
title_sort Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces
dc.creator.none.fl_str_mv Ollé Resa, Carolina Patricia
Jagus, Rosa Juana
Gerschenson, Lia Noemi
author Ollé Resa, Carolina Patricia
author_facet Ollé Resa, Carolina Patricia
Jagus, Rosa Juana
Gerschenson, Lia Noemi
author_role author
author2 Jagus, Rosa Juana
Gerschenson, Lia Noemi
author2_role author
author
dc.subject.none.fl_str_mv Natamycin
Yeasts
Food Model Systems
Application in Cheese
topic Natamycin
Yeasts
Food Model Systems
Application in Cheese
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Consumers demand for more natural ingredients in processed foods is a result of a requirement for more healthy and safe food with also a need for a balanced and adequate diet. Natamycin is a polyene macrolide antibiotic which is active against yeasts and moulds but not against bacteria, viruses and protozoa. In this study the effectiveness of natamycin delivered by different methods against Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Yarrowia lipolytica using both food models and cheese with natural antimicrobials. It was observed that natamycin concentration and yeast type influenced whether the natamycin effect in tapioca starch films was cidal or inhibitory. This was also observed when the antimicrobial was applied directly to a liquid system for comparison purposes. Bioavailability was not compromised by the polymeric supporting matrix and natamycin efficiency against a S. cerevisiae contamination that preceded antimicrobial application was superior when film action was compared with spraying.
Fil: Ollé Resa, Carolina Patricia. Ministerio de Ciencia. Tecnología e Innovación Productiva. Agencia Nacional de Promoción Cientifíca y Tecnológica; Argentina. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Jagus, Rosa Juana. Universidad de Buenos Aires. Facultad de Ingeniería. Departamento de Ingeniería Química; Argentina
Fil: Gerschenson, Lia Noemi. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description Consumers demand for more natural ingredients in processed foods is a result of a requirement for more healthy and safe food with also a need for a balanced and adequate diet. Natamycin is a polyene macrolide antibiotic which is active against yeasts and moulds but not against bacteria, viruses and protozoa. In this study the effectiveness of natamycin delivered by different methods against Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Yarrowia lipolytica using both food models and cheese with natural antimicrobials. It was observed that natamycin concentration and yeast type influenced whether the natamycin effect in tapioca starch films was cidal or inhibitory. This was also observed when the antimicrobial was applied directly to a liquid system for comparison purposes. Bioavailability was not compromised by the polymeric supporting matrix and natamycin efficiency against a S. cerevisiae contamination that preceded antimicrobial application was superior when film action was compared with spraying.
publishDate 2014
dc.date.none.fl_str_mv 2014-01
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/11336/30472
Ollé Resa, Carolina Patricia; Jagus, Rosa Juana; Gerschenson, Lia Noemi; Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces; Elsevier; Food Control; 35; 1; 1-2014; 101-108
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/30472
identifier_str_mv Ollé Resa, Carolina Patricia; Jagus, Rosa Juana; Gerschenson, Lia Noemi; Natamycin efficiency for controlling yeast growth in models systems and on cheese surfaces; Elsevier; Food Control; 35; 1; 1-2014; 101-108
0956-7135
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2013.06.049
info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0956713513003320
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
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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score 13.070432

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