Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.provenance | CONICET | - |
| dc.creator | Rivas, Franco Paolo | - |
| dc.creator | Castro, Marcela Paola | - |
| dc.creator | Vallejo, Marisol | - |
| dc.creator | Marguet, Emilio Rogelio | - |
| dc.creator | Campos, Carmen Adriana | - |
| dc.date | 2017-11-13T13:41:24Z | - |
| dc.date | 2017-11-13T13:41:24Z | - |
| dc.date | 2014-03 | - |
| dc.date | 2017-10-31T17:49:55Z | - |
| dc.date.accessioned | 2019-04-29T15:47:11Z | - |
| dc.date.available | 2019-04-29T15:47:11Z | - |
| dc.date.issued | 2017-11-13T13:41:24Z | - |
| dc.date.issued | 2017-11-13T13:41:24Z | - |
| dc.date.issued | 2014-03 | - |
| dc.date.issued | 2017-10-31T17:49:55Z | - |
| dc.identifier | Rivas, Franco Paolo; Castro, Marcela Paola; Vallejo, Marisol; Marguet, Emilio Rogelio; Campos, Carmen Adriana; Sakacin Q produced by lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface; Elsevier; Meat Science; 97; 4; 3-2014; 475-479 | - |
| dc.identifier | 0309-1740 | - |
| dc.identifier | http://hdl.handle.net/11336/28004 | - |
| dc.identifier | 1873-4138 | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/301962 | - |
| dc.description | This work was conducted to evaluate the antilisterial activity of sakacin Q produced by Lactobacillus curvatus ACU-1 on the surface of cooked pork meat. A genetic re-characterization of the producer strain and a study of the structural genes involved in bacteriocin production were carried out as complementary data. Studies indicated that the bacteriocin was not attached to the producer cells favoring pre-purifications steps. Bacteriocin effectiveness was not compromised by adsorption to meat and fat tissues. Several ways of dispensing the bacteriocin onto the meat surface, namely cell culture, cell free supernatant (CFS), a mixture of both and freeze-dried reconstituted CFS, were investigated. The use of the latter was the most effective one to control Listeria growth within studied systems. L. curvatus ACU-1 and its bacteriocin presented promising technological characteristics that made them suitable for meat biopreservation. | - |
| dc.description | Fil: Rivas, Franco Paolo. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina | - |
| dc.description | Fil: Castro, Marcela Paola. Universidad Nacional del Chaco Austral. Departamento de Ciencias Basicas y Aplicadas. Laboratorio de Microbiología de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Nordeste; Argentina | - |
| dc.description | Fil: Vallejo, Marisol. Universidad Nacional de la Patagonia Austral. Centro de Investigaciones y Transferencia Golfo San Jorge. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro de Investigaciones y Transferencia Golfo San Jorge. Universidad Nacional de la Patagonia "san Juan Bosco". Centro de Investigaciones y Transferencia Golfo San Jorge; Argentina | - |
| dc.description | Fil: Marguet, Emilio Rogelio. Universidad Nacional de la Patagonia "san Juan Bosco". Facultad de Cs.naturales - Sede Trelew. Departamento de Biología; Argentina | - |
| dc.description | Fil: Campos, Carmen Adriana. Universidad de Buenos Aires. Facultad de Ciencias Exactas y Naturales. Departamento de Industrias. Carrera de Especialista en Area de Bromatología y Tecnología de la Industrialización de Alimentos; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Elsevier | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.meatsci.2014.03.003 | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.sciencedirect.com/science/article/pii/S0309174014000667 | - |
| dc.rights | info:eu-repo/semantics/restrictedAccess | - |
| dc.rights | https://creativecommons.org/licenses/by-nc-sa/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.source.uri | http://hdl.handle.net/11336/28004 | - |
| dc.subject | BIOPRESERVATION | - |
| dc.subject | LACTOBACILLUS | - |
| dc.subject | MEAT | - |
| dc.subject | SAKACIN Q | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Sakacin Q produced by lactobacillus curvatus ACU-1: functionality characterization and antilisterial activity on cooked meat surface | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
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