Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo

Autores:: Narváez Estacio, Julio Alberto
Jurado Gamez, Henry
Fajardo Argoti, Ivonne Catalina

Tipo de recurso:: Article of journal

Fecha de publicación:: 2025

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:

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dc.title.es-ES.fl_str_mv	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
title	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
spellingShingle	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo inhibición, fermentación, antimicrobiano, conservante, microbiología, organoléptico inhibition fermentation antimicrobial preservative microbiology organoleptic
title_short	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
title_full	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
title_fullStr	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
title_full_unstemmed	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
title_sort	Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo
dc.creator.fl_str_mv	Narváez Estacio, Julio Alberto Jurado Gamez, Henry Fajardo Argoti, Ivonne Catalina
dc.contributor.author.spa.fl_str_mv	Narváez Estacio, Julio Alberto Jurado Gamez, Henry Fajardo Argoti, Ivonne Catalina
dc.subject.none.fl_str_mv	inhibición, fermentación, antimicrobiano, conservante, microbiología, organoléptico inhibition fermentation antimicrobial preservative microbiology organoleptic
topic	inhibición, fermentación, antimicrobiano, conservante, microbiología, organoléptico inhibition fermentation antimicrobial preservative microbiology organoleptic
publishDate	2025
dc.date.accessioned.none.fl_str_mv	2025-01-20 00:00:00 2026-04-16T17:13:00Z
dc.date.available.none.fl_str_mv	2025-01-20 00:00:00
dc.date.issued.none.fl_str_mv	2025-01-20
dc.type.spa.fl_str_mv	Artículo de revista
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dc.type.local.eng.fl_str_mv	Journal article
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dc.relation.references.none.fl_str_mv	Y. Ma, S. Ding, Y. Fei, G. Liu, H. Jang, and J. Fang, “Antimicrobialactivityofanthocyanins and catechinsagainstfoodbornepathogensEscherichiacoli and Salmonella,” Food Control, vol. 106, p. 106712, Dec. 2019, doi: 10.1016/j.foodcont.2019.106712. L. Deng et al., “Thermaldecontaminationtechnologiesformicroorganisms and mycotoxins in low-moisturefoods,” AnnuRevFoodSciTechnol, vol. 12, pp. 287–305, 2021, [Online]. Available: https://www.annualreviews.org/doi/abs/10.1146/annurev-food-062220-112934 S. Ricke, J. Donaldson, and C. Phillips, Food Safety. Elsevier, 2015. doi: 10.1016/C2013-0-14380-2. M. Henchion, A. P. Moloney, J. Hyland, J. Zimmermann, and S. McCarthy, “Review: Trendsformeat, milk and eggconsumptionforthenextdecades and the role playedbylivestocksystems in the global productionofproteins,” Animal, vol. 15, p. 100287, Dec. 2021, doi: 10.1016/j.animal.2021.100287. H. Jurado-Gámez, V. Jarrín-Jarrín, and J. Bustamante-Melo, “Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimusdorsi),” RevMedVet (Bogota), no. 35, pp. 159–173, Sep. 2017, doi: 10.19052/mv.4399. B. Łaszkiewicz, P. Szymański, D. Zielińska, and D. Kołożyn-Krajewska, “Applicationof Lactiplantibacillus plantarum SCH1 fortheBioconservationofCookedSausageMadefromMechanicallySeparatedPoultryMeat,”AppliedSciences, vol. 11, no. 4, p. 1576, Feb. 2021, doi: 10.3390/app11041576. S. Dong et al., “Improvingqualityofpoultry and itsmeatproductswithprobiotics, prebiotics, and phytoextracts,” PoultSci, vol. 103, no. 2, p. 103287, Feb. 2024, doi: 10.1016/j.psj.2023.103287. H. Yang et al., “Utilizinglacticacid bacteria and theirmetabolitesforcontrolling Listeria monocytogenes in meatproducts: Applications, limitations, and future perspectives,” TrendsFoodSciTechnol, vol. 152, p. 104699, Oct. 