Abstract
The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.
Highlights
Lactic acid bacteria (LAB) are generally considered safe and have been associated with the production of fermented foods for centuries [1,2]
Ten LAB strains isolated from meat masses were used in this study for the preparation Ten LAB strains isolated from meat masses were used in this study for the preparaof cooked chorizo and sausages
The results indicated that the inhibition was mainly due to the action of the acids present in the cell-free extract (CFE) since in CFE-N, only the isolate Lactococcus lactis (SB99) inhibited S. marcescens and L. monocytogenes
Summary
Lactic acid bacteria (LAB) are generally considered safe and have been associated with the production of fermented foods for centuries [1,2]. The use of LAB as protective cultures is based on the production of secondary metabolites such as lactic acid and bacteriocins, substances that are considered biopreservatives [1,7]. In addition to their ability to survive or resist extreme and diverse conditions, they are thermostable and have the competitive characteristics necessary for their use as bioprotective and biopreservative cultures [1,8,9]. Meat products are prone to bacterial contamination because they contain compounds that favor bacterial growth [2,10] These microorganisms are considered spoilage bacteria (that damage or degrade the product) or pathogenic bacteria (that cause symptoms) [11,12]
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