Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments
The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and co...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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2018
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| Online Access: | https://www.mdpi.com/2076-2607/5/3/38 http://hdl.handle.net/20.500.12123/3760 https://doi.org/10.3390/microorganisms5030038 |
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| author | Castellano, Patricia Haydee Pérez Ibarreche, Mariana Blanco Massani, Mariana Raquel Fontana, Cecilia Alejandra Vignolo, Graciela Margarita |
| author_browse | Blanco Massani, Mariana Raquel Castellano, Patricia Haydee Fontana, Cecilia Alejandra Pérez Ibarreche, Mariana Vignolo, Graciela Margarita |
| author_facet | Castellano, Patricia Haydee Pérez Ibarreche, Mariana Blanco Massani, Mariana Raquel Fontana, Cecilia Alejandra Vignolo, Graciela Margarita |
| author_sort | Castellano, Patricia Haydee |
| collection | INTA Digital |
| description | The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed. |
| format | info:ar-repo/semantics/artículo |
| id | INTA3760 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2018 |
| publishDateRange | 2018 |
| publishDateSort | 2018 |
| record_format | dspace |
| spelling | INTA37602018-11-01T15:37:28Z Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments Castellano, Patricia Haydee Pérez Ibarreche, Mariana Blanco Massani, Mariana Raquel Fontana, Cecilia Alejandra Vignolo, Graciela Margarita Bacterias Acidolácticas Control Biológico Productos de la Carne Biotecnología Bacteriocinas Lactic Acid Bacteria Biological Control Meat Products Biotechnology Bacteriocins The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics. The use of LAB strains, enabling us to produce antimicrobial peptides (bacteriocins) in addition to lactic acid, with an impact on quality and safety during fermentation, processing, and/or storage of meat and ready-to-eat (RTE) meat products, constitutes a promising tool. A number of bacteriocin-based strategies including the use of bioprotective cultures, purified and/or semi-purified bacteriocins as well as their inclusion in varied packaging materials under different storage conditions, have been investigated. The application of bacteriocins as part of hurdle technology using non-thermal technologies was explored for the preservation of RTE meat products. Likewise, considering that food contamination with L. monocytogenes is a consequence of the post-processing manipulation of RTE foods, the role of bacteriocinogenic LAB in the control of biofilms formed on industrial surfaces is also discussed. EEA Famaillá Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Pérez Ibarreche, Mariana. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina Fil: Blanco Massani, Mariana Raquel. Instituto Nacional de Tecnología Industrial; Argentina. Fil: Fontana, Cecilia Alejandra. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Famaillá; Argentina Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina 2018-11-01T15:36:05Z 2018-11-01T15:36:05Z 2017 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion https://www.mdpi.com/2076-2607/5/3/38 http://hdl.handle.net/20.500.12123/3760 2076-2607 https://doi.org/10.3390/microorganisms5030038 eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Microorganisms 5 (3) : 38 (2017) |
| spellingShingle | Bacterias Acidolácticas Control Biológico Productos de la Carne Biotecnología Bacteriocinas Lactic Acid Bacteria Biological Control Meat Products Biotechnology Bacteriocins Castellano, Patricia Haydee Pérez Ibarreche, Mariana Blanco Massani, Mariana Raquel Fontana, Cecilia Alejandra Vignolo, Graciela Margarita Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title | Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title_full | Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title_fullStr | Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title_full_unstemmed | Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title_short | Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments |
| title_sort | strategies for pathogen biocontrol using lactic acid bacteria and their metabolites a focus on meat ecosystems and industrial environments |
| topic | Bacterias Acidolácticas Control Biológico Productos de la Carne Biotecnología Bacteriocinas Lactic Acid Bacteria Biological Control Meat Products Biotechnology Bacteriocins |
| url | https://www.mdpi.com/2076-2607/5/3/38 http://hdl.handle.net/20.500.12123/3760 https://doi.org/10.3390/microorganisms5030038 |
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