<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>0121-4004</journal-id>
<journal-title><![CDATA[Vitae]]></journal-title>
<abbrev-journal-title><![CDATA[Vitae]]></abbrev-journal-title>
<issn>0121-4004</issn>
<publisher>
<publisher-name><![CDATA[Facultad de Química Farmacéutica, Universidad de Antioquia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-40042016000300167</article-id>
<article-id pub-id-type="doi">10.17533/udea.vitae.v23n3a02</article-id>
<title-group>
<article-title xml:lang="en"><![CDATA[Prevalence of lactic acid bacteria in sliced cooked ham as an indicator of its shelf life]]></article-title>
<article-title xml:lang="es"><![CDATA[Prevalencia de bacterias de ácido láctico en jamón cocido friccionado como indicador de su vida útil]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chávez-Martínez]]></surname>
<given-names><![CDATA[América]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Figueroa]]></surname>
<given-names><![CDATA[José Carlos]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Gallego]]></surname>
<given-names><![CDATA[Mario]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Estrada Gandarilla]]></surname>
<given-names><![CDATA[Martha]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Facultad de Zootecnia y Ecología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Sonora  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Universidad Autónoma de Chihuahua Zootecnia y Ecología ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Universidad Autónoma de Chihuahua  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>09</month>
<year>2016</year>
</pub-date>
<volume>23</volume>
<numero>3</numero>
<fpage>167</fpage>
<lpage>172</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-40042016000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-40042016000300167&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-40042016000300167&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract:  Background:  Ready to eat sliced-cooked-meat-products (RTE) are popular convenience foods. Slicing of such products at retail point is a common practice in supermarkets. Due to handling, as well as the supermarket environment, it has been suggested that the counts and presence of specific lactic acid bacteria (LAB) in these products may be associated with their rapid deterioration and short shelf life.  Objectives:  The aim was to quantify and identify LAB in commercial sliced cooked ham.  Methods:  Thirty samples of sliced cooked ham were collected from five supermarkets. Each sample was analyzed in terms of: Lactobacillus on De Man Rogosa, Sharpe agar (30(C), mesophilic (30(C) and thermophilic (37ºC ) Streptococcus on M17 agar containing 1% lactose, Lactococcus on LM17 agar containing 100 (g per liter of cycloheximide (25(C) and Enterococci on Kanamicin Aesculin Azide agar containing kanamycin (37(C), all under anaerobic conditions (Gas-Pack System(, BBL) for 48-72h. Twenty-one colonies were randomly picked and physiologically and biochemically characterized.  Results:  No difference was observed in genuses between supermarkets; however, significant differences were observed between microbial genuses. Enterococci showed the lowest count (2.34 ± 0.05 log10 CFU/g) and Lactobacilli had the highest counts (5.98 ± 0.04 log10 CFU/g). Of the strains isolated 23.8% were identified as thermophillic Lactobacillus, 23.8% mesophilic Lactobacillus, 28.6% Enterococcus, 14.3% Lactococcus and 9.5% Streptococcus. From these, only six could be characterized to species level; one was L.lactis subsp. lactis and five were L. amylolyticus.  Conclusions: High LAB counts are a common cause of spoilage in RTE meat products, since these are commonly found in meat environments. Therefore a study on the processing, distribution and in-site handling of RTE meat products at supermarkets may be necessary in order to increase its shelf life.]]></p></abstract>
<abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen:  Antecedentes:  Los productos cárnicos rebanados cocidos listos para el consumo (RTE) son alimentos populares de conveniencia. El rebanado de este tipo de productos es una práctica común en los supermercados. Debido a la manipulación, así como al entorno del supermercado, se ha sugerido que los recuentos y la presencia de bacterias ácido lácticas (LAB) en estos productos pueden estar asociados con su rápido deterioro y corta vida en anaquel.  Objetivo:  El objetivo de este trabajo fue cuantificar e identificar LAB en jamón cocido rebanado en el supermercado.  Métodos:  se recolectaron 30 muestras de jamón cocido rebanado de cinco supermercados. Cada muestra se analizó en términos de: Lactobacillus en agar De Man Rogosa, Sharpe (30(C), Streptococcus mesofílicos (30(C) y termofílicos (37(C) en agar M17 conteniendo 1% de lactosa, Lactococcus en agar LM17 contiendo 100 (g por litro de ciclohexamida (25(C), y Enterococci en agar Kanamicin Aesculin Azide conteniendo kanamicina (37(C), todos bajo condiciones anaeróbicas (Gas-Pack System(, BBL) por 48-72h. Veintiún colonias seleccionadas al azar fueron fisiológica y bioquímicamente caracterizadas.  Resultados:  No se observaron diferencias en el género entre los supermercados; sin embargo, se observaron diferencias significativas entre género microbiano. Los enterococos mostraron los recuentos más bajos (2,34 ± 0,05 log10 CFU/g) y los lactobacilos los más altos (5,98 ± 0,04 log10 CFU/g). De las cepas aisladas 23,8% fueron identificados como Lactobacillus termófilos, 23,8% Lactobacillus mesófilos, 28,6% Enterococcus, 14,3% Lactococcus y 9,5% Streptococcus. De éstos, sólo seis pudieron caracterizarse a nivel de especie; uno fue L.lactis subsp lactis y cinco fueron L. amylolyticus.  Conclusiones: Conteos altos de LAB son una causa común del deterioro de los productos cárnicos listos para el consumo, ya que estos se encuentran comúnmente en los entornos donde se maneja carne. Por lo tanto, es necesario llevar a cabo un estudio sobre el procesamiento, distribución y manejo de productos cárnicos listos para el consumo en los supermercados con el fin de aumentar su vida en anaquel.]]></p></abstract>
<kwd-group>
<kwd lng="en"><![CDATA[cooked ham]]></kwd>
<kwd lng="en"><![CDATA[Lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[shelf life]]></kwd>
<kwd lng="en"><![CDATA[Lactobacillus spp.]]></kwd>
<kwd lng="es"><![CDATA[Jamón cocido]]></kwd>
<kwd lng="es"><![CDATA[Bacterias ácido lácticas]]></kwd>
<kwd lng="es"><![CDATA[vida en anaquel]]></kwd>
<kwd lng="es"><![CDATA[Lactobacillus spp]]></kwd>
</kwd-group>
</article-meta>
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<surname><![CDATA[Lyhs]]></surname>
<given-names><![CDATA[U]]></given-names>
</name>
<name>
<surname><![CDATA[Korkeala]]></surname>
<given-names><![CDATA[H]]></given-names>
</name>
<name>
<surname><![CDATA[Björkroth]]></surname>
<given-names><![CDATA[J]]></given-names>
</name>
</person-group>
<source><![CDATA[Int J Food Microbiol]]></source>
<year>2005</year>
<volume>97</volume>
<numero>3</numero>
<issue>3</issue>
<page-range>285-96</page-range></nlm-citation>
</ref>
</ref-list>
</back>
</article>
