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dc.contributor.authorSansano, S.es_ES
dc.contributor.authorRivas, Alejandroes_ES
dc.contributor.authorPina Pérez, Maria Consueloes_ES
dc.contributor.authorMartínez López, Antonioes_ES
dc.contributor.authorRodrigo Aliaga, Doloreses_ES
dc.date.accessioned2017-04-10T06:14:46Z-
dc.date.available2017-04-10T06:14:46Z-
dc.date.issued2017-03-16-
dc.identifier.citationInternational Journal of Food Microbiology 250: 7-11 (2017)es_ES
dc.identifier.issn0168-1605-
dc.identifier.urihttp://hdl.handle.net/10261/148169-
dc.description.abstractThe effect of Stevia rebaudiana Bertoni on the hemolytic potential of Listeria monocytogenes was studied by means of the assessment of the Listeriolysin O (LLO) production. The three factors under study, stevia concentration in the range [0–2.5] % (w/v), incubation temperature (10 and 37 °C), and exposure time (0–65 h) significantly affected (p ≤ 0.05) the hemolytic activity of L. monocytogenes. Results showed that at the lower incubation temperature the hemolytic potential of the bacterium was significantly reduced, from 100% at 37 °C to 8% at 10 °C (after 65 h of incubation) in unsupplemented substrate (0% stevia). Irrespective of the temperature, 10 or 37 °C, supplementation of the medium with stevia at 2.5 % (w/v) reduced the bacterium's hemolytic activity by a maximum of 100%. Furthermore, the time of exposure to 2.5 % (w/v) stevia concentration was also a significant factor reducing the hemolytic capability of L. monocytogenes. The possibility of reducing the pathogenic potential of L. monocytogenes (hemolysis) by exposure to stevia should be confirmed in real food matrices, opening a research niche with a valuable future impact on food safety.es_ES
dc.description.sponsorshipThis work was supported by funds provided by the Spanish Ministry of Economy and Competitiveness (MINECO) [project reference AGL2013-48993-C2-2-R]; and with FEDER funds.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.relationMINECO/ICTI2013-2016/AGL2013-48993-C2-2-Res_ES
dc.relation.isversionofPostprintes_ES
dc.rightsopenAccessen_EN
dc.subjectListeria monocytogeneses_ES
dc.subjectVirulence factorses_ES
dc.subjectListeriolysin Oes_ES
dc.subjectHemolysises_ES
dc.subjectStevia rebaudiana Bertonies_ES
dc.subjectNatural antimicrobialses_ES
dc.titleStevia rebaudiana Bertoni effect on the hemolytic potential of Listeria monocytogeneses_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.ijfoodmicro.2017.03.006-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.ijfoodmicro.2017.03.006es_ES
dc.embargo.terms2018-03-16es_ES
dc.rights.licensehttp://creativecommons.org/licenses/by-nc-nd/4.0/es_ES
dc.contributor.funderMinisterio de Economía y Competitividad (España)es_ES
dc.relation.csices_ES
oprm.item.hasRevisionno ko 0 false*
dc.identifier.funderhttp://dx.doi.org/10.13039/501100003329es_ES
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