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Carmen A. Campos - One of the best experts on this subject based on the ideXlab platform.
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Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.
Meat science, 2014Co-Authors: Franco Paolo Rivas, Marcela Paola Castro, Marisol Vallejo, Emilio Rogelio Marguet, Carmen A. CamposAbstract: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.
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influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus sakei acu 1
Food Control, 2012Co-Authors: Marcela Paola Castro, Carmen A. Campos, Noelia Palavecino, Cristian Herman, María CayréAbstract:Abstract 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.
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Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
Food Control, 2012Co-Authors: Marcela Paola Castro, Noelia Palavecino, Cristian Herman, María Cayré, Carmen A. CamposAbstract:Abstract 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.
Walter P. Hammes - One of the best experts on this subject based on the ideXlab platform.
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Formation of tyramine by Lactobacillus curvatus LTH 972.
Zeitschrift fur Lebensmittel-Untersuchung und -Forschung, 1994Co-Authors: Bernhard W. Straub, Petra S Tichaczek, Martin Kicherer, Walter P. HammesAbstract:The effect of food-related environmental factors on the formation of tyramine by Lactobacillus curvatus LTH 972 was investigated in liquid culture supplemented with tyrosine. The highest concentrations of tyramine (up to 201 mg/l) were formed at 30 degrees C, pH 5.2 and at a water activity (aw) of 0.97. At lower temperatures and at higher pH- and aw values the reaction slowed down but was still clearly detectable. Glucose, nitrate and nitrite had no effect at concentrations applied in sausage fermentations. The strain was able to form tyramine from tyrosine-containing di- and tripeptides in phosphate buffer. Therefore, in proteinaceous substrates an increased formation of tyramine cannot be excluded when ongoing proteolysis creates precursors, as is the case in the presence of proteolytic micro-organisms.
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Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174
Archives of Microbiology, 1993Co-Authors: Petra S Tichaczek, Rudi F Vogel, Walter P. HammesAbstract:Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.
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Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174
Archives of Microbiology, 1993Co-Authors: Petra S Tichaczek, Rudi F Vogel, Walter P. HammesAbstract:Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.
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molecular characterization of Lactobacillus curvatus and lact sake isolated from sauerkraut and their application in sausage fermentations
Journal of Applied Microbiology, 1993Co-Authors: R F Vogelxy, Margarethe Nguyen, Andrea N Weller, M Lohmann, Walter P. HammesAbstract:: Lactobacillus curvatus and Lact. sake are best adapted to meat fermentations and dominate the flora during the whole process. In fermenting sauerkraut, Leuconostoc mesenteroides subsp. mesenteroides is the major organism only during the early phase. In this environment Lact. curvatus and Lact. sake provide up to 50% of the microbial flora especially of the later phase, depending on the process conditions. Strains of Lact. curvatus and Lact. sake isolated from fermenting sauerkraut were identified by hybridization with species specific 23S rRNA-targeted oligonucleotide probes and further characterized. In 59 of 72 strains, plasmid DNA was detected. Small cryptic plasmids of 20 strains were found to be homologous with pLc2, a 2.6 kb plasmid from Lact. curvatus LTH683, which was originally isolated from meat. The ability to compete was investigated in fermenting sausages of two strains each of Lact. curvatus and Lact. sake isolated from sauerkraut. One strain each of Lact. curvatus and Lact. sake was found to outnumber the meat-borne flora and govern the process.
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The Competitive Advantage of Lactobacillus curvatus LTH 1174 in Sausage Fermentations is Caused by Formation of Curvacin A
Systematic and Applied Microbiology, 1993Co-Authors: Rudi F Vogel, Petra S Tichaczek, B. Simone Pohle, Walter P. HammesAbstract:Summary Lactobacillus curvatus LTH 1174 produces the bacteriocin curvacin A which in vitro inhibits the growth of closely related lactobacilli and the opportunistic food pathogens Enterococcus faecalis and Listeria monocytogenes . Curvacin A was found in the late exponential growth phase under conditions simulating those prevailing in fermenting sausage, i.e. in the presence of salt and at low temperature. In pilot fermentations employing L. curvatus LTH 1174 as starter, this strain gained dominance over the fortuitous flora even after inoculation at low cell densities of 10 3 CFU/g. Upon co-inoculation with the highly competitive commercial starter L. curvatus LTH 683 the bacteriocin-producing L. curvatus LTH 1174 represented more than 97% of the lactobacilli present in the sausages after 3 days of fermentation. A plasmid-cured derivative of L. curvatus LTH 1174 which was unable to produce the bacteriocin had also lost its strong ability to compete with other strains. Thus, the production of the bacteriocin is suggested to be the major cause for the improved competitiveness. The application of bacteriocin-producing starter cultures for the manufacture of fermented dry sausages can ensure safe performance of the fermentation by suppression of the fortuitous microflora.
