Lactic acid bacteria in meat fermentations: role of autochthonous starter cultures on quality, safety and health

Autor: Vignolo, Graciela Margarita, Castellano, Patricia Haydee, Fontana, Cecilia Alejandra, Cocconcelli, Pier Sandro, Fadda, Silvina G.

Publikováno v: Lactic Acid Bacteria: Microbiological and Functional Aspects

Acid production by lactic acid bacteria (LAB) results in a drop of the pH, contributing to the formation of a gel-like texture and acid taste. Proteolysis of meat proteins has been widely studied, and the contribution of LAB to peptides and amino aci

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3498::b9257931bac3b878b47b267cbb953f8b
https://www.taylorfrancis.com/books/e/9780429057465/chapters/10.1201/9780429057465-14

Bioprotective cultures

Autor: Vignolo, Graciela Margarita, Castellano, Patricia Haydee, Fadda, Silvina G.

Publikováno v: Handbook of fermented meat and poultry

Meat products and processed meats resulted from the need to preserve meat in ancient times. Preservative and palatability effects must have been discovered after mixing comminuted fresh meat with salt contaminated with nitrate, spices, or herbs, stuf

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=od______3498::9fac52c871140b347beb10bdd12b125e

Synergistic antimicrobial effect of lactocin AL 705 and nisin combined with organic acid salts against Listeria innocua 7 in broth and a hard cheese

Autor: Mariana Blanco Massani, Constanza Melian, Patricia Castellano, Graciela Vignolo, María Clara Verdi

Publikováno v: International Journal of Food Science & Technology. 55:267-275

The effectiveness of antimicrobial mixtures against Listeria innocua 7, used as a L. monocytogenes surrogate, was investigated in broth and a food system. Synergistic effects were found for nisin (Nis), potassium sorbate (PS), calcium propionate (CP)

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3b8c5ef776ab737705000ece7711aa05
https://doi.org/10.1111/ijfs.14302

Proteomic Analysis of Listeria monocytogenes FBUNT During Biofilm Formation at 10°C in Response to Lactocin AL705

Autor: Graciela Vignolo, Patricia Castellano, Constanza Melian, Lucía M. Mendoza, Franco Segli

Publikováno v: Frontiers in Microbiology
Frontiers in Microbiology, Vol 12 (2021)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET

Listeria monocytogenes is one of the major food-related pathogens and is able to survive and multiply under different stress conditions. Its persistence in industrial premises and foods is partially due to its ability to form biofilm. Thus, as a natu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3ef1473a1bf9801c4d5981e635b5329f
http://europepmc.org/articles/PMC7880126

Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices

Autor: Graciela Vignolo, Sergio Ramon Vaudagna, Natalia Szerman, Andrea Micaela Dallagnol, Yanina Ximena Barrio, Mariana Cap, Patricia Castellano

Publikováno v: Food and Bioprocess Technology. 10:1824-1833

The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the sur

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::14adc30c8c892ee67061d11bd2def2a7
https://doi.org/10.1007/s11947-017-1956-6