INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Development of an active wheat gluten film with Lactobacillus curvatus CRL705 bacteriocins and a study of its antimicrobial performance during ageing.
Autor/es:
BLANCO MASSANI, MARIANA; BOTANA, ADRIAN; EISENBERG, PATRICIA; VIGNOLO, GRACIELA M
Revista:
FOOD ADDITIVES AND CONTAMINANTS
Editorial:
TAYLOR & FRANCIS LTD
Referencias:
Lugar: Londres; Año: 2014 vol. 31 p. 164 - 171
ISSN:
0265-203X
Resumen:
Antimicrobial wheat gluten film was obtained at pilot scale by Lactobacillus curvatus CRL705 bacteriocins inclusion in the
film-forming solution. Bacteriocins? minimum inhibitory concentration for the film activation was 2133 AU cm−3 (lactocin
AL705) and 267 AU cm−3 (lactocin 705). Mechanical and barrier properties as well as film ageing kinetics were not
significantly affected by the addition of bacteriocins. The antimicrobial film performance during ageing was assessed. Film
activity against Listeria innocua 7 and Lactobacillus plantarum CRL691 was observed over 50 days of ageing. Even when
the release of bacteriocins from the film upon water contact was observed for both bacteriocins at the beginning of the
ageing period, and anti-Listeria activity was delivered to the simulant up to the 15th day of ageing, film residual activity for
both bacteriocins was observed over 50 days. The results confirm the potential of a gluten film doped with L. curvatus
CRL705 bacteriocins as a carrier of bacteriocins to avoid Listeria and lactic acid bacterial growth, thus enhancing quality
and safety in foods.