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Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products (CROSBI ID 255596)

Prilog u časopisu | prethodno priopćenje | međunarodna recenzija

Čanak, Iva ; Markov, Ksenija ; Melvan, Ena ; Starčević, Antonio ; Živković, Mattea ; Zadravec, Manuela ; Pleadin, Jelka ; Jakopović, Željko ; Kostelac, Deni ; Frece, Jadranka Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products // Food technology and biotechnology, 56 (2018), 4; 581-589. doi: 10.17113/ftb.56.04.18.5707

Podaci o odgovornosti

Čanak, Iva ; Markov, Ksenija ; Melvan, Ena ; Starčević, Antonio ; Živković, Mattea ; Zadravec, Manuela ; Pleadin, Jelka ; Jakopović, Željko ; Kostelac, Deni ; Frece, Jadranka

engleski

Isolation and Characterisation of L. plantarum O1 Producer of Plantaricin as Potential Starter Culture for the Biopreservation of Aquatic Food Products

Lactobacillus plantarum O1 was isolated from the gut of sea bream (Sparus aurata) and identified with the API biochemical test and MALDI-TOF MS. This strain was further characterised according to the selection criteria for starter cultures of lactic acid bacteria for aquatic food products. L. plantarum O1 showed good antimicrobial activity against pathogenic test microorganisms. Further investigation confirmed it as the producer of the bacteriocin plantaricin. This strain also showed good growth at a wide range of temperatures (from 4 to 45 °C) and a wide range of pH (2-12), even in the presence of 3.5 % NaCl. Its viability was also good after lyophilisation and in simulated gastric and small intestinal juice. The strain is a promising probiotic, and our further research will focus on its application in the biopreservation of fresh fish and shellfish.

lactic acid bacteria, plantaricin, L. plantarum

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Podaci o izdanju

56 (4)

2018.

581-589

objavljeno

1330-9862

1334-2606

10.17113/ftb.56.04.18.5707

Povezanost rada

Biotehnologija, Prehrambena tehnologija

Poveznice
Indeksiranost