Documente Academic
Documente Profesional
Documente Cultură
SUPERIOR DE
INGENIERA
AGRONMICA Y DEL
MEDIO NATURAL
Anexo 5
Ficha resumen del Trabajo Fin
de Carrera
Datos personales
Nombre y
Amparo-Luz Ibez Polo
apellidos:
Datos del trabajo de fin de carrera
Ttulo del TFC:
Lugar de
realizacin:
Titulacin:
Especialidad:
Director/a:
Codirector/a:
Tutor/a:
Fecha de lectura:
Ingeniero Agrnomo
Industrias Agroalimentarias
M Jess Pagn Moreno
Ral Grau Mel
Resumen
Palabras clave
Bioconservacin, Lactococcus Lactis, nisina, bacteriocina, Listeria innocua. actividad antilisteria
Resum
Abstract
Food bioconservation implies the use of lactic bacteria or metabolic products (organic acid,
bacteriocin, etc.) with the purpose of inhibiting the development of undesirable microorganisms.
Nisin is the only bacteriocin which is use for this purpose, besides, there are some bacteriocins
have been isolated from LAB. These can be used to increase the shelf-life of many foods. The aim
of this study was to optimize the culture medium of Lactococcus lactis susp lactis CECT 539 and
4434 to produce the maximum bacteriocin with anti-Listeria (Listeria innocua CECT 4030) action.
Response surface methodology (RSM) with 6 factors and 2 levels was used. Variables (culture
medium compounds) employed were six (Sacarose, Peptone, Yeast extract, KH2PO4, NaCl, and
MgSO4.7H2O) and each one was set as a factor in our optimization procedures. The influence of
each variable was evaluated according to the inhibitory effect front L. innocua. Results did not show
any significant factor which affect directly on the bacterioncin production with anti-Listeria action
although yeast extract and KH2PO4 were the most influent variables. In order to improve the result
obtained a central composite design (CCD) was applied using as factors the yeast extract and
KH2PO4. Results showed how to reach the maximums anti-Listeria activity (1421.95 mg/L and 1247
mg/L of nisin for L. lactis CECT 539 and 4434 respectively) was necessary to employ 12.2012.77g/L of yeast extract and 8.84-10.51g/L or KH2PO4. The remained compounds were employed
at their low concentration (6.667 g/L of sacarose and peptone, 1g/L of NaCl and 0.047 g/L of MgSO 4
7 H2O).
Key words
Bioconservation, Lactococcus Lactis, nisin, bacteriocin, Listeria innocua, anti-Listeria activity