English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

A total of 285 samples of meat and meat products were evaluated for the presence of bacteriocin-producing lactic acid bacteria by the "sandwich" test. From 174 of these samples, 813 strains of lactic acid bacteria were isolated. They were able to inhibit the growth of Staphylococcus aureus CTC 33 and/or Listeria innocua Lin 11. When evaluated by the well-diffusion assay, 128 of these strains inhibited the growth of the indicator strains. The inhibitory spectra of activity of the isolates were evaluated against a range of Gram-positive and Gram-negative test organisms. S. aureus was the most sensitive indicator tested, whereas Enterococcus faecalis and Lactobacillus plantarum were the most resistant ones. All the compounds produced by the lactic acid bacteria were fully or partially inactivated by some of the proteolytic enzymes, which indicates their proteinaceous nature. The antimicrobial activity of the bacteriocins produced by the lactic acid bacteria isolated in this work could act as a potential barrier to inhibit the growth of spoilage bacteria and foodborne pathogens. Um total de 285 amostras de carnes e produtos cárneos foi avaliado para detecção de culturas produtoras de bacteriocinas pelo método do "sanduíche". A partir de 174 destas amostras, 813 linhagens de bactérias lácticas com atividade inibitória sobre Staphylococcus aureus CTC 033 e/ou Listeria innocua Lin 11 foram isoladas. Quando examinadas pelo método de antagonismo simultâneo em poços, 128 destas linhagens inibiram o crescimento dos microrganismos indicadores. O espectro de atividade das linhagens isoladas foi avaliado com diversos microrganismos Gram-positivos e Gram-negativos. De um modo geral, S. aureus foi o microrganismo indicador mais sensível, enquanto Enterococcus faecalis e Lactobacillus plantarum foram os mais resistentes. Todos os compostos antimicrobianos produzidos pelas bactérias lácticas testadas foram completa ou parcialmente inativados por enzimas proteolíticas, o que indica sua natureza protéica. A atividade antimicrobiana das bacteriocinas produzidas pelas linhagens de bactérias lácticas isoladas neste trabalho pode atuar como uma barreira potencial para inibir o crescimento de bactérias deterioradoras e patogênicas de origem alimentar

Isolation of bacteriocin-producing lactic acid bacteria from meat and meat products and its spectrum of inhibitory activity