2024, doi: 10.1016/j.tifs.2024.104699. X. Gao et al., “A new Lactobacillus gasseristrain HMV18 inhibitsthegrowthofpathogenic bacteria,” FoodScience and Human Wellness, vol. 11, no. 2, pp. 247–254, Mar. 2022, doi: 10.1016/j.fshw.2021.11.010. H. Jurado Gámez and C. Fajardo Argoti, “Determinación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcusepidermidis,” Biosalud, vol. 16, no. 2, pp. 53–69, Jul. 2017, doi: 10.17151/biosa.2017.16.2.6. I. Fajardo-Argoti, “Microencapsulación de Lactobacillus gasseri y Lactobacillus plantarum bajo condiciones gastrointestinales simuladas y su efecto sobre patógenos asociados a toxiinfectacoines alimentarias (TIA’s),” Maestría, Universidad Nacional de Colombia, Medellín, 2022. H. A. Jurado-Gámez, J.-F. Cerón-Córdoba, and J. C. Bolaños-Bolaños, “Effectofmicroencapsulated Lactobacillus reuteriundersimulatedgastricconditions and itsinhibitionon Listeria monocytogenes,” Revista de Ciencias Agrícolas, vol. 40, no. 1, p. e1202, Apr. 2023, doi: 10.22267/rcia.20234001.202. W. Crueger, A. Crueger, and P. Liras-Padín, Biotecnología, manual de microbiología industrial. Madrid, España: Acribia, 1993. H. Jurado-Gámez and E. Zambrano-Mora, “Efecto de Lactobacillus caseimicroencapsulado sobre la salud intestinal y parámetros bioquímicos y productivos en pollo de engorde,” Revista UDCA Actualidad & Divulgación Científica, vol. 23, no. 2, p. e1480, 2020, doi: https://doi.org/10.31910/rudca.v23.n2.2020.1480. J. R. Tagg and A. R. McGiven, “AssaySystemforBacteriocins,” ApplMicrobiol, vol. 21, no. 5, pp. 943–943, May 1971, doi: 10.1128/am.21.5.943-943.1971. F. Calpa-Yama, A. Chaspuengal-Tulcan, and H. Jurado-Gámez, “Determinación in vitro de la acción probiótica de Lactobacillus plantarum sobre Yersinia pseudotuberculosis aislada de cavia porcellus,” Revista de la Facultad de Medicina Veterinaria y de Zootecnia, vol. 61, no. 3, pp. 241–257, 2014, doi: http://dx.doi.org/10.15446/rfmvz.v61n3.46872. E. Garcia-Gutierrezet al., “Productionofmultiplebacteriocins, includingthe novel bacteriocingassericin M, by Lactobacillus gasseri LM19, a strainisolatedfrom human milk,” ApplMicrobiolBiotechnol, vol. 104, no. 9, pp. 3869–3884, May 2020, doi: 10.1007/s00253-020-10493-3. H. O. Thompson, G. Önning, K. Holmgren, H. S. Strandler, and M. Hultberg, “FermentationofCauliflower and White Beanswith Lactobacillus plantarum – ImpactonLevelsofRiboflavin, Folate, Vitamin B12, and Amino AcidComposition,” PlantFoodsfor Human Nutrition, vol. 75, no. 2, pp. 236–242, Jun. 2020, doi: 10.1007/s11130-020-00806-2. Y. Tumbarski, A. Lante, and A. Krastanov, “ImmobilizationofBacteriocinsfromLacticAcid Bacteria and PossibilitiesforApplication in FoodBiopreservation,” Open Biotechnol J, vol. 12, no. 1, pp. 25–32, Mar. 2018, doi: 10.2174/1874070701812010025. X. Li, Y. Xiao, Y. Huang, L. Song, M. Li, and Z. Ren, “Lactobacillus gasseri RW2014 AmelioratesHyperlipidemiabyModulatingBileAcidMetabolism and Gut Microbiota Composition in Rats,” Nutrients, vol. 14, no. 23, p. 4945, Nov. 2022, doi: 10.3390/nu14234945. Y. Zhang et al., “Nitrite and nitrate in meatprocessing: Functions and alternatives,” Curr Res FoodSci, vol. 6, p. 100470, 2023, doi: 10.1016/j.crfs.2023.100470. C. Fajardo-Argoti, H. Jurado-Gámez, and J. Parra-Suescún, “Viabilidad de Lactobacillus plantarum microencapsulado bajo condiciones gastrointestinales simuladas e inhibición sobre Escherichiacoli O157: H7,” Revista UDCA Actualidad & Divulgación Científica, vol. 24, no. 1, p. e1733, 2021, doi: https://doi.org/10.31910/rudca.v24.n1.2021.1733. R. H. Perez, T. Zendo, and K. Sonomoto, “Multiplebacteriocinproduction in lacticacid bacteria,” J BiosciBioeng, vol. 134, no. 4, pp. 277– 287, Oct. 2022, doi: 10.1016/j.jbiosc.2022.07.007. H. Shentu, P. Ye, Q. Zhou, P. Li, and Q. Gu, “Purification, characterization, and