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Lactic acid bacteria from fermented whey as a biocontrol tool against phytopathogenic microorganisms

Opened Access Lactic acid bacteria from fermented whey as a biocontrol tool against phytopathogenic microorganisms
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Autor: Caballero Jimenez, Pablo
Parez Castro, Miguel
Rodriguez Morgado, Bruno
Parrado Rubio, Juan
Departamento: Universidad de Sevilla. Departamento de Bioquímica y Biología Molecular
Fecha: 2015
Publicado en: Fermentation Technology, 3 (2), 82-82.
Tipo de documento: Artículo
Resumen: Biological control is a bioeffector-method that uses organisms to control populations of other organisms. This method is widely used to prevent pests, diseases and weeds proving to be a viable alternative to avoid using antibiotics and pesticides in animal feed and crops. Lactic acid bacteria (LAB) have been identified as potencial microorganisms in the field of biocontrol. The aim of this work is identifing LAB present in whey, a byproduct generated during cheese manufacturing process, and studying their role in whey biocontrol activity against phytopathogenic microorganisms. A morphological identification by classic techniques and gene sequencing has been made in order to achieve microbiological characterization of whey from an individual cheese company. A total of 6 species of microorganisms have been identified: Pichia kudriavzevii, Lactobacillus rhamnosus, Lactobacillus fermentum, Lactobacillus helveticus, Lactobacillus zeae and Lactobacillus hilgardii. Biocontrol activity of tho...
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Cita: Caballero Jimenez, P., Parez Castro, M., Rodriguez Morgado, B. y Parrado Rubio, J. (2015). Lactic acid bacteria from fermented whey as a biocontrol tool against phytopathogenic microorganisms. Fermentation Technology, 3 (2), 82-82.
Tamaño: 252.2Kb
Formato: PDF

URI: http://hdl.handle.net/11441/51391

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