دورية أكاديمية
أعرض في EDS

Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese.

التفاصيل البيبلوغرافية
العنوان: Use of encapsulated lactic acid bacteria as bioprotective cultures in fresh Brazilian cheese.
المؤلفون: Ribeiro LLSM; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil., Araújo GP; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil., de Oliveira Ribeiro K; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil., Torres IMS; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil., De Martinis ECP; Faculdade de Ciências Farmacêuticas de Ribeirão Preto, Universidade de São Paulo, Ribeirão Preto, Brazil., Marreto RN; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil., Alves VF; Faculdade de Farmácia, Universidade Federal de Goiás, Goiânia, Brazil. virginia_alves@ufg.br.
المصدر: Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] [Braz J Microbiol] 2021 Dec; Vol. 52 (4), pp. 2247-2256. Date of Electronic Publication: 2021 Aug 07.
نوع المنشور: Journal Article
اللغة: English
بيانات الدورية: Publisher: Springer International Publishing Country of Publication: Brazil NLM ID: 101095924 Publication Model: Print-Electronic Cited Medium: Internet ISSN: 1678-4405 (Electronic) Linking ISSN: 15178382 NLM ISO Abbreviation: Braz J Microbiol Subsets: MEDLINE
أسماء مطبوعة: Publication: 2019- : Switzerland, AG : Springer International Publishing
Original Publication: Rio de Janeiro, RJ, Brasil : Sociedade Brasileira de Microbiologia
مواضيع طبية MeSH: Cheese*/microbiology , Food Microbiology*/methods , Lactobacillales*/physiology , Lactococcus lactis*/physiology, Lactobacillus/physiology ; Refrigeration ; Staphylococcus aureus
مستخلص: There is great interest for biopreservation of food products, and encapsulation may be a good strategy to extend the viability of protective cultures. In this study, Lactobacillus paraplantarum FT-259 and Lactococcus lactis QMF 11 were separately encapsulated in casein/pectin (C/P) microparticles, which were tested for antilisterial and anti-staphylococcal activity in fresh Minas cheese (FMC) stored at 8 °C. The encapsulation efficiency for both lactic acid bacteria (LAB) was 82.5%, with viability over 6.2 log CFU/g after storage of C/P microparticles for 90 days under refrigeration. Interestingly, free Lb. paraplantarum and free Lc. lactis grew significantly in refrigerated FMC, both in the presence and absence of pathogens, but only the first significatively grew when encapsulated. Encapsulation increased the antilisterial activity of Lb. paraplantarum in FMC. Moreover, Lc. lactis significantly inhibited listerial growth in FMC in both its free and encapsulated forms, whereas Staphylococcus aureus counts were only significantly reduced in the presence of free Lc. lactis. In conclusion, these results indicate that C/P microparticles are effective carriers of LAB in FMC, which can contribute for the assurance of the safety of this product.
(© 2021. Sociedade Brasileira de Microbiologia.)
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معلومات مُعتمدة: 408544/2016-3 Conselho Nacional de Desenvolvimento Científico e Tecnológico; PQ2 Conselho Nacional de Desenvolvimento Científico e Tecnológico
فهرسة مساهمة: Keywords: Biopreservation; Cheese; Complex coacervation; Encapsulation; Lactic acid bacteria
SCR Organism: Lactobacillus paraplantarum
تواريخ الأحداث: Date Created: 20210807 Date Completed: 20211217 Latest Revision: 20220808
رمز التحديث: 20240628
مُعرف محوري في PubMed: PMC8578368
DOI: 10.1007/s42770-021-00579-z
PMID: 34363592
قاعدة البيانات: MEDLINE
الوصف
تدمد:1678-4405
DOI:10.1007/s42770-021-00579-z