Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Elaboration and characterization of pectin-gellan films added with concentrated supernatant of Streptococcus infantarius fermentations, and EDTA: effects on the growth of Escherichia coli, Staphylococcus aureus and Listeria monocytogenes in a Mexican cheese medium, and physical-mechanical properties

Abstract Films were prepared with 0.2% (w/v) gellan gum, 1% (w/v) citric pectin, 0.5% (w/v) glycerol, 5 mM CaCl2, 0.05 M Ethylenediaminetetraacetic acid (EDTA), and different concentrations of an antimicrobial activity-concentrated supernatant (AMC) obtained from fermentations of Streptococcus infa...

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Bibliographic Details
Main Authors: Perla-Yesenia JIMÉNEZ-VILLEDA, Adriana-Inés RODRÍGUEZ-HERNÁNDEZ, Ma.-del-Rocío LÓPEZ-CUELLAR, Melitón-Jesús FRANCO-FERNÁNDEZ, Norberto CHAVARRÍA-HERNÁNDEZ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos
Series:Food Science and Technology
Subjects:
lactic acid bacterium
bacteriocins
biopreservation
mechanical properties
gas permeability
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612019000200436&lng=en&tlng=en

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