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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 surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L.
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dc.contributor.author | Dallagnol, Andrea Micaela | |
dc.contributor.author | Barrio, Yanina Ximena | |
dc.contributor.author | Cap, Mariana | |
dc.contributor.author | Szerman, Natalia | |
dc.contributor.author | Castellano, Patricia Haydee | |
dc.contributor.author | Vaudagna, Sergio Ramon | |
dc.contributor.author | Vignolo, Graciela Margarita | |
dc.date.accessioned | 2018-12-21T11:24:16Z | |
dc.date.available | 2018-12-21T11:24:16Z | |
dc.date.issued | 2017-10 | |
dc.identifier.issn | 1935-5130 | |
dc.identifier.issn | 1935-5149 | |
dc.identifier.other | https://doi.org/10.1007/s11947-017-1956-6 | |
dc.identifier.uri | https://link.springer.com/article/10.1007/s11947-017-1956-6 | |
dc.identifier.uri | http://hdl.handle.net/20.500.12123/4130 | |
dc.description.abstract | 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 surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (control) and treatments subjected to lactocin AL705 (105 AU/ml) and/or HHP (400 or 600 MPa) were prepared. L. innocua 7 was monitored at days 1, 20, and 40 of storage at 4 °C. The results showed a complete inhibition of L. innocua 7 after the combined treatment with lactocin AL705 and 600 MPa and no regrowing of cells up to 40-day storage. The treatment at 600 MPa alone was not enough to avoid regrowth of L. innocua. Ultrastructural cell damage was observed at the cytoplasm and cell membrane/wall levels with all treatments; however, complete cell lysis was observed only with the combined treatment. HHP in combination with lactocin AL705 provided a wider margin of safety as post-processing listericidal treatment of RTE cured-cooked meat products. | eng |
dc.format | application/pdf | es_AR |
dc.language.iso | eng | es_AR |
dc.publisher | Springer | es_AR |
dc.rights | info:eu-repo/semantics/restrictedAccess | es_AR |
dc.source | Food and Bioprocess Technology 10 (10) : 1824–1833 (October 2017) | es_AR |
dc.subject | Listeria | es_AR |
dc.subject | Tecnología Alta Presión | es_AR |
dc.subject | High Pressure Technology | eng |
dc.subject | Presión Hidrostática | es_AR |
dc.subject | Hydrostatic Pressure | eng |
dc.subject | Procesamiento de Alimentos | es_AR |
dc.subject | Food Processing | eng |
dc.subject | Carne de Cerdo | es_AR |
dc.subject | Pork | eng |
dc.subject.other | Lactocin AL705 | es_AR |
dc.title | Listeria Inactivation by the Combination of High Hydrostatic Pressure and Lactocin AL705 on Cured-Cooked Pork Loin Slices | es_AR |
dc.type | info:ar-repo/semantics/artículo | es_AR |
dc.type | info:eu-repo/semantics/article | es_AR |
dc.type | info:eu-repo/semantics/publishedVersion | es_AR |
dc.description.origen | Instituto de Tecnología de Alimentos | es_AR |
dc.description.fil | Fil: Dallagnol, Andrea Micaela. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste. Instituto de Materiales de Misiones. Universidad Nacional de Misiones. Facultad de Ciencias Exactas Químicas y Naturales. Instituto de Materiales de Misiones; Argentina | es_AR |
dc.description.fil | Fil: Barrio, Yanina Ximena. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Cap, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto Tecnología de Alimentos; Argentina | es_AR |
dc.description.fil | Fil: Szerman, Natalia. Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | es_AR |
dc.description.fil | Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.description.fil | Fil: Vaudagna, Sergio Ramon . Instituto Nacional de Tecnología Agropecuaria (INTA). Instituto de Tecnología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnica; Argentina | es_AR |
dc.description.fil | Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina | es_AR |
dc.subtype | cientifico |
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