Graciela Vignolo

• PhD
• Research Director at National Scientific and Technical Research Council

Human infection by Enterohemorrhagic Escherichia coli (EHEC) constitutes a serious threat to public health and a major concern for the meat industry. Presently, consumers require safer/healthier foods with minimal chemical additives, highlighting the need for sustainable solutions to limit and prevent risks. This work evaluated the ability of two a...

Listeria monocytogenes is a foodborne pathogen able to survive in a wide range of conditions, including low temperatures, being highly persistent in the food-processing environments. Anti-listerial bacteriocins produced by Latilactobacillus curvatus CRL705 and CRL1579 were used to prevent/control biofilm formation of L. monocytogenes FBUNT, Scott A...

Modulation of animal gut microbiota is a prominent function of probiotics to improve the health and performance of livestock. In this study, a large-scale survey to evaluate the effect of lactic acid bacteria probiotics on shaping the fecal bacterial community structure of 126 feedlot cattle during three experimental periods of the fattening cycle...

The effect of bioprotective extracts (BEs) from Lactobacillus acidophilus CRL641 (BE-1) and Latilactobacillus curvatus CRL705 (BE-2) against the exopolysaccharide producer Latilactobacillus sakei CRL1407 in vacuum-packaged meat discs at 4 °C was evaluated. Lat. sakei CRL1407 was able to grow in control samples from 2.80 to 7.77 log CFU/g after 38 d...

The effect of bioprotective extracts (BEs) from Latilactobacillus curvatus CRL705 and Lactobacillus acidophilus CRL641 against Latilactobacillus sakei CRL1407 was evaluated in a refrigerated meat model system under vacuum and aerobic conditions at 4 and 10 °C. As shown by culturing, the BE-1 from L. acidophilus completely inhibited the spoilage str...

Montmorillonite clay (Mt) was proposed in this work to provide thermal protection of bacteriocins without loss of their functionality. The Mt‐bacteriocins with 0.24 CEC preserved their antimicrobial activity, and their thermal stability was up to 121°C/ 60 min, which allows them to be added to the melt for extrusion during the processing of polymer...

Gluten-free baked goods are a challenge for biotechnologists and nutritionists because their low baking characteristics. Lactic acid bacteria (LAB) were identified and characterized from chia flour and spontaneously fermented sourdough. Based on techno-functional and safety properties, Weissella cibaria CH28 together with Lactobacillus plantarum FU...

Chia, is a gluten-free, rich in proteins, oilseed that is "on trend" as an alternative ingredient in food production, adding nutritional value. As a reservoir of natural biodiversity, lactic acid bacteria development, during spontaneous chia flour fermentation (sourdough) for 10 days, were investigated by culturing and high throughput sequencing (H...

The enterohemorrhagic Escherichia (E.) coli (EHEC) is a pathogen of great concern for public health and the meat industry all over the world. The high economic losses in meat industry and the high costs of the illness highlight the necessity of additional efforts to control this pathogen. Previous studies have demonstrated the inhibitory activity o...

The aim of this work was to evaluate the effect of meat curing agents on the bioprotective activity of the bacteriocinogenic strain, Enterococcus (E.) mundtii CRL35 against Listeria (L.) monocytogenes during meat fermentation. The ability of E. mundtii CRL35 to grow, acidify and produce bacteriocin in situ was assayed in a meat model system in the...

Dipping solutions containing bacteriocins produced by Lactobacillus curvatus CRL705 and Lactobacillus sakei CRL1862 (Bact705/1862), nisin and organic acids (lactic acid, LA; acetic acid, AA) were tested alone or in combination against Listeria monocytogenes inoculated by immersion on vacuum-packaged frankfurters stored at 10 °C during 36 days. LA/A...

Amaranth is a rediscovered pseudocereal with high nutritional properties. Lactic acid fermentation can increase the functional and nutritional value of foods. The aims of this study were to isolate and evaluate the functionality of lactic acid bacteria (LAB) from amaranth. LAB strains (n = 29) isolated from amaranth sourdough and grains included La...

The effect of the bacteriocin lactocin AL705 in combination with high hydrostatic pressure (HHP) on the inactivation of Listeria innocua 7, a nonpathogenic indicator for Listeria monocytogenes, deliberately inoculated (ca. 6.4 log CFU/g) onto the surface of ready-to-eat (RTE) sliced cured-cooked pork loin, was evaluated. Nontreated pork slices (con...

