Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo

Autores:: Narváez Estacio, Julio Alberto
Jurado Gamez, Henry
Jurado Díaz, Sara

Tipo de recurso:: Article of journal

Fecha de publicación:: 2026

Institución:: Universidad Pedagógica y Tecnológica de Colombia

Repositorio:: RiUPTC: Repositorio Institucional UPTC

Idioma:: spa

id	REPOUPTC2_ea2337e169a4f3ca757975b5e9895362
oai_identifier_str	oai:repositorio.uptc.edu.co:001/21885
network_acronym_str	REPOUPTC2
network_name_str	RiUPTC: Repositorio Institucional UPTC
repository_id_str
dc.title.es-ES.fl_str_mv	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
title	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
spellingShingle	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo Bacteriocinas Fermentación Conservación Inhibición Microbiota Bacteriocins Fermentation Preservation Inhibition Microbiota
title_short	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
title_full	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
title_fullStr	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
title_full_unstemmed	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
title_sort	Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo
dc.creator.fl_str_mv	Narváez Estacio, Julio Alberto Jurado Gamez, Henry Jurado Díaz, Sara
dc.contributor.author.spa.fl_str_mv	Narváez Estacio, Julio Alberto Jurado Gamez, Henry Jurado Díaz, Sara
dc.subject.none.fl_str_mv	Bacteriocinas Fermentación Conservación Inhibición Microbiota Bacteriocins Fermentation Preservation Inhibition Microbiota
topic	Bacteriocinas Fermentación Conservación Inhibición Microbiota Bacteriocins Fermentation Preservation Inhibition Microbiota
publishDate	2026
dc.date.accessioned.none.fl_str_mv	2026-10-17 23:11:30
dc.date.available.none.fl_str_mv	2026-10-17 23:11:30
dc.date.issued.none.fl_str_mv	2026-10-17
dc.type.spa.fl_str_mv	Artículo de revista
dc.type.coar.fl_str_mv	http://purl.org/coar/resource_type/c_2df8fbb1
dc.type.coar.spa.fl_str_mv	http://purl.org/coar/resource_type/c_6501
dc.type.driver.spa.fl_str_mv	info:eu-repo/semantics/article
dc.type.local.eng.fl_str_mv	Journal article
dc.type.version.spa.fl_str_mv	info:eu-repo/semantics/publishedVersion
dc.type.content.spa.fl_str_mv	Text
dc.type.coarversion.spa.fl_str_mv	http://purl.org/coar/version/c_970fb48d4fbd8a85
format	http://purl.org/coar/resource_type/c_6501
status_str	publishedVersion
dc.identifier.issn.none.fl_str_mv	0121-7488
dc.identifier.doi.none.fl_str_mv	10.19053/uptc.01217488.v17.n1.2026.20083
dc.identifier.eissn.none.fl_str_mv	2462-7658
dc.identifier.url.none.fl_str_mv	https://doi.org/10.19053/uptc.01217488.v17.n1.2026.20083
identifier_str_mv	0121-7488 10.19053/uptc.01217488.v17.n1.2026.20083 2462-7658
url	https://doi.org/10.19053/uptc.01217488.v17.n1.2026.20083
dc.language.iso.spa.fl_str_mv	spa
language	spa
