Abstract

NARVAEZ-ESTACIO, Julio Alberto; JURADO-GAMEZ, Henry  and  FAJARDO-ARGOTI, Ivonne Catalina. Application of Lactobacillus gasseri Supernatant as a Natural Preservative in Cooked Pork Ham. Ciencia en Desarrollo [online]. 2025, vol.16, n.1, pp.215-222.  Epub Jan 20, 2025. ISSN 0121-7488.  https://doi.org/10.19053/uptc.01217488.v16.n1.2025.18671.

The present study evaluated the supernatant of Lactobacillus gasseri as a biopreservative in cooked pork ham, seeking alternatives to chemical preservatives. The methodology included the preparation of supernatants through cultivation and centrifugation, which were applied to ham samples. Three treatments were compared: without addition, with lactic acid, and with L. gasseri supernatant, assessing microbiological, physicochemical, and organoleptic parameters over a 21-day period. The results showed significant inhibition of pathogens such as Listeria monocytogenes and Escherichia coli, attributed to the action of lactic acid, bacteriocins, and hydrogen peroxide present in the supernatant. In addition, stabilization of pH and improvement in water-holding capacity were observed, favoring the physicochemical quality of the product. However, sensory deterioration in color and aroma was not prevented. In conclusion, the L. gasseri supernatant offers effective microbiological protection for cooked ham, standing out as a viable natural option for biopreservation in the meat industry. Nevertheless, its limitations in sensory preservation suggest the need to combine it with other additives to improve the product's color and aroma, thus broadening its industrial application.

Keywords : Inhibition; Fermentation; Antimicrobial; Preservative; Microbiology; Organoleptic.

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