Antagonismo de microorganismos benéficos, frente a patógenos de referencia en una mezcla de cuy y harina de habas

Abstract

In a center for Meat Production and the Food Microbiology Laboratory, in the Faculty of Animal Science, ESPOCH, the antagonistic effect of Lactobacillus plantarum, Pediococcus pentosaceus and a combination of the two (Lactobacillus plantarum, Pediococcus pentosaceus) was evaluated against reference pathogens (Escherichia coli., Salmonella ssp. and Staphylococcus Aureus) in a mixture of guinea pig meat and bean flour. For the purposes of this research, 4500 was used, distributed under a completely randomized design with a combinational arrangement. It was found that there was no significant difference using Lactobacillus plantarum or the combination, and that the Salmonella was eliminated at 36 hours, in the case of Staphylococcus aureus it was controlled completely at 72 hours with the three treatments, similarly Escherichia coli was inhibited in its entirety at 72 hours when using any of the treatments. Thus the use of Lactobacillus plantarum is recommended for the appropriate antagonistic effect as the results show that it has greater economic viability as compared to using the combination of microorganisms, the best of the treatments used