Empleo de Lactobacillus acidophillus como cultivo bioprotector. Parte II | Use of Lactobacillus acidofillus as bioprotector starter. Part II
2024
Beldarraín-Iznaga, Tatiana | Moya, Yamilé | Piloto, Soraya | Cepero, Yamira | Bruselas, Aster | Santos, Ramón | Guerra, María Aloida | Zobeida Frómeta, Zobeidax | Rodríguez, Frank | Vergara, Norma | Carrillo , Cecilia | Casañas, Carmen
Spanish; Castilian. Se evaluó la competitividad de cepa de Lactobacillus acidophillus LA16 frente a Salmonella typhimurium en chorizo. Para ello, se prepararon dos variantes del producto. La var. 1 fue la fórmula patrón, mientras que la var. 2 tuvo un inóculo de Salmonella typhimurium con una concentración de 3 unidades log. Los resultados señalan a Lactobacillus acidophilus LA16 como un cultivo bioprotector adecuado para el control de Salmonella typhinurium en chorizo.
Show more [+] Less [-]English. 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”.
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