1. Fennema Quimica De Los Alimentos Pdf Descargar Gratis Del
2. Fennema Quimica De Los Alimentos Pdf Descargar Gratis Para
3. Composicion Quimica De Los Alimentos

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Preliminary characterization of bacteriocin-like substances from lactic acid bacteria isolated from organic leafy vegetablesA.G. Forest green dining chairs. Poncea,b, M.R. Moreiraa,b,c, C.E.

Fennema Quimica De Los Alimentos Pdf Descargar Gratis Del

Del Vallea,c, S.I. Rouraa,b aGrupo de Investigacion en Ingenierıa en Alimentos, Facultad de Ingenierıa, Universidad Nacional de Mar del Plata,Juan B. Justo 4302, 7600 Mar del Plata, Argentina bConsejo Nacional de Investigaciones Cientıficas y Tecnicas, Argentina cUniversidad Nacional de Mar del Plata, ArgentinaReceived 1 November 2006; received in revised form 23 March 2007; accepted 23 March 2007AbstractThis study presents the characterization of new strains of lactic acid bacteria (LAB) from organic vegetables. Forty-five strains of LAB isolated from vegetables were investigated by its antimicrobial activity against taxonomically related microorganisms. Genetic identification of selected LAB was performed by means of PCR method. These strains were Enterococcus faecium, Lactococcus lactis, Enterococcus hirae and Enterococcus canis. Bacteriocin-like substances were active against Gram-positive bacteria and Gram-negative foodborne pathogens (Listeria monocytogenes and Escherichia coli, respectively).

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The antimicrobial activity of LAB strains was inactivated by the addition of proteases, thus confirming the proteinaceous nature of the inhibition. In all four strains the bacteriocin activity was stable after extended refrigerated storage and freezing–thawing cycles.

Fennema Quimica De Los Alimentos Pdf Descargar Gratis Para

This fact suggests that bacteriocin produced by the four LAB strains may find application as biopreservatives in minimally processed vegetables. R 2007 Swiss Society of Food Science and Technology. Published by Elsevier Ltd. All rights reserved.Keywords: Lactic acid bacteria; Organic vegetables; Bacteriocin- like substances; Natural antimicrobials1. IntroductionLactic acid bacteria (LAB) have long been used as starter cultures for foods and beverages fermentation for their contribution to flavor and aroma development and spoilage retardation (Gilliland, 1986).

Composicion Quimica De Los Alimentos

The preservative effect is not only due to acidic conditions that these bacteria create in foods, but also their capacity for producing and excreting inhibitory substances. These processes include hydrogen peroxide, ethanol, diacetyl, carbon dioxide, bacteriocin or antibiotic-like substances (De Vuyst & Vandamme, 1994). Bacteriocins are defined as ribosomally synthesized antimicrobial peptides or proteins by LAB with antagonistic activity against species geneti- cally closely related (De Vuyst & Vandamme, 1994). Some of them are inhibitory towards food spoilage and foodborne pathogenic bacteria (Zamfir et al., 1999). Numerous reviews have suggested that some LAB were able to control the growth of pathogens such as Listeria monocytogenes in food products (Callewaert, Hugas, & De Vuyst, 2000; Mataragas, Metaxopoulos, Galiotou, & Drosinos, 2003).