Determinacion de la capacidad fermentativa y antimicrobiologica de Lactobacillus reuteri en carne de pollo lista para embutir inoculada con Escherichia coli 0157:H7

Recently, the consumption of "natural" foods has increased. The search for biopreservatives is opening a great research field in the food industry. Lactobacillus reuteri converts glycerol into a broad spectrum antimicrobiological substance ("in vitro") known as reuterin. Reuterin is a type of bacteriocin capable of inhibiting the growth of pathogens like Escherichia, Salmonella and Staphylococcus. To determine antimicrobiological potential of L. reuteri against E. coli O157:H7, we conducted two types of experiments. First, the technique of Lewus and collaborators was used to determine the antimicrobiological potential of L. reuteri and of the pure reuterin in petri dishes. Second, ground poultry meat ready to stuff was inoculated with L. reuteri, poultry meat inoculated with E. coli O157:H7 and poultry meat with both microorganisms and a control (non-inoculated poultry meat). The inhibition zones presented by pure reuterin were smaller than 18 mm. The inoculation study showed that both bacteria survive the elaboration process and storage at refrigeration temperature (4...