Producción de bacteriocinas de bacterias lácticas aisladas de encurtidos
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2016-03-09
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Jaén: Universidad de Jaén
Resumen
[ES] Los encurtidos vegetales son un tipo de alimentos que consumen gran parte de la población, ya que su tratamiento no modifica los valores nutricionales de los vegetales. En su transformación a encurtidos pasan por un proceso de fermentación en el que varían algunas de su características físico-químicas y microbiológicas, actuando para esto una serie de microorganismos, entre ellos están las bacterias ácido lácticas que transforman los azúcares de vegetal en ácido láctico y otros compuestos. A su vez, estas bacterias pueden producir bacteriocinas que actúan frente microorganismos patógenos que se desarrollen en estos alimentos, impidiendo su rápida putrefacción y manteniendo sus cualidades organolépticas y microbiológicas de modo que no perjudiquen la salud del consumidor. En este trabajo se han aislado una serie de bacterias lácticas procedentes de encurtidos para poder ensayar su actividad antimicrobiana frente a diferentes bacterias alterantes.
[EN] The pickles vegetables are a type of food consumed by much of the population, since in his treatment not the nutritional value of vegetables changed. In its transformation pickles go through a fermentation process in which vary some of their physicochemical and microbiological characteristics, where they operate a number of organisms, including lactic acid bacteria are transforming plant sugars into lactic acid and other compounds. Also, these bacteria produce bacteriocins which act against pathogenic microorganisms that grow in these foods, preventing rapid putrefaction and keeping its organoleptic and microbiological qualities so that no harm consumer health. In this work we have isolated a number of lactic acid bacteria from pickles to test its anti microbial activity against different spoilage bacteria.
[EN] The pickles vegetables are a type of food consumed by much of the population, since in his treatment not the nutritional value of vegetables changed. In its transformation pickles go through a fermentation process in which vary some of their physicochemical and microbiological characteristics, where they operate a number of organisms, including lactic acid bacteria are transforming plant sugars into lactic acid and other compounds. Also, these bacteria produce bacteriocins which act against pathogenic microorganisms that grow in these foods, preventing rapid putrefaction and keeping its organoleptic and microbiological qualities so that no harm consumer health. In this work we have isolated a number of lactic acid bacteria from pickles to test its anti microbial activity against different spoilage bacteria.