Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café
- Autores:
-
Sierra L, Leidy
Montoya C, Olga
Ciro-V, Héctor J.
- Tipo de recurso:
- Article of journal
- Fecha de publicación:
- 2013
- Institución:
- Universidad de Córdoba
- Repositorio:
- Repositorio Institucional Unicórdoba
- Idioma:
- spa
- OAI Identifier:
- oai:repositorio.unicordoba.edu.co:ucordoba/5358
- Acceso en línea:
- https://repositorio.unicordoba.edu.co/handle/ucordoba/5358
https://doi.org/10.21897/rmvz.139
- Palabra clave:
- Bacillus
coffee
inactivation
nisin
- Rights
- openAccess
- License
- https://creativecommons.org/licenses/by-nc-sa/4.0/
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Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| dc.title.translated.eng.fl_str_mv |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| title |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| spellingShingle |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café Bacillus coffee inactivation nisin |
| title_short |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| title_full |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| title_fullStr |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| title_full_unstemmed |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| title_sort |
Evaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de café |
| dc.creator.fl_str_mv |
Sierra L, Leidy Montoya C, Olga Ciro-V, Héctor J. |
| dc.contributor.author.spa.fl_str_mv |
Sierra L, Leidy Montoya C, Olga Ciro-V, Héctor J. |
| dc.subject.spa.fl_str_mv |
Bacillus coffee inactivation nisin |
| topic |
Bacillus coffee inactivation nisin |
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2013 |
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2013-10-05 00:00:00 2022-07-01T14:35:58Z |
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2013-10-05 00:00:00 2022-07-01T14:35:58Z |
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2013-10-05 |
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Galvez A, Lopez R, Abriouel H, Valdivia E, Omar N. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 2008; 28(2):125-152. http://dx.doi.org/10.1080/07388550802107202 Carlin F, Guinebretiere MH, Choma C, Pasqualini R, Braconnier A, Nguyen-The C. Spore forming Bacteria in commercial cooked, pasteurized and chilled vegetable purees. Food Microbiol 2000; 17(2):153-165. http://dx.doi.org/10.1006/fmic.1999.0299 Delves-Broughton J. Nisin as a food p re se rva tive . Food Au s t ralia 2005 ; 57(12):527-525. Faustino A, Juncioni de Arauz L, Gava P, Vessoni T. Nisin biotechnological production and application: a review. Tren in Food Sci Technol 2009; 20:146-154. http://dx.doi.org/10.1016/j.tifs.2009.01.056 Jeevaratnam K, Jamuna M, Bawa A. Biological preservation of foods- Bacteriocins of lactic acid bacteria. Indian J Biotechnol. 2005; 4:446-454. Mansour M, Millière J-B. An inhibitory synergistic effect of a nisin–monolaurin combination on Bacillus sp. vegetative cells in milk. Food Microbiol 2001; 18(1):87-94. http://dx.doi.org/10.1006/fmic.2000.0379 Scurrah J, Robertson E, Craven M, Pearce E, Szabo A. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. J Appl Microbiol 2006; 10:172-180. http://dx.doi.org/10.1111/j.1365-2672.2006.02897.x McAuliffe O, Ross R, Hill C. Lantibiotics: structure, biosynthesis and mode of action. FEMS Microbiol Rev 2001; 25(3):285-308. http://dx.doi.org/10.1111/j.1574-6976.2001.tb00579.x Bouttefroy A, Mansour M, Linder M, Milliere J. Inhibitory combinations of nisin, sodUIm chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach. Int J Food Microbiol 2000; 54:109-115. http://dx.doi.org/10.1016/S0168-1605(99)00171-3 Murthy PS, Manonmani HK. Physico-chemical antioxidant and antimicrobial properties of Indian monsooned coffee. Eur Food Res Technol 2009; 229(4):645-650. http://dx.doi.org/10.1007/s00217-009-1098-9 Giraldo C. Dise-o de un equipo que evite el arrastre de extracto liquido de café para acoplarlo a un evaporador de placas. [Tesis]. Bogotá: Tesis Universidad Pontificia Bolivariana; 2002. Manzano M, GUIsto C, Iacumin L, Cantoni C, Comi G. A molecular method to detect Bacillus cereus from a coffee concentrate sample used in industrial preparations. J Appl Microbiol 2003; 95(6):1361-1366. http://dx.doi.org/10.1046/j.1365-2672.2003.02120.x Guerra N, Torrado A, Lopez C, Fajardo P, Pastrana L. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. J Food Eng 2007; 82(2):103–113. http://dx.doi.org/10.1016/j.jfoodeng.2006.11.031 Tiwari BK, Valdramidis VP, O'Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J Agric Food Chem 2009; 57(14):5987-6000. http://dx.doi.org/10.1021/jf900668n Yoon J, Bajpai V, Kang S, Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food Chem Toxicol 2011; 49(1):109-140. http://dx.doi.org/10.1016/j.fct.2010.10.004 Reller LB, Weinstein MP, Editors S, Jorgensen JH, Ferraro MJ. Antimicrobial susceptibility testing: A Review of general principles and contemporary practices. Clin Infect Dis 2009; 7750:1749-1755. Ministerio de Salud. Resolución 4125 anexo 4.61. Conservantes usados en alimentos. Bogotá, Colombia: Ministerio de Salud; 1991. Instituto Colombiano de Normas Técnicas (ICONTEC). Norma Técnica Colombiana NTC 2681: Análisis sensorial, metodología prueba triangular. Bogotá, Colombia: ICONTEC; 2006. Sobolik V, Zitný R, Tovcigreeko V, Delgado M, Allaf K. Viscosity and electrical conductivity of concentrated solutions of soluble coffee. J Food Eng 2002; 51(2):93-98. http://dx.doi.org/10.1016/S0260-8774(01)00042-5 Herman C, Maguna F, Garro O, Castro E. Effect of temperature, pH and NaCl on nisin activity against Lactobacillus fructivorans. J Argentine Chem Soc 2009; 97(2): 11-18. Chatterjee C, Paul M, Xie L, Van der Donk W. Review biosynthesis and mode of action of lantibiotics. Chem Rev 2005; 105 (2): 633–684. http://dx.doi.org/10.1021/cr030105v Instituto Colombiano de Normas Técnicas (ICONTEC). Norma Técnica Colombiana NTC 4675: Extractos solubles de café. Bogotá, Colombia: ICONTEC; 1999. Mueller U, Sauer T, Weigel I, Pichner R, Pischetsrieder M. Identification of H2O2 as a major antimicrobial component in coffee. Food Funct 2011; 2:265-272. http://dx.doi.org/10.1039/c0fo00180e Antonio G, Moraes RS, Perrone D, Maia LC, Santos RN, Farah A. Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans. Food Chem 2010; 118:782-788. http://dx.doi.org/10.1016/j.foodchem.2009.05.063 |
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Sierra L, Leidy7c017b98-4b81-498b-ada8-13af00c40b2f-1Montoya C, Olga02d84834-5a88-4b11-979f-fa6499a76110-1Ciro-V, Héctor J.118f8a98-db68-435d-aec4-a23289f64e63-12013-10-05 00:00:002022-07-01T14:35:58Z2013-10-05 00:00:002022-07-01T14:35:58Z2013-10-050122-0268https://repositorio.unicordoba.edu.co/handle/ucordoba/535810.21897/rmvz.139https://doi.org/10.21897/rmvz.1391909-0544application/pdfspaUniversidad de Córdobahttps://creativecommons.org/licenses/by-nc-sa/4.0/info:eu-repo/semantics/openAccesshttp://purl.org/coar/access_right/c_abf2https://revistamvz.unicordoba.edu.co/article/view/139BacilluscoffeeinactivationnisinEvaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de caféEvaluación de la nisina como sustancia inactivadora de Bacillus licheniformis en el extracto líquido de caféArtículo de revistaJournal articleinfo:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/publishedVersionTexthttp://purl.org/redcol/resource_type/ARTREFhttp://purl.org/coar/version/c_970fb48d4fbd8a85Galvez A, Lopez R, Abriouel H, Valdivia E, Omar N. Application of bacteriocins in the control of foodborne pathogenic and spoilage bacteria. Crit Rev Biotechnol 2008; 28(2):125-152. http://dx.doi.org/10.1080/07388550802107202Carlin F, Guinebretiere MH, Choma C, Pasqualini R, Braconnier A, Nguyen-The C. Spore forming Bacteria in commercial cooked, pasteurized and chilled vegetable purees. Food Microbiol 2000; 17(2):153-165. http://dx.doi.org/10.1006/fmic.1999.0299Delves-Broughton J. Nisin as a food p re se rva tive . Food Au s t ralia 2005 ; 57(12):527-525.Faustino A, Juncioni de Arauz L, Gava P, Vessoni T. Nisin biotechnological production and application: a review. Tren in Food Sci Technol 2009; 20:146-154. http://dx.doi.org/10.1016/j.tifs.2009.01.056Jeevaratnam K, Jamuna M, Bawa A. Biological preservation of foods- Bacteriocins of lactic acid bacteria. Indian J Biotechnol. 