Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation

Autores
Fangio, Maria Florencia; Fritz, Rosalía
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce by applying crude extract of a bacteriocin-like substance (CBLS) produced by a native strain of Bacillus cereus P9. Food samples were sprayed with the CBLS and stored at 4ºC. Microbiological analyses (count of mesophilic and psychrotrophic aerobic bacteria, total coliforms and molds and yeasts) and pH determination were performed on samples after 0, 3, 6, 9 and 12 days. In addition, the effect of the CBLS on the growth of a pathogenic bacteria added to the food was evaluated. A significant reduction of mesophilic and psychrotrophic aerobic bacteria counts were found in meat treated with crude bacteriocin extract. In adition, lettuce samples inoculated with B. cereus and treated with the CBLS, presented a reduction of this microorganism compared to control after 4 h of storage
Fil: Fangio, Maria Florencia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fritz, Rosalía. Universidad Nacional de Mar del Plata; Argentina
Materia
BACTERIOCIN-LIKE
MEAT
VEGETABLE
BIOPRESERVATION
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:11336/101097
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Potential use of a bacteriocin-like substance in meat and vegetable food biopreservationFangio, Maria FlorenciaFritz, RosalíaBACTERIOCIN-LIKEMEATVEGETABLEBIOPRESERVATIONhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce by applying crude extract of a bacteriocin-like substance (CBLS) produced by a native strain of Bacillus cereus P9. Food samples were sprayed with the CBLS and stored at 4ºC. Microbiological analyses (count of mesophilic and psychrotrophic aerobic bacteria, total coliforms and molds and yeasts) and pH determination were performed on samples after 0, 3, 6, 9 and 12 days. In addition, the effect of the CBLS on the growth of a pathogenic bacteria added to the food was evaluated. A significant reduction of mesophilic and psychrotrophic aerobic bacteria counts were found in meat treated with crude bacteriocin extract. In adition, lettuce samples inoculated with B. cereus and treated with the CBLS, presented a reduction of this microorganism compared to control after 4 h of storageFil: Fangio, Maria Florencia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Fritz, Rosalía. Universidad Nacional de Mar del Plata; ArgentinaUniversiti Putra Malaysia. Faculty of Food Science & Technology2014-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/101097Fangio, Maria Florencia; Fritz, Rosalía; Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation; Universiti Putra Malaysia. Faculty of Food Science & Technology; International Food Research Journal; 21; 2; 5-2014; 677-6831985-4668CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/35%20IFRJ%2021%20(02)%202014%20Maria%20253.pdfinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.htmlinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:55:05Zoai:ri.conicet.gov.ar:11336/101097instacron: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 09:55:05.804CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
title Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
spellingShingle Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
Fangio, Maria Florencia
BACTERIOCIN-LIKE
MEAT
VEGETABLE
BIOPRESERVATION
title_short Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
title_full Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
title_fullStr Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
title_full_unstemmed Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
title_sort Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation
dc.creator.none.fl_str_mv Fangio, Maria Florencia
Fritz, Rosalía
author Fangio, Maria Florencia
author_facet Fangio, Maria Florencia
Fritz, Rosalía
author_role author
author2 Fritz, Rosalía
author2_role author
dc.subject.none.fl_str_mv BACTERIOCIN-LIKE
MEAT
VEGETABLE
BIOPRESERVATION
topic BACTERIOCIN-LIKE
MEAT
VEGETABLE
BIOPRESERVATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce by applying crude extract of a bacteriocin-like substance (CBLS) produced by a native strain of Bacillus cereus P9. Food samples were sprayed with the CBLS and stored at 4ºC. Microbiological analyses (count of mesophilic and psychrotrophic aerobic bacteria, total coliforms and molds and yeasts) and pH determination were performed on samples after 0, 3, 6, 9 and 12 days. In addition, the effect of the CBLS on the growth of a pathogenic bacteria added to the food was evaluated. A significant reduction of mesophilic and psychrotrophic aerobic bacteria counts were found in meat treated with crude bacteriocin extract. In adition, lettuce samples inoculated with B. cereus and treated with the CBLS, presented a reduction of this microorganism compared to control after 4 h of storage
Fil: Fangio, Maria Florencia. Universidad Nacional de Mar del Plata; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Fritz, Rosalía. Universidad Nacional de Mar del Plata; Argentina
description Bacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce by applying crude extract of a bacteriocin-like substance (CBLS) produced by a native strain of Bacillus cereus P9. Food samples were sprayed with the CBLS and stored at 4ºC. Microbiological analyses (count of mesophilic and psychrotrophic aerobic bacteria, total coliforms and molds and yeasts) and pH determination were performed on samples after 0, 3, 6, 9 and 12 days. In addition, the effect of the CBLS on the growth of a pathogenic bacteria added to the food was evaluated. A significant reduction of mesophilic and psychrotrophic aerobic bacteria counts were found in meat treated with crude bacteriocin extract. In adition, lettuce samples inoculated with B. cereus and treated with the CBLS, presented a reduction of this microorganism compared to control after 4 h of storage
publishDate 2014
dc.date.none.fl_str_mv 2014-05
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/11336/101097
Fangio, Maria Florencia; Fritz, Rosalía; Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation; Universiti Putra Malaysia. Faculty of Food Science & Technology; International Food Research Journal; 21; 2; 5-2014; 677-683
1985-4668
CONICET Digital
CONICET
url http://hdl.handle.net/11336/101097
identifier_str_mv Fangio, Maria Florencia; Fritz, Rosalía; Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation; Universiti Putra Malaysia. Faculty of Food Science & Technology; International Food Research Journal; 21; 2; 5-2014; 677-683
1985-4668
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/35%20IFRJ%2021%20(02)%202014%20Maria%20253.pdf
info:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.html
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
dc.publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science & Technology
publisher.none.fl_str_mv Universiti Putra Malaysia. Faculty of Food Science & Technology
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 13.13397

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