Antimicrobial potential produced by Hansenulawingei and its use in mechanically deboned chicken meat

Abstract

The domestic and international market is increasingly seeking for foods with reduced chemical additives. The viability using a versatile product as mechanically separate meat (CMS) to produce safety food is necessary to expand the product market. Hansenulawingei strain was selected, a yeast known as a killer toxin for poultry CMs application. The first part of this study consisted of defining the best growth condition for yeast, static or agitation, as well as the time either growth. The result obtained was the medium without agitation and 108 hours of growth at room temperature. The extract was subjected to the atomization drying process and the pulverized extract obtained was evaluated in vitro for minimum inhibitory concentration (MIC) tests for Salmonellasp, Staphylococcus positive coagulase, E. coli and mesophilic bacteria. Proximal composition, which the most relevant values to be analyzed were directed to total proteins that were 4.26g% (± 0.66) and 4.37g% (± 0.01) for agitation and unrestrained system, respectively. In the result of MIC, dry extracts were efficient in controlling the growth of all tested bacteria, including Salmonella spp. In the in situ tests, in which mechanically separated meat was raw materials to determine the antimicrobial factor action against food pathogens the concentration of 0.083g/ml of dry extract in its raw form obtained an inhibition factor as satisfactory as healing salts traditionally applied by the carneous industry. The viability of its growth and concentration for drying, can be considered a viable antimicrobial with good prospects for bio-conservative action.