Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales

Autores
Herman, Cristian; Alvarez, Ornella Estefanía; Cayre, María Elisa; Castro, Marcela Paola; Vignolo, Graciela Margarita; Garro, Oscar Alfredo
Año de publicación
2014
Idioma
español castellano
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The preservation of meat products is increasingly directed towards biocontrol using bacteriocinogenic Lactobacillus species as protective cultures to inhibit the growth of undesirable microorganisms. However, food preservation using in situ bacteriocin production requires an adequate knowledge of the relationship between cell growth and bacteriocin production as a function of the intrinsic and extrinsic factors that prevail in the food matrix. The aim of this work was to evaluate the combined effect of NaCl and NaNO2 concentrations, under refrigeration (7°C), on the antimicrobial activity of Lactobacillus curvatus 409 a strain isolated from artisanal bologna type sausage, which showed good properties as a bioprotective culture in cooked meat products. A central composite design (22 + star) was applied, being the independent variables: NaCl concentration (0.2, 1, 3, 5 and 5.8 % w/v) and NaNO2 concentration (6, 35, 105, 175 and 204 mg/L). Cell growth was tested on MRS broth supplemented with the aforementioned additives assessing optical density measurements at 600nm for 192 hours. Antimicrobial activity against Listeria innocua was carried out by means of the agar well diffusion assay and expressed as arbitrary units per ml (AU/ml). Time needed to reach the highest antimicrobial activity was used as response variable. L. curvatus 409 was able to grow and produce antimicrobial substances under all conditions tested. Analysis of results indicated that the linear effect of NaCl and NaNO2 had a significant effect on response variable. An increase in salts concentrations drove to an increase in the time necessary to reach the highest activity. Values found were in the range between 148 and 192 hours. The influence of NaNO2 resulted less pronounced when compared to NaCl. In addition, the higher the concentrations of NaCl and NaNO2, the lower the values of maximum activity. These values varied between a minimum of 50 UA/ml and a maximum of 400 UA/ml. The interaction effect between NaCl and NaNO2 was significant indicating that high NaCl concentrations together with high NaNO2 concentrations have a greater impact on time than with low NaNO2 concentrations. The results suggest that the effectiveness of L. curvatus 409 as a protective culture for cooked meat products could be affected by NaCl and NaNO2 concentrations, additives inherent to these products. Despite this fact, L. curvatus 409 could be a valuable additional hurdle in the preservation of cooked meat products. Further studies have to be carried out to evaluate this strain behavior in the control of Listeria spp in these products.
Fil: Herman, Cristian. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alvarez, Ornella Estefanía. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
Materia
Cultivos Protectores
Salchichas Tipo Viena
Cloruro de Sodio
Nitrito de Sodio
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:11336/29043
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de salesHerman, CristianAlvarez, Ornella EstefaníaCayre, María ElisaCastro, Marcela PaolaVignolo, Graciela MargaritaGarro, Oscar AlfredoCultivos ProtectoresSalchichas Tipo VienaCloruro de SodioNitrito de Sodiohttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The preservation of meat products is increasingly directed towards biocontrol using bacteriocinogenic Lactobacillus species as protective cultures to inhibit the growth of undesirable microorganisms. However, food preservation using in situ bacteriocin production requires an adequate knowledge of the relationship between cell growth and bacteriocin production as a function of the intrinsic and extrinsic factors that prevail in the food matrix. The aim of this work was to evaluate the combined effect of NaCl and NaNO2 concentrations, under refrigeration (7°C), on the antimicrobial activity of Lactobacillus curvatus 409 a strain isolated from artisanal bologna type sausage, which showed good properties as a bioprotective culture in cooked meat products. A central composite design (22 + star) was applied, being the independent variables: NaCl concentration (0.2, 1, 3, 5 and 5.8 % w/v) and NaNO2 concentration (6, 35, 105, 175 and 204 mg/L). Cell growth was tested on MRS broth supplemented with the aforementioned additives assessing optical density measurements at 600nm for 192 hours. Antimicrobial activity against Listeria innocua was carried out by means of the agar well diffusion assay and expressed as arbitrary units per ml (AU/ml). Time needed to reach the highest antimicrobial activity was used as response variable. L. curvatus 409 was able to grow and produce antimicrobial substances under all conditions tested. Analysis of results indicated that the linear effect of NaCl and NaNO2 had a significant effect on response variable. An increase in salts concentrations drove to an increase in the time necessary to reach the highest activity. Values found were in the range between 148 and 192 hours. The influence of NaNO2 resulted less pronounced when compared to NaCl. In addition, the higher the concentrations of NaCl and NaNO2, the lower the values of maximum activity. These values varied between a minimum of 50 UA/ml and a maximum of 400 UA/ml. The interaction effect between NaCl and NaNO2 was significant indicating that high NaCl concentrations together with high NaNO2 concentrations have a greater impact on time than with low NaNO2 concentrations. The results suggest that the effectiveness of L. curvatus 409 as a protective culture for cooked meat products could be affected by NaCl and NaNO2 concentrations, additives inherent to these products. Despite this fact, L. curvatus 409 could be a valuable additional hurdle in the preservation of cooked meat products. Further studies have to be carried out to evaluate this strain behavior in the control of Listeria spp in these products.Fil: Herman, Cristian. