Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface
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 com...
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paper:paper_03091740_v97_n4_p475_Rivas2023-06-08T15:31:50Z Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface Castro, Marcela Paola Campos, Carmen Adriana 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 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. 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. 2014 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v97_n4_p475_Rivas http://hdl.handle.net/20.500.12110/paper_03091740_v97_n4_p475_Rivas |
| institution |
Universidad de Buenos Aires |
| institution_str |
I-28 |
| repository_str |
R-134 |
| collection |
Biblioteca Digital - Facultad de Ciencias Exactas y Naturales (UBA) |
| topic |
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 |
| spellingShingle |
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 Castro, Marcela Paola Campos, Carmen Adriana Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| topic_facet |
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 |
| description |
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. |
| author |
Castro, Marcela Paola Campos, Carmen Adriana |
| author_facet |
Castro, Marcela Paola Campos, Carmen Adriana |
| author_sort |
Castro, Marcela Paola |
| title |
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| title_short |
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| title_full |
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| title_fullStr |
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| title_full_unstemmed |
Sakacin Q produced by Lactobacillus curvatus ACU-1: Functionality characterization and antilisterial activity on cooked meat surface |
| title_sort |
sakacin q produced by lactobacillus curvatus acu-1: functionality characterization and antilisterial activity on cooked meat surface |
| publishDate |
2014 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_03091740_v97_n4_p475_Rivas http://hdl.handle.net/20.500.12110/paper_03091740_v97_n4_p475_Rivas |
| work_keys_str_mv |
AT castromarcelapaola sakacinqproducedbylactobacilluscurvatusacu1functionalitycharacterizationandantilisterialactivityoncookedmeatsurface AT camposcarmenadriana sakacinqproducedbylactobacilluscurvatusacu1functionalitycharacterizationandantilisterialactivityoncookedmeatsurface |
| _version_ |
1768545832963932160 |