This study aimed to evaluate the use of potentially postbiotic-containing preservative (PPCP), produced in a semiculture fermentation system with Lacticaseibacillus paracasei DTA 83 and Saccharomyces cerevisiae var. boulardii 17, to extend the use-by date of raw chicken sausages and semifinished chicken products. Microorganisms associated with the spoilage of chicken products were stimulated to grow by pair incubation of the products at two different temperatures and with collection at different times. The turbidity method was performed to evaluate the microbial susceptibility to PPCP. PPCP was added in chicken products to obtain an in situ partial inhibitory effect on spoilage microorganisms to extend the use-by date. The in vitro trial showed total inhibition of the microbial growth by adding above 3.0% of PPCP. Although this concentration showed a remarkable inhibitory potential, its addition can severely impact the formulation cost. Thus, the application of doses with partial microbial inhibition may be a suitable strategy for the use of PPCP in chicken products. The results revealed that cold chain management and couse of PPCP in chicken products extended the proposed use-by date, suggesting an alternative food preservation technology for the use of naturally derived compounds.

In this study, a potentially postbiotic-containing preservative (PPCP) was produced in an axenic fermentation system with Lacticaseibacillus paracasei DTA 83 as a natural technology alternative for vacuum-packaged cooked sausage preservation. Cooked sausage-related microorganisms were obtained during the induced spoiling process in packages by pair incubation of sausages at different temperatures. The turbidity method was used to determine the microbiota susceptibility to PPCP. A controlled in situ design was performed by adding PPCP on the surface or to the mass of the sausages. Sodium lactate FCC85, which was used according to the manufacturer’s recommendation, was included in the design for comparison. The results revealed that PPCP was as efficient as FCC85, which indicates PPCP as a promising alternative to the use of natural technologies to preserve and develop functional cooked sausages. Moreover, a strategy to use preservatives in vacuum-packaged cooked sausages was presented: the concentration needed to achieve the total inhibition of the microbiota determined by an in vitro trial should be respected when adding PPCP on the sausages’ surface. When adding PPCP to the mass of the sausages, the concentration that showed a partial inhibition in vitro can also be applied in situ.

No abstract

The present study was carried out to evaluate the substitution of synthetic performance enhancers by ethanolic propolis extract (EPE) in the diet of broilers and their effects on performance, carcass yield, noble cuts, viscera and bed quality. A completely randomized design was used, with four treatments and six replicates each, totaling 24 experimental plots with 20 birds each. The experimental treatments were: negative control, without the inclusion of performance improvement and EPE-free; positive control, containing avilamycin performance enhancer; Inclusion of 0.1% of EPE and; Inclusion of 0.2% EPE. The analyzed data were submitted to analysis of variance and applied the SNK test at 5% probability. There was no effect of the inclusion of additives on feed intake and feed conversion in the periods from 1 to 7, 1 to 21, and from 1 to 42 days of age. Weight gain was lower in birds receiving feed with the inclusion of 0.1% EPE in the period from 1 to 7 days, not differing from the other treatments in the other evaluation periods. Carcass characteristics, cuts, and viscera and bed moisture were not influenced by the treatments used. The inclusion of ethanol extract from propolis as a performance enhancer up to 42 days of age provided similar results to the use of performance enhancers based on avilamycin, thus being an efficient substitute in poultry production.