Rudi F Vogel - One of the best experts on this subject based on the ideXlab platform.
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Monitoring of Assertive Lactobacillus Sakei and Lactobacillus curvatus Strains Using an Industrial Ring Trial Experiment
Journal of applied microbiology, 2018Co-Authors: Dorothee Janßen, Matthias A. Ehrmann, Rudi F VogelAbstract:Aims In a previous study, we used a 5-day fermenting sausage model to characterize assertiveness of Lactobacillus curvatus and Lactobacillus sakei starter strains towards employ autochthonous contaminants. In this work, we probed those findings and their transferability to real sausage fermentation including the drying process in an industrial ring trial experiment. Methods and results Raw fermented sausages ('salami') were produced with three L. curvatus and four L. sakei strains as starter cultures in cooperation with three manufacturers from Germany. We monitored pH, water activity and microbiota dynamics at strain level over a total fermentation and ripening time of 21 days by MALDI-TOF-MS identification of isolates. The principal behaviour of the strains in real sausage fermentations was the same as that one observed in the 5-day model system delineating single strain assertiveness of a bacteriocin producer from co-dominance of strains. Conclusions The water activity decrease, which is concomitant with the sausage ripening process has only limited impact on the assertiveness and survival of the starter strains. Significance and impact of the study Results of a 5-day model can provide insight in the assertiveness of a specific starter strain in sausage fermentation.
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Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174
Archives of Microbiology, 1993Co-Authors: Petra S Tichaczek, Rudi F Vogel, Walter P. HammesAbstract:Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.
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Cloning and sequencing of cur A encoding curvacin A, the bacteriocin produced by Lactobacillus curvatus LTH1174
Archives of Microbiology, 1993Co-Authors: Petra S Tichaczek, Rudi F Vogel, Walter P. HammesAbstract:Curvacin A is a bacteriocin produced by Lactobacillus curvatus LTH1174 which is a potential starter organism for the production of fermented dry sausages. This peptide inhibits the growth of the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis and thus, curvacin A may enable better performance of a starter and improvement of the hygienic status of meat products. Oligonucleotides were constructed deduced from the peptide sequence and used for the identification of the curvacin A structural gene cur A on a 60 kb plasmid of L. curvatus LTH1174. Plasmidcured derivatives of this strain were unable to produce curvacin A but were still resistant to the bacteriocin. Cur A was cloned into Escherichia coli NM554 and its nucleotide sequence was determined. Sequencing revealed the presence of an additional open reading frame of 51 amino acids with unknown function. A promoter was detected upstream of cur A by primer extension. Both reading frames form a single transcript. Curvacin A is synthesised as a prepeptide of 59 amino acids which is proteolytically processed to the mature bacteriocin of 41 amino acids.
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The Competitive Advantage of Lactobacillus curvatus LTH 1174 in Sausage Fermentations is Caused by Formation of Curvacin A
Systematic and Applied Microbiology, 1993Co-Authors: Rudi F Vogel, Petra S Tichaczek, B. Simone Pohle, Walter P. HammesAbstract:Summary Lactobacillus curvatus LTH 1174 produces the bacteriocin curvacin A which in vitro inhibits the growth of closely related lactobacilli and the opportunistic food pathogens Enterococcus faecalis and Listeria monocytogenes . Curvacin A was found in the late exponential growth phase under conditions simulating those prevailing in fermenting sausage, i.e. in the presence of salt and at low temperature. In pilot fermentations employing L. curvatus LTH 1174 as starter, this strain gained dominance over the fortuitous flora even after inoculation at low cell densities of 10 3 CFU/g. Upon co-inoculation with the highly competitive commercial starter L. curvatus LTH 683 the bacteriocin-producing L. curvatus LTH 1174 represented more than 97% of the lactobacilli present in the sausages after 3 days of fermentation. A plasmid-cured derivative of L. curvatus LTH 1174 which was unable to produce the bacteriocin had also lost its strong ability to compete with other strains. Thus, the production of the bacteriocin is suggested to be the major cause for the improved competitiveness. The application of bacteriocin-producing starter cultures for the manufacture of fermented dry sausages can ensure safe performance of the fermentation by suppression of the fortuitous microflora.
