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.
Muchas especies arbóreas son útiles para los humanos y además tienen interacciones positivas con la fauna, sin embargo, sus características germinativas o de establecimiento de plántulas no se conocen. Esta investigación tuvo como objetivo caracterizar la germinación de semillas de Schefflera morototoni y Geonoma interrupta y el establecimiento de sus plántulas. Las pruebas de germinación se hicieron en dos condiciones de temperatura alternada y el establecimiento de las plántulas se probó en dos sustratos. Los resultados muestran que las semillas recién extraídas de estas dos especies tienen alto contenido de humedad (S. morototoni: 33,8 % y G. interrupta: 32,5 %). Los porcentajes de germinación de S. morototoni fueron 93 % y 77 % y de G. interrupta fue 52 % y 50 %, en 20/30 °C y 25/30 °C, respectivamente. El establecimiento de plántulas de S. morototoni fue 8 % y 4 %, y de G. interrupta 64,4 % y 53,35 %, en suelos limoso y arcilloso, respectivamente. El crecimiento de las plántulas fue menor en S. morototoni (0,8 ± 0,6 mm/semana) que en G. interrupta (1,8 ± 0,9 mm/semana). Se concluye que las semillas de G. interrupta tienen latencia y las temperaturas alternadas ayudan a promover la germinación de semillas de S. morototoni. Además, el mejor sustrato para el establecimiento de las plántulas de ambas especies es el suelo limoso, color negro y rico en materia orgánica.
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