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Revista Latinoamericana de Microbiología

2006, Número 3-4

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Microbiología 2006; 48 (3-4)


Bacterias ácido lácticas aisladas de alimentos tradicionales mexicanos con potencial de utilización como antimicrobianos

Alvarado C, García ABE, Martin SE, Regalado C

Idioma: Ingles.
Referencias bibliográficas: 35
Paginas: 260-268
Archivo PDF: 220.45 Kb.


RESUMEN

En este trabajo se identificaron bacterias ácido lácticas (BAL), presentes en alimentos tradicionales mexicanos, con potencial uso como agentes antimicrobianos naturales. Se evaluaron un total de 27 alimentos artesanales mexicanos sin marca, aislándose 94 cepas BAL, 25 de las cuales mostraron actividad antimicrobiana contra al menos un microorganismo patógeno indicador. La actividad inhibitoria mostrada por las cepas BAL aisladas, se atribuyó principalmente a la reducción del pH por la producción de ácidos orgánicos. Lactobacillus y Lactococcus fueron buenos productores de ácido, dependiendo del sustrato y podrían contribuir a la inocuidad de los alimentos. Los cultivos libres de células de Leuconostoc mesenteroides CH210 y PT8 (aisladas de chorizo y pulque respectivamente) lograron reducir el número de células viables de E. coli enteropatogénica (EPEC) en sistema en caldo. Lb. plantarum CC10 (aislada de madre del vinagre) inhibió significativamente a S. aureus 8943. E. faecium QPI1 (aislado de queso panela) produjo una bacteriocina con amplia actividad contra L. monocytogenes. Algunas BAL aisladas de alimentos tradicionales mexicanos, poseen potencial como bioconservadores.


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