EFECTO DEL EXTRACTO CRUDO DE BACTERIOCINAS SOBRE LAS CARACTERÍSTICAS MICROBIOLÓGICAS Y SENSORIALES DE SOLOMO REDONDO (Longissimus dorsi) EMPACADO AL VACÍO CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING

EFECTO DEL EXTRACTO CRUDO DE BACTERIOCINAS SOBRE LAS CARACTERÍSTICAS MICROBIOLÓGICAS Y SENSORIALES DE SOLOMO REDONDO (Longissimus dorsi) EMPACADO AL VACÍO CRUDE BACTERIOCIN EXTRACT EFFECT ON THE MICROBIOLOGICAL AND SENSORIAL CHARACTERISTICS OF SOLOMO REDONDO (Longissimus dorsi) VACUUM-PACKAGING

Se evalúa la aplicación de extracto crudo de bacteriocinas (ECB), producido por Lactobacillus plantarum LPBM10 sobre las características microbiológicas y sensoriales de filetes de solomo redondo (Longissimus dorsi) empacado al vacío, durante 31 días de almacenamiento a 3°C. Se realizan análisis mic...

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Bibliographic Details
Main Authors:	Sandra M VÁSQUEZ, Héctor SUÁREZ M, Olga I MONTOYA C
Format:	Article
Language:	English
Published:	Universidad de Antioquia 2009-05-01
Series:	Vitae
Subjects:	biopreservación Longissimus dorsi bacteriocinas Lactobacillus plantarum LPBM10 empaque al vacío biopreservation bacteriocin vacuum packaging
Online Access:	http://www.scielo.org.co/scielo.php?script=sci_arttext&pid=S0121-40042009000200003

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