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Title

Enterococcal phages as biotechnological tools towards the reduction of tyramine and putrescine accumulation in dairy products

AuthorsLadero Losada, Víctor Manuel ; Río Lagar, Beatriz del ; Sánchez-Llana, Esther; Redruello, Begoña ; Fernández García, María ; Martín, M. Cruz
Issue Date11-Sep-2019
Citation9th Phages (2019)
AbstractBiogenic amines (BA) are nitrogenous compounds with important biological activities. However, due to the metabolism of certain bacteria, BA can accumulate in high concentrations in food and its consumption constitutes a toxicological threat. Cheese is one of the foods that higher concentrations of BA can accumulate, being lactic acid bacteria (LAB) the main BA-producers. Consequently, most of the methods proposed for reducing BA in food, which are based on reducing the presence of BA-producing bacteria, have not only failed to completely solve the problem, they also affect non-BA producing LAB that are essential in the development of the organoleptic characteristics of cheese. Therefore, new and more specific solutions are needed. Bacteriophages have arisen, in recent years, as a promising antimicrobial weapon both in clinical and food safety applications. They present some properties that made them ideal biotechnological tools against food spoilage microorganisms such as BA-producing bacteria: they are extremely host-specific, are food-grade, have a long shelf life, are able to resist the environmental stresses encountered during food processing. In addition, in the case of food spoilage microorganisms there is no need to kill all the population of the target microorganism, as could happen fighting against a pathogen, but maintain the population levels below a certain threshold is enough. In this communication, we present the isolation and further characterization of dairy phages against Enterococcus faecalis, species mainly responsible of the accumulation of tyramine and putrescine in cheese. Among them, we have chosen phage 156 for an in deep characterization and to perform a proof-of-concept challenge to reduce the presence of tyramine and putrescine in a cheese experimental model. The addition of 156 reduced the concentration of tyramine and putrescine below its toxic threshold limit.
DescriptionTrabajo presentado en la 9th International Anual Conference Phages 2019, Bacteriophage in Medicine, Food and Biotechnology, celebrada en Oxford, del 11 al 12 de septiembre de 2019
URIhttp://hdl.handle.net/10261/208813
Appears in Collections:(IPLA) Comunicaciones congresos
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