dc.relation.references.spa.fl_str_mv	B. Lebret and M. Čandek-Potokar, “Review: Pork quality attributes from farm to fork. Part II. Processed pork products,” Animal, vol. 16, p. 100383, Feb. 2022, doi: 10.1016/j.animal.2021.100383. [2] F. Toldrá, “The storage and preservation of meat. III—Meat processing,” in Lawrie’s Meat Science, F. Toldrá, Ed., Valencia, España: Elsevier, 2023, ch. 9, pp. 281–314. doi: 10.1016/B978-0-323-85408-5.00002-9. [3] J. I. Parada Hernandez, “Carnicos: hacia la salud y etiquetado limpio,” IAlimentos, pp. 14–15, 2023. [4] S. Melios, S. Grasso, D. Bolton, and E. Crofton, “Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats,” Curr Opin Food Sci, vol. 58, p. 101183, Aug. 2024, doi: 10.1016/j.cofs.2024.101183. [5] H. A. Jurado-Gámez, J.-F. Cerón-Córdoba, and J. C. Bolaños-Bolaños, “Effect of microencapsulated Lactobacillus reuteri under simulated gastric conditions and its inhibition on Listeria monocytogenes,” Revista de Ciencias Agrícolas, vol. 40, no. 1, p. e1202, Apr. 2023, doi: 10.22267/rcia.20234001.202. [6] A. Cheruvari and R. Kammara, “Bacteriocins future perspectives: Substitutes to antibiotics,” Food Control, vol. 168, p. 110834, Feb. 2025, doi: 10.1016/j.foodcont.2024.110834. [7] R.-H. Liu et al., “Lactiplantibacillus plantarum Regulated Intestinal Microbial Community and Cytokines to Inhibit Salmonella typhimurium Infection,” Probiotics Antimicrob Proteins, vol. 15, no. 5, pp. 1355–1370, Oct. 2023, doi: 10.1007/s12602-022-09987-5. [8] C. Chen et al., “Comparative genomics of Lactiplantibacillus plantarum reveals the role of the two-component system in response to bile salts stress,” Food Biosci, vol. 61, p. 104803, Oct. 2024, doi: 10.1016/j.fbio.2024.104803. [9] H. Jurado-Gámez, V. Jarrín-Jarrín, and J. Bustamante-Melo, “Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimus dorsi),” Rev Med Vet (Bogota), no. 35, pp. 159–173, Sep. 2017, doi: 10.19052/mv.4399. [10] H. A. Seddik, F. Bendali, F. Gancel, I. Fliss, G. Spano, and D. Drider, “Lactobacillus plantarum and Its Probiotic and Food Potentialities,” Probiotics Antimicrob Proteins, vol. 9, no. 2, pp. 111–122, Jun. 2017, doi: 10.1007/s12602-017-9264-z. [11] H. Jurado Gámez and C. Fajardo Argoti, “Determinación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcus epidermidis,” Biosalud, vol. 16, no. 2, pp. 53–69, Jul. 2017, doi: 10.17151/biosa.2017.16.2.6. [12] H. Jurado-Gámez and E. Zambrano-Mora, “Efecto de Lactobacillus casei microencapsulado 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. [13] G. H. Zhou, X. L. Xu, and Y. Liu, “Preservation technologies for fresh meat – A review,” Meat Sci, vol. 86, no. 1, pp. 119–128, Sep. 2010, doi: 10.1016/j.meatsci.2010.04.033. [14] A. Sharma, S. Mukherjee, S. R. Reddy Tadi, A. Ramesh, and S. Sivaprakasam, “Kinetics of growth, plantaricin and lactic acid production in whey permeate based medium by probiotic Lactobacillus plantarum CRA52,” LWT, vol. 139, p. 110744, Mar. 2021, doi: 10.1016/j.lwt.2020.110744. [15] S. Punia Bangar, S. Suri, M. Trif, and F. Ozogul, “Organic acids production from lactic acid bacteria: A preservation approach,” Food Biosci, vol. 46, p. 101615, Apr. 2022, doi: 10.1016/j.fbio.2022.101615. [16] Y. Zhou et al., “Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation,” J Sci Food Agric, vol. 100, no. 8, pp. 3283–3290, Jun. 2020, doi: 10.1002/jsfa.10272. [17] S. D. Todorov, H.