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Combination of bioprotective cultures with EDTA to reduce Escherichia coli O157:H7 in frozen ground-beef patties
(Elsevier, 2011-08)
The effectiveness of bacteriocin-producing Lactobacillus curvatus CRL705 and Lactococcus lactis CRL1109 in combination with Na2EDTA on frozen ground-beef patties contaminated with Escherichia coli O157:H7, was investigated ...
Bioprotective cultures
(Wiley Blackwell Publishing, Inc, 2014)
Meat products and processed meats resulted from the need to preserve meat in ancient times. Preservative and palatability effects must have been discovered after mixing comminuted fresh meat with salt contaminated with ...
Physiological and proteomic response of Escherichia coli O157:H7 to a bioprotective lactic acid bacterium in a meat environment
(Elsevier Science, 2019-11)
The enterohemorrhagic Escherichia (E.) coli (EHEC) is a pathogen of great concern for public health and the meat industry all over the world. The high economic losses in meat industry and the high costs of the illness ...
Metagenomics-based approach for studying and selecting bioprotective strains from the bacterial community of artisanal cheeses
(Elsevier Science, 2020-12-16)
A metagenome-based approach was used to assess the taxonomic affiliation and functional potential for bacteriocin production of the bacterial community in cow's milk artisanal cheeses from Northwestern Argentina. Three ...
Differential proteomic analysis of lactic acid bacteria—Escherichia coli O157:H7 Interaction and Its contribution to bioprotection strategies in meat
(Frontiers Research Foundation, 2018-06-05)
Human infection by Enterohemorrhagic Escherichia (E.) coli (EHEC) occurs through the ingestion of contaminated foods such as milk, vegetable products, water-based drinks, and particularly minced meats. Indeed EHEC is a ...
Bioprotective extracts from Lactobacillus acidophilus CRL641 and Latilactobacillus curvatus CRL705 inhibit a spoilage exopolysaccharide producer in a refrigerated meat system
(Elsevier, 2021-08)
The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum ...
Starter cultures: bioprotective cultures
(Blackwell Publishing, 2007)
In the last few years, concerns over food safety have increased their importance due to its dramatic impact on public health. Over the past decade, a series of food scandals have erupted involving meat and meat products, ...
Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef
(Springer, 2021-05)
Lactic acid bacteria can be considered as natural biopreservative and good biotechnological alternative to food safety. In this study, the antilisterial compounds produced by Enterococcus isolates from the Patagonian ...
Inhibition of Listeria innocua and Brochothrix thermosphacta in vacuum-packaged meat by addition of bacteriocinogenic Lactobacillus curvatus CRL705 and its bacteriocins
(Wiley Blackwell Publishing, Inc, 2006-08)
Aims: To evaluate the inhibition effectiveness of Lactobacillus curvatus CRL705 used as a bioprotective culture and of its bacteriocins, lactocin 705 and lactocin AL705, against Listeria innocua, Brochothrix thermosphacta ...
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
(Elsevier, 2010-09)
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB ...