Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1

Autores
Castro, Marcela Paola; Palavecino Prpich, Noelia Zulema; Herman, Cristian; Cayre, María Elisa; Campos, Carmen Adriana
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
The study was meant to evaluate the influence of xanthan gum, λ-carrageenan, arabic gum and tragacanth gum on the growth and . in situ production of bacteriocin like inhibitory substances from . Lactobacillus curvatus/sakei ACU-1. . Listeria innocua ATCC 33090 and . Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, . Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and λ-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.
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: Palavecino Prpich, Noelia Zulema. 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: Herman, Cristian. 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: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Materia
BACTERIOCIN
FOOD BIOPRESERVATION
GUM
INTERACTION
LACTOBACILLI
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/82669
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/82669
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1Castro, Marcela PaolaPalavecino Prpich, Noelia ZulemaHerman, CristianCayre, María ElisaCampos, Carmen AdrianaBACTERIOCINFOOD BIOPRESERVATIONGUMINTERACTIONLACTOBACILLIhttps://purl.org/becyt/ford/2.11https://purl.org/becyt/ford/2The study was meant to evaluate the influence of xanthan gum, λ-carrageenan, arabic gum and tragacanth gum on the growth and . in situ production of bacteriocin like inhibitory substances from . Lactobacillus curvatus/sakei ACU-1. . Listeria innocua ATCC 33090 and . Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, . Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and λ-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.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; ArgentinaFil: Palavecino Prpich, Noelia Zulema. 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: Herman, Cristian. 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: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; ArgentinaFil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaElsevier2012-11info: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/11336/82669Castro, Marcela Paola; Palavecino Prpich, Noelia Zulema; Herman, Cristian; Cayre, María Elisa; Campos, Carmen Adriana; Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1; Elsevier; Food Control; 28; 1; 11-2012; 52-540956-7135CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.foodcont.2012.04.041info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713512002149info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:10:01Zoai:ri.conicet.gov.ar:11336/82669instacron: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 10:10:01.673CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
title Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
spellingShingle Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
Castro, Marcela Paola
BACTERIOCIN
FOOD BIOPRESERVATION
GUM
INTERACTION
LACTOBACILLI
title_short Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
title_full Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
title_fullStr Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
title_full_unstemmed Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
title_sort Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
dc.creator.none.fl_str_mv Castro, Marcela Paola
Palavecino Prpich, Noelia Zulema
Herman, Cristian
Cayre, María Elisa
Campos, Carmen Adriana
author Castro, Marcela Paola
author_facet Castro, Marcela Paola
Palavecino Prpich, Noelia Zulema
Herman, Cristian
Cayre, María Elisa
Campos, Carmen Adriana
author_role author
author2 Palavecino Prpich, Noelia Zulema
Herman, Cristian
Cayre, María Elisa
Campos, Carmen Adriana
author2_role author
author
author
author
dc.subject.none.fl_str_mv BACTERIOCIN
FOOD BIOPRESERVATION
GUM
INTERACTION
LACTOBACILLI
topic BACTERIOCIN
FOOD BIOPRESERVATION
GUM
INTERACTION
LACTOBACILLI
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 study was meant to evaluate the influence of xanthan gum, λ-carrageenan, arabic gum and tragacanth gum on the growth and . in situ production of bacteriocin like inhibitory substances from . Lactobacillus curvatus/sakei ACU-1. . Listeria innocua ATCC 33090 and . Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, . Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and λ-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.
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: Palavecino Prpich, Noelia Zulema. 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: Herman, Cristian. 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: Cayre, María Elisa. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina
Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
description The study was meant to evaluate the influence of xanthan gum, λ-carrageenan, arabic gum and tragacanth gum on the growth and . in situ production of bacteriocin like inhibitory substances from . Lactobacillus curvatus/sakei ACU-1. . Listeria innocua ATCC 33090 and . Staphylococcus aureus FBUNT were used as indicator microorganisms. The growth of, and bacteriocin production by, . Lactobacillus sakei/curvatus ACU-1 strain was assessed using MRS broth supplemented with 0.5 g/100 ml of each gum. Results showed that xanthan and arabic gum did not significantly influence bacterial growth rate while tragacanth and λ-carrageenan promoted it. The effect of the presence of gums on bacteriocin production was dependent upon the type of gum, i.e. compared to the control system, arabic gum diminished it, and the rest of the gums showed an enhancing effect. Arabic gum interfered with bacteriocin activity and thus its use in food products would be conditioned.
publishDate 2012
dc.date.none.fl_str_mv 2012-11
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/11336/82669
Castro, Marcela Paola; Palavecino Prpich, Noelia Zulema; Herman, Cristian; Cayre, María Elisa; Campos, Carmen Adriana; Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1; Elsevier; Food Control; 28; 1; 11-2012; 52-54
0956-7135
CONICET Digital
CONICET
url http://hdl.handle.net/11336/82669
identifier_str_mv Castro, Marcela Paola; Palavecino Prpich, Noelia Zulema; Herman, Cristian; Cayre, María Elisa; Campos, Carmen Adriana; Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1; Elsevier; Food Control; 28; 1; 11-2012; 52-54
0956-7135
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.foodcont.2012.04.041
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713512002149
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.format.none.fl_str_mv application/pdf
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
_version_ 1842270103226286080
score 13.13397

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