Lactic acid bacteria (LAB) diversity associated with tocosh, Peruvian traditional fermented potatoes, was for the first time investigated by culturing and high throughput sequencing (HTS) approaches. They were applied on three samples i.e. freshly harvested potatoes, one-month and eight-months production. While by culture-dependent approach a few L...

Microbial fermentations have long represented a way of natural biopreservation of raw materials, which frequently originated new food products. Among them, traditionally fermented products still manufactured by native populations all around the world are source of lactic acid bacteria (LAB) strains with high biotechnological potential. LAB are food...

The globalization of trade and lifestyle ensure that the factors responsible for the emergence of diseases are more present than ever. Despite biotechnology advancements, meat-based foods are still under scrutiny because of the presence of pathogens, which causes a loss of consumer confidence and consequently a fall in demand. In this context, Lact...

Some lactic acid bacteria have the ability to form biofilms on food-industry surfaces and this property could be used to control food pathogens colonization. Lactobacillus sakei CR1862 was selected considering its bacteriocinogenic nature and ability to adhere to abiotic surfaces at low temperatures. In this study, the proteome of L. sakei CRL1862...

Diversity and dynamics of yeasts associated with the fermentation of Argentinian maize-based beverage chicha was investigated. Samples taken at different stages from two chicha productions were analyzed by culture-dependent and culture-independent methods. Five hundred and ninety six yeasts were isolated by classical microbiological methods and 16...

Unlabelled: Spontaneous fermented sourdoughs prepared from amaranth flour were investigated for the presence of autochthonous lactic acid bacteria (LAB) predominating microbiota. The doughs were fermented with daily backslopping on a laboratory scale at 30°C for 10 days. LAB counts ranged from 2·60 to 8·54 log CFU g(-1) with a pH declined from 6·2...

The effect of the bacteriocin-producing Lactobacillus sakei CRL1862 and its bacteriocin in the control of Listeria biofilm formation on industrial surfaces at 10°C, was investigated. A screening among different Listeria species was performed allowing selecting L. monocytogenes FBUNT for its use as biofilm producer on stainless steel (SS) and polyte...

Probiotics are mostly consumed as fermented or fortified food products in Europe. There are two important factors in the selection of probiotic candidates regarding the potential health benefit; their viability and number when consumed, and their survival and persistence in the gastrointestinal tracts. This study focusses on the selection of potent...

Red stripe of sugarcane in Argentina is a bacterial disease caused by Acidovorax avenae . The genome sequence from the first isolate of this bacterium in Argentina is presented here. The draft genome of the A. avenae T10_61 strain contains 5,646,552 bp and has a G+C content of 68.6 mol%.

Aims: To analyze lactic acid bacteria (LAB) diversity and technological-functional and safety properties of strains present during spontaneous fermented quinoa sourdoughs. Methods and results: Fermentation was performed by daily backslopping at 30°C for 10 days. Autochthonous LAB microbiota was monitored by a biphasic approach combining random a...

VII Workshop Probióticos, Prebióticos y Salud. Evidencia Científica en Sevilla

Lactic acid bacteria (LAB) have historically been used as starter cultures for the production of fermented foods, especially dairy products. Over recent years, new areas have had a strong impact on LAB studies: the application of ?omics? tools; the study of complex microbial ecosystems, the discovery of new LAB species, and the use of LAB as powerh...

XXV Congreso Nacional de la Sociedad Española de Microbiología

ECCO XXXIV European Culture Collections as tools in research and biotechnology

Many lactic acid bacteria (LAB) strains show extraordinary metabolic abilities, which are interesting for their application in functional food development such as B-group vitamin overproduction. In this context, the determination of quality and food safety related traits i.e. antibiotic resistance are required. In this study 29 Lactobacillus planta...

Many lactic acid bacteria (LAB) strains show extraordinary metabolic abilities, which are interesting for their application in functional food development such as B-group vitamin overproduction. In this context, the determination of quality and food safety related traits i.e. antibiotic resistance are required. In this study 29 Lactobacillus planta...

This study focuses on meat protein degradation by different starter cultures. Sausage models inoculated with Lactobacillus curvatus CRL705 and Staphylococcus vitulinus GV318 alone and as a mixture were incubated 10 days at 22 °C. Low molecular weight peptides (<3 kDa) derived from sarcoplasmic proteins were analyzed by a peptidomic approach. A dive...

Lactic acid bacteria (LAB) and coagulase negative cocci (CNC) were isolated from artisanal dry sausages sampled from the northeastern region of Chaco, Argentina. In order to evaluate their performance in situ and considering technological features of the isolated strains, two mixed selected autochthonous starter cultures (SAS) were designed: (i) SA...

