Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream

The effect of Ln. mesenteroides subsp. mesenteroids SJRP55 on the fatty acid profile, on the content of bioactive unsaturated fatty acids, on the inhibition Listeria monocytogenes and on bacterial viability in fermented cream were evaluated. Fermented cream treatments were produced using Lactococcus...

Descripción completa

Detalles Bibliográficos
Autores: Borges, Danielle Oliveira [UNESP], Matsuo, Mariana Mitiko, Bogsan, Cristina S. Bittencourt, Silva, Tatiane Ferreira da [UNESP], Casarotti, Sabrina Neves, Penna, Ana Lúcia Barretto [UNESP]
Tipo de recurso: artículo
Estado:Versión publicada
Fecha de publicación:2019
País:Brasil
Institución:Universidade Estadual Paulista (UNESP)
Repositorio:Repositório Institucional da UNESP
Idioma:inglés
OAI Identifier:oai:repositorio.unesp.br:11449/188836
Acceso en línea:http://dx.doi.org/10.1016/j.lwt.2019.02.085
http://hdl.handle.net/11449/188836
Access Level:acceso abierto
Palabra clave:Antimicrobial activity
Conjugated linoleic acid
Fermented dairy product
id BR_fa7175f5aa1cfc08ce2ced85132e9e7e
oai_identifier_str oai:repositorio.unesp.br:11449/188836
network_acronym_str BR
network_name_str Brasil
repository_id_str
spelling Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented creamAntimicrobial activityConjugated linoleic acidFermented dairy productThe effect of Ln. mesenteroides subsp. mesenteroids SJRP55 on the fatty acid profile, on the content of bioactive unsaturated fatty acids, on the inhibition Listeria monocytogenes and on bacterial viability in fermented cream were evaluated. Fermented cream treatments were produced using Lactococcus spp. alone (T1), in co-culture with L. monocytogenes (T2) or Ln. mesenteroides subsp. mesenteroids SJRP55 (T3), and with both microorganisms simultaneously (T4), followed by 28 day-storage. Ln. mesenteroides subsp. mesenteroides SJRP55 caused a reduction on L. monocytogenes population and had distinguished effect on fatty acid profile, causing a reduction on the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), as well as an increase in saturated fatty acids (SFA), only on the first day of storage. Fermentation resulted in increased conjugated linoleic acid (CLA) and decreased α-linolenic (ALA) and oleic (OA) acids contents. The cream fermented by Lactococcus spp. and Ln. mesenteroides subsp. mesenteroides SJRP55 showed potential functional properties in CLA content. The treatments were characterized according to their bioactive unsaturated fatty acids using the principal component analysis (PCA). The first principal component (70.25%) was explained by OA and CLA, and the second principal component (25.79%) was explained by ALA, totaling 96.44%. Ln. mesenteroides subsp. mesenteroides SJRP55 improved the functional properties and safety of fermented cream.Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP)Conselho Nacional de Desenvolvimento Científico e Tecnológico (CNPq)São Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio PretoSão Paulo University – USP Department of Biochemical and Pharmaceutical TechnologyFederal University of Mato Grosso - UFMT Institute of Natural and Exact SciencesSão Paulo State University – UNESP Department of Food Engineering and Technology, São José do Rio PretoFAPESP: 2010/09302-1CNPq: 307155/2015-3Universidade Estadual Paulista (Unesp)Universidade de São Paulo (USP)Institute of Natural and Exact Sciences2019-10-06T16:20:45Z2019-10-06T16:20:45Z2019-06-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article264-271http://dx.doi.org/10.1016/j.lwt.2019.02.085LWT, v. 107, p. 264-271.0023-6438http://hdl.handle.net/11449/18883610.1016/j.lwt.2019.02.0852-s2.0-85062869781Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengLWTinfo:eu-repo/semantics/openAccessBorges, Danielle Oliveira [UNESP]Matsuo, Mariana MitikoBogsan, Cristina S. BittencourtSilva, Tatiane Ferreira da [UNESP]Casarotti, Sabrina NevesPenna, Ana Lúcia Barretto [UNESP]2024-10-25T18:13:03Zoai:repositorio.unesp.br:11449/188836Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestrepositoriounesp@unesp.bropendoar:29462024-10-25T18:13:03Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
title Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
spellingShingle Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
Borges, Danielle Oliveira [UNESP]
Antimicrobial activity
Conjugated linoleic acid
Fermented dairy product
title_short Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
title_full Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
title_fullStr Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
title_full_unstemmed Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
title_sort Leuconostoc mesenteroides subsp. mesenteroides SJRP55 reduces Listeria monocytogenes growth and impacts on fatty acids profile and conjugated linoleic acid content in fermented cream
dc.creator.none.fl_str_mv Borges, Danielle Oliveira [UNESP]
Matsuo, Mariana Mitiko
Bogsan, Cristina S. Bittencourt
Silva, Tatiane Ferreira da [UNESP]
Casarotti, Sabrina Neves
Penna, Ana Lúcia Barretto [UNESP]
author Borges, Danielle Oliveira [UNESP]
author_facet Borges, Danielle Oliveira [UNESP]
Matsuo, Mariana Mitiko
Bogsan, Cristina S. Bittencourt
Silva, Tatiane Ferreira da [UNESP]
Casarotti, Sabrina Neves
Penna, Ana Lúcia Barretto [UNESP]
author_role author
author2 Matsuo, Mariana Mitiko
Bogsan, Cristina S. Bittencourt
Silva, Tatiane Ferreira da [UNESP]
Casarotti, Sabrina Neves
Penna, Ana Lúcia Barretto [UNESP]
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (Unesp)
Universidade de São Paulo (USP)
Institute of Natural and Exact Sciences
dc.subject.por.fl_str_mv Antimicrobial activity
Conjugated linoleic acid
Fermented dairy product
topic Antimicrobial activity
Conjugated linoleic acid
Fermented dairy product
description The effect of Ln. mesenteroides subsp. mesenteroids SJRP55 on the fatty acid profile, on the content of bioactive unsaturated fatty acids, on the inhibition Listeria monocytogenes and on bacterial viability in fermented cream were evaluated. Fermented cream treatments were produced using Lactococcus spp. alone (T1), in co-culture with L. monocytogenes (T2) or Ln. mesenteroides subsp. mesenteroids SJRP55 (T3), and with both microorganisms simultaneously (T4), followed by 28 day-storage. Ln. mesenteroides subsp. mesenteroides SJRP55 caused a reduction on L. monocytogenes population and had distinguished effect on fatty acid profile, causing a reduction on the monounsaturated fatty acids (MUFA) and polyunsaturated fatty acids (PUFA), as well as an increase in saturated fatty acids (SFA), only on the first day of storage. Fermentation resulted in increased conjugated linoleic acid (CLA) and decreased α-linolenic (ALA) and oleic (OA) acids contents. The cream fermented by Lactococcus spp. and Ln. mesenteroides subsp. mesenteroides SJRP55 showed potential functional properties in CLA content. The treatments were characterized according to their bioactive unsaturated fatty acids using the principal component analysis (PCA). The first principal component (70.25%) was explained by OA and CLA, and the second principal component (25.79%) was explained by ALA, totaling 96.44%. Ln. mesenteroides subsp. mesenteroides SJRP55 improved the functional properties and safety of fermented cream.
publishDate 2019
dc.date.none.fl_str_mv 2019-10-06T16:20:45Z
2019-10-06T16:20:45Z
2019-06-01
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://dx.doi.org/10.1016/j.lwt.2019.02.085
LWT, v. 107, p. 264-271.
0023-6438
http://hdl.handle.net/11449/188836
10.1016/j.lwt.2019.02.085
2-s2.0-85062869781
url http://dx.doi.org/10.1016/j.lwt.2019.02.085
http://hdl.handle.net/11449/188836
identifier_str_mv LWT, v. 107, p. 264-271.
0023-6438
10.1016/j.lwt.2019.02.085
2-s2.0-85062869781
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv LWT
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 264-271
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv repositoriounesp@unesp.br
_version_ 1853672315606269952
score 15.300719

Similares en LA Referencia