Ensayo de inhibición en medio líquido con placa multipocillo de bacterias ácido lácticas aisladas de leche cruda y queso Paraguay contra Listeria monocytogenes
DOI:
https://doi.org/10.18004/rcfacen.2024.15.1.050%20Palabras clave:
BAL, lácteos, bioconservación, antimicrobianos, bacteriocinas, patógenosResumen
Las bacterias ácido lácticas (BAL) son microorganismos generalmente considerados como seguros y poseen una gran capacidad para la bioconservación. Como agentes bioconservantes, las BAL pueden aplicarse como cultivos viables para la producción de compuestos antimicrobianos o explotando agentes químicos. Las BAL son conocidas por la producción de una variedad de compuestos antagónicos, entre ellos la bacteriocinas, y su potencial antimicrobiano está definido por la acción combinada de los metabolitos sobre bacterias no deseadas. En este trabajo se evalúa la actividad antimicrobiana de 7 cepas de BAL aisladas de leche cruda y queso Paraguay: Enterococcus faecium (M6A y M6B), Lactobacillus fermentum (M16A y M17A), Lactobacillus rhamnosus (M17B) y Lactobacillus plantarum (M18 y M21) frente a E. coli, S. aureus y L. monocytogenes.
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