Utilidad de las bacteriocinas producidas por bacterias lácticas para la bioconservación de productos cárnicos.

Abstract

This investigation was carried out with the objective to identify the benefits of the use of bacteriocins for the bio-conservation of meat and its derivatives. For this reason, graduation works and articles that are published in repositories of national and international universities and on digital platforms were analyzed. Bacteriocins produced by lactic acid bacteria are used as natural bio-preservatives in meat; nisin, pediocin PA-1 and enterocin A stand out as they inhibit contamination with pathogenic microorganisms, as does the use of Lactobacillus plantarum as a protective culture. The results revealed that the antimicrobial effect of bacteriocins supplemented with physical treatments such as hydrostatic pressure, chemicals such as protective films and micro-biologicals that use gram positive bacteria achieves the reduction of the pathogenic microbiota, inhibiting mostly gram-negative microorganisms that are found in meat and meat products. The results of several investigations carried out mainly in beef and pork, raw chicken meat, salami, meat burger and sausages were analyzed, in which, nisin was the most used bacteriocin for its effective action to inhibit the growth of Listeria monocytogenes, Salmonella, Clostridium perfringens, Escherichia coli and Staphyloccous aureu, in raw beef and salami due to its preservative effect that allows the extension of the useful life of the product and ensures the safety of these food products for the final consumer. It can be concluded that bacteriocins inhibit pathogens, reducing the kinetics of their logarithmic growth in the microbial development phase during storage.