Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina

Autores
Rivas, Franco Paolo; Castro, Marcela Paola; Cayré, María E.; Campos, Carmen Adriana
Año de publicación
2014
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological niche and to select interesting strains for the role of bio-preservatives. Bacteriocin-like substances (BLIS) produced by the isolated strains inhibited three species of S.aureus, L. innocua and Brochothrix thermosphacta. Titles of these antibacterial substances were within the range 100- 200 AU.mL-1. BLIS produced by the isolated strains were heat stable and effective after refrigerated storage and freeze/thaw cycles. Moreover, BLIS activity was higher at acidic pH values, showing a decrease when these values were closer to neutrality or they become alkaline. BLIS did not adsorb to the producer cells which is expected for future production and application on food systems. The results presented in this study could contribute to characterize the antimicrobial activity of the indigenous flora of artisanal caprine products manufactured in the province of Chaco,Argentina. The isolated bacteriocinogenic strains showed a regular production of BLIS in culture broth, which offers promising applications for the biopreservation of these products.
Fil: Rivas, Franco Paolo. 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: 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: Cayré, María E.. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
Materia
CAPRINE ARTISANAL PRODUCTS
BACTERIOCINOGENIC STRAIN
ARGENTINA
GOAT MEAT
GOAT MILK CHEESE
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:11336/103252
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/103252
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-ArgentinaRivas, Franco PaoloCastro, Marcela PaolaCayré, María E.Campos, Carmen AdrianaCAPRINE ARTISANAL PRODUCTSBACTERIOCINOGENIC STRAINARGENTINAGOAT MEATGOAT MILK CHEESEhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological niche and to select interesting strains for the role of bio-preservatives. Bacteriocin-like substances (BLIS) produced by the isolated strains inhibited three species of S.aureus, L. innocua and Brochothrix thermosphacta. Titles of these antibacterial substances were within the range 100- 200 AU.mL-1. BLIS produced by the isolated strains were heat stable and effective after refrigerated storage and freeze/thaw cycles. Moreover, BLIS activity was higher at acidic pH values, showing a decrease when these values were closer to neutrality or they become alkaline. BLIS did not adsorb to the producer cells which is expected for future production and application on food systems. The results presented in this study could contribute to characterize the antimicrobial activity of the indigenous flora of artisanal caprine products manufactured in the province of Chaco,Argentina. The isolated bacteriocinogenic strains showed a regular production of BLIS in culture broth, which offers promising applications for the biopreservation of these products.Fil: Rivas, Franco Paolo. 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: 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: Cayré, María E.. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; ArgentinaCosmos Scholars Publishing House2014-08info: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/11336/103252Rivas, Franco Paolo; Castro, Marcela Paola; Cayré, María E.; Campos, Carmen Adriana; Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina; Cosmos Scholars Publishing House; International Journal of Food Processing Technology; 1; 1; 8-2014; 32-402408-9826CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.cosmosscholars.com/49-abstracts/ijfpt/129-abstract-bacteriocinogenic-lactic-acid-bacteria-of-caprine-products-from-chacoinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:24:43Zoai:ri.conicet.gov.ar:11336/103252instacron: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:34982025-10-15 14:24:43.802CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
title Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
spellingShingle Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
Rivas, Franco Paolo
CAPRINE ARTISANAL PRODUCTS
BACTERIOCINOGENIC STRAIN
ARGENTINA
GOAT MEAT
GOAT MILK CHEESE
title_short Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
title_full Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
title_fullStr Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
title_full_unstemmed Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
title_sort Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina
dc.creator.none.fl_str_mv Rivas, Franco Paolo
Castro, Marcela Paola
Cayré, María E.
Campos, Carmen Adriana
author Rivas, Franco Paolo
author_facet Rivas, Franco Paolo
Castro, Marcela Paola
Cayré, María E.
Campos, Carmen Adriana
author_role author
author2 Castro, Marcela Paola
Cayré, María E.
