Inhibición de listeria INNOCUA ast 062 por la bacteriocina de pediococcus ACIDILACTICI itv 26 encapsulada en alginato de calcio.

• Autores: Magdalena Jiménez, Patricia Mendoza, José Tejero, Rosa Oliart
• Localización: Ciencias de la Ingeniería y Tecnología Handbook T-VI: Congreso Interdisciplinario de Cuerpos Académicos / coord. por Fernando Ambriz Colín, Antonio Arreguín Cervantes, Reynaldo Ledesma Jaime, 2014, ISBN 978-607-8324-25-5, págs. 96-100
• Idioma: español
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• Resumen

  • Bacteriocins produced by lactic acid bacteria are natural bioactive compounds that can be used as food preservatives, the addition of bioactive ingredients to foods affect its bioactivity. These works study the activity and stability of the bacteriocin produced by the Pediococcus acidilactici ITV 26 encapsulated in calcium alginate beads. The bioactivity was evaluated measuring the antilisterial activity of the encapsulated bacteriocin, on model food. P. acidilactici ITV 26 was cultivated on MRS broth and incubated at 37° C for 18 h for the production of bacteriocin. Listeria innocua was a sensitive strain. The stability was determined in glucose and albumin to 2.0, 5.0 and 10 % (p/v). The crude extract of bacteriocin (BCE) was encapsulated by extrusion in calcium alginate to 1%. The experimental release results were analysed by ANOVA. An activity significant difference (á > 0.05) between glucose to 5 % and 2 % compared against the glucose to 10 % was observed. The albumin to 2 % was significant different with regard to albumin to 5 and 10 %. It was observed a main stability of the bacteriocin when it was contacted with glucose at 10 % and albumin at 5 %, remaining 87.5 % of it is original activity in both treatments.