Biopreservación de jugo de naranja-manzana usando bacterias ácido lácticas seleccionadas

RIVERO LV, TORRES SOPORSKY MA, SAJUR SA, RODRIGUEZ VAQUERO MJ , SAGUIR FM

Córboba

Congreso; VII Congreso Internacional de Ciencia y Tecnología de Alimentos (CICYTAC 2018); 2018

Abstract. Fruits and vegetables are generally consumed fresh, minimally processed (MP).MP have a short shelf life due to rapid microbial spoilage. Lactic acid bacteria (BAL) undoubtedly represent the most important biopreservatives .The objective of this work was to identify genetically FEFV3 and JEF18 and evaluate the effect of Lactobacillus plantarum N8 and the isolates FEFV3 and JEF18 at 4 °C against potentially pathogenic bacteria, in addition to this temperature the acification of the medium was significantly higher Therefore, the use of BAL as biocontrol agent could be a promising alternative to chemical preservatives. and the combination of the three strains on microbiological quality and safety in orange-apple juice (JNM) homemade. The isolates FEFV3 and JEF18 were genetically identified as L. plantarum. The results obtained show that the bioprotective effect of the strains tested was more effective at 30 °C rather than