Please use this identifier to cite or link to this item: http://hdl.handle.net/10261/49786
Share/Export:
logo share SHARE logo core CORE BASE
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL | DATACITE

Invite to open peer review
Title

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

AuthorsMartínez-Cuesta, M. Carmen CSIC ORCID ; Bengoechea, José; Bustos, Irene CSIC; Rodríguez, Beatriz; Requena, Teresa CSIC ORCID ; Peláez, Carmen CSIC ORCID
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

CORE Recommender

SCOPUSTM   
Citations

49
checked on Apr 4, 2024

WEB OF SCIENCETM
Citations

45
checked on Feb 21, 2024

Page view(s)

390
checked on Apr 13, 2024

Download(s)

116
checked on Apr 13, 2024

Google ScholarTM

Check

Altmetric

Altmetric


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