Concentraciones usadas y actividad microbiana de las bacteriocinas producidas por Geobacillus stearothermophilus y Bacillus thermosphacta en diferentes grupos alimenticios: una revisión bibliográfica

Abstract

The present investigation was based a literature review of the concentrations and microbial activity of Geobacillus stearothermophilus and Bacillus. thermosphacta bacteria in the meat and dairy industry. The review was conducted using the PRISMA (Preferred Reporting Items for Systematic Reviews and Meta-Analyses), and 10 relevant studies were identified after applying inclusion and exclusion criteria. Several studies observed significant variations in the effective concentrations of bacteriocins, such as concentrations of 20 μg/mL and 50 ppm under specific growth conditions, and a reduction of up to 10 log in microbial loadwith 25 μg/mL of bacteriocins in meat products. Meat and dairy products were highlighted as food groups particularly vulnerable to microbial contamination, in which the antimicrobial activity of bacteriocins was shown to be effective in reducing the microbial load in the two food groups, emphasizing the importance of selecting concentrations suitable and optimize growing conditions. Concluding that, bacteriocins have been shown to inhibit the growth of pathogenic and spoilage microorganisms, promoting food safety and conservation in these sectors. Continued research in this field will not only contribute to food safety, but can also improve the shelf life of products and reduce food waste in the food supply chain.