Conservación de la carne de pollo con bacteriocinas
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2024-01-11
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Jaén: Universidad de Jaén
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Este trabajo hace una recopilación de diferentes artículos vinculados al uso de bacteriocinas para la conservación de pollo, ya que por sus características físico-químicas es un medio idóneo para el crecimiento y desarrollo de diferentes microorganismos. Disminuir la carga bacteriana y reducir la aparición de cepas patógenas es un gran desafío para la industria alimentaria. Los patógenos de este tipo de alimento son Listeria monocytogenes, Campylobacter jejuni, Escherichia coli, Salmonella, entre otras; todas provocan enfermedades transmitidas en los alimentos, ETA. La demanda de alimentos conservados de forma natural, evitando el uso de aditivos y químicos ha sido posible mediante el uso de sustancias naturales con capacidad antimicrobiana, como son las bacteriocinas, peróxido de hidrógeno, diacetilo, ácido láctico y acético producidas por diferentes bacterias como las bacterias ácido lácticas (BAL) o del género Enterococcus. Así pues, se pone de manifiesto el uso bacteriocinas para la bioconservación de la carne de pollo.
Present work, is a compilation of different articles related to the use of bacteriocins for the conservation of chicken is made. Chicken meat, due to its physical-chemical characteristics, is an ideal medium for the growth and development of different microorganisms. Reducing the bacterial load is a great challenge for the food industry. The pathogens of this type of food are Listeria monocytogenes, Campylobacter jejuni, Escherichia coli, Salmonella, all these bacteria cause food-borne illnesses, ETA. There has been a demand for food preserved in a natural way, thus avoiding the use of additives and chemicals. All this has been possible for natural substances with antimicrobial capacity, as bacteriocins, hydrogen peroxide, diacetyl, lactic and acetic acid, all these substances are produced by lactic acid bacteria (BAL) or the genus Enterococcus genus. Studying the use of natural substances for the preservation of chicken meat, with bacteriocins, is the main objective of this work.
Present work, is a compilation of different articles related to the use of bacteriocins for the conservation of chicken is made. Chicken meat, due to its physical-chemical characteristics, is an ideal medium for the growth and development of different microorganisms. Reducing the bacterial load is a great challenge for the food industry. The pathogens of this type of food are Listeria monocytogenes, Campylobacter jejuni, Escherichia coli, Salmonella, all these bacteria cause food-borne illnesses, ETA. There has been a demand for food preserved in a natural way, thus avoiding the use of additives and chemicals. All this has been possible for natural substances with antimicrobial capacity, as bacteriocins, hydrogen peroxide, diacetyl, lactic and acetic acid, all these substances are produced by lactic acid bacteria (BAL) or the genus Enterococcus genus. Studying the use of natural substances for the preservation of chicken meat, with bacteriocins, is the main objective of this work.