CENTRO DE REFERENCIA PARA LACTOBACILOS
Unidad Ejecutora - UE
Development of an active wheat gluten film with Lactobacillus curvatus CRL705 bacteriocins and a study of its antimicrobial performance during ageing.
BLANCO MASSANI, MARIANA; BOTANA, ADRIAN; EISENBERG, PATRICIA; VIGNOLO, GRACIELA M
FOOD ADDITIVES AND CONTAMINANTS
TAYLOR & FRANCIS LTD
Lugar: Londres; Año: 2014 vol. 31 p. 164 - 164
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.