Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
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...
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2012
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| Acceso en línea: | https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v28_n1_p52_Castro http://hdl.handle.net/20.500.12110/paper_09567135_v28_n1_p52_Castro |
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paper:paper_09567135_v28_n1_p52_Castro2023-06-08T15:56:19Z Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 Castro, Marcela Paola Campos, Carmen Adriana Bacteriocin Food biopreservation Gum Interaction Lactobacilli Acacia senegal Bacteria (microorganisms) Lactobacillus Listeria innocua Staphylococcus aureus 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. © 2012 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. 2012 https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v28_n1_p52_Castro http://hdl.handle.net/20.500.12110/paper_09567135_v28_n1_p52_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 |
Bacteriocin Food biopreservation Gum Interaction Lactobacilli Acacia senegal Bacteria (microorganisms) Lactobacillus Listeria innocua Staphylococcus aureus |
| spellingShingle |
Bacteriocin Food biopreservation Gum Interaction Lactobacilli Acacia senegal Bacteria (microorganisms) Lactobacillus Listeria innocua Staphylococcus aureus Castro, Marcela Paola Campos, Carmen Adriana Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| topic_facet |
Bacteriocin Food biopreservation Gum Interaction Lactobacilli Acacia senegal Bacteria (microorganisms) Lactobacillus Listeria innocua Staphylococcus aureus |
| description |
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. © 2012 Elsevier Ltd. |
| author |
Castro, Marcela Paola Campos, Carmen Adriana |
| author_facet |
Castro, Marcela Paola Campos, Carmen Adriana |
| author_sort |
Castro, Marcela Paola |
| title |
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| title_short |
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| title_full |
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| title_fullStr |
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| title_full_unstemmed |
Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1 |
| title_sort |
influence of several gums on the growth and the production of a bacteriocin like substance from lactobacillus curvatus/sakei acu-1 |
| publishDate |
2012 |
| url |
https://bibliotecadigital.exactas.uba.ar/collection/paper/document/paper_09567135_v28_n1_p52_Castro http://hdl.handle.net/20.500.12110/paper_09567135_v28_n1_p52_Castro |
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AT castromarcelapaola influenceofseveralgumsonthegrowthandtheproductionofabacteriocinlikesubstancefromlactobacilluscurvatussakeiacu1 AT camposcarmenadriana influenceofseveralgumsonthegrowthandtheproductionofabacteriocinlikesubstancefromlactobacilluscurvatussakeiacu1 |
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1768541712884432896 |