Lactobacillus sakei CRL1862 improves safety and protein hydrolysis in meat systems

CASTELLANO, PATRICIA; ARISTOY, MARIA CONCEPCIÓN; SENTANDREU, MIGUEL ANGEL; VIGNOLO, GRACIELA; TOLDRÁ, FIDEL

Bueos Aires

Congreso; MICROAL 2012. XI Congreso Latinoamericano de Microbiología e Higiene de los alimentos. IV Congreso Argentino de Microbiología de los alimentos. III Symposio Argentino de Conservación de alimentos; 2012

The capacity of Lactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakeiLactobacillus sakei CRL1862 to prevent the growth of pathogens and its ability to degrade sarcoplasmic and myofibrillar proteins in pork meat systems was evaluated. In addition, basic safety aspects of Lact. sakeiLact. sakei CRL1862 such as production of biogenic amines and antibiotic susceptibility were addressed.