Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium
Autor(a) principal: | |
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Data de Publicação: | 2019 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Acta scientiarum. Technology (Online) |
Texto Completo: | http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324 |
Resumo: | Enterocins carry out antimicrobial activity on several pathogenic and spoilage bacteria in food. The objective of this work was to evaluate the production of enterocins, using Enterococcus faecium, and their stability under different culture conditions. The isolate was incubated in ManRogosa Sharpe (MRS) medium with pHs 4.5, 5.0, 5.5, 6.0 and 6.5, and supplemented with lactose, mannose, mannitol, glycerol, tween 20, and tween 80. The optimum pH of production was between 6.0 and 6.5. The enterocin produced in mix (lactose 20, glycerol 20, tween20 5.0 g L-1) was more efficient. None pH tested interfered with the reduction of the action of the enterocins. The thermal stability varied according to the isolate as well as the supplementation used. Tween 20 and 80 with regards to the stability to different chemical products of both isolates, presented reduction of the action. It was observed that the supplement mix had higher adsorption and that the bactericidal effect was observed within 2 hours of incubation. The results indicated that the different culture conditions did not affected the antagonistic action of enterocin. |
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Influence of optimised commercial medium on bacteriocin production by Enterococcus faeciumbioconservantsinhibitionListeria innocuachemical products.microbiologiaEnterocins carry out antimicrobial activity on several pathogenic and spoilage bacteria in food. The objective of this work was to evaluate the production of enterocins, using Enterococcus faecium, and their stability under different culture conditions. The isolate was incubated in ManRogosa Sharpe (MRS) medium with pHs 4.5, 5.0, 5.5, 6.0 and 6.5, and supplemented with lactose, mannose, mannitol, glycerol, tween 20, and tween 80. The optimum pH of production was between 6.0 and 6.5. The enterocin produced in mix (lactose 20, glycerol 20, tween20 5.0 g L-1) was more efficient. None pH tested interfered with the reduction of the action of the enterocins. The thermal stability varied according to the isolate as well as the supplementation used. Tween 20 and 80 with regards to the stability to different chemical products of both isolates, presented reduction of the action. It was observed that the supplement mix had higher adsorption and that the bactericidal effect was observed within 2 hours of incubation. The results indicated that the different culture conditions did not affected the antagonistic action of enterocin.Universidade Estadual De Maringá2019-07-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/vnd.openxmlformats-officedocument.wordprocessingml.documenthttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/4232410.4025/actascitechnol.v41i1.42324Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e42324Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e423241806-25631807-8664reponame:Acta scientiarum. Technology (Online)instname:Universidade Estadual de Maringá (UEM)instacron:UEMenghttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/pdfhttp://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/751375147092http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/751375147093Copyright (c) 2019 Acta Scientiarum. Technologyhttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMaia, Luciana FurlanetoCosta, Larissa CristinaRocha, kátia RealTerra, Márcia ReginaSchueller, JanaínaTosoni, Natara FávaroFurlaneto, Márcia Cristina2019-07-17T11:54:34Zoai:periodicos.uem.br/ojs:article/42324Revistahttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/indexPUBhttps://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/oai||actatech@uem.br1807-86641806-2563opendoar:2019-07-17T11:54:34Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM)false |
dc.title.none.fl_str_mv |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
title |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
spellingShingle |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium Maia, Luciana Furlaneto bioconservants inhibition Listeria innocua chemical products. microbiologia |
title_short |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
title_full |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
title_fullStr |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
title_full_unstemmed |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
title_sort |
Influence of optimised commercial medium on bacteriocin production by Enterococcus faecium |
author |
Maia, Luciana Furlaneto |
author_facet |
Maia, Luciana Furlaneto Costa, Larissa Cristina Rocha, kátia Real Terra, Márcia Regina Schueller, Janaína Tosoni, Natara Fávaro Furlaneto, Márcia Cristina |
author_role |
author |
author2 |
Costa, Larissa Cristina Rocha, kátia Real Terra, Márcia Regina Schueller, Janaína Tosoni, Natara Fávaro Furlaneto, Márcia Cristina |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Maia, Luciana Furlaneto Costa, Larissa Cristina Rocha, kátia Real Terra, Márcia Regina Schueller, Janaína Tosoni, Natara Fávaro Furlaneto, Márcia Cristina |
dc.subject.por.fl_str_mv |
bioconservants inhibition Listeria innocua chemical products. microbiologia |
topic |
bioconservants inhibition Listeria innocua chemical products. microbiologia |
description |
Enterocins carry out antimicrobial activity on several pathogenic and spoilage bacteria in food. The objective of this work was to evaluate the production of enterocins, using Enterococcus faecium, and their stability under different culture conditions. The isolate was incubated in ManRogosa Sharpe (MRS) medium with pHs 4.5, 5.0, 5.5, 6.0 and 6.5, and supplemented with lactose, mannose, mannitol, glycerol, tween 20, and tween 80. The optimum pH of production was between 6.0 and 6.5. The enterocin produced in mix (lactose 20, glycerol 20, tween20 5.0 g L-1) was more efficient. None pH tested interfered with the reduction of the action of the enterocins. The thermal stability varied according to the isolate as well as the supplementation used. Tween 20 and 80 with regards to the stability to different chemical products of both isolates, presented reduction of the action. It was observed that the supplement mix had higher adsorption and that the bactericidal effect was observed within 2 hours of incubation. The results indicated that the different culture conditions did not affected the antagonistic action of enterocin. |
publishDate |
2019 |
dc.date.none.fl_str_mv |
2019-07-04 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324 10.4025/actascitechnol.v41i1.42324 |
url |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324 |
identifier_str_mv |
10.4025/actascitechnol.v41i1.42324 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/pdf http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/751375147092 http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/42324/751375147093 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2019 Acta Scientiarum. Technology https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf application/vnd.openxmlformats-officedocument.wordprocessingml.document application/vnd.openxmlformats-officedocument.wordprocessingml.document |
dc.publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
publisher.none.fl_str_mv |
Universidade Estadual De Maringá |
dc.source.none.fl_str_mv |
Acta Scientiarum. Technology; Vol 41 (2019): Publicação Contínua; e42324 Acta Scientiarum. Technology; v. 41 (2019): Publicação Contínua; e42324 1806-2563 1807-8664 reponame:Acta scientiarum. Technology (Online) instname:Universidade Estadual de Maringá (UEM) instacron:UEM |
instname_str |
Universidade Estadual de Maringá (UEM) |
instacron_str |
UEM |
institution |
UEM |
reponame_str |
Acta scientiarum. Technology (Online) |
collection |
Acta scientiarum. Technology (Online) |
repository.name.fl_str_mv |
Acta scientiarum. Technology (Online) - Universidade Estadual de Maringá (UEM) |
repository.mail.fl_str_mv |
||actatech@uem.br |
_version_ |
1799315336910077952 |