Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties
| Autor: | Adriana-Inés Rodríguez-Hernández, Norberto Chavarría-Hernández, Perla-Yesenia Jiménez-Villeda, Ma. del Rocío López-Cuellar, Melitón-Jesús Franco-Fernández |
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| Jazyk: | angličtina |
| Rok vydání: | 2018 |
| Předmět: |
food.ingredient
lactic acid bacterium Pectin Ethylenediaminetetraacetic acid lcsh:TX341-641 mechanical properties medicine.disease_cause Streptococcus infantarius bacteriocins chemistry.chemical_compound food Bacteriocin Listeria monocytogenes lcsh:Technology (General) medicine Glycerol Food science Escherichia coli Chemistry Gellan gum lcsh:T1-995 gas permeability lcsh:Nutrition. Foods and food supply Food Science Biotechnology biopreservation |
| Zdroj: | Food Science and Technology, Volume: 39, Issue: 2, Pages: 436-443, Published: 07 MAY 2018 Food Science and Technology v.39 n.2 2019 Food Science and Technology (Campinas) Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA Food Science and Technology, Vol 39, Iss 2, Pp 436-443 Food Science and Technology, Issue: ahead, Published: 07 MAY 2018 |
| Popis: | Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl2, 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infantarius, which produces bacteriocin-like inhibitory substances (i.e., treatments F1, F2 and F3 with 75, 90 and 120 arbitrary units (AU)/mL, respectively). The treatments were based on a minimum-inhibitory-concentration (i.e., AMC, 90 AU/mL, plus EDTA, 0.05 M) for Escherichia coli, Staphylococcus aureus and Listeria monocytogenes growing in brain-heart-infusion medium at 35 °C. The films hindered the bacterium growth in selective media: E. coli -MacConkey, S. aureus-Baird Parker and L. monocytogenes -Oxford, during 30 days at 25 °C. Moreover, the F2 films entirely inhibited the growth of the tested bacteria in a Mexican cheese medium, in 7-day cultures at 35 °C; contrariwise, controls with no film exhibited bacterial growths in the range 107 -109 CFU/g. The physical-mechanical properties of the films were changed by the addition of EDTA-AMC, being (F2 film)/(control-film with no AMC nor EDTA): Young’s modulus (MPa), 1,394/707; Elongation at break (%), 1.9/9.3; Stress at break (MPa), 5.7/12.6; Water Vapour Permeability (10-11 g m Pa-1 s-1 m -2), 3/20, and Oxygen Permeability (10-12 g m Pa-1 s -1 m-2), 1.9/1.2. |
| Databáze: | OpenAIRE |
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