AISLAMIENTO Y CARACTERIZACIÓN DE BACTERIAS PRODUCTORAS DE PÉPTIDOS ANTIMICROBIANOS OBTENIDAS A PARTIR DE LECHE DE CABRA

publicaciones

Hernández-Saldaña O F1*, De la Fuente-Salcido N M2, Valencia-Posadas M1, Barboza Corona J E1

1 Universidad de Guanajuato, Campus Irapuato-Salamanca, Laboratorio de biotecnología y microbiología molecular. Ex-Hacienda El Copal km. 9, carretera Irapuato-Silao; A.P. 311, C.P: 36500, Irapuato, Gto. México.
2 Universidad Autónoma de Coahuila, Escuela de Ciencias Biológicas, S.S. Bioprospección y Bioprocesos. Boulevard Torreón-Matamoros Km. 7.5, Ciudad Universitaria Campus Torreón. C.P. 27104. Torreón, Coahuila, México.

Goat’s milk is estimated to be one of the most consumed milk in the world, mainly in a liquid form, being it an important source of probiotic organisms and probably of microorganisms that synthetise antimicrobial peptides. However, to date there is little research on the matter, and in this work we focus our effort in the isolation and identification of different bacterial strains from goat milk. Also the antibacterial activity of the strains was tested against pathogenic bacteria of interest in several Áreas as food protection and health, such as Listeria monocytogenes, Listeria innocua, Bacillus cereus, Micrococcus luteus, Staphylococcus aureus and Escherichia coli. In addition, a molecular identification by PCR was carried out in order to detect the genes that encoded the bacteriocins.

Norma1-2016


COMPARTE