Análise da toxina killer produzida por Hansenula wingei e sua potencial aplicação como antimicrobiano em CMS de aves

Abstract

The national and international market searches ever more for food with a reduced number of chemical additives. Therefore, studying the viability of a new natural conservation method of a product with such a variety of uses as the mechanically deboned meat (MDM) it’s necessary for expanding the product market and acceptance, following the tendencies and demands of the today consumer. Hence was selected a strain of Hansenula wingei, a yeast known for its production of killer toxins, an antimicrobial factor protein, for the culture and extraction of a hypothesised biopreservative in poultry MDM. The yeast extract undergone a drying process by atomization and tested in vitro and in poultry MDM for its antimicrobial factor against food pathogens like E. coli, Salmonella spp. and coagulase-positive Staphylococci and its effects on the conservation of the microbiological stability of the frozen MDM. In 8,3% concentration the dried extract had an inhibition factor superior to those of curing salts used by the meat industry as antimicrobial and the extract’s viability of growth and drying concentration, it can be considered a viable antimicrobial and a with good perspectives as a biopreservative.