-J. Kang, I. V. Ivanova, and W. H. Holzapfel, “Bacteriocins From LAB and Other Alternative Approaches for the Control of Clostridium and Clostridiodes Related Gastrointestinal Colitis,” Front Bioeng Biotechnol, vol. 8, pp. 1–16, Sep. 2020, doi: 10.3389/fbioe.2020.581778. [18] I. Campedelli et al., “Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp,” Appl Environ Microbiol, vol. 85, no. 1, pp. e01738-18, Jan. 2019, doi: 10.1128/AEM.01738-18. [19] A. Gálvez, H. Abriouel, R. L. López, and N. Ben Omar, “Bacteriocin-based strategies for food biopreservation,” Int J Food Microbiol, vol. 120, no. 1–2, pp. 51–70, Nov. 2007, doi: 10.1016/j.ijfoodmicro.2007.06.001. [20] P. Alvarez-Sieiro, M. Montalbán-López, D. Mu, and O. P. Kuipers, “Bacteriocins of lactic acid bacteria: extending the family,” Appl Microbiol Biotechnol, vol. 100, no. 7, pp. 2939–2951, Apr. 2016, doi: 10.1007/s00253-016-7343-9. [21] P. D. Cotter, R. P. Ross, and C. Hill, “Bacteriocins — a viable alternative to antibiotics?,” Nat Rev Microbiol, vol. 11, no. 2, pp. 95–105, Feb. 2013, doi: 10.1038/nrmicro2937. [22] E. Riboulet-Bisson et al., “Effect of Lactobacillus salivarius Bacteriocin Abp118 on the Mouse and Pig Intestinal Microbiota,” PLoS One, vol. 7, no. 2, p. e31113, Feb. 2012, doi: 10.1371/journal.pone.0031113. [23] J. A. Reis, A. T. Paula, S. N. Casarotti, and A. L. B. Penna, “Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications,” Food Engineering Reviews, vol. 4, no. 2, pp. 124–140, Jun. 2012, doi: 10.1007/s12393-012-9051-2. [24] C. C. G. Silva, S. P. M. Silva, and S. C. Ribeiro, “Application of Bacteriocins and Protective Cultures in Dairy Food Preservation,” Front Microbiol, vol. 9, pp. 1–15, Apr. 2018, doi: 10.3389/fmicb.2018.00594. [25] L. De Vuyst and F. Leroy, “Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications,” Microb Physiol, vol. 13, no. 4, pp. 194–199, 2007, doi: 10.1159/000104752. [26] M. Balouiri, M. Sadiki, and S. K. Ibnsouda, “Methods for in vitro evaluating antimicrobial activity: A review,” J Pharm Anal, vol. 6, no. 2, pp. 71–79, Apr. 2016, doi: 10.1016/j.jpha.2015.11.005. [27] L. Settanni and A. Corsetti, “Application of bacteriocins in vegetable food biopreservation,” Int J Food Microbiol, vol. 121, no. 2, pp. 123–138, Jan. 2008, doi: 10.1016/j.ijfoodmicro.2007.09.001. [28] S. Messaoudi et al., “Lactobacillus salivarius: Bacteriocin and probiotic activity,” Food Microbiol, vol. 36, no. 2, pp. 296–304, Dec. 2013, doi: 10.1016/j.fm.2013.05.010. [29] H.-B. Yin, C.-H. Chen, S. Colorado-Suarez, and J. Patel, “Biocontrol of Listeria monocytogenes and Salmonella enterica on Fresh Strawberries with Lactic Acid Bacteria During Refrigerated Storage,” Foodborne Pathog Dis, vol. 19, no. 5, pp. 324–331, May 2022, doi: 10.1089/fpd.2021.0091. [30] X. Li, P. Lee, F. Taniasuri, and S. Liu, “Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate,” Int J Food Sci Technol, vol. 56, no. 1, pp. 429–440, Jan. 2021, doi: 10.1111/ijfs.14658. [31] B. Łaszkiewicz, P. Szymański, D. Zielińska, and D. Kołożyn-Krajewska, “Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat,” Applied Sciences, vol. 11, no. 4, p. 1576, Feb. 2021, doi: 10.3390/app11041576. [32] D. Hygreeva, M. C. Pandey, and K. Radhakrishna, “Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products,” Meat Sci, vol. 98, no. 1, pp. 47–57, Sep. 2014, doi: 10.1016/j.meatsci.2014.04.006. [33] E. Mani‐López, D. Arrioja‐Bretón, and A. López‐Malo, “The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods,” Compr Rev Food Sci Food Saf, vol. 21, no. 1, pp. 604–641, Jan. 2022, doi: 10.1111/1541-4337.12872. [34] F. Gomand, F. Borges, J. Burgain, J. Guerin, A.