Campos, Carmen Adriana
author2_role author
author
author
dc.subject.none.fl_str_mv CAPRINE ARTISANAL PRODUCTS
BACTERIOCINOGENIC STRAIN
ARGENTINA
GOAT MEAT
GOAT MILK CHEESE
topic CAPRINE ARTISANAL PRODUCTS
BACTERIOCINOGENIC STRAIN
ARGENTINA
GOAT MEAT
GOAT MILK 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 The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological niche and to select interesting strains for the role of bio-preservatives. Bacteriocin-like substances (BLIS) produced by the isolated strains inhibited three species of S.aureus, L. innocua and Brochothrix thermosphacta. Titles of these antibacterial substances were within the range 100- 200 AU.mL-1. BLIS produced by the isolated strains were heat stable and effective after refrigerated storage and freeze/thaw cycles. Moreover, BLIS activity was higher at acidic pH values, showing a decrease when these values were closer to neutrality or they become alkaline. BLIS did not adsorb to the producer cells which is expected for future production and application on food systems. The results presented in this study could contribute to characterize the antimicrobial activity of the indigenous flora of artisanal caprine products manufactured in the province of Chaco,Argentina. The isolated bacteriocinogenic strains showed a regular production of BLIS in culture broth, which offers promising applications for the biopreservation of these products.
Fil: Rivas, Franco Paolo. 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: 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: Cayré, María E.. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Campos, Carmen Adriana. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina
description The microbiota of artisanal caprine products is essential for the manufacture of fermented products, such as cheeses and dry sausages, conferring them particular and distinctive flavors and generating high value-added products. Many of the bacteria comprising this microbiota are able to produce bacteriocins and antimicrobial substances. The finding of bacteriocinogenic strains within this microbiota could be the first step to introduce biopreservation into these products. Hence, ten lactic acid bacteria (LAB) (6 Lactobacillus paracasei, 2 Lactococcus lactis, 1 Leuconostoc mesenteroides and 1 Lactobacillus rhamnosus) isolated from artisanal caprine products from Chaco (Argentina) were screened for antagonistic activity against other LAB and some spoilage and pathogenic microorganisms, such as Listeria innocua (in lieu of Listeria monocytogenes), Staphylococcus aureus and Escherichia coli. The final goal was to investigate LAB antibacterial activity within this unexplored ecological niche and to select interesting strains for the role of bio-preservatives. Bacteriocin-like substances (BLIS) produced by the isolated strains inhibited three species of S.aureus, L. innocua and Brochothrix thermosphacta. Titles of these antibacterial substances were within the range 100- 200 AU.mL-1. BLIS produced by the isolated strains were heat stable and effective after refrigerated storage and freeze/thaw cycles. Moreover, BLIS activity was higher at acidic pH values, showing a decrease when these values were closer to neutrality or they become alkaline. BLIS did not adsorb to the producer cells which is expected for future production and application on food systems. The results presented in this study could contribute to characterize the antimicrobial activity of the indigenous flora of artisanal caprine products manufactured in the province of Chaco,Argentina. The isolated bacteriocinogenic strains showed a regular production of BLIS in culture broth, which offers promising applications for the biopreservation of these products.
publishDate 2014
dc.date.none.fl_str_mv 2014-08
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/11336/103252
Rivas, Franco Paolo; Castro, Marcela Paola; Cayré, María E.; Campos, Carmen Adriana; Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina; Cosmos Scholars Publishing House; International Journal of Food Processing Technology; 1; 1; 8-2014; 32-40
2408-9826
CONICET Digital
CONICET
url http://hdl.handle.net/11336/103252
identifier_str_mv Rivas, Franco Paolo; Castro, Marcela Paola; Cayré, María E.; Campos, Carmen Adriana; Bacteriocinogenic Lactic Acid Bacteria of Caprine Products from Chaco-Argentina; Cosmos Scholars Publishing House; International Journal of Food Processing Technology; 1; 1; 8-2014; 32-40
2408-9826
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://www.cosmosscholars.com/49-abstracts/ijfpt/129-abstract-bacteriocinogenic-lactic-acid-bacteria-of-caprine-products-from-chaco
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
application/pdf
dc.publisher.none.fl_str_mv Cosmos Scholars Publishing House
publisher.none.fl_str_mv Cosmos Scholars Publishing House
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 13.22299

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