دورية أكاديمية
أعرض في EDS

Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei .

التفاصيل البيبلوغرافية
العنوان: Development of Active Packaging Based on Agar-Agar Incorporated with Bacteriocin of Lactobacillus sakei .
المؤلفون: Contessa CR; Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil., de Souza NB; Program in Food Engineering and Science, School of Chemistry and Food, Campus Carreiros, Federal University of Rio Grande, Av. Itália Km 08, Rio Grande CEP 96203-900, RS, Brazil., Gonçalo GB; Food Engineering Course, Campus Bagé, Federal University of Pampa, Av. Maria Anunciação Gomes Godoy, 1650, Bagé CEP 96413-170, RS, Brazil., de Moura CM; Food Engineering Course, Campus Bagé, Federal University of Pampa, Av. Maria Anunciação Gomes Godoy, 1650, Bagé CEP 96413-170, RS, Brazil., da Rosa GS; Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil., Moraes CC; Program in Materials Science and Engineering, Federal University of Pampa, 1650, Maria Anunciação Gomes Godoy Avenue, Bagé 96413-170, RS, Brazil.
المصدر: Biomolecules [Biomolecules] 2021 Dec 13; Vol. 11 (12). Date of Electronic Publication: 2021 Dec 13.
نوع المنشور: Journal Article; Research Support, Non-U.S. Gov't
اللغة: English
بيانات الدورية: Publisher: MDPI Country of Publication: Switzerland NLM ID: 101596414 Publication Model: Electronic Cited Medium: Internet ISSN: 2218-273X (Electronic) Linking ISSN: 2218273X NLM ISO Abbreviation: Biomolecules Subsets: MEDLINE
أسماء مطبوعة: Original Publication: Basel, Switzerland : MDPI, 2011-
مواضيع طبية MeSH: Agar/*chemistry , Anti-Bacterial Agents/*pharmacology , Bacteriocins/*pharmacology , Food Packaging/*methods , Latilactobacillus sakei/*chemistry, Anti-Bacterial Agents/chemistry ; Bacteriocins/chemistry ; Cheese/microbiology ; Coagulase/metabolism ; Food Contamination/prevention & control ; Food Handling ; Food Technology ; Microbial Sensitivity Tests ; Staphylococcus/enzymology
مستخلص: In the search for new biodegradable materials and greater microbiological safety and stability of perishable food products, this study aimed to develop a bioplastic antibacterial film incorporating bacteriocin for application in commercial curd cheese and monitoring of microbiological stability. Films with good handling characteristics as well as physical, barrier, and mechanical properties were obtained. Regarding the antibacterial activity, the microbial reduction was demonstrated in a food matrix, obtaining a reduction of 3 logarithmic cycles for the group of coagulase positive staphylococci and from 1100 to <3.00 MPN/g in the analysis of thermotolerant coliforms. Therefore, the film presented food barrier characteristics with the external environment and adequate migration of the antibacterial compound to the product, contributing to the reduction of contamination of a food with high initial microbial load.
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فهرسة مساهمة: Keywords: bioconservation; lactic acid bacteria; pathogens
المشرفين على المادة: 0 (Anti-Bacterial Agents)
0 (Bacteriocins)
0 (Coagulase)
9002-18-0 (Agar)
تواريخ الأحداث: Date Created: 20211224 Date Completed: 20220118 Latest Revision: 20221207
رمز التحديث: 20221213
مُعرف محوري في PubMed: PMC8699788
DOI: 10.3390/biom11121869
PMID: 34944513
قاعدة البيانات: MEDLINE
الوصف
تدمد:2218-273X
DOI:10.3390/biom11121869