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|Type:||Artigo de periódico|
|Title:||Anti-listeria Monocytogenes Activity Of Enterocins Microencapsulated By Ionic Gelation|
|Abstract:||The encapsulation of enterocins synthesized by . Enterococcus faecium CRL1385 through ionic gelation with calcium ions was analyzed. Different enterocins samples were lyophilised and encapsulated using low-methoxyl pectin as the coating material. Lipids present in milk butter were also added to control the release of antimicrobial peptides from the capsules. The morphology of fresh and freeze-dried capsules was examined using light microscopy and scanning electron microscopy, respectively. Antimicrobial activity of encapsulated bacteriocins was assessed against . Listeria monocytogenes 01/155 using the agar diffusion technique and direct contact in microplates. The capsules with higher lipid content showed a more spherical and uniform shape. Pathogen inhibition was observed for capsules prepared with different bacteriocin solutions both on solid (halo diameter = 8.5-13.5 mm) and in an aqueous medium (. ca. 2 log orders decline in . L. monocytogenes viability). The outcomes suggest that bacteriocin encapsulation through ionic gelation can be a potential alternative for the application of these antimicrobial peptides as biopreservatives in food. © 2012 Elsevier Ltd.|
|Appears in Collections:||Unicamp - Artigos e Outros Documentos|
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