Rev Chil Nutr Vol.

36, Nº1, March 2009

UPDATE ITEMS
USE OF ANTIMICROBIAL SUBSTANCES PRODUCED BY BACTERIA
LACTIC ACID
IN THE PRESERVATION OF MEAT USE OF

ANTIMICROBIAN SUBSTANCES PRODUCED BY ACID

LACTIC BACTERIAS
ON MEAT CONSERVATION

Sandra Milena Vásquez M. (1), Héctor Suárez M. (1) Sandra Zapata B. (2) (1) Department of Agricultural

and Food Engineering, Faculty of Agricultural Sciences,

Headquarters Medellín, National University of Colombia, Colombia.
(2) Faculty of Sciences, National University of Colombia, Headquarters Medellín, Colombia.

ABSTRACT
The use of lactic acid bacteria (LAB) for food biopreservation has taken great importance nowadays due to its capacity for controlling
pathogenic and spoilage microorganisms. Application of biopreservative strains as well as extracts and metabolites produced by them have
demonstrated to control diverse undesirable microorganisms improving the enlargement of foods shelf-life and safety against bacteria that
can affect the consumerís health. This review involves aspects of food biopreservation and specifically of meat and meat products
susceptible of alterations and attacks of diverse microorganisms. Biopreservation methodologies of common use in foods are detailed as
well as more outstanding aspects of metabolites produced by LAB, making special emphasis on bac- teriocins, antimicrobial substances
that have demonstrated its effectiveness to control diverse microorganisms and have had successful application on foods. The use of
biopreservation is revised, considered as a technology barrier that combined with other conservation methods like refrigeration and joint to
good manufacturing practices can be an interesting option to diminish the addition of chemical preservatives, providing safe foods
naturally preserved.

Key words: biopreservation, lactic acid bacteria, bacteriocins, meat, conservation.

This work was received on September 16, 2008 and accepted for publication on December 20, 2008.

INTRODUCTION Biological characteristics allow the development of deteriorating and

Currently, serious problems have been identified directly related
to the limited forms of conservation of fresh foods, added to the fact
of the continuous demand to decrease and increasingly prohibit the
use of preservatives and chemical additives in food. , due to the
adverse effects they can cause on consumer health (1, 2). This
forces the search for alternative methodologies to preserve food.
The chemical composition of fresh meat and its characteristics
pathogenic micro-organisms, which reduce the useful life time and
some cause poisoning. In this sense, complementary preservation
procedures have been developed, which together with the use of
refrigeration, manage to increase the shelf life and guarantee the
sanitary quality of fresh meat (3).
Biopreservation is a preservation method that offers various
conditions to extend the shelf life and increase food safety, through
the use of a natural or controlled microbiota and