-M. Revol-Junelles, and C. Gaiani, “Food Matrix Design for Effective Lactic Acid Bacteria Delivery,” Annu Rev Food Sci Technol, vol. 10, no. 1, pp. 285–310, Mar. 2019, doi: 10.1146/annurev-food-032818-121140. [35] A. Gálvez, R. L. López, R. P. Pulido, and M. J. G. Burgos, “Natural Antimicrobials for Food Biopreservation,” A. Galvez, M. J. Grande Burgos, R. López, and A. Pérez Pulido, Eds., New York, NY: Springer , 2014, ch. 1, pp. 3–14. doi: 10.1007/978-1-4939-2029-7_2. [36] R. Sidari, A. Martorana, C. Zappia, A. Mincione, and A. M. Giuffrè, “Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread,” Foods, vol. 9, no. 9, pp. 1258–1268, Sep. 2020, doi: 10.3390/foods9091258. [37] F.-K. Lücke and M. R. Adams, “Acids and Fermentation,” in Food Safety Management, V. Andersen, Y. Motarjemi, and H. Lelieveld, Eds., Elsevier, 2023, ch. 22, pp. 439–452. doi: 10.1016/B978-0-12-820013-1.00020-6. [38] H. Yang et al., “Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives,” Trends Food Sci Technol, vol. 152, p. 104699, Oct. 2024, doi: 10.1016/j.tifs.2024.104699. [39] R. H. Hernández-Figueroa, E. Mani-López, N. Ramírez-Corona, and A. López-Malo, “Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread,” Foods, vol. 13, no. 15, pp. 2318–2332, Jul. 2024, doi: 10.3390/foods13152318. [40] G. Vinderola, A. Ouwehand, S. Salminen, and A. von Wright, Lactic Acid Bacteria. Boca Raton: CRC Press, 2024. doi: 10.1201/9781003352075. [41] R. Domínguez et al., “Protein Oxidation in Muscle Foods: A Comprehensive Review,” Antioxidants, vol. 11, no. 1, p. 60, Dec. 2021, doi: 10.3390/antiox11010060. [42] Y. Zhang et al., “Nitrite and nitrate in meat processing: Functions and alternatives,” Curr Res Food Sci, vol. 6, p. 100470, 2023, doi: 10.1016/j.crfs.2023.100470. [43] C. Alvarado and S. McKee, “Marination to Improve Functional Properties and Safety of Poultry Meat,” Journal of Applied Poultry Research, vol. 16, no. 1, pp. 113–120, Mar. 2007, doi: 10.1093/japr/16.1.113. [44] I. Sugrue, R. P. Ross, and C. Hill, “Bacteriocin diversity, function, discovery and application as antimicrobials,” Nat Rev Microbiol, vol. 22, no. 9, pp. 556–571, Sep. 2024, doi: 10.1038/s41579-024-01045-x. [45] C. Li et al., “Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks,” Food Chem, vol. 440, p. 138260, May 2024, doi: 10.1016/j.foodchem.2023.138260. [46] B. F. Feitosa et al., “Bioconservation of artisanal raw goat milk cheese produced with lactic acid bacteria of the genus Lacticaseibacillus spp.,” Food Research International, vol. 206, p. 116070, Apr. 2025, doi: 10.1016/j.foodres.2025.116070. [47] N. M. dos S. do Vale, M. R. P. de Melo, A. C. P. Filho, and J. M. C. Guerra, “Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei,” Applied Sciences, vol. 14, no. 13, p. 5509, Jun. 2024, doi: 10.3390/app14135509. [48] L. De-Vuyst and E. Vandamme, Bacteriocins of Lactic Acid Bacteria. Boston, EEUU: Springer, 1994. doi: 978-1-4615-2668-1.
