BIOPRESERVATION COMPOSITION BASED ON FACULTATIVE HETEROFERMENTATIVE LACTOBACTERIA FOR PREVENTING AND CONTROLLING THE SPOILAGE OF FRESH AND COOKED MEAT PRODUCTS

摘要

The lactobacilli used in this invention have been isolated from traditional and fermented meat products and from material of plant origin from the central tableland of Mexico. Of a total of 60 strains of lactobacilli, 7 were selected for the antagonistic behaviour thereof towards pathogenic microorganisms and microorganisms that spoil raw and processed meat products. The invention relates to a method for preserving a food product such as meat, whether raw or processed (sausages), including the steps of inoculating meat with an effective quantity of isolated non-spoilage and non-pathogenic bacteria, with the aim of competitively inhibiting the growth of unwanted spoilage bacteria and pathogens in the meat products.