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(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436 |
Resumo: | Abstract 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. |
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oai:scielo:S0101-20612019000200436 |
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Food Science and Technology (Campinas) |
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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 propertieslactic acid bacteriumbacteriocinsbiopreservationmechanical propertiesgas permeabilityAbstract 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.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2019-06-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436Food Science and Technology v.39 n.2 2019reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.32717info:eu-repo/semantics/openAccessJIMÉNEZ-VILLEDA,Perla-YeseniaRODRÍGUEZ-HERNÁNDEZ,Adriana-InésLÓPEZ-CUELLAR,Ma.-del-RocíoFRANCO-FERNÁNDEZ,Melitón-JesúsCHAVARRÍA-HERNÁNDEZ,Norbertoeng2019-06-04T00:00:00Zoai:scielo:S0101-20612019000200436Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2019-06-04T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
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 |
title |
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 |
spellingShingle |
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 JIMÉNEZ-VILLEDA,Perla-Yesenia lactic acid bacterium bacteriocins biopreservation mechanical properties gas permeability |
title_short |
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 |
title_full |
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 |
title_fullStr |
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 |
title_full_unstemmed |
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 |
title_sort |
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 |
author |
JIMÉNEZ-VILLEDA,Perla-Yesenia |
author_facet |
JIMÉNEZ-VILLEDA,Perla-Yesenia RODRÍGUEZ-HERNÁNDEZ,Adriana-Inés LÓPEZ-CUELLAR,Ma.-del-Rocío FRANCO-FERNÁNDEZ,Melitón-Jesús CHAVARRÍA-HERNÁNDEZ,Norberto |
author_role |
author |
author2 |
RODRÍGUEZ-HERNÁNDEZ,Adriana-Inés LÓPEZ-CUELLAR,Ma.-del-Rocío FRANCO-FERNÁNDEZ,Melitón-Jesús CHAVARRÍA-HERNÁNDEZ,Norberto |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
JIMÉNEZ-VILLEDA,Perla-Yesenia RODRÍGUEZ-HERNÁNDEZ,Adriana-Inés LÓPEZ-CUELLAR,Ma.-del-Rocío FRANCO-FERNÁNDEZ,Melitón-Jesús CHAVARRÍA-HERNÁNDEZ,Norberto |
dc.subject.por.fl_str_mv |
lactic acid bacterium bacteriocins biopreservation mechanical properties gas permeability |
topic |
lactic acid bacterium bacteriocins biopreservation mechanical properties gas permeability |
description |
Abstract 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. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-06-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.32717 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.39 n.2 2019 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
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1752126323857293312 |