Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects

Autores
Audisio, Marcela Carina; Apella, Maria Cristina
Año de publicación
2006
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Lactobacillus salivarius subsp. salivarius CRL1384 was isolated from the crop of a broiler chick and it was selected because of its lactic acid and other inhibitory substances production against Listeria monocytogenes, Listeria spp., Enterococcus hirae, Salmonella enterica serovarieties Gallinanun, Pullorum, Enteritidis and Typhimurium. The antimicrobial substance showed to be different from organic acids and hydrogen peroxide. It was produced by L. salivarius CRL1384 not only in the presence of glucose but also of complex carbohydrates such as sucrose, maltose, molasses and brown sugar. Besides, this strain was bile salt resistant and maintained its property in the presence of 0.3% w/v. The chemical nature of the compound revealed that it was heat resistant (121°C for 15 min) and completely lost its activity after treatment with different proteolytic enzymes. It was not affected by lipase but a-amylase reduced its action and this effect was carbohydrate dependent. A bacteriocin solution of 200 AU m -1 had a bactericidal effect on both List. monocytogenes and Sal. Enteritidis cells after 24 h of contact. The information for this bacteriocin production is encoded at chromosomal level. All these properties are very interesting and valuable and could turn this strain into a potential component of a poultry probiotic supplement. © 2010 Academic Journals Inc.
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Apella, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; Argentina
Materia
BACTERIOCIN
LACTOBACILLUS SALIVARIUS
LISTERIA MONOCYTOGENES
PROBIOTIC
PULTRY
SALMONELLA
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:11336/55490
Acceder
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network_name_str CONICET Digital (CONICET)
spelling Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effectsAudisio, Marcela CarinaApella, Maria CristinaBACTERIOCINLACTOBACILLUS SALIVARIUSLISTERIA MONOCYTOGENESPROBIOTICPULTRYSALMONELLAhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Lactobacillus salivarius subsp. salivarius CRL1384 was isolated from the crop of a broiler chick and it was selected because of its lactic acid and other inhibitory substances production against Listeria monocytogenes, Listeria spp., Enterococcus hirae, Salmonella enterica serovarieties Gallinanun, Pullorum, Enteritidis and Typhimurium. The antimicrobial substance showed to be different from organic acids and hydrogen peroxide. It was produced by L. salivarius CRL1384 not only in the presence of glucose but also of complex carbohydrates such as sucrose, maltose, molasses and brown sugar. Besides, this strain was bile salt resistant and maintained its property in the presence of 0.3% w/v. The chemical nature of the compound revealed that it was heat resistant (121°C for 15 min) and completely lost its activity after treatment with different proteolytic enzymes. It was not affected by lipase but a-amylase reduced its action and this effect was carbohydrate dependent. A bacteriocin solution of 200 AU m -1 had a bactericidal effect on both List. monocytogenes and Sal. Enteritidis cells after 24 h of contact. The information for this bacteriocin production is encoded at chromosomal level. All these properties are very interesting and valuable and could turn this strain into a potential component of a poultry probiotic supplement. © 2010 Academic Journals Inc.Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; ArgentinaFil: Apella, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; ArgentinaAcademic Journals Inc.2006-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/55490Audisio, Marcela Carina; Apella, Maria Cristina; Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects; Academic Journals Inc.; Research Journal of Microbiology; 5; 4; 2-2006; 332-3401816-4935CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.3923/jm.2006.61.69info:eu-repo/semantics/altIdentifier/url/https://scialert.net/abstract/?doi=jm.2006.61.69info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T09:53:06Zoai:ri.conicet.gov.ar:11336/55490instacron: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 09:53:06.777CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
title Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
spellingShingle Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
Audisio, Marcela Carina
BACTERIOCIN
LACTOBACILLUS SALIVARIUS
LISTERIA MONOCYTOGENES
PROBIOTIC
PULTRY
SALMONELLA
title_short Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