64
 USE OF ANTIMICROBIAL SUBSTANCES PRODUCED BY BACTERIA LACTIC ACID IN THE PRESERVATION OF MEAT
its antimicrobial products (4). Different studies have applied
biopreservation through the use of a natural microbiota such as
Lactic Acid Bacteria (BAL) isolated from dairy, meat, fish and
vegetable products, using antibacterial properties, attributed to the
end products of their metabolism such as lactic, acetic acid ,
hydrogen peroxide, diacetaldehyde, reuterine and bacteriocins (5).
The use of bacteriocins in the food industry can help reduce the
addition of chemical preservatives as well as the intensity of heat
treatment.
This update aims to bring together the most relevant aspects of
biopreservation and cover some studies applied to meats and their
derivatives in recent years using bacteriocins or substrates that
contain them.
FOOD BIOPRESERVATION
Biopreservation refers to extending the shelf life of food and
increasing microbiological safety using a natural or controlled
microflora and its antibacterial products (4, 5). Biopreservation can
be applied in food and specifically in meat by four basic methods (5,
6):
(1) Adding a viable bacteriocin-producing pure BAL culture. In
this way, it offers a direct way of incorporating bacteriocins in the
food, depending on its success, on the ability of the culture to grow
and produce bacteriocin in the food under environmental and
technological conditions (temperature, pH, additives, among others).
In the case of meat, (which is a food that cannot be pasteurized
before the addition of the starter strains), the bio-preservative or
fermenter cultures must be able to compete with the natural
microflora, it should not have an impact on the physicochemical and
organoleptic properties of the food, it must not produce gas or
exopolysaccharides to avoid inflation in the packaging due to the
accumulation of gases and the formation of viscosities on the
surfaces of the meat (7).
(2) Adding bacteria acidified mesophilic lactic acid as a
protection against temperature abuse. In this case, the bioprotective
strain will remain at an initial concentration in cold conditions. Under
conditions of temperature abuse, the strain will grow competitively
against pathogenic bacteria avoiding health hazards. In conditions of
temperature abuse, the protective culture can even act as the
predominant deteriorator, ensuring that pathogenic bacteria do not
grow and that the food deteriorates so that it is not consumed (8).
(3) Adding raw bacteriocin preparations
(crude extract), fermented liquor or concentrates obtained by the
growth of BAL producing bacteriocin in complex substrate. This
method avoids the use of purified compounds that may have legal
regulation and saves costs in the purification of each compound.
(4) Adding pure or semi-antagonistic substances such as the
bacteriocins produced by BAL. By using this method the bacteriocin
dose is more accurate and therefore more predictable. However, the
application is limited according to the regulations of each country
regarding food additives (5).
The first two methodologies could be called in situ
biopreservation methods (by inoculation of the food system with the
bacteriocin-producing strain under conditions that favor its
production); while the last two would be ex situ methodologies (where
bacteriocin is produced outside the food under controlled conditions
and then applied to the food). In the case of using pure or semi-pure
antagonistic substances, it is necessary to use protein precipitation
techniques adapted to the conditions of each laboratory, the
production and precipitation of bacteriocin must initially be
standardized, until its reproducibility is guaranteed before application
in food for ensure an adequate amount with sufficient inhibitory
power.
The application of biopreservation methodologies depends on
the technological variables to which the crops are subjected, in ex
situ cases, the production of bacteriocin can become a more
expensive methodology since it not only requires the starter strains (
completely isolated microorganisms), but from culture media and
equipment for the development of the strains and for the production
of bacteriocin. Additionally, the activity of each extract or bacteriocin
must be guaranteed and it may even be necessary to determine the
minimum inhibitory concentration against pathogens. The use of
these biopreservation systems requires in any case preliminary
studies to determine the behavior of bacteria in the culture medium in
which it develops (growth curves),
Gálvez et al. (8) mention that bio-preservation using
bacteriocins produced in situ, offers several advantages compared to
ex situ production, regarding the legal and cost aspects. Lowering
costs in biopreservative processes can be highly attractive, especially
for small economies and developing countries, where food security
can be highly compromised. The evaluation of the bactericidal
potential of the extracts
65

