Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation

dc.creatorFangio, Maria Florencia
dc.creatorFritz, Rosalía
dc.date.accessioned2020-03-27T18:48:20Z
dc.date.accessioned2022-10-15T05:31:25Z
dc.date.available2020-03-27T18:48:20Z
dc.date.available2022-10-15T05:31:25Z
dc.date.created2020-03-27T18:48:20Z
dc.date.issued2014-05
dc.identifierFangio, Maria Florencia; Fritz, Rosalía; Potential use of a bacteriocin-like substance in meat and vegetable food biopreservation; Universiti Putra Malaysia. Faculty of Food Science & Technology; International Food Research Journal; 21; 2; 5-2014; 677-683
dc.identifier1985-4668
dc.identifierhttp://hdl.handle.net/11336/101097
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4350040
dc.description.abstractBacillus spp. produces a large number of antimicrobial peptides and includes a variety of species of industrial importance. The aim of the present study was to evaluate the shelf-life extension of fresh beef and lettuce by applying crude extract of a bacteriocin-like substance (CBLS) produced by a native strain of Bacillus cereus P9. Food samples were sprayed with the CBLS and stored at 4ºC. Microbiological analyses (count of mesophilic and psychrotrophic aerobic bacteria, total coliforms and molds and yeasts) and pH determination were performed on samples after 0, 3, 6, 9 and 12 days. In addition, the effect of the CBLS on the growth of a pathogenic bacteria added to the food was evaluated. A significant reduction of mesophilic and psychrotrophic aerobic bacteria counts were found in meat treated with crude bacteriocin extract. In adition, lettuce samples inoculated with B. cereus and treated with the CBLS, presented a reduction of this microorganism compared to control after 4 h of storage
dc.languageeng
dc.publisherUniversiti Putra Malaysia. Faculty of Food Science & Technology
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/21%20(02)%202014/35%20IFRJ%2021%20(02)%202014%20Maria%20253.pdf
dc.relationinfo:eu-repo/semantics/altIdentifier/url/http://www.ifrj.upm.edu.my/volume-21-2014.html
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBACTERIOCIN-LIKE
dc.subjectMEAT
dc.subjectVEGETABLE
dc.subjectBIOPRESERVATION
dc.titlePotential use of a bacteriocin-like substance in meat and vegetable food biopreservation
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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