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首页> 外文期刊>Food microbiology >Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui
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Effect of autochthonous bacteriocin-producing Lactococcus lactis on bacterial population dynamics and growth of halotolerant bacteria in Brazilian charqui

机译：产细菌素的乳酸乳球菌对巴西charqui细菌种群动态和卤代菌生长的影响

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摘要

Charqui is a fermented, salted and sun-dried meat product, widely consumed in Brazil and exported to several countries. Growth of microorganisms in this product is unlikely due to reduced Aw, but halophilic and halotolerant bacteria may grow and cause spoilage. Charqui is a good source of lactic acid bacteria able to produce antimicrobial bacteriocins. In this study, an autochthonous bacteriocinogenic strain (Lactococcus lactis subsp. lactis 69), isolated from charqui, was added to the meat used for charqui manufacture and evaluated for its capability to prevent the growth of spoilage bacteria during storage up to 45 days. The influence of L. lactis 69 on the bacterial diversity during the manufacturing of the product was also studied, using denaturing gradient gel electrophoresis (DGGE). L. lactis 69 did not affect the counts and diversity of lactic acid bacteria during manufacturing and storage, but influenced negatively the populations of halotolerant microorganisms, reducing the spoilage potential. The majority of tested virulence genes was absent, evidencing the safety and potential technological application of this strain as an additional hurdle to inhibit undesirable microbial growth in this and similar fermented meat products.
机译：Charqui是一种发酵，腌制和晒干的肉类产品，在巴西广泛消费，并出口到多个国家。由于Aw的降低，该产品中微生物的生长不太可能，但是嗜盐和耐盐细菌可能会生长并导致变质。 Charqui是能够产生抗菌细菌素的乳酸菌的良好来源。在这项研究中，从charqui分离出的一种自生细菌致癌菌株（Lactococcus lactis乳酸亚种乳酸菌）被添加到制造charqui的肉中，并评估了其在储存长达45天的过程中防止腐败细菌生长的能力。使用变性梯度凝胶电泳（DGGE），还研究了乳酸乳球菌69对产品生产过程中细菌多样性的影响。乳酸乳球菌69在生产和储存过程中不会影响乳酸菌的数量和多样性，但会对卤代耐盐微生物的种群产生负面影响，从而降低了腐败的可能性。缺少大多数测试的毒力基因，证明该菌株的安全性和潜在技术应用是抑制该和类似发酵肉制品中不希望的微生物生长的附加障碍。

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  • 来源
    《Food microbiology》 |2014年第12期|296-301|共6页
  • 作者

    Vanessa Biscola; Hikmate Abriouel; Svetoslav Dimitrov Todorov; Verena SantAnna Cabral Capuano; Antonio Galvez; Bernadette Dora Gombossy de Melo Franco;

  • 作者单位

    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, 580, Professor Lineu Prestes, 13 B, Sao Paulo, SP, 05508-000, Brazil;

    Department of Health Sciences, Faculty of Experimental Sciences, University of Jaen, Campus las Lagunillas, s, 23071, Jaen, Spain;

    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, 580, Professor Lineu Prestes, 13 B, Sao Paulo, SP, 05508-000, Brazil;

    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, 580, Professor Lineu Prestes, 13 B, Sao Paulo, SP, 05508-000, Brazil;

    Department of Health Sciences, Faculty of Experimental Sciences, University of Jaen, Campus las Lagunillas, s, 23071, Jaen, Spain;

    Department of Food and Experimental Nutrition, Faculty of Pharmaceutical Sciences, University of Sao Paulo, 580, Professor Lineu Prestes, 13 B, Sao Paulo, SP, 05508-000, Brazil;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Charqui; Spoilage; Halotolerant microorganisms; Lactococcus lactis; Bacteriocin;

    机译：查基;损坏;耐盐微生物;乳酸乳球菌;细菌素;

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