Lactic acid bacteria (LAB) and non-pathogenic staphylococci from naturally fermented sausages manufactured in northeastern Argentina were isolated and selected on the basis of physiological, technological, and safety properties. Eighty-seven isolates recovered from four small-scale facilities were studied to evaluate growth and acidification kineti...

La globalización del mercado de alimentos crea un entorno propicio para la propagación de enfermedades transmitidas por alimentos (ETAs). En la Argentina, en 2010 se informaron más de un millón de casos de ETAs producidos por diversos organismos patógenos (tradicionales y emergentes). Entre las estrategias diseñadas para la extensión de la vida úti...

Llama meat fermented sausages are traditional products consumed in the Andean region of South America. The diversity and dynamics of yeasts present in these meat products were evaluated in two productions. The results demonstrated that yeast population increased during fermentation and it remained stable throughout the ripening period. A total of 4...

Antimicrobial wheat gluten film was obtained at pilot scale by Lactobacillus curvatus CRL705 bacteriocins inclusion in the film forming solution. Bacteriocins minimum inhibitory concentration for the film activation was 2133 AU cm(-3) (lactocin AL705) and 267 AU cm(-3) (lactocin 705). Mechanical and barrier properties as well as film aging kinectic...

In this study, the identification and characterization of Lactobacillus previously isolated from fresh anchovies (Engraulis anchoita) are investigated. 16S rDNA partial sequencing assigned all the isolates to belong to the Lactobacillus sakei/curvatus group. Fourteen out of 15 isolates were identified as L. sakei by phenotypic traits: they exhibite...

Red stripe is a bacterial disease of sugarcane causing important economic losses in Argentina that affects 30 % of the milling stems and consequently the juice quality. In this study, sugarcane leaves exhibiting red stripe symptoms were sampled in the 2008–09 growing season from 13 different sugarcane producing areas of Tucumán and Salta (northwest...

This work was awarded two prices: -IPCVA 2013 AWARD to best work for meat applications: http://www.ipcva.com.ar/vertext.php?id=1228 -Tecno-INTI2015. Special mention: http://www.inti.gob.ar/sabercomo/sc114/inti12.php And led to the publication of two articles: https://www.tandfonline.com/doi/abs/10.1080/19440049.2013.859398?journalCode=tfac20 h...

The ability of meat borne anti-Listeria Lactobacillus to form biofilms under different in vitro conditions and on abiotic surfaces was investigated. Biofilm formation by the adhesion to polystyrene microtiter plates was determined, this being higher for Lactobacillus curvatus CRL1532 and CRL705 and Lactobacillus sakei CRL1862. The physicochemical p...

Angiotensin I converting enzyme (ACE) inhibitory activity of peptides derived from the hydrolysis of sarcoplasmic and myofibrillar porcine proteins by the action of Lactobacillus sakei CRL1862 and Lactobacillus curvatus CRL705 (whole cells + cell free extracts) was investigated at 30 °C for 36 h. The protein hydrolysates were subjected to RP-HPLC i...

Indigenous fermented foods form an intricate part of the diet throughout the world and have been produced for centuries as a method of food conservation. These foods, produced using locally grown raw materials and following traditional methods, are often associated to beneficial effects on their consumers. However, since indigenous fermented foods...

Microbiological, physicochemical and sensory characteristics of most popular Argentinean fermented sausages were evaluated in order to detect drivers of consumer liking. As a first step, a detailed description of instrumental parameters and consumer liking for fermented sausages was carried out. Furthermore, two multivariate mappings were performed...

The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed. The bacteriocin-producing La...

Lactic acid bacteria (LAB) are the main characters during fermentation of musclebasedfoods, guaranteeing safety and sensorial quality of the products. The diversity ofLAB resulting from the prevailing environmental conditions in processed meat and fishas well as the results in which LAB are involved as functional cultures are discussed.Particularly...

La globalización del mercado de alimentos, lleva a la comercialización y distribución de los mismos entre lugares remotos, lo que favorece la diseminación de enfermedades transmitidas por alimentos. En Argentina se detectaron alimentos contaminados con microorganismos patógenos como Escherichia coli, Listeria monocytogenes, Salmonella spp., entre o...

Bacteriocins from lactic acid bacteria have potential as natural food preservatives. In this study an active multilayer film was obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against spoilage lactic acid bacteria and Listeria. Antimicrobial mu...

Bacteriocins produced by lactic acid bacteria offer enormous promise for food safety preservation. In this study an active multilayer film obtained by the incorporation of lactocin 705 and lactocin AL705, two bacteriocins produced by Lactobacillus curvatus CRL705 with antimicrobial activity against Lactobacillus plantarum CRL691 and Listeria innocu...

