RT info:eu-repo/semantics/article
T1 Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork
A1 Barcenilla Canduela, Coral
A1 Puente Baños, Alba
A1 Cobo Díaz, José Francisco
A1 González Raurich, María Montserrat
A1 López Fernández, María Mercedes
A1 Prieto Maradona, Miguel
A1 Álvarez Ordóñez, Avelino
A2 Tecnologia de los Alimentos
K1 Tecnología de los alimentos
K1 Listeria Monocytogenes
K1 Food Cultures
K1 Lactic Acid Bacteria
K1 Meat Microbiota
K1 Food Safety
K1 3309 Tecnología de Los Alimentos
AB [EN] The aim of this study was to evaluate the addition of a cocktail of three lactic acid bacteria (LAB) (Lactococcus lactis, Lacticaseibacillus paracasei and Lactiplantibacillus plantarum) as a protective culture into marinated pork. The pork was artificially inoculated with two Listeria monocytogenes strains and stored for 12 days. Two packagings were used: vacuum or modified atmosphere packaging (MAP). LAB, L. monocytogenes, psychrotrophic bacteria, pH, aw, color, the metataxonomic profile and the sensorial quality of the product were evaluated. The growth of L. monocytogenes under vacuum and MAP was reduced with the use of the LAB up to 0.8 and 0.7 log10 CFU/g, respectively. LAB counts gradually increased, which was accompanied by a slight decrease in pH. In LAB samples, psychrotrophic bacteria showed a reduction at day 12 as compared to non-inoculated samples. Some minor differences were also observed among samples for color and sensory parameters. Regardless of the type of packaging, the microbiota of the marinated pork was dominated initially by Photobacterium and subsequently during storage by a diversity of LAB. The application of LAB could help to obtain a safe product, although further evaluation would be required to optimize the application of the LAB cocktail in real-scale commercial scenarios.
PB Elsevier
SN 0023-6438
LK https://hdl.handle.net/10612/20522
UL https://hdl.handle.net/10612/20522
NO Barcenilla, C., Puente, A., Cobo-Díaz, J. F., González-Raurich, M., López, M., Prieto, M., & Álvarez-Ordóñez, A. (2024). Evaluation of the performance of a three-strains lactic acid bacteria cocktail for the control of Listeria monocytogenes on marinated lean pork. LWT, 116166. https://doi.org/10.1016/j.lwt.2024.116166
DS BULERIA. Repositorio Institucional de la Universidad de León
RD 02-jun-2024