modeofactionofSakacin ZFM225, a novel bacteriocinfrom Lactobacillus sakei ZFM225,” BiochemBiophysRep, vol. 35, p. 101494, Sep. 2023, doi: 10.1016/j.bbrep.2023.101494. R. Nagpal, A. Kumar, M. Kumar, P. Behare, S. Jain, and H. Yadav, “Probiotics, theirhealthbenefits and applicationsfordevelopinghealthierfoods: a review,” FEMS MicrobiolLett, vol. 334, no. 1, pp. 1–15, 2012, doi: https://doi.org/10.1111/j.1574-6968.2012.02593.x. C. Ezema, “Probiotics in animal production: A review,” JournalofVeterinary Medicine and Animal Health, vol. 5, no. 11, pp. 308–316, 2013, [Online]. Available: https://academicjournals.org/article/article1381909524_Ezema.pdf A. Tönzet al., “Growth Control of Listeria monocytogenes in Raw SausageviaBacteriocin-ProducingLeuconostoccarnosum DH25,” Foods, vol. 13, no. 2, p. 298, Jan. 2024, doi: 10.3390/foods13020298. G. Milaniet al., “Technologicaltraits and mitigationactivityofautochthonouslacticacid bacteria frommediterraneanfermentedmeat-products,” LWT, vol. 196, p. 115861, Mar. 2024, doi: 10.1016/j.lwt.2024.115861. H. A. Seddik, F. Bendali, F. Gancel, I. Fliss, G. Spano, and D. Drider, “Lactobacillus plantarum and ItsProbiotic and FoodPotentialities,” ProbioticsAntimicrobProteins, vol. 9, no. 2, pp. 111–122, Jun. 2017, doi: 10.1007/s12602-017-9264-z. P. E. Costantini et al., “Insightintophenotypic and genotypicdifferencesbetween vaginal Lactobacillus crispatus BC5 and Lactobacillus gasseri BC12 tounravelnutritional and stress factorsinfluencingtheirmetabolicactivity,” MicrobGenom, vol. 7, no. 6, Mar. 2021, doi: 10.1099/mgen.0.000575. G. Vinderola, A. Ouwehand, S. Salminen, and A. von Wright, LacticAcid Bacteria. Boca Raton: CRC Press, 2024. doi: 10.1201/9781003352075. L. Wu, C. Zhang, Y. Long, Q. Chen, W. Zhang, and G. Liu, “Foodadditives: Fromfunctionstoanalyticalmethods,” CritRevFoodSciNutr, vol. 62, no. 30, pp. 8497–8517, Oct. 2022, doi: 10.1080/10408398.2021.1929823. N. A. Bolívar-Jacobo et al., “TheEffectsof a High-IntensityUltrasoundonthe Fermentative Activity and KineticGrowthof Lactobacillus Acidophilus and Lactobacillus Helveticus,” Fermentation, vol. 9, no. 4, p. 356, Apr. 2023, doi: 10.3390/fermentation9040356. M. Rodríguez-Gonzales, “Aislamiento y seleccion de cepas del género Lactobacillus con capacidad probiotica e inmunomoduladora,” Tesis doctoral, Universidad Autónoma de Barcelona, Barcelona-España, 2009. A. Adhikariet al., “Effectofstorage time and temperatureontheviabilityof E. coli O157:H7, Salmonella spp., Listeria innocua, Staphylococcusaureus, and Clostridiumsporogenes vegetative cells and spores in vacuum-packedcannedpasteurizedmilkcheese,” Int J FoodMicrobiol, vol. 286, pp. 148–154, Dec. 2018, doi: 10.1016/j.ijfoodmicro.2018.07.027. J. Sofos, “Microbialgrowth and its control in meat, poultry and fish,” in Qualityattributes and theirmeasurement in meat, poultry and fishproducts, Boston: Springer, 1994, pp. 359–403. doi: DOI: 10.1007/978-1-4615-2167-9_14. E. Insuasty-Santacruz, J. Martínez-Benavides, and H. Jurado-Gámez, “Determinación melisopalinológica de miel de abejas Apis mellifera producida con flora de clima frío, principalmente Trifoliumrepens L,” Veterinaria y Zootecnia, vol. 11, no. 1, pp. 74–82, Jan. 2017, doi: 10.17151/vetzo.2017.11.1.6. C. Cole, R. Fuller, and S. Carter, “Effectofprobioticsupplementsof Lactobacillus acidophilus and Bifidobacteriumadolescentis 2204 onβ-glueosidase and β-glueuronidaseactivity in thelowergutofratsassociatedwith a human faecal flora,”MicrobEcolHealthDis, vol. 2, no. 3, pp. 223–225, 1989. H. G. Ceylan, “Development and characterizationof innovative bio-basededible films supplementedwithcell-free supernatant and whole-cellpostbioticof Lactobacillus gasseri,” FoodBiosci, vol. 61, p. 104825, Oct. 2024, doi: 10.1016/j.fbio.2024.104825.