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Alvarez, Ornella Estefanía. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; ArgentinaPublitec2014-03info: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/11336/29043Herman, Cristian; Alvarez, Ornella Estefanía; Cayre, María Elisa; Castro, Marcela Paola; Vignolo, Graciela Margarita; et al.; Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales; Publitec; La Industria Cárnica Latinoamericana; 34; 187; 3-2014; 46-490325-3414CONICET DigitalCONICETspainfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:59:42Zoai:ri.conicet.gov.ar:11336/29043instacron: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 09:59:43.051CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
title Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
spellingShingle Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
Herman, Cristian
Cultivos Protectores
Salchichas Tipo Viena
Cloruro de Sodio
Nitrito de Sodio
title_short Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
title_full Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
title_fullStr Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
title_full_unstemmed Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
title_sort Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales
dc.creator.none.fl_str_mv Herman, Cristian
Alvarez, Ornella Estefanía
Cayre, María Elisa
Castro, Marcela Paola
Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author Herman, Cristian
author_facet Herman, Cristian
Alvarez, Ornella Estefanía
Cayre, María Elisa
Castro, Marcela Paola
Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author_role author
author2 Alvarez, Ornella Estefanía
Cayre, María Elisa
Castro, Marcela Paola
Vignolo, Graciela Margarita
Garro, Oscar Alfredo
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Cultivos Protectores
Salchichas Tipo Viena
Cloruro de Sodio
Nitrito de Sodio
topic Cultivos Protectores
Salchichas Tipo Viena
Cloruro de Sodio
Nitrito de Sodio
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.11
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv The preservation of meat products is increasingly directed towards biocontrol using bacteriocinogenic Lactobacillus species as protective cultures to inhibit the growth of undesirable microorganisms. However, food preservation using in situ bacteriocin production requires an adequate knowledge of the relationship between cell growth and bacteriocin production as a function of the intrinsic and extrinsic factors that prevail in the food matrix. The aim of this work was to evaluate the combined effect of NaCl and NaNO2 concentrations, under refrigeration (7°C), on the antimicrobial activity of Lactobacillus curvatus 409 a strain isolated from artisanal bologna type sausage, which showed good properties as a bioprotective culture in cooked meat products. A central composite design (22 + star) was applied, being the independent variables: NaCl concentration (0.2, 1, 3, 5 and 5.8 % w/v) and NaNO2 concentration (6, 35, 105, 175 and 204 mg/L). Cell growth was tested on MRS broth supplemented with the aforementioned additives assessing optical density measurements at 600nm for 192 hours. Antimicrobial activity against Listeria innocua was carried out by means of the agar well diffusion assay and expressed as arbitrary units per ml (AU/ml). Time needed to reach the highest antimicrobial activity was used as response variable. L. curvatus 409 was able to grow and produce antimicrobial substances under all conditions tested. Analysis of results indicated that the linear effect of NaCl and NaNO2 had a significant effect on response variable. An increase in salts concentrations drove to an increase in the time necessary to reach the highest activity. Values found were in the range between 148 and 192 hours. The influence of NaNO2 resulted less pronounced when compared to NaCl. In addition, the higher the concentrations of NaCl and NaNO2, the lower the values of maximum activity. These values varied between a minimum of 50 UA/ml and a maximum of 400 UA/ml. The interaction effect between NaCl and NaNO2 was significant indicating that high NaCl concentrations together with high NaNO2 concentrations have a greater impact on time than with low NaNO2 concentrations. The results suggest that the effectiveness of L. curvatus 409 as a protective culture for cooked meat products could be affected by NaCl and NaNO2 concentrations, additives inherent to these products. Despite this fact, L. curvatus 409 could be a valuable additional hurdle in the preservation of cooked meat products. Further studies have to be carried out to evaluate this strain behavior in the control of Listeria spp in these products.
