Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1

dc.creatorCastro, Marcela Paola
dc.creatorPalavecino Prpich, Noelia Zulema
dc.creatorHerman, Cristian
dc.creatorCayre, María Elisa
dc.creatorCampos, Carmen Adriana
dc.date.accessioned2019-08-30T20:38:33Z
dc.date.accessioned2022-10-15T15:49:01Z
dc.date.available2019-08-30T20:38:33Z
dc.date.available2022-10-15T15:49:01Z
dc.date.created2019-08-30T20:38:33Z
dc.date.issued2012-11
dc.identifierCastro, Marcela Paola; Palavecino Prpich, Noelia Zulema; Herman, Cristian; Cayre, María Elisa; Campos, Carmen Adriana; Influence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1; Elsevier; Food Control; 28; 1; 11-2012; 52-54
dc.identifier0956-7135
dc.identifierhttp://hdl.handle.net/11336/82669
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4405108
dc.description.abstractThe 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.
dc.languageeng
dc.publisherElsevier
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.foodcont.2012.04.041
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0956713512002149
dc.rightshttps://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBACTERIOCIN
dc.subjectFOOD BIOPRESERVATION
dc.subjectGUM
dc.subjectINTERACTION
dc.subjectLACTOBACILLI
dc.titleInfluence of several gums on the growth and the production of a bacteriocin like substance from Lactobacillus curvatus/sakei ACU-1
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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