Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and teste...

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Bibliographic Details
Main Authors: Laura Morante-Carriel, Fernando Abasolo, Carlos Bastidas-Caldes, Erwin A. Paz, Rodrigo Huaquipán, Rommy Díaz, Marco Valdes, David Cancino, Néstor Sepúlveda, John Quiñones
Format: Article
Language:English
Published: MDPI AG 2023-08-01
Series:Microbiology Research
Subjects:
biopreservation
cocoa
biological control
food pathogens
meat quality
Online Access:https://www.mdpi.com/2036-7481/14/3/77

Internet

https://www.mdpi.com/2036-7481/14/3/77

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