English   español  
Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/49786
Share/Impact:
Statistics
logo share SHARE logo core CORE   Add this article to your Mendeley library MendeleyBASE

Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar a otros formatos:

Title

Control of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starter

AuthorsMartínez-Cuesta, M. Carmen ; Bengoechea, José; Bustos, Irene ; Rodríguez, Beatriz; Requena, Teresa ; Peláez, Carmen
Issue DateJan-2010
PublisherElsevier
CitationInternational Dairy Journal 20(1): 18-24 (2010)
AbstractBacteriocins produced by lactic acid bacteria offer potential as tools for ensuring food safety and quality. Lacticin 3147 is a two-peptide lantibiotic previously shown to inhibit a broad range of food spoilage and pathogenic bacteria. Lacticin 3147-producing Lactococcus lactis IFPL 3593 was investigated for its ability to inhibit the growth of clostridia as a means to prevent late blowing in cheese. L. lactis IFPL 3593 was shown to inhibit germination of clostridia spores and prevent late blowing in semi-hard cheeses, with a 5 log g−1 reduction in the numbers of spores when compared to control cheeses. Furthermore, this bacteriocin-producing strain demonstrated considerable potential as a biopreservative agent against heterofermentative lactobacilli and their associated blowing defects. The use of this strain to prevent late blowing in cheese thereby represents a promising alternative to the addition of lysozyme particularly given the increasing concerns regarding the potential allergenicity of this additive.
Description7 páginas, 5 figuras, 2 tablas.
Publisher version (URL)http://dx.doi.org/10.1016/j.idairyj.2009.07.005
URIhttp://hdl.handle.net/10261/49786
DOI10.1016/j.idairyj.2009.07.005
ISSN0958-6946
Appears in Collections:(IF) Artículos
Files in This Item:
File Description SizeFormat 
accesoRestringido.pdf15,38 kBAdobe PDFThumbnail
View/Open
Show full item record
Review this work
 

Related articles:


WARNING: Items in Digital.CSIC are protected by copyright, with all rights reserved, unless otherwise indicated.