Abstract: The lactobacilli used in this invention are isolates that come from artisanal and fermented meats as well as material of plant origin from the central high plateau of Mexico. From a total of 60 strains of lactobacilli, 7 were selected due to their antagonistic capacity against pathogenic microorganisms and against spoilage microorganisms of raw and processed meat products. A method for preserving a food product, such as meat, whether raw or processed (stuffed products), was developed, including steps of inoculating of the meat with an effective amount of non-spoilage and non-pathogenic isolated bacteria in order to competitively inhibit the growth of unwanted pathogens and spoilage bacteria in meat products.

Abstract: This invention includes the improved composting of cane sugar press mud and lignocellulosic materials. The result is a low density humectant substrate (LDHS) for the application in agriculture. The process is developed in homogenized and aerated mechanically semi-static biopiles. The lignocellulose materials are added in a fed batch system, in stages and doses which depend on the type of lignocellulosic material and the quality of required final substrate. Another objective is to provide, in 8 weeks, a material without pathogenic microorganisms nor weeds, with low density (<0.4 g/ml), high porosity (110%), and high water retention (>90%), applicable as a substrate in horticulture and forestal production in nurseries and greenhouses; or as an humectant and soil-improving agent in agricultural ground and eroded soils. Said substrate has better physical, chemical and biological characteristics for vegetable nutrition than equivalent substrates, such as turf and coconut fibers.