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Patricia Castellano
Researcher at National Scientific and Technical Research Council
Publications - 30
Citations - 1114
Patricia Castellano is an academic researcher from National Scientific and Technical Research Council. The author has contributed to research in topics: Bacteriocin & Lactobacillus sakei. The author has an hindex of 16, co-authored 28 publications receiving 907 citations.
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A review of bacteriocinogenic lactic acid bacteria used as bioprotective cultures in fresh meat produced in Argentina
TL;DR: Lactobacillus curvatus CRL705 used as a protective culture in fresh beef is effective in inhibiting Listeria innocua and Brochothrix thermosphacta as well as the indigenous contaminant LAB, retaining its inhibitory effect at low temperatures and having a negligible effect on meat pH.
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Strategies for Pathogen Biocontrol Using Lactic Acid Bacteria and Their Metabolites: A Focus on Meat Ecosystems and Industrial Environments.
Patricia Castellano,Mariana Pérez Ibarreche,Mariana Blanco Massani,Cecilia Alejandra Fontana,Graciela Vignolo +4 more
TL;DR: Lactic Acid Bacteria (LAB) as GRAS organisms offer an alternative for developing pathogen-free foods, particularly avoiding Listeria monocytogenes, with minimal processing and fewer additives while maintaining the foods’ sensorial characteristics.
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The control of Listeria innocua and Lactobacillus sakei in broth and meat slurry with the bacteriocinogenic strain Lactobacillus casei CRL705
TL;DR: The results presented here confirm that the bacteriocinogenic strain L. casei CRL705 can be used as a useful tool to improve the microbial stability and safety in the commercial meat preservation.
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Reduction of Escherichia coli population following treatment with bacteriocins from lactic acid bacteria and chelators
TL;DR: Permeabilization of the outer membrane of E. coli strains with EDTA and Na lactate combined with lactocin 705/AL705 showed to be valuable in controlling this foodborne bacteria at low temperatures.
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Protective action of Lactobacillus curvatus CRL705 on vacuum-packaged raw beef. Effect on sensory and structural characteristics
Patricia Castellano,Claudia Beatriz Gonzalez,Claudia Beatriz Gonzalez,F. Carduza,Graciela Vignolo +4 more
TL;DR: Sensory analysis and microstructural characteristics of the meat demonstrated that beef samples treated with L. curvatus CRL705 only developed an "acid" off-flavor after 60 days of refrigerated storage, and no undesirable off-odors were found.