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EnglishBACKGROUND: Sakacin-A due to its specific antimicrobial activity may represent a good candidate to develop active packagingsolutions for food items supportingListeriagrowth. In the present study a protein extract containing the bacteriocin sakacin-A,produced byLactobacillus sakeiLb 706 in a low-cost culture medium containing deproteinized cheese whey, was adsorbed ontocellulose nanofibers (CNFs) to obtain an active material to be used as a mat (or a separator) in direct contact with foods.RESULTS: The applied fermentation conditions allowed 4.51g L−1of freeze-dried protein extract to be obtained, characterizedby an antimicrobial activity of near 16 700 AU g−1, that was used for the preparation of the active material by casting. The activematerial was then characterized by infrared spectra and thermogravimetric analyses. Antimicrobial trials were carried outinvitrousingListeriainnocuaasindicatorstrain;resultswerealsoconfirmedinvivo,employingsmokedsalmonfilletsintentionallyinoculated withListeria innocua: its final population was reduced to about 2.5 – 3 Log cycles after 28 days of storage at 6∘Cinpresence of sakacin-A, compared with negative control mats produced without the bacteriocin extract.CONCLUSION: This study demonstrates the possibility of producing an antimicrobial active material containing sakacin-Aabsorbed onto CNFs to decreaseListeriapopulation in smoked salmon, a ready-to eat-food product.
Cellulose nano-fibers (CNF) - Sakacin-A active material: production, characterization and application in storage trials of smoked salmon / C. Mapelli, A. Musatti, A. Barbiroli, S. Saini, J. Bras, D. Cavicchioli, M. Rollini. - In: JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE. - ISSN 0022-5142. - 99:10(2019 Aug 15), pp. 4731-4738.
| Titolo: | Cellulose nano-fibers (CNF) - Sakacin-A active material: production, characterization and application in storage trials of smoked salmon |
| Autori: | MAPELLI, CHIARA (Primo) MUSATTI, ALIDA (Secondo) CAVICCHIOLI, DANIELE (Penultimo) ROLLINI, MANUELA SILVIA (Ultimo) (Corresponding) |
| Parole Chiave: | sakacin-A; bacteriocin; active mat;Listeria; food biopreservation |
| Settore Scientifico Disciplinare: | Settore AGR/01 - Economia ed Estimo Rurale Settore AGR/16 - Microbiologia Agraria Settore BIO/10 - Biochimica |
| Progetto: | Nanocellulose¿sakacin. A conjugates for food packaging purposes |
| Data di pubblicazione: | 15-ago-2019 |
| Rivista: | |
| Tipologia: | Article (author) |
| Data ahead of print / Data di stampa: | 29-mar-2019 |
| Digital Object Identifier (DOI): | http://dx.doi.org/10.1002/jsfa.9715 |
| Appare nelle tipologie: | 01 - Articolo su periodico |
File in questo prodotto:
| File | Descrizione | Tipologia | Licenza | |
|---|---|---|---|---|
| final preprint.pdf | Post-print, accepted manuscript ecc. (versione accettata dall'editore) | Open Access Visualizza/Apri | ||
| Mapelli_et_al-2019-Journal_of_the_Science_of_Food_and_Agriculture (1).pdf | Publisher's version/PDF | Open Access Visualizza/Apri | ||
| Mapelli_et_al-2019-Journal_of_the_Science_of_Food_and_Agriculture.pdf | Publisher's version/PDF | Open Access Visualizza/Apri |
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