<?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>0121-7488</journal-id>
<journal-title><![CDATA[Ciencia en Desarrollo]]></journal-title>
<abbrev-journal-title><![CDATA[Ciencia en Desarrollo]]></abbrev-journal-title>
<issn>0121-7488</issn>
<publisher>
<publisher-name><![CDATA[Universidad Pedagógica y Tecnológica de Colombia]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0121-74882025000100215</article-id>
<article-id pub-id-type="doi">10.19053/uptc.01217488.v16.n1.2025.18671</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Utilización del sobrenadante de Lactobacillus gasseri como conservante del jamón de cerdo]]></article-title>
<article-title xml:lang="en"><![CDATA[Application of Lactobacillus gasseri Supernatant as a Natural Preservative in Cooked Pork Ham]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Narváez-Estacio]]></surname>
<given-names><![CDATA[Julio Alberto]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Jurado-Gámez]]></surname>
<given-names><![CDATA[Henry]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Fajardo-Argoti]]></surname>
<given-names><![CDATA[Ivonne Catalina]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[Pasto Nariño]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>06</month>
<year>2025</year>
</pub-date>
<volume>16</volume>
<numero>1</numero>
<fpage>215</fpage>
<lpage>222</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0121-74882025000100215&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0121-74882025000100215&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0121-74882025000100215&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen El presente estudio evaluó el sobrenadante de Lactobacillus gasseri como bioconservante en jamón de cerdo cocido, buscando alternativas a los conservantes químicos. La metodología incluyó la preparación de sobrenadantes mediante cultivo y centrifugación, aplicándolos sobre muestras de jamón. Se compararon tres tratamientos: sin adición, con ácido láctico, y con sobrenadante de L. gasseri, evaluando parámetros microbiológicos, físico-químicos y organolépticos durante 21 días. Los resultados mostraron una inhibición significativa de patógenos como Listeria monocytogenes y Escherichia coli, atribuida a la acción de ácido láctico, bacteriocinas y peróxido de hidrógeno presentes en el sobrenadante. Además, se observó estabilización del pH y mejora en la capacidad de retención de agua, favoreciendo la calidad físico-química del producto. Sin embargo, no se evitaron deterioros sensoriales en color y aroma. En conclusión, el sobrenadante de L. gasseri ofrece una protección microbiológica efectiva para el jamón cocido, destacando como una opción natural viable para la bioconservación en la industria cárnica. No obstante, sus limitaciones en la preservación sensorial sugieren la necesidad de combinarlo con otros aditivos para mejorar el color y el aroma del producto, ampliando así su aplicación industrial.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract 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.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[inhibición]]></kwd>
<kwd lng="es"><![CDATA[fermentación]]></kwd>
<kwd lng="es"><![CDATA[antimicrobiano]]></kwd>
<kwd lng="es"><![CDATA[conservante]]></kwd>
<kwd lng="es"><![CDATA[microbiología]]></kwd>
<kwd lng="es"><![CDATA[organoléptico]]></kwd>
<kwd lng="en"><![CDATA[Inhibition]]></kwd>
<kwd lng="en"><![CDATA[Fermentation]]></kwd>
<kwd lng="en"><![CDATA[Antimicrobial]]></kwd>
<kwd lng="en"><![CDATA[Preservative]]></kwd>
<kwd lng="en"><![CDATA[Microbiology]]></kwd>
<kwd lng="en"><![CDATA[Organoleptic]]></kwd>
</kwd-group>
</article-meta>
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