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characterization of the bacteriocins curvacin a from Lactobacillus curvatus lth1174 and sakacin p from l sake lth673
Systematic and Applied Microbiology, 1992Co-Authors: Petra S Tichaczek, Jon Nissenmeyer, Ingolf F Nes, Rudi F Vogel, Walter P. HammesAbstract:Summary Two bacteriocin producing strains, one of Lactobacillus curvatus and one of L. sake have been isolated employing a catalase-containing bacteriocin-screening-medium for lactobacilli. Both bacteriocins were produced in the late exponential growth phase, and were not only active against closely related lactobacilli but also against the opportunistic food pathogens Listeria monocytogenes and Enterococcus faecalis . The inhibitory compounds were only slightly affected by heat treatment but distroyed by proteinase K and trypsin. Both bacteriocins were purified to homogeneity by ammonium sulfate precipitation, cation exchange, hydrophobic interaction and reversed phase chromatography. The bacteriocins from L. curvatus LTH1174 and L. sake LTH673 were termed curvacin A and sakacin P, respectively. Amino acid composition analysis and automated protein sequencing revealed that curvacin A and sakacin P are small peptides of 38–41 and 41 amino acid residues, respectively. No unusual amino acids were detected. In the N-terminal region curvacin A and sakacin P share the similar segment — Tyr-Gly-Asn-Gly-Val —. No sequence similarity was detected to previously characterized bacteriocins indicating that these bacteriocins are novel.
Graciela Vignolo - One of the best experts on this subject based on the ideXlab platform.
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Active polymers containing Lactobacillus curvatus CRL705 bacteriocins: effectiveness assessment in Wieners.
International journal of food microbiology, 2014Co-Authors: Mariana Blanco Massani, Patricia Eisenberg, Vanesa Molina, M. Sanchez, V. Renaud, Graciela VignoloAbstract:Abstract Bacteriocins from lactic acid bacteria have potential as natural food preservatives. In this study two active (synthetic and gluten) films were obtained by the incorporation of lactocin 705 and lactocin AL705, bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against spoilage lactic acid bacteria and Listeria . Antimicrobial film effectiveness was determined in Wieners inoculated with Lactobacillus plantarum CRL691 and Listeria innocua 7 (10 4 CFU/g) stored at 5 °C during 45 days. Active and control (absence of bacteriocins) packages were prepared and bacterial counts in selective media were carried out. Visual inspection and pH measurement of Wieners were also performed. Typical growth of both inoculated microorganisms was observed in control packages which reached 10 6 –10 7 CFU/g at the end of storage period. In the active packages, L. innocua 7 was effectively inhibited (2.5 log cycles reduction at day 45), while L. plantarum CRL691 was only slightly inhibited (0.5 log cycles) up to the second week of storage, then counts around 10 6 –10 7 CFU/g were reached. Changes in pH values from 6.3 to 5.8 were produced and gas formation was observed in active and control packages. The low inhibitory effectiveness against lactic acid bacteria is in correlation with the low activity observed for lactocin 705 in the presence of fat; Wieners fat content (20–30%) may adversely affect antimicrobial activity. This study supports the feasibility of using polymers activated with L. curvatus CRL705 bacteriocins to control Listeria on the surface of Wieners and highlights the importance of evaluating antimicrobial packaging systems for each particular food application.
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Development of an active wheat gluten film with Lactobacillus curvatus CRL705 bacteriocins and a study of its antimicrobial performance during ageing
Food additives & contaminants. Part A Chemistry analysis control exposure & risk assessment, 2014Co-Authors: Mariana Blanco Massani, Patricia Eisenberg, Adrián Botana, Graciela VignoloAbstract:Antimicrobial wheat gluten film was obtained at pilot scale by Lactobacillus curvatus CRL705 bacteriocins inclusion in the film-forming solution. Bacteriocins’ minimum inhibitory concentration for the film activation was 2133 AU cm−3 (lactocin AL705) and 267 AU cm−3 (lactocin 705). Mechanical and barrier properties as well as film ageing kinetics were not significantly affected by the addition of bacteriocins. The antimicrobial film performance during ageing was assessed. Film activity against Listeria innocua 7 and Lactobacillus plantarum CRL691 was observed over 50 days of ageing. Even when the release of bacteriocins from the film upon water contact was observed for both bacteriocins at the beginning of the ageing period, and anti-Listeria activity was delivered to the simulant up to the 15th day of ageing, film residual activity for both bacteriocins was observed over 50 days. The results confirm the potential of a gluten film doped with L. curvatus CRL705 bacteriocins as a carrier of bacteriocins to ...
