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Abstract:

This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation. © 2014 Elsevier Ltd.

Registro:

Documento: Artículo
Título:Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
Autor:Rivas, F.P.; Castro, M.P.; Vallejo, M.; Marguet, E.; Campos, C.A.
Filiación:Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández 755, 3700, Sáenz Peña, Chaco, Argentina
Consejo Nacional de Investigaciones Cientificas y Tecnicas (CONICET) de la Republica Argentina, Argentina
Cátedra de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Sede Trelew, Roca 115, 1 Piso, 9100, Trelew, Chubut, Argentina
Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Comandante Güiraldes s/n, Ciudad Universitaria, 1428, C.A.B.A., Argentina
Palabras clave:Biopreservation; Lactobacillus; Meat; Sakacin Q; Cell culture; Bacteriocin production; Biopreservation; Complementary data; Lactobacillus; Lactobacillus curvatus; Sakacin Q; Structural gene; Technological characteristics; Meats; antiinfective agent; bacteriocin; adsorption; animal; antibiosis; bacterial gene; biosynthesis; cooking; culture technique; diet; drug effects; food control; food preservation; freeze drying; genetics; growth, development and aging; human; Lactobacillus; Listeria; meat; metabolism; microbiology; pig; procedures; swine; Adsorption; Animals; Anti-Bacterial Agents; Antibiosis; Bacteriocins; Cell Culture Techniques; Cooking; Diet; Food Microbiology; Food Preservation; Freeze Drying; Genes, Bacterial; Humans; Lactobacillus; Listeria; Meat; Swine
Año:2014
Volumen:97
Número:4
Página de inicio:475
Página de fin:479
DOI: http://dx.doi.org/10.1016/j.meatsci.2014.03.003
Título revista:Meat Science
Título revista abreviado:Meat Sci.
ISSN:03091740
CODEN:MESCD
CAS:bacteriocin, 11047-01-1; Anti-Bacterial Agents; Bacteriocins
Registro:https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v97_n4_p475_Rivas

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Citas:

---------- APA ----------
Rivas, F.P., Castro, M.P., Vallejo, M., Marguet, E. & Campos, C.A. (2014) . Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface. Meat Science, 97(4), 475-479.
http://dx.doi.org/10.1016/j.meatsci.2014.03.003
---------- CHICAGO ----------
Rivas, F.P., Castro, M.P., Vallejo, M., Marguet, E., Campos, C.A. "Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" . Meat Science 97, no. 4 (2014) : 475-479.
http://dx.doi.org/10.1016/j.meatsci.2014.03.003
---------- MLA ----------
Rivas, F.P., Castro, M.P., Vallejo, M., Marguet, E., Campos, C.A. "Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface" . Meat Science, vol. 97, no. 4, 2014, pp. 475-479.
http://dx.doi.org/10.1016/j.meatsci.2014.03.003
---------- VANCOUVER ----------
Rivas, F.P., Castro, M.P., Vallejo, M., Marguet, E., Campos, C.A. Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface. Meat Sci. 2014;97(4):475-479.
http://dx.doi.org/10.1016/j.meatsci.2014.03.003