Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat

Autores
Fadda, Silvina G.; Chambon, Christophe; Champomier Vergès, Marie Christine; Talon, Régine; Vignolo, Graciela Margarita
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by means of small peptides and free amino acids generation while improving shelf life.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Chambon, Christophe. Institut National de la Recherche Agronomique; Francia
Fil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
Lab
Meat Proteins
Meat Quality
Proteolytic Activity
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:11336/57459
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/57459
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meatFadda, Silvina G.Chambon, ChristopheChampomier Vergès, Marie ChristineTalon, RégineVignolo, Graciela MargaritaLabMeat ProteinsMeat QualityProteolytic Activityhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by means of small peptides and free amino acids generation while improving shelf life.Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Chambon, Christophe. Institut National de la Recherche Agronomique; FranciaFil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; FranciaFil: Talon, Régine. Institut National de la Recherche Agronomique; FranciaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2008-07info: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/11336/57459Fadda, Silvina G.; Chambon, Christophe; Champomier Vergès, Marie Christine; Talon, Régine; Vignolo, Graciela Margarita; Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat; Elsevier; Meat Science; 79; 3; 7-2008; 603-6100309-1740CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.meatsci.2007.04.003info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0309174007001192info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T10:37:26Zoai:ri.conicet.gov.ar:11336/57459instacron: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 10:37:26.314CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
title Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
spellingShingle Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
Fadda, Silvina G.
Lab
Meat Proteins
Meat Quality
Proteolytic Activity
title_short Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
title_full Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
title_fullStr Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
title_full_unstemmed Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
title_sort Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat
dc.creator.none.fl_str_mv Fadda, Silvina G.
Chambon, Christophe
Champomier Vergès, Marie Christine
Talon, Régine
Vignolo, Graciela Margarita
author Fadda, Silvina G.
author_facet Fadda, Silvina G.
Chambon, Christophe
Champomier Vergès, Marie Christine
Talon, Régine
Vignolo, Graciela Margarita
author_role author
author2 Chambon, Christophe
Champomier Vergès, Marie Christine
Talon, Régine
Vignolo, Graciela Margarita
author2_role author
author
author
author
dc.subject.none.fl_str_mv Lab
Meat Proteins
Meat Quality
Proteolytic Activity
topic Lab
Meat Proteins
Meat Quality
Proteolytic Activity
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 role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by means of small peptides and free amino acids generation while improving shelf life.
Fil: Fadda, Silvina G.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Chambon, Christophe. Institut National de la Recherche Agronomique; Francia
Fil: Champomier Vergès, Marie Christine. Institut National de la Recherche Agronomique; Francia
Fil: Talon, Régine. Institut National de la Recherche Agronomique; Francia
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15 days of storage under vacuum at 7 °C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in inoculated samples when compared to the control, this being maximal for Lactobacillus plantarum CRL681. Although an important endogenous activity of meat sarcoplasmic proteins was observed, the disappearance of protein bands and the generation of a new one were detected as a consequence of Lactobacillus growth. A synergistic effect of Lactobacillus in combination with the muscle proteolytic enzyme complex can be suggested. From the studied strains, the bacteriocin producer L. curvatus CRL705 may be considered as a good candidate to contribute to meat ageing by means of small peptides and free amino acids generation while improving shelf life.
publishDate 2008
dc.date.none.fl_str_mv 2008-07
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/11336/57459
Fadda, Silvina G.; Chambon, Christophe; Champomier Vergès, Marie Christine; Talon, Régine; Vignolo, Graciela Margarita; Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat; Elsevier; Meat Science; 79; 3; 7-2008; 603-610
0309-1740
CONICET Digital
CONICET
url http://hdl.handle.net/11336/57459
identifier_str_mv Fadda, Silvina G.; Chambon, Christophe; Champomier Vergès, Marie Christine; Talon, Régine; Vignolo, Graciela Margarita; Lactobacillus role during conditioning of refrigerated and vacuum-packaged Argentinean meat; Elsevier; Meat Science; 79; 3; 7-2008; 603-610
0309-1740
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.meatsci.2007.04.003
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0309174007001192
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 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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