Produção de extrato seco de Hansenula wingei: composição proximal e estudo de sua aplicação em carne de frango como possível antimicrobiano

Abstract

The meat and food market in general is relentlessly looking for foods with a reduced content of chemical additives. Therefore, studying the feasibility of new conservation methods with an emphasis on microbial control is necessary to expand the meat market. Based on this premise, this study focused on a Hansenula wingei yeast strain that produces killer toxins, which acts as an antimicrobial factor, for the culture and extraction of a natural preservative for application in chicken meat, specifically breast. Yeast was aerobically fermented in specific medium and conditions. The yeast extract passed through a spray drying process was tested in vitro and in chicken breast samples. The dry extract obtained after drying was analyzed and this proximal composition was determined. The methodologies used were moisture 105°C, ash at 550°C, lipids by Folch (1957) with adaptations, carbohydrates by Sulfuric Phenol and proteins by Bradford. The results obtained were: 13.23; 9.11; 1.00; 4.00 and 39.91 for carbohydrates, proteins, lipids, moisture and ash, respectively. The minimum inhibitory concentration against Staphylococcus sp, Salmonella sp and E. coli was defined from the same extract, where a concentration of 8.3% of the dry extract was obtained as a viable inhibition factor for the inhibition of these three microorganisms. From then on, in situ tests were performed on refrigerated chicken breast for a period of fifteen days only for Salmonella sp. The results obtained were satisfactory in relation to the reduction of this microorganism during the storage period, indicating a viable antimicrobial potential for the dry extract of Hansenula wingei.