INVESTIGADORES
VIGNOLO Graciela Margarita
congresos y reuniones científicas
Título:
Active packaging incorporated with L. curvatus CRL705 bacteriocins: effectiveness assessment in wieners
Autor/es:
BLANCO MASSANI, MARIANA; SANCHEZ, M; RENAUD, V; EISENBERG, PATRICIA; VIGNOLO, GRACIELA
Lugar:
Foz do Iguazu, Parana, Brasil
Reunión:
Congreso; 16 th. World Congress of Food Science and Technology, IUFOST. XVII Latin American Seminar of Food Science and Technology, ALACCTA. Nano-Agri Food 2012; 2012
Institución organizadora:
ALACCTA
Resumen:
Bacteriocins from lactic acid bacteria have potential as natural food preservatives. In this study an active multilayer film was obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against spoilage lactic acid bacteria and Listeria. Antimicrobial multilayer film effectiveness was determined in inoculated wieners (Lactobacillus plantarum CRL691 and Listeria innocua 7, 104 UFC/g) wrapped with the multilayer film. Active and control (non bacteriocin) packages were prepared and bacterial counts in selective media (L. plantarum CRL691 in MRS agar, and L. innocua 7 in MOX agar with sodium moxalactam) were carried out (45 days at 5ºC). PH measurement and visual inspection of wieners were also performed. Typical growth of both inoculated microorganisms was observed in the control packages, reaching 106-107 UFC/g at the end of the storage. In the active packages, L. innocua 7 was effectively inhibited (2.5 Log cycles reduction at day 45), while L. plantarum CRL691 was slightly inhibited (0.5 Log cycles) up to the second week of storage, then reaching around 106-107 UFC/g counts. Changes in pH from 6.3 to 5.8, as well as gas formation was observed in active and control packages. The low packaging inhibitory effectiveness against lactic acid bacteria is in correlation with the low activity observed for lactocin 705 in fatty acids presence (Blanco Massani et al 2011), thus wieners fat content (20-30%) would negatively affects antimicrobial activity. This study highlights the importance of evaluating antimicrobial packaging systems for each particular food application.