Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.

Autores
Sosa, Franco Matías; Parada, Romina Belén; Marguet, Emilio Rogelio; Vallejo, Marisol
Año de publicación
2024
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.
Fil: Sosa, Franco Matías. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Materia
LACTOCOCCUS LACTIS SSP. LACTIS
LACTIPLANTIBACILLUS
BRASSICA VEGETABLES
CONTROLLED FERMENTATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/257820
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/257820
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.Sosa, Franco MatíasParada, Romina BelénMarguet, Emilio RogelioVallejo, MarisolLACTOCOCCUS LACTIS SSP. LACTISLACTIPLANTIBACILLUSBRASSICA VEGETABLESCONTROLLED FERMENTATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.Fil: Sosa, Franco Matías. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaFil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; ArgentinaSlovak University of Agriculture in Nitra2024-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/257820Sosa, Franco Matías; Parada, Romina Belén; Marguet, Emilio Rogelio; Vallejo, Marisol; Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.; Slovak University of Agriculture in Nitra; Journal of microbiology, biotechnology and food sciences; 14; 2; 9-2024; 1-51338-5178CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://office2.jmbfs.org/index.php/JMBFS/article/view/10319info:eu-repo/semantics/altIdentifier/doi/10.55251/jmbfs.10319info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-10T13:21:29Zoai:ri.conicet.gov.ar:11336/257820instacron: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:34982025-09-10 13:21:29.397CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
title Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
spellingShingle Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
Sosa, Franco Matías
LACTOCOCCUS LACTIS SSP. LACTIS
LACTIPLANTIBACILLUS
BRASSICA VEGETABLES
CONTROLLED FERMENTATION
title_short Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
title_full Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
title_fullStr Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
title_full_unstemmed Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
title_sort Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.
dc.creator.none.fl_str_mv Sosa, Franco Matías
Parada, Romina Belén
Marguet, Emilio Rogelio
Vallejo, Marisol
author Sosa, Franco Matías
author_facet Sosa, Franco Matías
Parada, Romina Belén
Marguet, Emilio Rogelio
Vallejo, Marisol
author_role author
author2 Parada, Romina Belén
Marguet, Emilio Rogelio
Vallejo, Marisol
author2_role author
author
author
dc.subject.none.fl_str_mv LACTOCOCCUS LACTIS SSP. LACTIS
LACTIPLANTIBACILLUS
BRASSICA VEGETABLES
CONTROLLED FERMENTATION
topic LACTOCOCCUS LACTIS SSP. LACTIS
LACTIPLANTIBACILLUS
BRASSICA VEGETABLES
CONTROLLED FERMENTATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.
Fil: Sosa, Franco Matías. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Parada, Romina Belén. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
Fil: Vallejo, Marisol. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de la Patagonia "San Juan Bosco". Facultad de Ciencias Naturales - Sede Trelew; Argentina
description Spontaneous fermentation of Brassica vegetables is an ancient method that improves the foods' sensory properties, safety, and shelf life. However, in recent years, there has been a growing interest in studying controlled fermentation with lactic acid bacteria selected based on their technological properties. This study reported the inhibitory activity of a Lactococcus lactis ssp. lactis of marine origin and the evolution of a two-step controlled fermentation using the cited strain and two selected Lactiplantibacillus strains. Lc. lactis ssp. lactis was studied by phenotypic and genotypic methods. The inhibitory activity was assayed against common contaminants and pathogens. The strain behaviour in Chinese cabbage and white cabbage fermentation was studied by monitoring the cell count and inhibitory activity against Listeria innocua ATCC 33090. The two-step controlled fermentation of Chinese and white cabbage was conducted using, in the first step, the Lactococcus strain and, in the second step, the two Lactiplantibacillus strains. The evolution of the processes was monitored by cell counts and pH measurements. PCR amplification confirmed the presence of nisin Z gen in the Lc. lactis ssp. lactis strain. The bacteriocin exerted inhibitory activity against Gram-positive related species but not against Gram-negative ones. The results obtained in the controlled fermentation suggested that the combination of the selected strains is compatible and may improve the fermented matrices' safety.
publishDate 2024
dc.date.none.fl_str_mv 2024-09
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/11336/257820
Sosa, Franco Matías; Parada, Romina Belén; Marguet, Emilio Rogelio; Vallejo, Marisol; Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.; Slovak University of Agriculture in Nitra; Journal of microbiology, biotechnology and food sciences; 14; 2; 9-2024; 1-5
1338-5178
CONICET Digital
CONICET
url http://hdl.handle.net/11336/257820
identifier_str_mv Sosa, Franco Matías; Parada, Romina Belén; Marguet, Emilio Rogelio; Vallejo, Marisol; Two-step controlled fermentation using nisin z-producing Lactococcus lactis ssp. lactis and selected strains of the genus Lactiplantibacillus spp.; Slovak University of Agriculture in Nitra; Journal of microbiology, biotechnology and food sciences; 14; 2; 9-2024; 1-5
1338-5178
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://office2.jmbfs.org/index.php/JMBFS/article/view/10319
info:eu-repo/semantics/altIdentifier/doi/10.55251/jmbfs.10319
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Slovak University of Agriculture in Nitra
publisher.none.fl_str_mv Slovak University of Agriculture in Nitra
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
_version_ 1842981179992571904
score 12.48226

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