<?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>0122-9354</journal-id>
<journal-title><![CDATA[Revista de Medicina Veterinaria]]></journal-title>
<abbrev-journal-title><![CDATA[Rev. Med. Vet.]]></abbrev-journal-title>
<issn>0122-9354</issn>
<publisher>
<publisher-name><![CDATA[Universidad de La Salle]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S0122-93542017000300159</article-id>
<article-id pub-id-type="doi">10.19052/mv.4399</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Efecto bioconservante del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo (Longisimus dorsi)*]]></article-title>
<article-title xml:lang="en"><![CDATA[Bioconservant effect of the supernatant of Lactobacillus plantarum and Lactobacillus lactis on pork loin (Longisimus dorsi)]]></article-title>
<article-title xml:lang="pt"><![CDATA[Efeito bioconservante do sobrenadante de Latobacillus plantarum e Latobacillus lactis em lombo de porco (Longisimus dorsi)]]></article-title>
</title-group>
<contrib-group>
<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[Jarrín-Jarrín]]></surname>
<given-names><![CDATA[Verónica]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Bustamante-Melo]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Nariño Facultad de Ciencias Pecuarias Departamento de Producción y Procesamiento Animal]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Nariño  ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Pasto  ]]></institution>
<addr-line><![CDATA[Pasto ]]></addr-line>
<country>Colombia</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>07</month>
<year>2017</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>07</month>
<year>2017</year>
</pub-date>
<numero>35</numero>
<fpage>159</fpage>
<lpage>173</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_arttext&amp;pid=S0122-93542017000300159&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_abstract&amp;pid=S0122-93542017000300159&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.co/scielo.php?script=sci_pdf&amp;pid=S0122-93542017000300159&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La bioconservación incrementa la vida útil de los alimentos y mejora su calidad. Se determinó el efecto del sobrenadante de Lactobacillus plantarum y Lactobacillus lactis en lomo de cerdo. Se utilizó el sobrenadante (500 µl) en 50 g de lomo, y como testigos, ácido láctico (2 %) y suero fisiológico (sin aditivo). Se evaluó cada tratamiento a 4 y 20 °C por 15 días. Durante los días 0, 7 y 15, se realizaron mediciones microbiológicas, físicoquímicas y sensoriales; las dos primeras se evaluaron con un diseño de bloques con factorial 4 x 2. El bloque fueron los días de medición, y los factores, aditivo y temperatura. La evaluación sensorial se hizo por análisis de varianza. No hubo interacción entre factores (p &gt; 0,05). Los coliformes totales, Clostridium sulfito reductor y pH no mostraron diferencia en el factor aditivo (p &gt; 0,05), pero coliformes fecales, acidez y capacidad de retención de agua (CRA), sí (p &lt; 0,05). La refrigeración (4 °C) mostró mejores resultados. Se concluye que el sobrenadante de L. plantarum conserva el lomo de cerdo; además, mantiene las características organolépticas y evita el crecimiento microbiano. L. lactis mostró resultados similares al ácido láctico y por encima del tratamiento sin aditivo, aunque los valores de esta cepa fueron inferiores a los encontrados en L. plantarum.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Bioconservation extends the useful life of food and improves its quality. This paper aimed to determine the effect of the supernatant of Lactobacillus plantarum and Lactobacillus lactis on pork loin. The supernatant (500 µl) was used in 50 g of loin, and as controls, lactic acid (2%) and physiological saline (without additive). Each treatment was evaluated at 4 and 20 °C for 15 days. On days 0, 7 and 15, microbiological, physicalchemical and sensorial measurements were performed; the first two were evaluated with a 4x2 factorial block design. The block consisted of measurement days, and the factors were additive and temperature. Sensory evaluation was done by analysis of variance. There was no interaction between factors (p &gt; 0.05). Total coliforms, sulfite-reducing clostridium, and pH showed no difference in the additive factor (p &gt; 0.05), but fecal coliforms, acidity and water retention capacity did (p &lt; 0.05). Refrigeration (4 °C) had better results. It is concluded that the supernatant of L. plantarum preserves pork loin; in addition, it maintains organoleptic characteristics and avoids microbial growth. L. lactis showed similar results to lactic acid and was better than the treatment without additive, although the values of this strain were inferior to those found in L. plantarum.]]></p></abstract>
<abstract abstract-type="short" xml:lang="pt"><p><![CDATA[Resumo A bioconservação aumenta a vida útil dos alimentos e melhora a sua qualidade. Determinou-se o efeito do sobrenadante de Latobacillus plantarum e Latobacillus lactis em lombo de porco. Utilizou-se o sobrenadante (500 µl) em 50 g de lombo, ácido láctico (2 %) e soro fisiológico (sem aditivo). Avaliou-se cada tratamento a 4 e 20 °C por 15 dias. Durante os dias 0, 7 e 15, se realizaram medições microbiológicas, físico-químicas e sensoriais; as duas primeiras se avaliaram com um desenho de blocos com fatorial 4 x 2. O bloco foram os dias de medição, e os fatores, aditivo e temperatura. A avaliação sensorial foi realizada por análise de variação. Não houve interação entre fatores (p &gt; 0,05). Coliformes totais, clostridium sulfito redutor e pH não mostraram diferencia no fator aditivo (p &gt; 0,05), pero coliformes fecais, acidez e capacidade de retenção de água sim (p &lt; 0,05). A refrigeração (4 °C) mostrou melhores resultados. Conclui-se que o sobrenadante de L. plantarum conserva o lombo de porco; além do mais, mantém as características organolépticas e evita o crescimento microbiano. L. lactis mostrou resultados similares ao ácido láctico e por cima do tratamento sem aditivo, mesmo que os valores desta cepa tenham sido inferiores aos encontrados em L. plantarum.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[bioconservante]]></kwd>
<kwd lng="es"><![CDATA[bacteria ácido-láctica]]></kwd>
<kwd lng="es"><![CDATA[inhibición]]></kwd>
<kwd lng="es"><![CDATA[lomo de cerdo]]></kwd>
<kwd lng="es"><![CDATA[sobrenadante]]></kwd>
<kwd lng="en"><![CDATA[bioconservant]]></kwd>
<kwd lng="en"><![CDATA[lactic acid bacteria]]></kwd>
<kwd lng="en"><![CDATA[inhibition]]></kwd>
<kwd lng="en"><![CDATA[supernatant]]></kwd>
<kwd lng="en"><![CDATA[pork loin]]></kwd>
<kwd lng="pt"><![CDATA[bioconservante]]></kwd>
<kwd lng="pt"><![CDATA[bactéria ácido láctica]]></kwd>
<kwd lng="pt"><![CDATA[inibição]]></kwd>
<kwd lng="pt"><![CDATA[sobrenadante]]></kwd>
<kwd lng="pt"><![CDATA[lombo de porco]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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