BAL crudes on the growth of spoilage and pathogenic
microorganisms have presented favorable results, which is why they
have been recently recommended by several authors as a
Biopreservation method in food (7, 9 - 12).
FUNCTION OF BACTERIA ACID
LACTICS AND THEIR METABOLITES
IN THE BIOPRESERVATION
Lactic Acid Bacteria
In any of the biopreservation cases mentioned above, Lactic
Acid Bacteria (BAL) are used, which comprise a high number of
gram-positive bacteria whose common characteristic is the
production of lactic acid from carbohydrates. The group of lactic
bacteria associated with food include cocci of the genera:
lactococcus streptococcus, pediococcus, leuconostoc, and bacilli of
the genera Lactobacillus and Carnobacterium (13, 14).
Moreira (15), mentions that this group of bacteria is probably
the most abundant and widespread in nature, due to their ability to
grow on a variety of substrates and under various biological
conditions. Among lactic bacteria, the Lactobacillus group is the most
important and heterogeneous, including species with very different
biochemical and physiological properties (16). Lactic bacteria do not
need oxygen to grow, they are tolerant to the presence of CO2,
nitrites, smoke and relatively high salt concentrations and tolerate low
pH values. therefore, the conditions existing in vacuum-packed
meats, in cured meats and in meat products favor the growth of these
microorganisms. In vacuum packed meat the dominant
microorganisms are Lactobacillus sp,
The use of carbohydrates available in food and the reduction in
pH due to the organic acids produced are the main mechanism of
microbial antagonism of lactic bacteria. However, these bacteria also
produce other antagonistic substances, among which diacetyl,
hydrogen peroxide, acetaldehyde, low molecular weight non-protein
compounds and bacteriocins stand out (17-19, 3).
Organic acids: Organic acids contribute to the development of
flavor, aroma and texture of food, but also to its stability by inhibiting
disrupting microorganisms (19). The antimicrobial activity of organic
acids and pH is complementary, with the undissociated fraction of
organic acids having the highest activity
66
VÁSQUEZ S. Y COLS.
inhibitory due to their lipophilic nature, since they can cross the cell
membrane and dissociate in the cytoplasm. These molecules can
exert two effects: on the one hand they interfere with cellular
functions, such as substrate translocation and oxidative
phosphorylation, on the other hand, the dissociation of organic acids
causes the increase of protons inside the cell. When the
concentration of protons exceeds the buffer capacity of the
cytoplasm, they are transported outwards by means of a proton
pump, thus reducing the energy reserves of the cell. When these
reserves are depleted, the proton pump stops and the internal pH
falls, which in turn causes denaturation of the proteins and
destabilization of other structural and functional components of the
cells,
Lactic bacteria can survive and develop in the presence of
relatively low pH unlike other microbial groups with respiratory
metabolism, since they have a system of simultaneous transport of
lactic acid and protons to the cell exterior, which in addition to
contributing to the homeostasis of the internal pH, originates energy
(13).
Non-protein compounds: Among the non-protein compounds
that BALs produce during their growth is reuterine. This substance,
unlike bacteriocins and peroxide, is only produced by Latobacillus
reutery, isolated from the gastrointestinal tract of people and animals;
Its toxic potential has not yet been evaluated, although by its nature
there are doubts about its possible usefulness in the food industry. Its
antimicrobial activity is extremely wide, affecting gram positive, gram
negative bacteria, yeasts, molds and protozoa. Reuterin is formed
during the anaerobic use of glycerol and inhibits the activity of the
ribonucleotide reductase enzyme involved in DNA synthesis, which
determines its broad antimicrobial spectrum (3).
Oxygen metabolites: The growth of BAL in aerobic media
leads to the formation of various oxygen metabolites such as:
hydrogen peroxide, super oxide anions and free radicals, which have
a bacteriostatic and bactericidal effect against lactic and non-lactic
flora (19). Hydrogen peroxide (H 2 OR 2)
It works as an oxidant, producing free radicals that attack essential
cellular components, lipids, proteins and DNA (20). The accumulation
of H 2 OR 2) in culture media, it is because BALs generally do not have
catalase (15). Hydrogen peroxide has been studied more widely in
raw milk, where the antimicrobial system "lactoperoxidase" is
generated, without
 USE OF ANTIMICROBIAL SUBSTANCES PRODUCED BY BACTERIA LACTIC ACID IN THE PRESERVATION OF MEAT
However, despite its preservation potential, the poor viability of this
compound in food is recognized, since it can have detrimental effects
on its organoleptic quality causing rancidity of fats and discoloration
and greening reactions (3).
Bacteriocins
This is the metabolite on which most of the studies have
focused in recent years, and various investigations have been carried
out around its detection, production, purification, mode of action,
biochemical characterization, bactericidal properties,
microorganisms. inhibited or sensitive and successful application in
food biopreservation (7, 9, 12, 21-24).
The term bacteriocinogenicity is defined as the ability of
bacteria to synthesize and eliminate antagonistic proteins from other
microorganisms abroad, so it could be deduced that BALs have this
well-defined characteristic. Bacteriocins are bactericidal proteins or
peptides synthesized in the BAL ribosome, the producer cell
synthesizes a molecule that immunizes it against the bacteriocin
itself. Production occurs naturally during or at the end of the
logarithmic phase of bacterial development, being directly related to
the biomass produced, (14, 15).
The bacteriocins of lactic acid bacteria are generally stable at
acidic or neutral pH, indicating an adaptation to the natural
environment of the bacteria that produce them. In addition, some
extracts of lactobacillus plantarum and lactobacillus brevis have
stability at heating at 50 and 80 ºC, a property that is important to
ensure the control of microorganisms in some processes of the food
industry (11).
Some authors have considered that the spectrum of inhibition of
these proteins is reduced, generally on taxonomically related
microorganisms, so that they present bactericidal activity only against
sensitive strains (19).
García et al. (3) state that the susceptibility of Gram-negative
bacteria to bacteriocins produced by lactic acid bacteria is much
more limited and until recently there were no known bacteriocins
produced by food-derived lactic acid bacteria naturally active against
gram negative bacteria. The production of bacteriocins with a
relatively broad spectrum of inhibition is typical of bacteria of food
origin, including those of meat and its derivatives.
Studies of some species of the genera Lactobacillus,
Streptococcus and staphylococcus produce bacteriocins against
gram negative bacteria (15). however Klaenhammer (18) classifies
bacteriocins
according to its spectrum of inhibition only in two groups: A)
Bacteriocins active against taxonomically related strains. B)
Bacteriocins with a wide range of activity against gram positive
bacteria.
Nisin exhibits inhibitory activity against microorganisms such as
Pseudomonas, Escherichia and Salmonella, but the effect is not
observed, unless the lipopolysaccharide component of the external
membrane of these microorganisms is altered, with treatments such
as osmotic shock or treatment with EDTA (25) . Recent studies also
show antagonistic activity of bacteriocins produced by gram positive
bacteria against gram negative microorganisms (26).
The spectrum of inhibition of bacteriocins or their extracts may
be affected according to the treatment they are subjected to, such as
lyophilization, concentration of the supernatant, purification and
neutralization, among others. In the particular case of bacteriocin
extracts, the activity is greater when they are concentrated, but it is
necessary to take into account thermoresistance to avoid altering the
functionality of bacteriocin. In the case of plantaricin produced by
lactobacillus plantarum LPBM10, purification can decrease activity
and thermotolerance (11). Furthermore, the combined action of two
or more bacteriocins can considerably reinforce the inhibitory action
(27).
Regarding the inhibition mechanisms used by bacteriocins, the
formation of pores in the cytoplasmic membrane of sensitive cells
seems to be a common mechanism of action, presented by
bacteriocins produced by lactic acid bacteria. The structure of these
peptides, α-helix or β-laminar, would form two faces, one hydrophilic
and the other hydrophobic, creating oligomers that would cross the
membrane forming pores, in which the apolar side of the molecule
would be close to the lipids of the membrane, and the polar side
would face the center of the pore. As a consequence, a loss of K
ions, ATP and, in some cases, amino acids and small molecules is
observed in general. The loss of these substances in turn causes a
loss of membrane potential, consumption of cellular energy reserves,
decrease in DNA synthesis,
According to its definition, bacteriocins are inactivated by at
least one proteolytic enzyme, among which it is worth mentioning
those of pancreatic (trypsin and alpha-chymotrypsin) and gastric
(pepsin) origin (15), a characteristic that makes these bacterial
metabolites, safe substances to be included as biopreservatives in
food, since they would be inactivated during
67

