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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Detalles Bibliográficos
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
Descripción
Sumario: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.

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