Fil: Herman, Cristian. Universidad Nacional del Chaco Austral; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Alvarez, Ornella Estefanía. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Garro, Oscar Alfredo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina
description The preservation of meat products is increasingly directed towards biocontrol using bacteriocinogenic Lactobacillus species as protective cultures to inhibit the growth of undesirable microorganisms. However, food preservation using in situ bacteriocin production requires an adequate knowledge of the relationship between cell growth and bacteriocin production as a function of the intrinsic and extrinsic factors that prevail in the food matrix. The aim of this work was to evaluate the combined effect of NaCl and NaNO2 concentrations, under refrigeration (7°C), on the antimicrobial activity of Lactobacillus curvatus 409 a strain isolated from artisanal bologna type sausage, which showed good properties as a bioprotective culture in cooked meat products. A central composite design (22 + star) was applied, being the independent variables: NaCl concentration (0.2, 1, 3, 5 and 5.8 % w/v) and NaNO2 concentration (6, 35, 105, 175 and 204 mg/L). Cell growth was tested on MRS broth supplemented with the aforementioned additives assessing optical density measurements at 600nm for 192 hours. Antimicrobial activity against Listeria innocua was carried out by means of the agar well diffusion assay and expressed as arbitrary units per ml (AU/ml). Time needed to reach the highest antimicrobial activity was used as response variable. L. curvatus 409 was able to grow and produce antimicrobial substances under all conditions tested. Analysis of results indicated that the linear effect of NaCl and NaNO2 had a significant effect on response variable. An increase in salts concentrations drove to an increase in the time necessary to reach the highest activity. Values found were in the range between 148 and 192 hours. The influence of NaNO2 resulted less pronounced when compared to NaCl. In addition, the higher the concentrations of NaCl and NaNO2, the lower the values of maximum activity. These values varied between a minimum of 50 UA/ml and a maximum of 400 UA/ml. The interaction effect between NaCl and NaNO2 was significant indicating that high NaCl concentrations together with high NaNO2 concentrations have a greater impact on time than with low NaNO2 concentrations. The results suggest that the effectiveness of L. curvatus 409 as a protective culture for cooked meat products could be affected by NaCl and NaNO2 concentrations, additives inherent to these products. Despite this fact, L. curvatus 409 could be a valuable additional hurdle in the preservation of cooked meat products. Further studies have to be carried out to evaluate this strain behavior in the control of Listeria spp in these products.
publishDate 2014
dc.date.none.fl_str_mv 2014-03
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/11336/29043
Herman, Cristian; Alvarez, Ornella Estefanía; Cayre, María Elisa; Castro, Marcela Paola; Vignolo, Graciela Margarita; et al.; Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales; Publitec; La Industria Cárnica Latinoamericana; 34; 187; 3-2014; 46-49
0325-3414
CONICET Digital
CONICET
url http://hdl.handle.net/11336/29043
identifier_str_mv Herman, Cristian; Alvarez, Ornella Estefanía; Cayre, María Elisa; Castro, Marcela Paola; Vignolo, Graciela Margarita; et al.; Cultivo bioprotector para productos cárnicos cocidos: evaluación del efecto de sales; Publitec; La Industria Cárnica Latinoamericana; 34; 187; 3-2014; 46-49
0325-3414
CONICET Digital
CONICET
dc.language.none.fl_str_mv spa
language spa
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
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 Publitec
publisher.none.fl_str_mv Publitec
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
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