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Autores
Orientador(es)
Resumo(s)
Nine LAB bacteriocin-producers, isolated from vacuum-packaged cold-smoked salmon
(CSS), were phenotypically and genotypically identified as Lactobacillus curvatus,
Lactobacillus delbrueckii, Lactobacillus fermentum, Enterococcus faecium, and Pediococcus
acidilactici. Their bacteriocins were partially characterized. The antimicrobial
spectrum was determined against Listeria monocytogenes, E. faecalis, E. faecium, and
Staphylococcus aureus. The molecular size of bacteriocins ranged from 2.8 to 4.5 kDa.
They were inactivated by treatment with proteolytic enzymes but not by lipolytic or
glycolytic enzymes. Maximal activity against L. monocytogenes ranged between 800
and 10000 AU/mL at pH 6.5. Most of the bacteriocins maintained full activity in a pH
range of 2.0 to 8.0 but were partially or completely inactivated at pH 10.0. After heating
at 60°C and 100°C, only two bacteriocins from Lb. curvatus strains partially lost
activity. All bacteriocins showed a narrow spectrum of activity and a high anti-listerial
activity, which is characteristic of the class IIa bacteriocins. Isolated bacteriocinproducing
LAB could be used successfully in the bio-preservation of CSS and development
of new potential bio-preservatives for CSS active against L. monocytogenes.
Descrição
Palavras-chave
Cold smoked fish Bacteriocins Lactic acid bacteria Salmon Listeria monocytogenes
Contexto Educativo
Citação
"Food Biotechnology". ISSN 0890-5436. 23: 1 (2009) 50-73
Editora
Taylor & Francis