Producción Científica Profesorado

Characterization of the effects on the growth kinetics of Listeria monocytogenes in solid culture in contact with caseinate base edible films added with antilisterial activity from Streptococcus sp. ABMX isolated from Pozol, an indigenous Mexican beverage.



Castro Rosas, Javier

2013

40.Mendoza-Mendoza, B., Rodríguez-Hernández, A.-I., Vargas-Torres, A., Díaz-Ruiz, G., Montiel, R., Ramos-Aboites, H.?E., Castro-Rosas, J. and Chavarría-Hernández, N. 2013. Characterization of the effects on the growth kinetics of Listeria monocytogenes in solid culture in contact with caseinate base edible films added with antilisterial activity from Streptococcus sp. ABMX isolated from Pozol, an indigenous Mexican beverage. International Food Research Journal 20(5): 2917-2925.


Abstract


The antilisterial activity of edible films that contained 4% w/v sodium caseinate, 30% w/v glycerol, dry-based, and different amounts of antimicrobial substances (AM) produced by Streptococcus sp. ABMX, a lactic acid bacterium isolated from Mexican Pozol, was characterised. The AM were incorporated into the films as concentrated supernatant of culture broths, giving concentrations expressed as gentamicin, for the control-film, treatment 1 (T1), T2, T3 and T4 of 0, 0.5, 0.7, 0.9 and 1.25 mggentamicin/gfilm, respectively. Listeria monocytogenes was grown in Oxford agar in contact with the tested films, at 35C during 72 h, rendering the following ranges for the colony growth kinetic parameters: 19



Producto de Investigación




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