the bacteriocin produced by the lac tn635, new strain of lactobacillus plantarum sp. tn635 is a natural additive is very effective in the conservation and enhancement of the quality of microbiological, sensory and textural five chickens, the chicken breast and minced meat beef.

摘要

the present invention relates to the application of the semi purifiu00e9e. lac tn635 bacteriocin produced by strain lactobacillus plantarum sp. tn635 in the conservation and enhancement of textural and sensory qualities of salami, chickens, the chicken breast and minced meat beef. lactic acid bacteria, lactobacillus plantarum).bactn635 tn635 bacteriocin producer was isolated and selected from previous work in its ability to inhibit the growth of various bacteria to gram +: staphylococcus aureus and listeria ivanovii, gram such as escherichia coli, salmonel the entirica pseudomanas aeruginosa and unicellular and filamentous fungi, and the fusarium sp.and the candida tropicalis. also, in the previous work, we tn635 bacteriocin was purified to homogeneity by four steps of purification and the corresponding mass was determined by maldi-tof ms is 3847,5 da.in addition in the previous work we have shown that tn635 semi purified lac has a bactericidal effect against a number of pathogenic bacteria including listeria ivanovii. this pathogen was the source of listu00e9rioses causing severe food poisoning.the originality of the research, the object of this invention is the use of a new bacteriocin named lac tn635 the semi purified for the preservation, conservation, and improvement of textural and sensory qualities of turkey salami. the chicken breast and minced beef, beef during storage at 4oc.we believe that this discovery is very important and will contribute very effectively to the implementation of tn635 semi purified lac as a natural preservative in the storage of raw and processed food products: salami, turkey, chicken breast and the meat of beef.