Abstract

A total of 91 lactic acid bacteria (LAB) were isolated from 50 beef samples, 25 packaged by traditional vacuum packaging and 25 packaged using advanced vacuum skin packaging. The isolated LAB were identified using 16S rRNA sequencing, whereas randomly amplified polymorphic DNA (RAPD-PCR) and cluster analysis were used for typing the LABs. Ten different species of LAB were identified and assigned to the following species: Enterococcus gilvus (22 isolates), Enterococcus faecium (9 isolates), Enterococcus casseliflavus (8 isolates), Enterococcus faecalis (4 isolates), Enterococcus malodoratus (3 isolates), Enterococcus devriessei (3 isolates), Lactobacillus sakei (15 isolates), Carnobacterium divergens (12 isolates), Carnobacterium maltaromaticum (5 isolates), and Leuconostoc mesenteroides (8 isolates). The RAPD profile bands observed were not significantly discriminatory, with exceptions of E. casseliflavus, E. faecalis, and E. faecium, which suggests that the type of packaging system used had no specific effect on the selection of most microbiota in the meat after packaging. Un total de 91 bacterias ácido-lácticas (LAB) fueron aisladas a partir de 50 muestras de carne de ternera, de las cuales 25 fueron envasadas al vacío de modo tradicional y 25 fueron envasadas mediante un sistema de vacío avanzado. Los aislamientos fueron identificados a través de la secuenciación del ADN ribosomal 16S, mientras que la caracterización de las LAB se realizó mediante la amplificación al azar del ADN polimórfico (RAPD-PCR) y su posterior análisis cluster. Fueron identificadas cepas pertenecientes a diez especies bacterianas diferentes, en concreto: Enterococcus gilvus (22 aislamientos), E. faecium (9 aislamientos), E. casseliflavus (8 aislamientos), E. faecalis (4 aislamientos), E. malodoratus (3 aislamientos), E. devriessei (3 aislamientos), Lactobacillus sakei (15 aislamientos), Carnobacterium divergens (12 aislamientos), C. maltaromaticum (5 aislamientos) y Leuconostoc mesenteroides (8 aislamientos). Los perfiles de bandas de ADN obtenidas no revelaron diferencias significativas, con las excepciones de E. casseliflavus, E. faecalis y E. faecium, sugiriendo que el tipo de envasado no tiene un efecto específico en la selección de la mayor parte de la microbiota presente en la carne envasada.

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