Inhibition of Salmonella spp. isolated from mango using bacteriocin-like produced by lactobacilli

espanolCinco mangos de cada etapa del proceso de empacado del mango, asi como cinco muestras de agua de la llave y cinco muestras de agua del tanque de lavado por inmersion fueron analizadas para Salmonella. Cuatro presuntas cepas de Salmonella spp. fueron aisladas a partir de frutos de mango y del agua utilizada para su lavado. Cuando la identificacion de las cepas se realizo por PCR, solo tres cepas resultaron positivas: Salmonella sp. aislada del agua de la llave (tw), Salmonella sp. aislada del mango Ataulfo despues del lavado (ataw) y Salmonella sp. aislada del mango Tommy Atkins despues del lavado (tmaw). Cuando solo las sustancias tipo bacteriocinas de Lactobacillus plantarum A6 y de L. fermentum OgiE1 fueron utilizadas, se observo una ligera inhibicion de Salmonella spp. (reduccion promedio de 0,78 log 10 UFC). Cuando ambas sustancias tipo bacteriocinas fueron utilizadas en combinacion, se observo un aumento de la efectividad en la inhibicion de Salmonella spp. (reduccion promedio de 2,84 log10 UFC). La adicion de NaCl (40 mg/mL) a las sustancias tipo bacteriocinas de manera separada, aumento la eficacia en la inhibicion de Salmonella spp. (reduccion de 2,67 a 2,84 log 10 UFC), pero cuando el NaCl se agrego a la mezcla de ambas sustancias tipo bacteriocinas, no se observo una mejora en la inhibicion de Salmonella spp. (reduccion de 2,68 log 10 UFC). EnglishFive mangos from every step of the packaging process of mango as well as five samples from tap water and five samples from dip tank water were analyzed for Salmonella. Four presumptive Salmonella spp. strains were isolated from mango fruits and from water used for its washing. When identification of the strains was performed by PCR, only three strains turned out to be positive: Salmonella sp. isolated from tap water (tw), Salmonella sp. isolated from mango Ataulfo after washing (ataw) and Salmonella sp. isolated from mango Tommy Atkins after washing (tmaw). A natural but little inhibition of these Salmonella spp. was observed when single bacteriocin-like substances from Lactobacillus plantarum A6 and from L. fermentum OgiE1 were used (average reduction of 0.78 log 10 CFU). An enhanced effectiveness was observed when combining both bacteriocin-like substances (average reduction of 2.84 log 10 CFU). The addition of NaCl (40 mg/mL) to the single bacteriocin-like substances significantly improved the inhibition of Salmonella spp. (reduction of 2.67 to 2.84 log 10 CFU) but when NaCl was added to the mixture of both bacteriocin-like substances, inhibition of Salmonella spp. was not enhanced (reduction of 2.68 log 10 CFU).