Bacteriocin Effect of Lactic Acid Bacteria Isolated from High Pressure Treated Turkey Ham Against Salmonella Enteritidis (original) (raw)
Lactic acid bacteria (LAB) are widely used in technological processes for the fermentation of vegetables and meat products. However, some LAB comprise the deteriorative micro flora of vacuum packaged meat products, being responsible for the production of compounds determinant of undesirable characteristics of color, odor and appearance. More recently LAB have been studied due to the production of bacteriocins, raising great interest in the food industry for their potential as biopreservatives. This study aimed at isolating and identifying LAB presented in stored turkey ham (7 °C) processed by high hydrostatic pressure (400 Mpa/15 min.) and evaluating their potential in producing bacteriocins. It also aims at evaluating the efficacy of the bacteriocins against Salmonella Enteritidis. LAC from laboratory formulated and processed turkey ham were isolated in MRS agar media and M-17, through identification of genera by biochemical tests, Gram staining and catalase assay. It was concluded...
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