Antimicrobial peptides, namely bacteriocins, produced by lactic acid bacteria (LAB) are well known and have been found to be antagonistic toward closely related bacteria and undesirable harmful microorganisms. Several LAB bacteriocins offer great potential in food preservation, and their use in the food industry can help to reduce the addition of c...

Lactobacillus curvatus is one of the most prevalent lactic acid bacteria found in fermented meat products. Here, we present the draft genome sequence of Lactobacillus curvatus CRL705, a bacteriocin producer strain isolated from an Argentinean artisanal fermented sausage, which consists of 1,833,251 bp (GC content, 41.9%) and two circular plasmids o...

We report the draft genome sequence of Enterococcus mundtii CRL1656, which was isolated from the stripping milk of a clinically healthy adult Holstein dairy cow from a dairy farm of the northwestern region of Tucumán (Argentina). The 3.10-Mb genome sequence consists of 450 large contigs and contains 2,741 predicted protein-coding genes.

Traditionally, fermentation of meat was considered a method to extend the shelf life of this highly perishable commodity; however, its significance has recently increased as a way of transformation and diversification of meat products. Even when the historical origin of fermented meat products remains unknown, fragmentary bibliographical research t...

During the last years the increased demands for greater stringency in relation to food hygiene and safety led to a huge progress in food packaging materials and systems. Bacteriocins are a heterogeneous group of peptides and proteins with antimicrobial activity that offer enormous promise for food preservation. Lactobacillus curvatus CRL705 produce...

The effectiveness of bacteriocin-producing Lactobacillus curvatus CRL705 and Lactococcus lactis CRL1109 in combination with Na2EDTA on frozen ground-beef patties contaminated with Escherichia coli O157:H7, was investigated under temperature abuse conditions (5 °C during 9 days). The presence of the bioprotective cultures (ca. 107 CFU/g) and chelato...

The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB are the main characters acting both as starter cultures improving the sensorial quality and as biopreservative agents. New finding...

Lactobacillus sakei is a lactic acid bacterium mainly found in meat and meat products. In order to understand the factors favoring its adaptation to meat matrix, growth parameters and survival of the strain L. sakei 23K in the presence of sarcoplasmic or myofibrillar extracts were assessed. Cytosolic proteins putatively involved in the response of...

Los productos de origen cárnico representan un sustrato ideal para el desarrollo de microorganismos contaminantes y patógenos de alimentos. Durante los últimos años, la industria del envase experimentó un gran desarrollo con el objetivo de prolongar la vida útil de los alimentos y proteger a los consumidores. Un material activo aplicado en la fabri...

Lactobacillus curvatus CRL705 was examined for its effectiveness as protective culture in the biopreservation of vacuum-packaged fresh beef stored during 60 days at 2 degrees C. For this purpose, L. curvatus CRL705, producer of lactocin 705 and lactocin AL705, was inoculated on the meat surface (10(6)cfu g(-1)). This microorganism became the domina...

The hydrolysis of sarcoplasmic proteins during the growth of Lactobacillus plantarum CRL 681 isolated from fermented sausage was evaluated. Fermentation was carried out in a meat model system under controlled pH conditions (pH 4.0 and 6.0) at 30C for 96 h. The ability of this strain to grow and degrade soluble meat proteins at both assayed pHs was...

The biomass value of anchovy (Engraulis anchoita), the most abundant fish species in the Southwest Atlantic Ocean, is considered to be around 4,300,000 tons, with a maximum sustainable yield of 1,140,000 tons (Cabrer et al., 2002), being at present under exploited at 27,800 tons/year (SAGPyA, 2008). Recently, as part of the FAO's project Towards a...

Introduction Biodiversity Establishment in Meat Ecosystems Experimental Approaches to the Study of Microbial Ecology in Meat Ecosystems Meat Ecosystems Microbial Diversity: A Focus on LAB Conclusions References

Introduction Fermented Sausage Classification Fermented Sausage Manufacture Types of Semidry and Dry Fermented Sausages Worldwide Safety of Semidry and Dry Fermented Sausages Trends in Fermented Sausage Production References

Los productos de origen cárnico representan un sustrato ideal para el crecimiento de microorganismos contaminantes y patógenos. El objetivo del presente trabajo es estudiar una película antimicrobiana de polietileno lineal de baja densidad (PE) que se utilizará paracprevenir el desarrollo de contaminaciones post-proceso en alimentos cárnicos. Se ac...

