Employment of Lactobacillus acidophillus as bioprotective culture. Part I.

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
  • Maria Aloida Guerra Instituto de Investigaciones para la Industria Alimenticia
  • 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 Casaña Instituto de Investigaciones para la Industria Alimenticia

Keywords:

Bioprotector culture, competitiveness, Salmonella typhimurium

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.  

 

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Published

2024-02-16

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Section

Original articles

How to Cite

Employment of Lactobacillus acidophillus as bioprotective culture. Part I. (2024). Ciencia Y Tecnología De Alimentos, 19(3), 1-4. https://revcitecal.iiia.edu.cu/revista/index.php/RCTA/article/view/672

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