Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads

Autores
Bustos, Ana Yanina; Font, Graciela Maria; Gerez, Carla Luciana
Año de publicación
2018
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Phenyl lactic acid (PLA) is an antimicrobial agent with a broad antimicrobial spectrumproduced mainly by lactic acidbacteria. This study focused in the optimization of a low-cost medium to obtain biomass and PLA production by Pediococcus (Ped.) acidilacticiCRL 1753 strain and propose its use as a liquid bio-preserver in bread makingto increase the shelf life of wheat bread. First, theactivity of CRL 1753 strain against filamentous fungi and yeastswas study and a wide antifungal inhibitory spectrum was observed. Using a factorial design 29-5 an optimized and low-cost medium (10 g/L meat peptone, 5 g/L yeast extract, 10 g/L glucose, 0.0038 g/L MnSO4, 6 g/L H3PO4 and initial pH = 7.0) that could replace MRSwas obtained. A significant increase in shelf life was observed when calcium propionate (CP) and CRL 1753 strain were combined into the bread formulation. In fact, at 18 days of storage none moulds were observed when the liquid bio-preserver was added while 70 % of bread were spoilage with CP alone.In this work we report for the first time the obtaining of an optimized low-cost culture medium for biomass and PLA production by Ped. acidilacticistrain.Additionally, the ability of the bio-preserver to guarantee the microbiological safety of packed bread was demonstrated.The results obtained could be very useful as a basis to design new strategies that allow improve the PLA production at a low cost.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Materia
ANTIFUNGAL ACTIVITY
LOW-COST MEDIUM
OPTIMIZATION
PEDIOCOCCUS ACIDILACTICI CRL 1753
PHENYLLACTIC ACID
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:11336/89397
Acceder
id CONICETDig_cdeeaefa4a8a5211f5a0df4238c30fef
oai_identifier_str oai:ri.conicet.gov.ar:11336/89397
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breadsBustos, Ana YaninaFont, Graciela MariaGerez, Carla LucianaANTIFUNGAL ACTIVITYLOW-COST MEDIUMOPTIMIZATIONPEDIOCOCCUS ACIDILACTICI CRL 1753PHENYLLACTIC ACIDhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Phenyl lactic acid (PLA) is an antimicrobial agent with a broad antimicrobial spectrumproduced mainly by lactic acidbacteria. This study focused in the optimization of a low-cost medium to obtain biomass and PLA production by Pediococcus (Ped.) acidilacticiCRL 1753 strain and propose its use as a liquid bio-preserver in bread makingto increase the shelf life of wheat bread. First, theactivity of CRL 1753 strain against filamentous fungi and yeastswas study and a wide antifungal inhibitory spectrum was observed. Using a factorial design 29-5 an optimized and low-cost medium (10 g/L meat peptone, 5 g/L yeast extract, 10 g/L glucose, 0.0038 g/L MnSO4, 6 g/L H3PO4 and initial pH = 7.0) that could replace MRSwas obtained. A significant increase in shelf life was observed when calcium propionate (CP) and CRL 1753 strain were combined into the bread formulation. In fact, at 18 days of storage none moulds were observed when the liquid bio-preserver was added while 70 % of bread were spoilage with CP alone.In this work we report for the first time the obtaining of an optimized low-cost culture medium for biomass and PLA production by Ped. acidilacticistrain.Additionally, the ability of the bio-preserver to guarantee the microbiological safety of packed bread was demonstrated.The results obtained could be very useful as a basis to design new strategies that allow improve the PLA production at a low cost.Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; ArgentinaFil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaElsevier2018-05info: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/11336/89397Bustos, Ana Yanina; Font, Graciela Maria; Gerez, Carla Luciana; Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads; Elsevier; Biological Control; 123; 5-2018; 137-1431049-9644CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1016/j.biocontrol.2018.05.017info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1049964418303670info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:03:10Zoai:ri.conicet.gov.ar:11336/89397instacron: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 10:03:11.18CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
title Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
spellingShingle Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
Bustos, Ana Yanina
ANTIFUNGAL ACTIVITY
LOW-COST MEDIUM
OPTIMIZATION
PEDIOCOCCUS ACIDILACTICI CRL 1753
PHENYLLACTIC ACID
title_short Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
title_full Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
title_fullStr Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