El desarrollo de películas en base a recursos biodegradables de maíz, soja, gluten y almidón ha sido ampliamente estudiado (Robertson GL, 2006). La utilización de subproductos industriales es una alternativa viable para la obtención de películas biodegradables. En el campo de los materiales activos, las bacteriocinas ocupan un importante lugar como...

Bacteriocins as food preservatives in packaging systems have received increased interest in recent years. In the active packaging field, renewable resources based films from corn, soy, wheat proteins and starch have been widely studied and different strategies of film manufacture were developed. A polymeric material in contact with food experiments...

Enterococci population from Argentinean artisanal dry fermented sausage was identified and their safety aspects were evaluated. Species-specific PCR was used to distinguish between Enterococcus faecium (56%) and Enterococcus faecalis (17%). Other isolates (27%) were identified as Enterococcus durans, Enterococcus casseliflavus and Enterococcus mund...

Durante la última década hubo un creciente interés en el desarrollo de estrategias de biopreservación en la industria alimentaria, debido a que la contaminación microbiana conlleva serios problemas. Se conoce que las bacterias lácticas producen sustancias antibacterianas (bacteriocinas) con reconocida actividad frente a microorganismos patógenos y/...

The development and characterization of a bacteriocin-containing polyethylene-based film is described, incorporating lactocin 705 and lactocin AL705, produced by Lactobacillus curvatus CRL705, and nisin. Three different procedures to obtain lactocin 705 and AL705 solution were evaluated, with the partially purified aqueous bacteriocin solution show...

In food industry microbial contamination reduces the shelf-life and increases the risk of food borne illness. In the last decade there has been a growing interest in the development of biopreservation strategies. Active materials can provide additional functions to food packaging with respect to the traditional passive ones, which only protect the...

For more than two decades, Listeria monocytogenes continues to raise food safety concerns especially in ready-to-eat frozen stored products. Apart from the frequent isolation of the pathogen from meat and meat products, various reports have confirmed the implication of such products in listeriosis outbreaks. Bacteriocins or bacteriocin-producing st...

Several lactic acid bacteria (LAB) associated with meat products are important natural bacteriocin producers. Bacteriocins are proteinaceous antagonistic substances that are important in the control of spoilage and pathogenic microorganisms. The use of LAB as bioprotective cultures to extend the shelf life of fresh meat can improve microbial stabil...

The role of Lactobacillus strains with bioprotective and technological potential on raw beef during 15days of storage under vacuum at 7°C was investigated. The assayed strains were able to grow on the meat, Lactobacillus curvatus CRL705 and Lactobacillus sakei 23K showing the highest competitiveness. A net increase of amino acids was determined in...

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Food habits in Central and South America are a blend of cultural backgrounds, available foods, cooking styles, and the foods of colonial Europeans. Eating habits can be divided into two main characteristic groups: the highland foods of the Andes, with a maize-based diet, and the lowland dishes of southern countries, which are major beef producers....

G.M. VIGNOLO, M.N. DE KAIRUZ, A.P. DE RUIZ HOLGADO AND G. OLIVER. 1995. The effect of growth parameters on the production of lactocin 705 by Lactobacillus casei CRL 705 isolated from dry sausages was studied. The antimicrobial compound was produced during the growth cycle at temperatures between 15 and 30°C. Maximal activity in MRS broth was achiev...

Although the globalization and liberalization of world food trade offers many benefits and opportunities, it also presents new risks. As food is distributed from the original points of production, processing, and packaging to locations thousands of kilometers away, there is an increased risk of cross-border transmission of infectious agents and exp...

Introduccion: Las bacteriocinas son sustancias antimicrobianas producidas por numerosas especies de bacterias lácticas con capacidad inhibitoria frente a microorganismos contaminantes y patógenos de alimentos incluyendo Clostridium perfringes, Staphylococcus aureus, Brochothrix thermosphacta y Listeria monocytogenes. Estos metabolitos naturales usa...

El concepto de envase activo ha sido introducido en el mercado de alimentos a fin de extender su vida útil y/o mejorar la calidad higiénico-sanitaria de los mismos como una respuesta a los continuos cambios en las demandas del consumidor. Se considera que un envase puede calificarse como activo cuando desarrolla alguna otra función que la de propor...

El consumo de alimentos seguros es un derecho que reclaman con creciente énfasis los ciudadanos. El cambio en los hábitos de los consumidores así como la globalización del comercio de alimentos generó una nueva dimensión en el concepto de la seguridad higiénica. En Argentina, aunque no se dispone de estadísticas de la incidencia de los microorganis...