Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced b...

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Autores principales:	Castro, Marcela Paola, Campos, Carmen Adriana
Publicado:	2011
Materias:	Artisanal dry sausages Bacteriocin Biopreservation Food additives Lactic acid bacteria Anti-microbial activity Antibacterial compounds Argentina Ascorbic acids Bacteriocin production Bacteriocins Brij 35 Different effects Dry sausage Freeze/thaw cycles High cell density Listeria innocua NaCl concentration Potassium sorbates Refrigerated storages S. aureus Sodium citrate Tween-20 Body fluids Food preservation Ketones Lactic acid Meats Organic acids Potassium Sodium Sodium chloride Surface active agents Bacteriology antiinfective agent bacteriocin food additive article biosynthesis Brochothrix drug effect food control food preservation growth, development and aging isolation and purification Lactobacillus Listeria meat metabolism microbiology pH Anti-Bacterial Agents Food Additives Food Microbiology Food Preservation Hydrogen-Ion Concentration Meat Products Bacteria (microorganisms) Staphylococcus aureus
Acceso en línea:	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v87_n4_p321_Castro http://hdl.handle.net/20.500.12110/paper_03091740_v87_n4_p321_Castro
Aporte de:	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) de Universidad de Buenos Aires

id	paper:paper_03091740_v87_n4_p321_Castro
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spelling	paper:paper_03091740_v87_n4_p321_Castro2023-06-08T15:31:50Z Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production Castro, Marcela Paola Campos, Carmen Adriana Artisanal dry sausages Bacteriocin Biopreservation Food additives Lactic acid bacteria Anti-microbial activity Antibacterial compounds Argentina Ascorbic acids Bacteriocin Bacteriocin production Bacteriocins Biopreservation Brij 35 Different effects Dry sausage Freeze/thaw cycles High cell density Lactic acid bacteria Listeria innocua NaCl concentration Potassium sorbates Refrigerated storages S. aureus Sodium citrate Tween-20 Body fluids Food additives Food preservation Ketones Lactic acid Meats Organic acids Potassium Sodium Sodium chloride Surface active agents Bacteriology antiinfective agent bacteriocin food additive Argentina article biosynthesis Brochothrix drug effect food control food preservation growth, development and aging isolation and purification Lactobacillus Listeria meat metabolism microbiology pH Anti-Bacterial Agents Argentina Bacteriocins Brochothrix Food Additives Food Microbiology Food Preservation Hydrogen-Ion Concentration Lactobacillus Listeria Meat Products Bacteria (microorganisms) Brochothrix Listeria innocua Staphylococcus aureus Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of several factors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditions that provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants. © 2010 The American Meat Science Association. Fil:Castro, M.P. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. Fil:Campos, C.A. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales; Argentina. 2011 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v87_n4_p321_Castro http://hdl.handle.net/20.500.12110/paper_03091740_v87_n4_p321_Castro
institution	Universidad de Buenos Aires
institution_str	I-28
repository_str	R-134
collection	Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA)
topic	Artisanal dry sausages Bacteriocin Biopreservation Food additives Lactic acid bacteria Anti-microbial activity Antibacterial compounds Argentina Ascorbic acids Bacteriocin Bacteriocin production Bacteriocins Biopreservation Brij 35 Different effects Dry sausage Freeze/thaw cycles High cell density Lactic acid bacteria Listeria innocua NaCl concentration Potassium sorbates Refrigerated storages S. aureus Sodium citrate Tween-20 Body fluids Food additives Food preservation Ketones Lactic acid Meats Organic acids Potassium Sodium Sodium chloride Surface active agents Bacteriology antiinfective agent bacteriocin food additive Argentina article biosynthesis Brochothrix drug effect food control food preservation growth, development and aging isolation and purification Lactobacillus Listeria meat metabolism microbiology pH Anti-Bacterial Agents Argentina Bacteriocins Brochothrix Food Additives Food Microbiology Food Preservation Hydrogen-Ion Concentration Lactobacillus Listeria Meat Products Bacteria (microorganisms) Brochothrix Listeria innocua Staphylococcus aureus
spellingShingle	Artisanal dry sausages Bacteriocin Biopreservation Food additives Lactic acid bacteria Anti-microbial activity Antibacterial compounds Argentina Ascorbic acids Bacteriocin Bacteriocin production Bacteriocins Biopreservation Brij 35 Different effects Dry sausage Freeze/thaw cycles High cell density Lactic acid bacteria Listeria innocua NaCl concentration Potassium sorbates Refrigerated storages S. aureus Sodium citrate Tween-20 Body fluids Food additives Food preservation Ketones Lactic acid Meats Organic acids Potassium Sodium Sodium chloride Surface active agents Bacteriology antiinfective agent bacteriocin food additive Argentina article biosynthesis Brochothrix drug effect food control food preservation growth, development and aging isolation and purification Lactobacillus Listeria meat metabolism microbiology pH Anti-Bacterial Agents Argentina Bacteriocins Brochothrix Food Additives Food Microbiology Food Preservation Hydrogen-Ion Concentration Lactobacillus Listeria Meat Products Bacteria (microorganisms) Brochothrix Listeria innocua Staphylococcus aureus Castro, Marcela Paola Campos, Carmen Adriana Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
topic_facet	Artisanal dry sausages Bacteriocin Biopreservation Food additives Lactic acid bacteria Anti-microbial activity Antibacterial compounds Argentina Ascorbic acids Bacteriocin Bacteriocin production Bacteriocins Biopreservation Brij 35 Different effects Dry sausage Freeze/thaw cycles High cell density Lactic acid bacteria Listeria innocua NaCl concentration Potassium sorbates Refrigerated storages S. aureus Sodium citrate Tween-20 Body fluids Food additives Food preservation Ketones Lactic acid Meats Organic acids Potassium Sodium Sodium chloride Surface active agents Bacteriology antiinfective agent bacteriocin food additive Argentina article biosynthesis Brochothrix drug effect food control food preservation growth, development and aging isolation and purification Lactobacillus Listeria meat metabolism microbiology pH Anti-Bacterial Agents Argentina Bacteriocins Brochothrix Food Additives Food Microbiology Food Preservation Hydrogen-Ion Concentration Lactobacillus Listeria Meat Products Bacteria (microorganisms) Brochothrix Listeria innocua Staphylococcus aureus
description	Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of several factors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditions that provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants. © 2010 The American Meat Science Association.
author	Castro, Marcela Paola Campos, Carmen Adriana
author_facet	Castro, Marcela Paola Campos, Carmen Adriana
author_sort	Castro, Marcela Paola
title	Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
title_short	Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
title_full	Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
title_fullStr	Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
title_full_unstemmed	Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production
title_sort	lactic acid bacteria isolated from artisanal dry sausages: characterization of antibacterial compounds and study of the factors affecting bacteriocin production
publishDate	2011
url	https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v87_n4_p321_Castro http://hdl.handle.net/20.500.12110/paper_03091740_v87_n4_p321_Castro
work_keys_str_mv	AT castromarcelapaola lacticacidbacteriaisolatedfromartisanaldrysausagescharacterizationofantibacterialcompoundsandstudyofthefactorsaffectingbacteriocinproduction AT camposcarmenadriana lacticacidbacteriaisolatedfromartisanaldrysausagescharacterizationofantibacterialcompoundsandstudyofthefactorsaffectingbacteriocinproduction
_version_	1768541989200986112

Lactic acid bacteria isolated from artisanal dry sausages: Characterization of antibacterial compounds and study of the factors affecting bacteriocin production

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