INVESTIGADORES
VIGNOLO Graciela Margarita
artículos
Título:
Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems
Autor/es:
CASTELLANO, PATRICIA; ARISTOY, MARIA CONCEPCIÓN; SENTANDREU, MIGUEL ANGEL; VIGNOLO, GRACIELA; TOLDRÁ, FIDEL
Revista:
JOURNAL OF APPLIED MICROBIOLOGY
Editorial:
WILEY-BLACKWELL PUBLISHING, INC
Referencias:
Lugar: Londres; Año: 2012 vol. 113 p. 1407 - 1416
ISSN:
1364-5072
Resumen:
Aims: The capacity of Lactobacillus sakei CRL1862 to prevent the growth of
pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in
pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakeiThe capacity of Lactobacillus sakei CRL1862 to prevent the growth of
pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in
pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakeiLact. sakei
CRL1862 such as production of biogenic amines and antibiotic susceptibility
were addressed.
Methods and Results: The bacteriocin-producing Lact. sakei CRL1862 showed
respectively bactericide and bacteriostatic effect against Listeria monocytogenesThe bacteriocin-producing Lact. sakei CRL1862 showed
respectively bactericide and bacteriostatic effect against Listeria monocytogenesListeria monocytogenes
and Staphylococcus aureus in beaker sausage assay during 9 days of storage at
22°C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was
evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced
proteolysis was evidenced in inoculated sarcoplasmic proteins compared with
myofibrillar extracts with the generation of predominantly hydrophilic peptides
and increase of total free amino acids concentration. Lactobacillus sakeiStaphylococcus aureus in beaker sausage assay during 9 days of storage at
22°C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was
evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced
proteolysis was evidenced in inoculated sarcoplasmic proteins compared with
myofibrillar extracts with the generation of predominantly hydrophilic peptides
and increase of total free amino acids concentration. Lactobacillus sakei°C. The hydrolytic effect of Lact. sakei CRL1862 on protein extracts was
evaluated by SDS-PAGE and reverse phase HPLC. A more pronounced
proteolysis was evidenced in inoculated sarcoplasmic proteins compared with
myofibrillar extracts with the generation of predominantly hydrophilic peptides
and increase of total free amino acids concentration. Lactobacillus sakeiLactobacillus sakei
CRL1862 produced neither histamine nor tyrosine and exhibited no resistance
to the antibiotics assayed.
Conclusions: Lactobacillus sakei CRL1862 effectively controlled the growth ofLactobacillus sakei CRL1862 effectively controlled the growth of
L. monocytogenes and Staph. aureus; moreover, it was able to hydrolyse pork
meat extracts generating peptides and amino acids, which may improve
hygienic and sensorial attributes of fermented meat products.and Staph. aureus; moreover, it was able to hydrolyse pork
meat extracts generating peptides and amino acids, which may improve
hygienic and sensorial attributes of fermented meat products.
Significance and Impact of the Study: The use of an integrated approach to
evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an
autochthonous functional starter in meat fermentation.The use of an integrated approach to
evaluate the major traits of Lact. sakei CRL1862 showed it can be applied as an
autochthonous functional starter in meat fermentation.Lact. sakei CRL1862 showed it can be applied as an
autochthonous functional starter in meat fermentation.