dc.relation.citationendpage.none.fl_str_mv	64
dc.relation.citationissue.spa.fl_str_mv	1
dc.relation.citationstartpage.none.fl_str_mv	55
dc.relation.citationvolume.spa.fl_str_mv	17
dc.relation.ispartofjournal.spa.fl_str_mv	Ciencia en Desarrollo
dc.relation.bitstream.none.fl_str_mv	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/20083/17328
dc.relation.citationedition.spa.fl_str_mv	Núm. 1 , Año 2026 : Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol 17, Núm.1 (2026): Enero - Junio
dc.rights.uri.spa.fl_str_mv	https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es
dc.rights.accessrights.spa.fl_str_mv	info:eu-repo/semantics/openAccess
dc.rights.coar.spa.fl_str_mv	http://purl.org/coar/access_right/c_abf2
rights_invalid_str_mv	https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es http://purl.org/coar/access_right/c_abf2
eu_rights_str_mv	openAccess
dc.format.mimetype.spa.fl_str_mv	application/pdf
dc.publisher.spa.fl_str_mv	Universidad Pedagógica y Tecnológica de Colombia
dc.source.spa.fl_str_mv	https://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/view/20083
institution	Universidad Pedagógica y Tecnológica de Colombia
bitstream.url.fl_str_mv	https://repositorio.uptc.edu.co/bitstreams/b6be38e2-33d0-40e2-8f7a-2e1f9940462f/download
bitstream.checksum.fl_str_mv	f9b3ecd1c34cd7095b32f0cdc78b3f46
bitstream.checksumAlgorithm.fl_str_mv	MD5
repository.name.fl_str_mv	Repositorio Institucional UPTC
repository.mail.fl_str_mv	bdigital@metabiblioteca.com
_version_	1881674014756175872
spelling	Narváez Estacio, Julio AlbertoJurado Gamez, HenryJurado Díaz, Sara2026-10-17 23:11:302026-10-17 23:11:302026-10-170121-748810.19053/uptc.01217488.v17.n1.2026.200832462-7658https://doi.org/10.19053/uptc.01217488.v17.n1.2026.20083application/pdfspaUniversidad 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/20083BacteriocinasFermentaciónConservaciónInhibiciónMicrobiotaBacteriocinsFermentationPreservationInhibitionMicrobiotaSobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón 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_970fb48d4fbd8a85B. Lebret and M. Čandek-Potokar, “Review: Pork quality attributes from farm to fork. Part II. Processed pork products,” Animal, vol. 16, p. 100383, Feb. 2022, doi: 10.1016/j.animal.2021.100383. [2] F. Toldrá, “The storage and preservation of meat. III—Meat processing,” in Lawrie’s Meat Science, F. Toldrá, Ed., Valencia, España: Elsevier, 2023, ch. 9, pp. 281–314. doi: 10.1016/B978-0-323-85408-5.00002-9. [3] J. I. Parada Hernandez, “Carnicos: hacia la salud y etiquetado limpio,” IAlimentos, pp. 14–15, 2023. [4] S. Melios, S. Grasso, D. Bolton, and E. Crofton, “Sensory quality and consumer perception of reduced/free-from nitrates/nitrites cured meats,” Curr Opin Food Sci, vol. 58, p. 101183, Aug. 2024, doi: 10.1016/j.cofs.2024.101183. [5] H. A. Jurado-Gámez, J.-F. Cerón-Córdoba, and J. C. Bolaños-Bolaños, “Effect of microencapsulated Lactobacillus reuteri under simulated gastric conditions and its inhibition on Listeria monocytogenes,” Revista de Ciencias Agrícolas, vol. 40, no. 1, p. e1202, Apr. 2023, doi: 10.22267/rcia.20234001.202. [6] A. Cheruvari and R. Kammara, “Bacteriocins future perspectives: Substitutes to antibiotics,” Food Control, vol. 168, p. 110834, Feb. 2025, doi: 10.1016/j.foodcont.2024.110834. [7] R.