title_full_unstemmed Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
title_sort Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads
dc.creator.none.fl_str_mv Bustos, Ana Yanina
Font, Graciela Maria
Gerez, Carla Luciana
author Bustos, Ana Yanina
author_facet Bustos, Ana Yanina
Font, Graciela Maria
Gerez, Carla Luciana
author_role author
author2 Font, Graciela Maria
Gerez, Carla Luciana
author2_role author
author
dc.subject.none.fl_str_mv ANTIFUNGAL ACTIVITY
LOW-COST MEDIUM
OPTIMIZATION
PEDIOCOCCUS ACIDILACTICI CRL 1753
PHENYLLACTIC ACID
topic ANTIFUNGAL ACTIVITY
LOW-COST MEDIUM
OPTIMIZATION
PEDIOCOCCUS ACIDILACTICI CRL 1753
PHENYLLACTIC ACID
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Phenyl lactic acid (PLA) is an antimicrobial agent with a broad antimicrobial spectrumproduced mainly by lactic acidbacteria. This study focused in the optimization of a low-cost medium to obtain biomass and PLA production by Pediococcus (Ped.) acidilacticiCRL 1753 strain and propose its use as a liquid bio-preserver in bread makingto increase the shelf life of wheat bread. First, theactivity of CRL 1753 strain against filamentous fungi and yeastswas study and a wide antifungal inhibitory spectrum was observed. Using a factorial design 29-5 an optimized and low-cost medium (10 g/L meat peptone, 5 g/L yeast extract, 10 g/L glucose, 0.0038 g/L MnSO4, 6 g/L H3PO4 and initial pH = 7.0) that could replace MRSwas obtained. A significant increase in shelf life was observed when calcium propionate (CP) and CRL 1753 strain were combined into the bread formulation. In fact, at 18 days of storage none moulds were observed when the liquid bio-preserver was added while 70 % of bread were spoilage with CP alone.In this work we report for the first time the obtaining of an optimized low-cost culture medium for biomass and PLA production by Ped. acidilacticistrain.Additionally, the ability of the bio-preserver to guarantee the microbiological safety of packed bread was demonstrated.The results obtained could be very useful as a basis to design new strategies that allow improve the PLA production at a low cost.
Fil: Bustos, Ana Yanina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia de Santiago del Estero. Universidad Nacional de Santiago del Estero. Centro de Investigaciones y Transferencia de Santiago del Estero; Argentina
Fil: Font, Graciela Maria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Gerez, Carla Luciana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
description Phenyl lactic acid (PLA) is an antimicrobial agent with a broad antimicrobial spectrumproduced mainly by lactic acidbacteria. This study focused in the optimization of a low-cost medium to obtain biomass and PLA production by Pediococcus (Ped.) acidilacticiCRL 1753 strain and propose its use as a liquid bio-preserver in bread makingto increase the shelf life of wheat bread. First, theactivity of CRL 1753 strain against filamentous fungi and yeastswas study and a wide antifungal inhibitory spectrum was observed. Using a factorial design 29-5 an optimized and low-cost medium (10 g/L meat peptone, 5 g/L yeast extract, 10 g/L glucose, 0.0038 g/L MnSO4, 6 g/L H3PO4 and initial pH = 7.0) that could replace MRSwas obtained. A significant increase in shelf life was observed when calcium propionate (CP) and CRL 1753 strain were combined into the bread formulation. In fact, at 18 days of storage none moulds were observed when the liquid bio-preserver was added while 70 % of bread were spoilage with CP alone.In this work we report for the first time the obtaining of an optimized low-cost culture medium for biomass and PLA production by Ped. acidilacticistrain.Additionally, the ability of the bio-preserver to guarantee the microbiological safety of packed bread was demonstrated.The results obtained could be very useful as a basis to design new strategies that allow improve the PLA production at a low cost.
publishDate 2018
dc.date.none.fl_str_mv 2018-05
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/11336/89397
Bustos, Ana Yanina; Font, Graciela Maria; Gerez, Carla Luciana; Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads; Elsevier; Biological Control; 123; 5-2018; 137-143
1049-9644
CONICET Digital
CONICET
url http://hdl.handle.net/11336/89397
identifier_str_mv Bustos, Ana Yanina; Font, Graciela Maria; Gerez, Carla Luciana; Optimization of phenyllactic acid production by pediococcus acidilactici CRL 1753. Application of the formulated bio-preserver culture in breads; Elsevier; Biological Control; 123; 5-2018; 137-143
1049-9644
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.biocontrol.2018.05.017
info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1049964418303670
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
_version_ 1842269786455670784
score 13.13397

Publicaciones similares