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Adsorption of the bacteriocins produced by Lactobacillus curvatus CRL705 on a multilayer-LLDPE film for food-packaging applications
LWT - Food Science and Technology, 2013Co-Authors: Mariana Blanco Massani, Graciela Vignolo, Patricia Eisenberg, Pedro J. MorandoAbstract:Abstract Adsorption of bacteriocins produced by Lactobacillus curvatus CRL705, lactocin 705 (whose activity depends upon complementation of two peptides, lac705α and lac705β) and bacteriocin/s with strong anti- Listeria activity, on a multilayer film was investigated. Lactocin 705 adsorption equilibrium at 30 °C was reached from 1 h of film contact. This bacteriocin exhibited a Langmuir-type adsorption, showing a mass adsorption maximum of 0.72 ± 0.05 μg cm −2 and a minimum inhibition concentration of 1 μg ml −1 . The influence of impurities, generated from bacteriocinogenic strains growth, on bacteriocins adsorption to the film was investigated by inhibition area evaluation in semisolid agar. Impurities from LAB growth strongly influenced adsorption and lactocin 705 antimicrobial activity on the film, while antilisterial bacteriocin/s adsorption remained unaffected. To explain these results, a lack of lac705β and lac705α peptides complementation necessary for antimicrobial activity, while no interactions among impurities and antilisterial bacteriocin/s during adsorption was suggested. Antilisterial bacteriocin/s activity on the film was not influenced by lactocin 705 adsorption; conformational reorganization of adsorbed antilisterial bacteriocin/s in the presence of lactocin 705 could allow the adsorption of both bacteriocins while maintaining antilisterial antimicrobial activity. This study highlights the technological importance of adsorption optimization to obtain effective antimicrobial food packaging systems.
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Genome Sequence of the Bacteriocin-Producing Lactobacillus curvatus Strain CRL705
Journal of Bacteriology, 2011Co-Authors: Elvira Maria Hebert, Fernanda Mozzi, María Elena F. Nader, Graciela Vignolo, María Pía Taranto, Graciela Font De Valdez, Lucila Saavedra, Fernando Sesma, Christian Magni, Raul R RayaAbstract:Lactobacillus curvatus is one of the most prevalent lactic acid bacteria found in fermented meat products. Here, we present the draft genome sequence of Lactobacillus curvatus CRL705, a bacteriocin producer strain isolated from an Argentinean artisanal fermented sausage, which consists of 1,833,251 bp (GC content, 41.9%) and two circular plasmids of 12,342 bp (pRC12; GC, 43.9%) and 18,664 bp (pRC18; GC, 34.4%).
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Characterization of a multilayer film activated with Lactobacillus curvatus CRL705 bacteriocins.
Journal of the science of food and agriculture, 2011Co-Authors: Mariana Blanco Massani, Graciela Vignolo, Pedro J. Morando, Patricia EisenbergAbstract:BACKGROUND: Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against Lactobacillus plantarum CRL691 and Listeria innocua 7, respectively, was characterized for its potential application in active packaging technology. Film activity performance at different storage conditions, bacteriocins transfer into water and sunflower oil, and film surface properties were evaluated. RESULTS: Film activity against L. innocua 7 was maintained during 2, 4 and 6 weeks at 30, 10 and 5 °C respectively. At 30 and 10 °C, activity loss against L. plantarum CRL691 was observed on the second week of storage and after the fourth week at 5 °C. Results showed no significant difference for active multilayer film contact angle and seal properties compared to the control (without bacteriocins). A decrease in lactocin 705 inhibitory activity after sunflower oil contact was observed, while lactocin AL705 remained unaffected. After water contact, film activity was retained for both bacteriocins. CONCLUSIONS: As demonstrated by antimicrobial activity and physico-mechanical properties retention, lactocin 705 and AL705 active multilayer film present potential for application in active packaging technology. Copyright © 2011 Society of Chemical Industry
Marcela Paola Castro - One of the best experts on this subject based on the ideXlab platform.
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Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.
Meat science, 2014Co-Authors: Franco Paolo Rivas, Marcela Paola Castro, Marisol Vallejo, Emilio Rogelio Marguet, Carmen A. CamposAbstract: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.
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influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus sakei acu 1
Food Control, 2012Co-Authors: Marcela Paola Castro, Carmen A. Campos, Noelia Palavecino, Cristian Herman, María CayréAbstract:Abstract 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.
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Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
Food Control, 2012Co-Authors: Marcela Paola Castro, Noelia Palavecino, Cristian Herman, María Cayré, Carmen A. CamposAbstract:Abstract 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.
