Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese
26 p.
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Tesis biblioteca |
| Language: | eng |
| Published: |
Zamorano: Escuela Agrícola Panamericana, 2020
2020
|
| Subjects: | Antagonism, Bacillus, Inhibition halo, Metabolites, |
| Online Access: | http://hdl.handle.net/11036/6908 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| id |
oai:null:11036-6908 |
|---|---|
| record_format |
koha |
| spelling |
oai:null:11036-69082022-06-17T14:21:49Z Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese Meléndrez A., Ronald D. Osorio, Luis Márquez, Mayra Jiménez, Rafael Antagonism Bacillus Inhibition halo Metabolites 26 p. Pathogenic bacteria are etiological agents that cause diseases related to food consumption, and spoilage microorganisms convert foods in unacceptable for consumers. In dairy products, there exist groups of microorganisms like bacteria, yeast, and molds. These bacteria can be isolated from dairy products like Appenzeller® Swiss cheese. The bacteria can inhibit other types of pathogenic and spoilage microorganisms that can increase the shelf-life of the products. The research study assessed the antimicrobial activity of isolated bacteria from Appenzeller® Swiss Cheese and identified the strains. Phase 1: Isolation of the bacteria where 27 morphological different strains were found. Phase 2: Characterization of the strains, discovering that Bacillus like the principal genus and Staphylococcus. Phase 3: Evaluation of the antimicrobial activity presented by six different strains, four only with inhibition activity against Aspergillus fumigatus, one with inhibition against Bacillus amyloliquefaciens and Aspergillus fumigatus, and the last one with inhibition of Listeria innocua, and the other two microorganisms evaluated. The antagonistic effect could be attributed to chitinase, protease, and volatile organic compounds production as butan-1-ol and 3-methylbutan-1-ol. The further applications for the isolated bacteria can be tested on Aspergillus and Penicillium that affect the cheese industry, B. stearothermophilus, and B. coagulans that produce the flat sour flavors, and Aspergillus genera with potential mycotoxin production. Further studies need to evaluate metabolite characterization and extend the spectrum of microorganisms evaluated. 2020-11-30T22:09:29Z 2020-11-30T22:09:29Z 2020 Tesis http://hdl.handle.net/11036/6908 eng Copyright, Escuela Agrícola Panamericana, 2020 openAccess http://creativecommons.org/licenses/by-nc-nd/3.0/es application/pdf application/pdf Zamorano Zamorano: Escuela Agrícola Panamericana, 2020 |
| institution |
Zamorano HN |
| collection |
DSpace |
| country |
Honduras |
| countrycode |
HN |
| component |
Bibliográfico |
| access |
En linea |
| databasecode |
dig-zamorano |
| tag |
biblioteca |
| region |
America Central |
| libraryname |
Biblioteca Wilson Popenoe |
| language |
eng |
| topic |
Antagonism Bacillus Inhibition halo Metabolites Antagonism Bacillus Inhibition halo Metabolites |
| spellingShingle |
Antagonism Bacillus Inhibition halo Metabolites Antagonism Bacillus Inhibition halo Metabolites Meléndrez A., Ronald D. Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| description |
26 p. |
| author2 |
Osorio, Luis |
| author_facet |
Osorio, Luis Meléndrez A., Ronald D. |
| format |
Tesis |
| topic_facet |
Antagonism Bacillus Inhibition halo Metabolites |
| author |
Meléndrez A., Ronald D. |
| author_sort |
Meléndrez A., Ronald D. |
| title |
Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| title_short |
Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| title_full |
Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| title_fullStr |
Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| title_full_unstemmed |
Evaluation of the Antibacterial and Antifungal Activity of Isolated Bacteria from Appenzeller® Swiss Cheese |
| title_sort |
evaluation of the antibacterial and antifungal activity of isolated bacteria from appenzeller® swiss cheese |
| publisher |
Zamorano: Escuela Agrícola Panamericana, 2020 |
| publishDate |
2020 |
| url |
http://hdl.handle.net/11036/6908 |
| work_keys_str_mv |
AT melendrezaronaldd evaluationoftheantibacterialandantifungalactivityofisolatedbacteriafromappenzellerswisscheese |
| _version_ |
1756081467393310720 |