TY - JOUR
T1 - Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat
T2 - Exploring Their Potential as Biopreservatives for Beef
AU - Morante-Carriel, Laura
AU - Abasolo, Fernando
AU - Bastidas-Caldes, Carlos
AU - Paz, Erwin A.
AU - Huaquipán, Rodrigo
AU - Díaz, Rommy
AU - Valdes, Marco
AU - Cancino, David
AU - Sepúlveda, Néstor
AU - Quiñones, John
PY - 2023/9
Y1 - 2023/9
N2 - The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and tested against pathogenic strains of Escherichia coli and Salmonella sp. The pathogenic bacteria were cultured in a medium, and a previously reactivated LAB bacterial pellet was added. After incubation, halos were observed around the bacterial colonies of the pathogenic strains, indicating inhibition by the LAB. It was identified that the LAB strains used belonged to the genus Lactobacillus, and the CCN-5 strain showed high percentages of inhibition against Salmonella sp. (58.33%) and E. coli (59%). The effectiveness of LAB application methods (immersion, injection, and spraying) did not present statistical differences. Furthermore, no significant changes in the physicochemical characteristics of beef were observed after the application of LAB. The results obtained demonstrate the potential of cocoa mucilage, as a biological control agent through LAB application, for beef biopreservation due to its ability to inhibit the growth of pathogenic bacteria.
AB - The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and tested against pathogenic strains of Escherichia coli and Salmonella sp. The pathogenic bacteria were cultured in a medium, and a previously reactivated LAB bacterial pellet was added. After incubation, halos were observed around the bacterial colonies of the pathogenic strains, indicating inhibition by the LAB. It was identified that the LAB strains used belonged to the genus Lactobacillus, and the CCN-5 strain showed high percentages of inhibition against Salmonella sp. (58.33%) and E. coli (59%). The effectiveness of LAB application methods (immersion, injection, and spraying) did not present statistical differences. Furthermore, no significant changes in the physicochemical characteristics of beef were observed after the application of LAB. The results obtained demonstrate the potential of cocoa mucilage, as a biological control agent through LAB application, for beef biopreservation due to its ability to inhibit the growth of pathogenic bacteria.
KW - biological control
KW - biopreservation
KW - cocoa
KW - food pathogens
KW - meat quality
UR - http://www.scopus.com/inward/record.url?scp=85172075480&partnerID=8YFLogxK
U2 - 10.3390/microbiolres14030077
DO - 10.3390/microbiolres14030077
M3 - Article
AN - SCOPUS:85172075480
SN - 2036-7473
VL - 14
SP - 1150
EP - 1167
JO - Microbiology Research
JF - Microbiology Research
IS - 3
ER -