%0 Journal Article
%T In vitro evaluation of the antimicrobial effect of a raw bacteriocin extract in combination with chemical preservatives employed in meat industry
%A Luis A. Aguado Bautista
%A Yenizey M. ¨˘lvarez Cisneros
%A Edith Ponce Alquicira
%J Nacameh
%D 2010
%I Universidad Autonoma Metropolitana
%X Biopreservation can be defined as the foods shelf life extension employing antibacterial products like bacteriocins. The objective of this work was to determinate the efficacy of E. faecium MXVK29 bacteriocin in combination with chemical preservatives against spoilage and pathogens microorganisms. Bacteriocin raw extrac antimicrobial activity was 46.34 UA/ g of protein. Growth of Pseudomonas putida was not affected by the preservatives employed at the conditions employed. Antimicrobial response was different for other microorganisms since a synergetic effect of the preservatives combination inhibited Brochothrix thermosphacta and Escherichia coli growth. Sodium lactate had additive effect only against Listeria innocua.
%K Biopreservation
%K Bacteriocins
%K Preservatives
%U http://cbs.izt.uam.mx/nacameh/v4n2/Nacameh_v4n2_069AguadoBautista_etal.pdf