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Immobilization of antimicrobial peptides from Lactobacillus sakei subsp. sakei 2a in bacterial cellulose: Structural and functional stabilization

  • Malheiros, Patrícia S.; Jozala, Angela F.; Pessoa-Jr., Adalberto; Vila, Marta M.D.C.; Balcão, Victor M.; Franco, Bernadette D.G.M.
  • Food Packaging and Shelf Life, 17, 25-29, 2018

Publisher: Elsevier BV

Abstract

Lactobacillus sakei subsp. sakei 2a is a bacteriocinogenic lactic acid bacterium isolated from Brazilian pork sausage, which produces antimicrobial peptides (bacteriocins) able to control the growth of important foodborne pathogens. These antimicrobial peptides were immobilized by physical entrapment in bacterial cellulose (BC) membranes produced by Gluconacetobacter xylinus, aiming at improving their antimicrobial activity against Listeria monocytogenes. Scanning Electron Microscopy indicated the BC membranes presented an entangled structure, with void spaces ramndomly distributed throughout ...

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