Employment of Lactobacillus acidophillus as bioprotective culture. Part I.

Abstract

The competitiveness of Lactobacillus acidophillus LA16 in front of Salmonella  typhimurium "in vitro" was studied. It was carried out an experimental design with a variable, the effect of the temperature and for they were incubated it the microorganisms to 2 temperatures: 18±2 ºC and 30±1ºC for the sake of determining if significant difference didn't exist in the behavior of Lactobacillus acidophillus LA16 and for it was measured it the formed transparent halo each 24 h during 2 weeks and they were carried out 3 experimental replicas of this test. The results obtained in this work point out Lactobacillus acidophilus LA16 like a cultivation appropriate bioprotector for the control of Salmonella typhinurium in sausage elaborated since under handmade conditions it guarantees a gradual decrease from the pH to inferior values to 5,5 and an activity of water of 0,85.