Sakacin Q produced by Lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface.
This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation.
Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández 755, 3700, Sáenz Peña, Chaco, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la República Argentina.
Franco P
FP
Rivas
Departamento de Ciencias Básicas y Aplicadas, Universidad Nacional del Chaco Austral, Comandante Fernández 755, 3700, Sáenz Peña, Chaco, Argentina; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la República Argentina. Electronic address: mcastro@uncaus.edu.ar.
Marcela P
MP
Castro
Cátedra de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Sede Trelew, Roca 115, 1° Piso, 9100, Trelew, Chubut, Argentina.
Marisol
M
Vallejo
Cátedra de Biología Celular y Molecular, Facultad de Ciencias Naturales, Universidad Nacional de la Patagonia San Juan Bosco, Sede Trelew, Roca 115, 1° Piso, 9100, Trelew, Chubut, Argentina.
Emilio
E
Marguet
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET) de la República Argentina; Departamento de Industrias, Facultad de Ciencias Exactas y Naturales, Universidad de Buenos Aires, Comandante Güiraldes s/n, Ciudad Universitaria, 1428, C.A.B.A. Argentina.
Carmen A
CA
Campos
D000327:Adsorption; D000818:Animals; D000900:Anti-Bacterial Agents / Q000096:biosynthesis / Q000494:pharmacology*; D000898:Antibiosis; D001430:Bacteriocins / Q000096:biosynthesis / Q000235:genetics / Q000494:pharmacology*; D018929:Cell Culture Techniques; D003296:Cooking; D004032:Diet; D005516:Food Microbiology; D005519:Food Preservation / Q000379:methods*; D005612:Freeze Drying; D005798:Genes, Bacterial; D006801:Humans; D007778:Lactobacillus / Q000235:genetics / Q000378:metabolism*; D008087:Listeria / Q000187:drug effects* / Q000254:growth & development; D008460:Meat / Q000382:microbiology*; D013552:Swine
D000900:Anti-Bacterial Agents; D001430:Bacteriocins
Biopreservation; Lactobacillus; Meat; Sakacin Q