Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef

dc.creatorGomez, Johana Stefani
dc.creatorParada, Romina Belén
dc.creatorVallejo, Marisol
dc.creatorMarguet, Emilio Rogelio
dc.creatorBellomio, Augusto
dc.creatorPerotti, Nora Ines
dc.creatorGianni de Carvalho, Katia
dc.date.accessioned2022-08-16T11:28:15Z
dc.date.accessioned2022-10-14T21:30:31Z
dc.date.available2022-08-16T11:28:15Z
dc.date.available2022-10-14T21:30:31Z
dc.date.created2022-08-16T11:28:15Z
dc.date.issued2021-05
dc.identifierGomez, Johana Stefani; Parada, Romina Belén; Vallejo, Marisol; Marguet, Emilio Rogelio; Bellomio, Augusto; et al.; Assessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef; Springer; Archives of Microbiology; 203; 4; 5-2021; 1427-1437
dc.identifier0302-8933
dc.identifierhttp://hdl.handle.net/11336/165530
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4308891
dc.description.abstractLactic 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 environment and their effectiveness for the control of Listeria monocytogenes in a food model were studied. Enterococcus isolates whose cell-free supernatant presented activity against Listeria monocytogenes were identified and evaluated for their virulence factors. The activity of the antimicrobial compounds produced by Enterococcus sp. against Listeria monocytogenes Scott A in meat gravy and ground beef during refrigerated storage was tested. The results indicated that ten Enterococcus isolates presented activity against Listeria monocytogenes and none of the selected strains presented virulence factors. L. monocytogenes in the food models containing the antilisterial compounds produced by Enterococcus sp. has decreased over the days, indicating that these compounds and cultures are an alternative to control the growth of L. monocytogenes in foods.
dc.languageeng
dc.publisherSpringer
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1007/s00203-020-02118-0
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://link.springer.com/article/10.1007/s00203-020-02118-0
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectANTIMICROBIAL ACTIVITY
dc.subjectENTEROCOCCUS MUNDTII
dc.subjectFOOD SAFETY
dc.subjectLISTERIA MONOCYTOGENES
dc.subjectMEAT MODEL
dc.titleAssessment of the bioprotective potential of lactic acid bacteria against Listeria monocytogenes in ground beef
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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