Biopreservation Composition Based on Facultative Heterofermentative Lactobacteria for Preventing and Controlling the Spoilage of Fresh and Cooked Meat Products
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Dec 18, 2015
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Dec 19, 2014
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The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.
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