The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) producers, active against spoilage and pathogenic bacteria, Gram negative included. In these strains, the presence of virulence factors, antibiotic and gastrointestinal resistance was investigated. The kinetics of growth and the BLS biosynthesis was also evaluated at different pH values. Finally, both bacteriocin substances were partially characterized and included in the IIa class of Klaenhammer; as a potential application, both BLSs can be successfully used as food preservatives.

Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use / Anacarso, Immacolata; Gigli, Luca; Bondi, Moreno; DE NIEDERHAUSERN, Simona; Stefani, Sara; Condo', Carla; Messi, Patrizia. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 243:12(2017), pp. 2127-2134. [10.1007/s00217-017-2913-3]

Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use

ANACARSO, Immacolata;BONDI, Moreno;DE NIEDERHAUSERN, Simona;STEFANI, SARA;CONDO', CARLA;MESSI, Patrizia
2017

Abstract

The fermentation of meat by lactic acid bacteria (LAB) is a traditional practice in many countries of Europe. LAB are already used for probiotic use and/or their bacteriocins can be used as a food preservative. 21 LABs were isolated from ham samples and identified by PCR; in particular, L. plantarum-GS16 and L. paraplantarum-GS54 were identified as the best bacteriocin-like substance (BLS) producers, active against spoilage and pathogenic bacteria, Gram negative included. In these strains, the presence of virulence factors, antibiotic and gastrointestinal resistance was investigated. The kinetics of growth and the BLS biosynthesis was also evaluated at different pH values. Finally, both bacteriocin substances were partially characterized and included in the IIa class of Klaenhammer; as a potential application, both BLSs can be successfully used as food preservatives.
2017
26-mag-2017
243
12
2127
2134
Isolation of two lactobacilli, producers of two new bacteriocin-like substances (BLS) for potential food-preservative use / Anacarso, Immacolata; Gigli, Luca; Bondi, Moreno; DE NIEDERHAUSERN, Simona; Stefani, Sara; Condo', Carla; Messi, Patrizia. - In: EUROPEAN FOOD RESEARCH AND TECHNOLOGY. - ISSN 1438-2377. - 243:12(2017), pp. 2127-2134. [10.1007/s00217-017-2913-3]
Anacarso, Immacolata; Gigli, Luca; Bondi, Moreno; DE NIEDERHAUSERN, Simona; Stefani, Sara; Condo', Carla; Messi, Patrizia
File in questo prodotto:
Non ci sono file associati a questo prodotto.
Pubblicazioni consigliate

Licenza Creative Commons
I metadati presenti in IRIS UNIMORE sono rilasciati con licenza Creative Commons CC0 1.0 Universal, mentre i file delle pubblicazioni sono rilasciati con licenza Attribuzione 4.0 Internazionale (CC BY 4.0), salvo diversa indicazione.
In caso di violazione di copyright, contattare Supporto Iris

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11380/1138493
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 6
  • ???jsp.display-item.citation.isi??? 6
social impact