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spelling	Narváez Estacio, Julio AlbertoJurado Gamez, HenryFajardo Argoti, Ivonne Catalina2025-01-20 00:00:002026-04-16T17:13:00Z2025-01-20 00:00:002025-01-200121-7488https://repositorio.uptc.edu.co/handle/001/1880210.19053/uptc.01217488.v16.n1.2025.186712462-7658https://doi.org/10.19053/uptc.01217488.v16.n1.2025.18671application/pdfUniversidad Pedagógica y Tecnológica de Colombiahttps://creativecommons.org/licenses/by-nc-nd/4.0/deed.esinfo:eu-repo/semantics/openAccessEsta obra está bajo una licencia internacional Creative Commons Atribución-NoComercial-SinDerivadas 4.0.http://purl.org/coar/access_right/c_abf2https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/18671inhibición, fermentación, antimicrobiano, conservante, microbiología, organolépticoinhibitionfermentationantimicrobialpreservativemicrobiologyorganolepticUtilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdoArtículo de revistahttp://purl.org/coar/resource_type/c_6501http://purl.org/coar/resource_type/c_2df8fbb1info:eu-repo/semantics/articleJournal articleinfo:eu-repo/semantics/publishedVersionTexthttp://purl.org/coar/version/c_970fb48d4fbd8a85Y. Ma, S. Ding, Y. Fei, G. Liu, H. Jang, and J. Fang, “Antimicrobialactivityofanthocyanins and catechinsagainstfoodbornepathogensEscherichiacoli and Salmonella,” Food Control, vol. 106, p. 106712, Dec. 2019, doi: 10.1016/j.foodcont.2019.106712.L. Deng et al., “Thermaldecontaminationtechnologiesformicroorganisms and mycotoxins in low-moisturefoods,” AnnuRevFoodSciTechnol, vol. 12, pp. 287–305, 2021, [Online]. Available: https://www.annualreviews.org/doi/abs/10.1146/annurev-food-062220-112934S. Ricke, J. Donaldson, and C. Phillips, Food Safety. Elsevier, 2015. doi: 10.1016/C2013-0-14380-2.M. Henchion, A. P. Moloney, J. Hyland, J. Zimmermann, and S. McCarthy, “Review: Trendsformeat, milk and eggconsumptionforthenextdecades and the role playedbylivestocksystems in the global productionofproteins,” Animal, vol. 15, p. 100287, Dec. 2021, doi: 10.1016/j.animal.2021.100287.H. Jurado-Gámez, V. Jarrín-Jarrín, and J. Bustamante-Melo, “Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimusdorsi),” RevMedVet (Bogota), no. 35, pp. 159–173, Sep. 2017, doi: 10.19052/mv.4399.B. Łaszkiewicz, P. Szymański, D. Zielińska, and D. Kołożyn-Krajewska, “Applicationof Lactiplantibacillus plantarum SCH1 fortheBioconservationofCookedSausageMadefromMechanicallySeparatedPoultryMeat,”AppliedSciences, vol. 11, no. 4, p. 1576, Feb. 2021, doi: 10.3390/app11041576.S. Dong et al., “Improvingqualityofpoultry and itsmeatproductswithprobiotics, prebiotics, and phytoextracts,” PoultSci, vol. 103, no. 2, p. 103287, Feb. 2024, doi: 10.1016/j.psj.2023.103287.H. Yang et al., “Utilizinglacticacid bacteria and theirmetabolitesforcontrolling Listeria monocytogenes in meatproducts: Applications, limitations, and future perspectives,” TrendsFoodSciTechnol, vol. 152, p. 104699, Oct. 2024, doi: 10.1016/j.tifs.2024.104699.X. Gao et al., “A new Lactobacillus gasseristrain HMV18 inhibitsthegrowthofpathogenic bacteria,” FoodScience and Human Wellness, vol. 11, no. 2, pp. 247–254, Mar. 2022, doi: 10.1016/j.fshw.2021.11.010.H. Jurado Gámez and C. Fajardo Argoti, “Determinación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcusepidermidis,” Biosalud, vol. 16, no. 2, pp. 53–69, Jul. 2017, doi: 10.17151/biosa.2017.16.2.6.I. Fajardo-Argoti, “Microencapsulación de Lactobacillus gasseri y Lactobacillus plantarum bajo condiciones gastrointestinales simuladas y su efecto sobre patógenos asociados a toxiinfectacoines alimentarias (TIA’s),” Maestría, Universidad Nacional de Colombia, Medellín, 2022.H. A. Jurado-Gámez, J.