INFLUENCE OF BACTERIOCINS PRODUCED BY <I>Lactobacillus plantarum</I> LPBM10 ON SHELF LIFE OF CACHAMA HYBRID FILLETS <I>Piaractus brachypomus x Colossoma macropomum</I> VACUUM PACKAGED
Some lactic acid bacteria genera (BAL) as Lactobacillus, Leuconostoc, Lactococcus or their antimicrobial products as bacteriocins are used as alternatives biopreservation of minimally processed foods kept under refrigeration. Potential Biopreservatives from a bacteriocin producer native strain, Lac...
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| Autores principales: | , , |
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| Formato: | article |
| Lenguaje: | EN |
| Publicado: |
Universidad de Antioquia
2009
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| Materias: | |
| Acceso en línea: | https://doaj.org/article/d92ba349f3e44b52ba3c7af5b575ad34 |
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| Sumario: | Some lactic acid bacteria genera (BAL) as Lactobacillus, Leuconostoc, Lactococcus or their antimicrobial
products as bacteriocins are used as alternatives biopreservation of minimally processed foods kept under
refrigeration. Potential Biopreservatives from a bacteriocin producer native strain, Lactobacillus plantarumLPBM10 ,was evaluated on fillets of cachama hybrid Piaractus brachypomus x Colossoma macropomum,
vacuum-packed and stored at 30±0,5°C during 30 days. The evaluation was undertaken using three
treatments, bacteriocins raw extract, lactic acid and control. There were not differences among treatments
on Mesophylls count. Meanwhile, psychotrophylls count reached values for fillets treated with raw
extract of bacteriocins, lactic acid and control, 5.2 cycles log, 6.7 cycles log and 6.4 cycles log (P |
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