-H. Liu et al., “Lactiplantibacillus plantarum Regulated Intestinal Microbial Community and Cytokines to Inhibit Salmonella typhimurium Infection,” Probiotics Antimicrob Proteins, vol. 15, no. 5, pp. 1355–1370, Oct. 2023, doi: 10.1007/s12602-022-09987-5. [8] C. Chen et al., “Comparative genomics of Lactiplantibacillus plantarum reveals the role of the two-component system in response to bile salts stress,” Food Biosci, vol. 61, p. 104803, Oct. 2024, doi: 10.1016/j.fbio.2024.104803. [9] H. Jurado-Gámez, V. Jarrín-Jarrín, and J. Bustamante-Melo, “Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimus dorsi),” Rev Med Vet (Bogota), no. 35, pp. 159–173, Sep. 2017, doi: 10.19052/mv.4399. [10] H. A. Seddik, F. Bendali, F. Gancel, I. Fliss, G. Spano, and D. Drider, “Lactobacillus plantarum and Its Probiotic and Food Potentialities,” Probiotics Antimicrob Proteins, vol. 9, no. 2, pp. 111–122, Jun. 2017, doi: 10.1007/s12602-017-9264-z. [11] H. Jurado Gámez and C. Fajardo Argoti, “Determinación del efecto probiótico In vitro de Lactobacillus gasseri sobre una cepa de Staphylococcus epidermidis,” Biosalud, vol. 16, no. 2, pp. 53–69, Jul. 2017, doi: 10.17151/biosa.2017.16.2.6. [12] H. Jurado-Gámez and E. Zambrano-Mora, “Efecto de Lactobacillus casei microencapsulado 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. [13] G. H. Zhou, X. L. Xu, and Y. Liu, “Preservation technologies for fresh meat – A review,” Meat Sci, vol. 86, no. 1, pp. 119–128, Sep. 2010, doi: 10.1016/j.meatsci.2010.04.033. [14] A. Sharma, S. Mukherjee, S. R. Reddy Tadi, A. Ramesh, and S. Sivaprakasam, “Kinetics of growth, plantaricin and lactic acid production in whey permeate based medium by probiotic Lactobacillus plantarum CRA52,” LWT, vol. 139, p. 110744, Mar. 2021, doi: 10.1016/j.lwt.2020.110744. [15] S. Punia Bangar, S. Suri, M. Trif, and F. Ozogul, “Organic acids production from lactic acid bacteria: A preservation approach,” Food Biosci, vol. 46, p. 101615, Apr. 2022, doi: 10.1016/j.fbio.2022.101615. [16] Y. Zhou et al., “Biotransformation of phenolics and metabolites and the change in antioxidant activity in kiwifruit induced by Lactobacillus plantarum fermentation,” J Sci Food Agric, vol. 100, no. 8, pp. 3283–3290, Jun. 2020, doi: 10.1002/jsfa.10272. [17] S. D. Todorov, H.-J. Kang, I. V. Ivanova, and W. H. Holzapfel, “Bacteriocins From LAB and Other Alternative Approaches for the Control of Clostridium and Clostridiodes Related Gastrointestinal Colitis,” Front Bioeng Biotechnol, vol. 8, pp. 1–16, Sep. 2020, doi: 10.3389/fbioe.2020.581778. [18] I. Campedelli et al., “Genus-Wide Assessment of Antibiotic Resistance in Lactobacillus spp,” Appl Environ Microbiol, vol. 85, no. 1, pp. e01738-18, Jan. 2019, doi: 10.1128/AEM.01738-18. [19] A. Gálvez, H. Abriouel, R. L. López, and N. Ben Omar, “Bacteriocin-based strategies for food biopreservation,” Int J Food Microbiol, vol. 120, no. 1–2, pp. 51–70, Nov. 2007, doi: 10.1016/j.ijfoodmicro.2007.06.001. [20] P. Alvarez-Sieiro, M. Montalbán-López, D. Mu, and O. P. Kuipers, “Bacteriocins of lactic acid bacteria: extending the family,” Appl Microbiol Biotechnol, vol. 100, no. 7, pp. 2939–2951, Apr. 2016, doi: 10.1007/s00253-016-7343-9. [21] P. D. Cotter, R. P. Ross, and C. Hill, “Bacteriocins — a viable alternative to antibiotics?,” Nat Rev Microbiol, vol. 11, no. 2, pp. 95–105, Feb. 2013, doi: 10.1038/nrmicro2937. [22] E. Riboulet-Bisson et al., “Effect of Lactobacillus salivarius Bacteriocin Abp118 on the Mouse and Pig Intestinal Microbiota,” PLoS One, vol. 7, no. 2, p. e31113, Feb. 2012, doi: 