-F. Cerón-Córdoba, and J. C. Bolaños-Bolaños, “Effectofmicroencapsulated Lactobacillus reuteriundersimulatedgastricconditions and itsinhibitionon Listeria monocytogenes,” Revista de Ciencias Agrícolas, vol. 40, no. 1, p. e1202, Apr. 2023, doi: 10.22267/rcia.20234001.202.W. Crueger, A. Crueger, and P. Liras-Padín, Biotecnología, manual de microbiología industrial. Madrid, España: Acribia, 1993.H. Jurado-Gámez and E. Zambrano-Mora, “Efecto de Lactobacillus caseimicroencapsulado sobre la salud intestinal y parámetros bioquímicos y productivos en pollo de engorde,” Revista UDCA Actualidad & Divulgación Científica, vol. 23, no. 2, p. e1480, 2020, doi: https://doi.org/10.31910/rudca.v23.n2.2020.1480.J. R. Tagg and A. R. McGiven, “AssaySystemforBacteriocins,” ApplMicrobiol, vol. 21, no. 5, pp. 943–943, May 1971, doi: 10.1128/am.21.5.943-943.1971.F. Calpa-Yama, A. Chaspuengal-Tulcan, and H. Jurado-Gámez, “Determinación in vitro de la acción probiótica de Lactobacillus plantarum sobre Yersinia pseudotuberculosis aislada de cavia porcellus,” Revista de la Facultad de Medicina Veterinaria y de Zootecnia, vol. 61, no. 3, pp. 241–257, 2014, doi: http://dx.doi.org/10.15446/rfmvz.v61n3.46872.E. Garcia-Gutierrezet al., “Productionofmultiplebacteriocins, includingthe novel bacteriocingassericin M, by Lactobacillus gasseri LM19, a strainisolatedfrom human milk,” ApplMicrobiolBiotechnol, vol. 104, no. 9, pp. 3869–3884, May 2020, doi: 10.1007/s00253-020-10493-3.H. O. Thompson, G. Önning, K. Holmgren, H. S. Strandler, and M. Hultberg, “FermentationofCauliflower and White Beanswith Lactobacillus plantarum – ImpactonLevelsofRiboflavin, Folate, Vitamin B12, and Amino AcidComposition,” PlantFoodsfor Human Nutrition, vol. 75, no. 2, pp. 236–242, Jun. 2020, doi: 10.1007/s11130-020-00806-2.Y. Tumbarski, A. Lante, and A. Krastanov, “ImmobilizationofBacteriocinsfromLacticAcid Bacteria and PossibilitiesforApplication in FoodBiopreservation,” Open Biotechnol J, vol. 12, no. 1, pp. 25–32, Mar. 2018, doi: 10.2174/1874070701812010025.X. Li, Y. Xiao, Y. Huang, L. Song, M. Li, and Z. Ren, “Lactobacillus gasseri RW2014 AmelioratesHyperlipidemiabyModulatingBileAcidMetabolism and Gut Microbiota Composition in Rats,” Nutrients, vol. 14, no. 23, p. 4945, Nov. 2022, doi: 10.3390/nu14234945.Y. Zhang et al., “Nitrite and nitrate in meatprocessing: Functions and alternatives,” Curr Res FoodSci, vol. 6, p. 100470, 2023, doi: 10.1016/j.crfs.2023.100470.C. Fajardo-Argoti, H. Jurado-Gámez, and J. Parra-Suescún, “Viabilidad de Lactobacillus plantarum microencapsulado bajo condiciones gastrointestinales simuladas e inhibición sobre Escherichiacoli O157: H7,” Revista UDCA Actualidad & Divulgación Científica, vol. 24, no. 1, p. e1733, 2021, doi: https://doi.org/10.31910/rudca.v24.n1.2021.1733.R. H. Perez, T. Zendo, and K. 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Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo

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