<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042020000100002</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v27n1a02</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[ANTIMICROBIAL ACTIVITY OF A SYNTHETIC BACTERIOCIN FOUND IN THE GENOME OF LACTOBACILLUS CASEI ON THE MICROBIOTA OF ANTIOQUIAN SOFT CHEESE (QUESITO ANTIOQUEÑO)]]></article-title>
<article-title xml:lang="es"><![CDATA[ACTIVIDAD ANTIMICROBIANA DE UNA BACTERIOCINA SINTÉTICA PROVENIENTE DEL GENOMA DE LACTOBACILLUS CASEI SOBRE LA MICROBIOTA DE QUESITO ANTIOQUEÑO]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[BOLÍVAR PARRA]]></surname>
<given-names><![CDATA[Laura]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[GIRALDO HINCAPIÉ]]></surname>
<given-names><![CDATA[Paula Andrea]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[MONTOYA CAMPUZANO]]></surname>
<given-names><![CDATA[Olga Inés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Nacional de Colombia  ]]></institution>
<addr-line><![CDATA[Medellín ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2020</year>
</pub-date>
<volume>27</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042020000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042020000100002&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042020000100002&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Background:  Lactic Acid Bacteria (LAB) are of special interest in the food industry due to their ability to produce metabolites. Among them, bacteriocins, which can inhibit the growth of altering microorganisms, and pathogens in a wide variety of foods, are considered safe for human consumption and are used as preservatives.  Objectives:  Evaluate the effect of a bacteriocin found by in silico methods on the microbiota present in Antioquian soft cheese.  Methods:  In this research, we design a synthetic bacteriocin, called Bac 22, found in the genome of Lactobacillus casei using the genomic mining methodology and bioinformatics tools. We also conducted a preliminary biological and hemolytic activities studies of the Bac 22 toward the microbiota present in the Antioquian soft cheese (Quesito Antioqueño).  Results:  The bacteriocin Bac 22 at a concentration of 100 &#956;M presented a hemolytic capacity lower than 1% and reduced the CFU / g of total coliforms significantly when added to Antioquian soft cheese for eight days.  Conclusions:  The Bac 22 demonstrated a positive potential effect over the shelf life of a dairy product, such as the Antioquian soft cheese.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Antecedentes:  Las Bacterias Ácido Lácticas (BAL) son de especial interés para la industria alimentaria por su capacidad de producir metabolitos entre ellos, las bacteriocinas que inhiben el crecimiento de microorganismos alterantes y de patógenos en una amplia variedad de alimentos, se consideran seguras para el consumo humano y son utilizadas como conservantes.  Objetivo:  Se evaluó el efecto de una bacteriocina encontrada por métodos in silico sobre la microbiota presente en Quesito Antioqueño.  Métodos:  se evaluó la actividad hemolítica de Bac 22, una bacteriocina sintética encontrada en el genoma de Lactobacillus casei a partir de minería genómica y de herramientas bioinformáticas, y se realizó un estudio preliminar de la actividad biológica de Bac 22 sobre la microbiota presente en el Quesito Antioqueño.  Resultados:  Bac 22 a una concentración de 100 &#956;M presentó una capacidad hemolítica menor al 1%, y redujo significativamente el número de UFC/g en coliformes totales al adicionarse en el Quesito Antioqueño durante ocho días.  Conclusiones:  Bac 22 muestra un efecto potencial sobre la vida útil del mismo.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[computational biology]]></kwd>
<kwd lng="en"><![CDATA[peptides]]></kwd>
<kwd lng="en"><![CDATA[food preservation]]></kwd>
<kwd lng="en"><![CDATA[in silico]]></kwd>
<kwd lng="es"><![CDATA[biología computacional]]></kwd>
<kwd lng="es"><![CDATA[péptidos]]></kwd>
<kwd lng="es"><![CDATA[conservación de alimentos]]></kwd>
<kwd lng="es"><![CDATA[in silico]]></kwd>
</kwd-group>
</article-meta>
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