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Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

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Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques

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dc.contributor.author Noguerol-Meseguer, Ana Teresa es_ES
dc.contributor.author Igual Ramo, Marta es_ES
dc.contributor.author Pagán Moreno, Mª Jesús es_ES
dc.date.accessioned 2022-06-27T18:06:24Z
dc.date.available 2022-06-27T18:06:24Z
dc.date.issued 2021-08 es_ES
dc.identifier.issn 2212-4292 es_ES
dc.identifier.uri http://hdl.handle.net/10251/183611
dc.description.abstract [EN] Due to the increase by consumers of healthy products, the exploration of natural antimicrobial compounds has been promoted through the use of by-products of lactic acid bacteria. Therefore, the aim of this research was to obtain an antimicrobial powder (cell free) by freeze-drying (FD) and spray-drying (SD) from the microbial stabilisation (filtration or partial purification) of a Pediococcus acidilactici fermentation broths. The antimicrobial activity of these powders was quantified, in vitro, against Listeria innocua CECT 4032 as a target microorganism. The physicochemical properties tested on these powders were water content, hygroscopicity, water activity, porosity, colour and solubility. As results, microbiological stabilisation is potentially better to perform a partial purification since the antimicrobial capacity against L. innocua CECT 4032 is higher than with filtration. On the other hand, SD is the best technique to obtain the powder, since it obtains a better productivity with a lower cost and also a more stable powder during storage. es_ES
dc.language Inglés es_ES
dc.publisher Elsevier es_ES
dc.relation.ispartof Food Bioscience es_ES
dc.rights Reconocimiento - No comercial - Sin obra derivada (by-nc-nd) es_ES
dc.subject Biopreservative es_ES
dc.subject Lactic acid bacteria es_ES
dc.subject Microbial stabilisation es_ES
dc.subject Freeze-drying es_ES
dc.subject Spray-drying es_ES
dc.subject Physicochemical properties es_ES
dc.subject Antimicrobial activity es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1016/j.fbio.2021.101114 es_ES
dc.rights.accessRights Abierto es_ES
dc.contributor.affiliation Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments es_ES
dc.description.bibliographicCitation Noguerol-Meseguer, AT.; Igual Ramo, M.; Pagán Moreno, MJ. (2021). Comparison of biopreservatives obtained from a starter culture of Pediococcus acidilactici by different techniques. Food Bioscience. 42:1-7. https://doi.org/10.1016/j.fbio.2021.101114 es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion https://doi.org/10.1016/j.fbio.2021.101114 es_ES
dc.description.upvformatpinicio 1 es_ES
dc.description.upvformatpfin 7 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 42 es_ES
dc.relation.pasarela S\437256 es_ES
dc.subject.ods 02.- Poner fin al hambre, conseguir la seguridad alimentaria y una mejor nutrición, y promover la agricultura sostenible es_ES
dc.subject.ods 12.- Garantizar las pautas de consumo y de producción sostenibles es_ES


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