Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese

Detalhes bibliográficos
Autor(a) principal: Nespolo, Cassia Regina
Data de Publicação: 2010
Outros Autores: Brandelli, Adriano
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFRGS
Texto Completo: http://hdl.handle.net/10183/100138
Resumo: Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.
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spelling Nespolo, Cassia ReginaBrandelli, Adriano2014-08-12T02:10:46Z20101517-8382http://hdl.handle.net/10183/100138000921465Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.application/pdfengBrazilian journal of microbiology. São Paulo. Vol. 41, no. 4 (oct./dez. 2010), p. 1009-1018Bacterias laticasBacteriocinaQueijo de leite de ovelhaLactic acid bacteriaBacteriocin-like substancesEwe’s raw milkBrazilian ovine cheeseProduction of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheeseinfo:eu-repo/semantics/articleinfo:eu-repo/semantics/otherinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/openAccessreponame:Repositório Institucional da UFRGSinstname:Universidade Federal do Rio Grande do Sul (UFRGS)instacron:UFRGSORIGINAL000921465.pdf000921465.pdfTexto completo (inglês)application/pdf160208http://www.lume.ufrgs.br/bitstream/10183/100138/1/000921465.pdfe7b0d5503a63c7f3bbc1bc9ac7bdf2f4MD51TEXT000921465.pdf.txt000921465.pdf.txtExtracted Texttext/plain34467http://www.lume.ufrgs.br/bitstream/10183/100138/2/000921465.pdf.txt69482d8f37f043450e55026957f1a5dbMD52THUMBNAIL000921465.pdf.jpg000921465.pdf.jpgGenerated Thumbnailimage/jpeg1820http://www.lume.ufrgs.br/bitstream/10183/100138/3/000921465.pdf.jpge2e345f1fb30ec7a89c4effb80204ea5MD5310183/1001382024-01-31 06:00:43.472841oai:www.lume.ufrgs.br:10183/100138Repositório de PublicaçõesPUBhttps://lume.ufrgs.br/oai/requestopendoar:2024-01-31T08:00:43Repositório Institucional da UFRGS - Universidade Federal do Rio Grande do Sul (UFRGS)false
dc.title.pt_BR.fl_str_mv Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
title Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
spellingShingle Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
Nespolo, Cassia Regina
Bacterias laticas
Bacteriocina
Queijo de leite de ovelha
Lactic acid bacteria
Bacteriocin-like substances
Ewe’s raw milk
Brazilian ovine cheese
title_short Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
title_full Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
title_fullStr Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
title_full_unstemmed Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
title_sort Production of bacteriocin-like substances by lactic acid bacteria isolated from regional ovine cheese
author Nespolo, Cassia Regina
author_facet Nespolo, Cassia Regina
Brandelli, Adriano
author_role author
author2 Brandelli, Adriano
author2_role author
dc.contributor.author.fl_str_mv Nespolo, Cassia Regina
Brandelli, Adriano
dc.subject.por.fl_str_mv Bacterias laticas
Bacteriocina
Queijo de leite de ovelha
topic Bacterias laticas
Bacteriocina
Queijo de leite de ovelha
Lactic acid bacteria
Bacteriocin-like substances
Ewe’s raw milk
Brazilian ovine cheese
dc.subject.eng.fl_str_mv Lactic acid bacteria
Bacteriocin-like substances
Ewe’s raw milk
Brazilian ovine cheese
description Lactic acid bacteria (LAB) were isolated from ovine milk and cheeses manufactured in the South Region of Brazil. Among 112 bacterial isolates investigated, 59 were chosen through a screening for LAB. Among these 59 strains of LAB, 21% showed antimicrobial, proteolytic and lipolytic activities. Based on this screening, Lactobacillus plantarum LCN 17 and Lactobacillus rhamnosus LCN 43 were selected and tested for the production of bacteriocin-like substances (BLS). The BLS produced by both isolates showed antimicrobial activity against Listeria monocytogenes, whereas that produced by L. plantarum LCN 17 presented higher stability to different temperature, pH and enzyme treatments. These strains present potential for production of BLS, and for use as starter cultures.
publishDate 2010
dc.date.issued.fl_str_mv 2010
dc.date.accessioned.fl_str_mv 2014-08-12T02:10:46Z
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dc.identifier.uri.fl_str_mv http://hdl.handle.net/10183/100138
dc.identifier.issn.pt_BR.fl_str_mv 1517-8382
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dc.language.iso.fl_str_mv eng
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dc.relation.ispartof.pt_BR.fl_str_mv Brazilian journal of microbiology. São Paulo. Vol. 41, no. 4 (oct./dez. 2010), p. 1009-1018
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