title_full Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
title_fullStr Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
title_full_unstemmed Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
title_sort Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects
dc.creator.none.fl_str_mv Audisio, Marcela Carina
Apella, Maria Cristina
author Audisio, Marcela Carina
author_facet Audisio, Marcela Carina
Apella, Maria Cristina
author_role author
author2 Apella, Maria Cristina
author2_role author
dc.subject.none.fl_str_mv BACTERIOCIN
LACTOBACILLUS SALIVARIUS
LISTERIA MONOCYTOGENES
PROBIOTIC
PULTRY
SALMONELLA
topic BACTERIOCIN
LACTOBACILLUS SALIVARIUS
LISTERIA MONOCYTOGENES
PROBIOTIC
PULTRY
SALMONELLA
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Lactobacillus salivarius subsp. salivarius CRL1384 was isolated from the crop of a broiler chick and it was selected because of its lactic acid and other inhibitory substances production against Listeria monocytogenes, Listeria spp., Enterococcus hirae, Salmonella enterica serovarieties Gallinanun, Pullorum, Enteritidis and Typhimurium. The antimicrobial substance showed to be different from organic acids and hydrogen peroxide. It was produced by L. salivarius CRL1384 not only in the presence of glucose but also of complex carbohydrates such as sucrose, maltose, molasses and brown sugar. Besides, this strain was bile salt resistant and maintained its property in the presence of 0.3% w/v. The chemical nature of the compound revealed that it was heat resistant (121°C for 15 min) and completely lost its activity after treatment with different proteolytic enzymes. It was not affected by lipase but a-amylase reduced its action and this effect was carbohydrate dependent. A bacteriocin solution of 200 AU m -1 had a bactericidal effect on both List. monocytogenes and Sal. Enteritidis cells after 24 h of contact. The information for this bacteriocin production is encoded at chromosomal level. All these properties are very interesting and valuable and could turn this strain into a potential component of a poultry probiotic supplement. © 2010 Academic Journals Inc.
Fil: Audisio, Marcela Carina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina
Fil: Apella, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán; Argentina
description Lactobacillus salivarius subsp. salivarius CRL1384 was isolated from the crop of a broiler chick and it was selected because of its lactic acid and other inhibitory substances production against Listeria monocytogenes, Listeria spp., Enterococcus hirae, Salmonella enterica serovarieties Gallinanun, Pullorum, Enteritidis and Typhimurium. The antimicrobial substance showed to be different from organic acids and hydrogen peroxide. It was produced by L. salivarius CRL1384 not only in the presence of glucose but also of complex carbohydrates such as sucrose, maltose, molasses and brown sugar. Besides, this strain was bile salt resistant and maintained its property in the presence of 0.3% w/v. The chemical nature of the compound revealed that it was heat resistant (121°C for 15 min) and completely lost its activity after treatment with different proteolytic enzymes. It was not affected by lipase but a-amylase reduced its action and this effect was carbohydrate dependent. A bacteriocin solution of 200 AU m -1 had a bactericidal effect on both List. monocytogenes and Sal. Enteritidis cells after 24 h of contact. The information for this bacteriocin production is encoded at chromosomal level. All these properties are very interesting and valuable and could turn this strain into a potential component of a poultry probiotic supplement. © 2010 Academic Journals Inc.
publishDate 2006
dc.date.none.fl_str_mv 2006-02
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/11336/55490
Audisio, Marcela Carina; Apella, Maria Cristina; Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects; Academic Journals Inc.; Research Journal of Microbiology; 5; 4; 2-2006; 332-340
1816-4935
CONICET Digital
CONICET
url http://hdl.handle.net/11336/55490
identifier_str_mv Audisio, Marcela Carina; Apella, Maria Cristina; Bacteriocin-like substance produced by Lactobacillus salivarius subsp. salivarius CRL1384 with anti-Listeria and anti-Salmonella effects; Academic Journals Inc.; Research Journal of Microbiology; 5; 4; 2-2006; 332-340
1816-4935
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.3923/jm.2006.61.69
info:eu-repo/semantics/altIdentifier/url/https://scialert.net/abstract/?doi=jm.2006.61.69
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 Academic Journals Inc.
publisher.none.fl_str_mv Academic Journals Inc.
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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