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Anti-Listeria monocytogenes activity of enterocins microencapsulated by ionic gelation
- Ibarguren, Carolina, Grosso, Carlos R.F., Apella, MarÃa C., Audisio, M. Carina
- Food hydrocolloids 2012 v.29 no.1 pp. 21-26
- Enterococcus faecium, Listeria monocytogenes, antimicrobial peptides, antimicrobial properties, buttermilk, calcium, direct contact, enterocins, food biopreservatives, gelation, ions, light microscopy, lipid content, lipids, microencapsulation, pathogens, pectins, scanning electron microscopy
- 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 diameterÂ =Â 8.5â13.5Â mm) and in an aqueous medium (ca. 2 log orders decline in L.Â 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.