INVESTIGADORES
GARRO Oscar Alfredo
artículos
Título:
LACTIC ACID BACTERIA ISOLATED FROM ARTISANAL DRY SAUSAGES: CHARACTERIZATION OF ANTIBACTERIAL COMPOUNDS AND STUDY OF THE FACTORS AFFECTING BACTERIOCIN PRODUCTION
Autor/es:
CASTRO, M.P.; PALAVECINO, N.Z.; HERMAN, C.; GARRO, O.A.; CAMPOS, C.A.
Revista:
MEAT SCIENCE
Editorial:
ELSEVIER SCI LTD
Referencias:
Año: 2011 vol. 87 p. 321 - 329
ISSN:
0309-1740
Resumen:
Lactic acid bacteria (LAB) were isolated from artisanal dry sausages sampled from north-eastern region of Chaco, Argentina. Among 141 isolates, 27 showed antimicrobial activity against Listeria innocua, Staphyloccus aureus or Brochothrix spp. One isolate, identified as Lb. curvatus/sakei, produced bacteriocin like substances (BLIS). These BLIS were heat stable, effective after refrigerated storage and freeze/thaw cycles and even active against pathogens when produced under refrigeration at 3% NaCl concentration. The influence of severalfactors on production of BLIS was assessed in MRS broth added with: EDTA, ascorbic acid, KCl, potassium sorbate, sodium citrate, 3 and 6% NaCl, Tween 20 or Brij 35. These additives showed different effects towards the effectiveness of the bacteriocin produced by Lb. sakei/curvatus against L. innocua and S. aureus. Conditionsthat provided high cell density favored high bacteriocin production. BLIS production by this LAB strain was greatly influenced by NaCl concentration and the presence of surfactants.