2005; 4:446-454.Mansour M, Millière J-B. An inhibitory synergistic effect of a nisin–monolaurin combination on Bacillus sp. vegetative cells in milk. Food Microbiol 2001; 18(1):87-94. http://dx.doi.org/10.1006/fmic.2000.0379Scurrah J, Robertson E, Craven M, Pearce E, Szabo A. Inactivation of Bacillus spores in reconstituted skim milk by combined high pressure and heat treatment. J Appl Microbiol 2006; 10:172-180. http://dx.doi.org/10.1111/j.1365-2672.2006.02897.xMcAuliffe O, Ross R, Hill C. Lantibiotics: structure, biosynthesis and mode of action. FEMS Microbiol Rev 2001; 25(3):285-308. http://dx.doi.org/10.1111/j.1574-6976.2001.tb00579.xBouttefroy A, Mansour M, Linder M, Milliere J. Inhibitory combinations of nisin, sodUIm chloride, and pH on Listeria monocytogenes ATCC 15313 in broth by an experimental design approach. Int J Food Microbiol 2000; 54:109-115. http://dx.doi.org/10.1016/S0168-1605(99)00171-3Murthy PS, Manonmani HK. Physico-chemical antioxidant and antimicrobial properties of Indian monsooned coffee. Eur Food Res Technol 2009; 229(4):645-650. http://dx.doi.org/10.1007/s00217-009-1098-9Giraldo C. Dise-o de un equipo que evite el arrastre de extracto liquido de café para acoplarlo a un evaporador de placas. [Tesis]. Bogotá: Tesis Universidad Pontificia Bolivariana; 2002.Manzano M, GUIsto C, Iacumin L, Cantoni C, Comi G. A molecular method to detect Bacillus cereus from a coffee concentrate sample used in industrial preparations. J Appl Microbiol 2003; 95(6):1361-1366. http://dx.doi.org/10.1046/j.1365-2672.2003.02120.xGuerra N, Torrado A, Lopez C, Fajardo P, Pastrana L. Dynamic mathematical models to describe the growth and nisin production by Lactococcus lactis subsp. lactis CECT 539 in both batch and re-alkalized fed-batch cultures. J Food Eng 2007; 82(2):103–113. http://dx.doi.org/10.1016/j.jfoodeng.2006.11.031Tiwari BK, Valdramidis VP, O'Donnell CP, Muthukumarappan K, Bourke P, Cullen PJ. Application of natural antimicrobials for food preservation. J Agric Food Chem 2009; 57(14):5987-6000. http://dx.doi.org/10.1021/jf900668nYoon J, Bajpai V, Kang S, Synergistic effect of nisin and cone essential oil of Metasequoia glyptostroboides Miki ex Hu against Listeria monocytogenes in milk samples. Food Chem Toxicol 2011; 49(1):109-140. http://dx.doi.org/10.1016/j.fct.2010.10.004Reller LB, Weinstein MP, Editors S, Jorgensen JH, Ferraro MJ. Antimicrobial susceptibility testing: A Review of general principles and contemporary practices. Clin Infect Dis 2009; 7750:1749-1755.Ministerio de Salud. Resolución 4125 anexo 4.61. Conservantes usados en alimentos. Bogotá, Colombia: Ministerio de Salud; 1991.Instituto Colombiano de Normas Técnicas (ICONTEC). Norma Técnica Colombiana NTC 2681: Análisis sensorial, metodología prueba triangular. Bogotá, Colombia: ICONTEC; 2006.Sobolik V, Zitný R, Tovcigreeko V, Delgado M, Allaf K. Viscosity and electrical conductivity of concentrated solutions of soluble coffee. J Food Eng 2002; 51(2):93-98. http://dx.doi.org/10.1016/S0260-8774(01)00042-5Herman C, Maguna F, Garro O, Castro E. Effect of temperature, pH and NaCl on nisin activity against Lactobacillus fructivorans. J Argentine Chem Soc 2009; 97(2): 11-18.Chatterjee C, Paul M, Xie L, Van der Donk W. Review biosynthesis and mode of action of lantibiotics. Chem Rev 2005; 105 (2): 633–684. http://dx.doi.org/10.1021/cr030105vInstituto Colombiano de Normas Técnicas (ICONTEC). Norma Técnica Colombiana NTC 4675: Extractos solubles de café. Bogotá, Colombia: ICONTEC; 1999.Mueller U, Sauer T, Weigel I, Pichner R, Pischetsrieder M. Identification of H2O2 as a major antimicrobial component in coffee. Food Funct 2011; 2:265-272. http://dx.doi.org/10.1039/c0fo00180eAntonio G, Moraes RS, Perrone D, Maia LC, Santos RN, Farah A. Species, roasting degree and decaffeination influence the antibacterial activity of coffee against Streptococcus mutans. Food Chem 2010; 118:782-788. http://dx.doi.org/10.1016/j.foodchem.2009.05.063https://revistamvz.unicordoba.edu.co/article/download/139/208Núm. supl , Año 2013 : Revista MVZ Córdoba Volumen 18(Supl.) Octubre 20133721supl371518Revista MVZ CórdobaPublicationOREORE.xmltext/xml2640https://repositorio.unicordoba.edu.co/bitstreams/28b84845-53e5-47b3-831f-60e65106f584/download2a027b88be1202bf090bc566701c041cMD51ucordoba/5358oai:repositorio.unicordoba.edu.co:ucordoba/53582023-10-06 00:47:09.89https://creativecommons.org/licenses/by-nc-sa/4.0/metadata.onlyhttps://repositorio.unicordoba.edu.coRepositorio Universidad de Córdobabdigital@metabiblioteca.com |