Use of Lactobacillus acidofillus as bioprotector starter. Part II

Authors

  • Tatiana Beldarraín-Iznaga Instituto de Investigaciones para la Industria Alimenticia
  • Yamilé Moya Instituto de Investigaciones para la Industria Alimenticia
  • Soraya Piloto Instituto de Investigaciones para la Industria Alimenticia
  • Yamira Cepero Instituto de Investigaciones para la Industria Alimenticia
  • Aster Bruselas Instituto de Investigaciones para la Industria Alimenticia
  • Ramón Santos Instituto de Investigaciones para la Industria Alimenticia
  • María Aloida Guerra Instituto de Investigaciones para la Industria Alimenticia
  • Zobeidax Zobeida Frómeta Instituto de Investigaciones para la Industria Alimenticia
  • Frank Rodríguez Instituto de Investigaciones para la Industria Alimenticia
  • Norma Vergara Instituto de Investigaciones para la Industria Alimenticia
  • Cecilia Carrillo Instituto de Investigaciones para la Industria Alimenticia
  • Carmen Casañas Instituto de Investigaciones para la Industria Alimenticia

Keywords:

Salmonella typhinurium, Lactobacillus acidophillus, “chorizo”, bioprotection.

Abstract

The effectiveness of Lactobacillus acidofillus LA16 used as a bioprotective cultura against Salmonella typhimurium in “chorizo” was evaluated. Two variants were prepared, var.1 was the patron and in var 2, 3 unit log of Salmonella typhinurium strain was inoculated. The biopreservative culture Lactobacillus acidophillus LA16 was able to inhibit Salmonella typhinurium in “chorizo”.

 

Downloads

Published

2024-02-16

Issue

Section

Original articles

How to Cite

Use of Lactobacillus acidofillus as bioprotector starter. Part II. (2024). Ciencia Y Tecnología De Alimentos, 20(1), 17-21. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/660

Similar Articles

1-10 of 45

You may also start an advanced similarity search for this article.

Most read articles by the same author(s)

1 2 3 4 5 6 > >>