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dc.contributor.authorMartínez-Cuesta, M. Carmen-
dc.contributor.authorBengoechea, José-
dc.contributor.authorBustos, Irene-
dc.contributor.authorRodríguez, Beatriz-
dc.contributor.authorRequena, Teresa-
dc.contributor.authorPeláez, Carmen-
dc.date.accessioned2012-05-17T08:19:03Z-
dc.date.available2012-05-17T08:19:03Z-
dc.date.issued2010-01-
dc.identifier.citationInternational Dairy Journal 20(1): 18-24 (2010)es_ES
dc.identifier.issn0958-6946-
dc.identifier.urihttp://hdl.handle.net/10261/49786-
dc.description7 páginas, 5 figuras, 2 tablas.es_ES
dc.description.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.es_ES
dc.description.sponsorshipThis work was supported by the Research Project PTR 95-0949- OP supported by C.I.C.Y.T, and the Project AGL2006-12100 funded by the Spanish Ministerio de Ciencia e Innovación.es_ES
dc.language.isoenges_ES
dc.publisherElsevieres_ES
dc.rightsclosedAccesses_ES
dc.titleControl of late blowing in cheese by adding lacticin 3147-producing Lactococcus lactis IFPL 3593 to the starteres_ES
dc.typeartículoes_ES
dc.identifier.doi10.1016/j.idairyj.2009.07.005-
dc.description.peerreviewedPeer reviewedes_ES
dc.relation.publisherversionhttp://dx.doi.org/10.1016/j.idairyj.2009.07.005es_ES
dc.type.coarhttp://purl.org/coar/resource_type/c_6501es_ES
item.openairetypeartículo-
item.fulltextNo Fulltext-
item.grantfulltextnone-
item.languageiso639-1en-
item.openairecristypehttp://purl.org/coar/resource_type/c_18cf-
item.cerifentitytypePublications-
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