10.1371/journal.pone.0031113. [23] J. A. Reis, A. T. Paula, S. N. Casarotti, and A. L. B. Penna, “Lactic Acid Bacteria Antimicrobial Compounds: Characteristics and Applications,” Food Engineering Reviews, vol. 4, no. 2, pp. 124–140, Jun. 2012, doi: 10.1007/s12393-012-9051-2. [24] C. C. G. Silva, S. P. M. Silva, and S. C. Ribeiro, “Application of Bacteriocins and Protective Cultures in Dairy Food Preservation,” Front Microbiol, vol. 9, pp. 1–15, Apr. 2018, doi: 10.3389/fmicb.2018.00594. [25] L. De Vuyst and F. Leroy, “Bacteriocins from Lactic Acid Bacteria: Production, Purification, and Food Applications,” Microb Physiol, vol. 13, no. 4, pp. 194–199, 2007, doi: 10.1159/000104752. [26] M. Balouiri, M. Sadiki, and S. K. Ibnsouda, “Methods for in vitro evaluating antimicrobial activity: A review,” J Pharm Anal, vol. 6, no. 2, pp. 71–79, Apr. 2016, doi: 10.1016/j.jpha.2015.11.005. [27] L. Settanni and A. Corsetti, “Application of bacteriocins in vegetable food biopreservation,” Int J Food Microbiol, vol. 121, no. 2, pp. 123–138, Jan. 2008, doi: 10.1016/j.ijfoodmicro.2007.09.001. [28] S. Messaoudi et al., “Lactobacillus salivarius: Bacteriocin and probiotic activity,” Food Microbiol, vol. 36, no. 2, pp. 296–304, Dec. 2013, doi: 10.1016/j.fm.2013.05.010. [29] H.-B. Yin, C.-H. Chen, S. Colorado-Suarez, and J. Patel, “Biocontrol of Listeria monocytogenes and Salmonella enterica on Fresh Strawberries with Lactic Acid Bacteria During Refrigerated Storage,” Foodborne Pathog Dis, vol. 19, no. 5, pp. 324–331, May 2022, doi: 10.1089/fpd.2021.0091. [30] X. Li, P. Lee, F. Taniasuri, and S. Liu, “Effect of lactic acid bacterial fermentation on amino acids and volatile compounds of pork trimming hydrolysate,” Int J Food Sci Technol, vol. 56, no. 1, pp. 429–440, Jan. 2021, doi: 10.1111/ijfs.14658. [31] B. Łaszkiewicz, P. Szymański, D. Zielińska, and D. Kołożyn-Krajewska, “Application of Lactiplantibacillus plantarum SCH1 for the Bioconservation of Cooked Sausage Made from Mechanically Separated Poultry Meat,” Applied Sciences, vol. 11, no. 4, p. 1576, Feb. 2021, doi: 10.3390/app11041576. [32] D. Hygreeva, M. C. Pandey, and K. Radhakrishna, “Potential applications of plant based derivatives as fat replacers, antioxidants and antimicrobials in fresh and processed meat products,” Meat Sci, vol. 98, no. 1, pp. 47–57, Sep. 2014, doi: 10.1016/j.meatsci.2014.04.006. [33] E. Mani‐López, D. Arrioja‐Bretón, and A. López‐Malo, “The impacts of antimicrobial and antifungal activity of cell‐free supernatants from lactic acid bacteria in vitro and foods,” Compr Rev Food Sci Food Saf, vol. 21, no. 1, pp. 604–641, Jan. 2022, doi: 10.1111/1541-4337.12872. [34] F. Gomand, F. Borges, J. Burgain, J. Guerin, A.-M. Revol-Junelles, and C. Gaiani, “Food Matrix Design for Effective Lactic Acid Bacteria Delivery,” Annu Rev Food Sci Technol, vol. 10, no. 1, pp. 285–310, Mar. 2019, doi: 10.1146/annurev-food-032818-121140. [35] A. Gálvez, R. L. López, R. P. Pulido, and M. J. G. Burgos, “Natural Antimicrobials for Food Biopreservation,” A. Galvez, M. J. Grande Burgos, R. López, and A. Pérez Pulido, Eds., New York, NY: Springer , 2014, ch. 1, pp. 3–14. doi: 10.1007/978-1-4939-2029-7_2. [36] R. Sidari, A. Martorana, C. Zappia, A. Mincione, and A. M. Giuffrè, “Persistence and Effect of a Multistrain Starter Culture on Antioxidant and Rheological Properties of Novel Wheat Sourdoughs and Bread,” Foods, vol. 9, no. 9, pp. 1258–1268, Sep. 2020, doi: 10.3390/foods9091258. [37] F.