Selection of microorganisms for use in industrial fermentations
Consideration will be given to the possibility of using lactic bacteria in fermentative processes in meat products in order to counteract the growth of pathogens
PHASE 1) Selection of functional bacteria for the preparation of fermented meat foods
It will characterize lactic bacteria isolated from the primary matrix (fermented meat of different origin) through fingerprinting techniques (RAPD). Antimicrobial activity against selected pathogens (Salmonella spp., Campylobacter spp., Listeria spp.) Will use the spot agar test and, on the supernatants, with the well-diffusion-agar test.
PHASE 2) Challenge test in fermented functional foods
The following activities will be performed:
a) challenge test in the presence of various strains of Clostridium spp. with or without the addition of NaNO2
b) challenge test in the presence of further pathogens of the meat (Salmonella spp., Campylobacter spp., Listeria spp.).
This job comes from a partnership with Science Magazine and