-K. Lücke and M. R. Adams, “Acids and Fermentation,” in Food Safety Management, V. Andersen, Y. Motarjemi, and H. Lelieveld, Eds., Elsevier, 2023, ch. 22, pp. 439–452. doi: 10.1016/B978-0-12-820013-1.00020-6. [38] H. Yang et al., “Utilizing lactic acid bacteria and their metabolites for controlling Listeria monocytogenes in meat products: Applications, limitations, and future perspectives,” Trends Food Sci Technol, vol. 152, p. 104699, Oct. 2024, doi: 10.1016/j.tifs.2024.104699. [39] R. H. Hernández-Figueroa, E. Mani-López, N. Ramírez-Corona, and A. López-Malo, “Optimizing Lactic Acid Bacteria Proportions in Sourdough to Enhance Antifungal Activity and Quality of Partially and Fully Baked Bread,” Foods, vol. 13, no. 15, pp. 2318–2332, Jul. 2024, doi: 10.3390/foods13152318. [40] G. Vinderola, A. Ouwehand, S. Salminen, and A. von Wright, Lactic Acid Bacteria. Boca Raton: CRC Press, 2024. doi: 10.1201/9781003352075. [41] R. Domínguez et al., “Protein Oxidation in Muscle Foods: A Comprehensive Review,” Antioxidants, vol. 11, no. 1, p. 60, Dec. 2021, doi: 10.3390/antiox11010060. [42] Y. Zhang et al., “Nitrite and nitrate in meat processing: Functions and alternatives,” Curr Res Food Sci, vol. 6, p. 100470, 2023, doi: 10.1016/j.crfs.2023.100470. [43] C. Alvarado and S. McKee, “Marination to Improve Functional Properties and Safety of Poultry Meat,” Journal of Applied Poultry Research, vol. 16, no. 1, pp. 113–120, Mar. 2007, doi: 10.1093/japr/16.1.113. [44] I. Sugrue, R. P. Ross, and C. Hill, “Bacteriocin diversity, function, discovery and application as antimicrobials,” Nat Rev Microbiol, vol. 22, no. 9, pp. 556–571, Sep. 2024, doi: 10.1038/s41579-024-01045-x. [45] C. Li et al., “Formation and improvement mechanism of physical property and volatile flavor of fermented tilapia surimi by newly isolated lactic acid bacteria based on two dimensional correlation networks,” Food Chem, vol. 440, p. 138260, May 2024, doi: 10.1016/j.foodchem.2023.138260. [46] B. F. Feitosa et al., “Bioconservation of artisanal raw goat milk cheese produced with lactic acid bacteria of the genus Lacticaseibacillus spp.,” Food Research International, vol. 206, p. 116070, Apr. 2025, doi: 10.1016/j.foodres.2025.116070. [47] N. M. dos S. do Vale, M. R. P. de Melo, A. C. P. Filho, and J. M. C. Guerra, “Evaluation of the Nutritional Quality and Shelf Life of Fermented Processed Sheep Salami Inoculated with Lactobacillus casei and Lactobacillus paracasei,” Applied Sciences, vol. 14, no. 13, p. 5509, Jun. 2024, doi: 10.3390/app14135509. [48] L. De-Vuyst and E. Vandamme, Bacteriocins of Lactic Acid Bacteria. Boston, EEUU: Springer, 1994. doi: 978-1-4615-2668-1.6415517Ciencia en Desarrollohttps://revistas.uptc.edu.co/index.php/ciencia_en_desarrollo/article/download/20083/17328Núm. 1 , Año 2026 : Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol. 17 Núm. 1 (2026): Vol 17, Núm.1 (2026): Enero - JunioPublicationOREORE.xmltext/xml2747https://repositorio.uptc.edu.co/bitstreams/b6be38e2-33d0-40e2-8f7a-2e1f9940462f/downloadf9b3ecd1c34cd7095b32f0cdc78b3f46MD51falseAnonymousREAD001/21885oai:repositorio.uptc.edu.co:001/218852026-10-30 07:04:12.659https://creativecommons.org/licenses/by-nc-nd/4.0/deed.esmetadata.onlyhttps://repositorio.uptc.edu.coRepositorio Institucional UPTCbdigital@metabiblioteca.com

Sobrenadante de Lactiplantibacillus plantarum como estrategia de bioconservación enjamón de cerdo

Publicaciones similares