its passage through the gastrointestinal tract without being absorbed
as active compounds and without causing, therefore, the risks related
to the use of antibiotics. Studies of bacteriocins produced by
lactobacillus curvatus LTH1174 in the survival of E.coli and Listeria in
a dynamic model of the stomach and intestine, report that
bacteriocins are inactivated by digestive enzymes and the
antagonistic effect on L. innocua is also evidenced. . (29).
Additionally, other bacteriocins have been found that are sensitive to
non-proteolytic enzymes, such as leukonocin S that is inactivated by
an amylase ((30).
The classification of bacteriocins according to physical,
chemical and genetic characteristics is described by several authors
(7, 14, 18, 19, 31) who agree to mention the following classes:
Class I - Lantibiotics: They are small peptides (less than 5000
Da), which contains in its structure atypical or modified amino acids
characterized by the presence of uncommon amino acids such as
lanthonin, methylanthionine and α unsaturated amino acids such as
dehydroxylamine and dehydrobutyrin, referenced as lantibiotics.
Nisin, which is the best characterized bacteriocin, belongs to this
group and is marketed for use as a food additive (8). Its food
application is wide, since it acts adequately at acidic pH which allows
its use in fermented foods. Other examples of this group are lacticin
481 and lacticin S.
Class II: They are small thermostable peptides (less than
10,000 Da). Eg Lactacin B, Lactocin 27. This characteristic of
thermoresistance seems to be related to its molecular structure,
normally composed of small peptides that do not have a tertiary
structure. This feature makes it attractive for use in the food industry,
because it would resist heat treatments.
Class III: thermolabile proteins of greater molecular weight 30000
Da. Eg helveticina J.
More recently, Castellano et al. (7) reported that the latest
revision of the classification divides them into two main categories:
lanthionines that contain lanthionines (class I) and bacteriocins that
do not contain lanthionine (class II), while the general class;
Thermolabile proteins (it is class III of bacteriocins) constitute a group
called bacterolysins.
A limitation on the purification and use of pure bacteriocins in
food preservation is the development of protein precipitation
methodologies in an easy and reproducible way, with the guarantee
that there is no residuality of chemical products.
68
VÁSQUEZ S. Y COLS.
that are used in the different techniques. The techniques normally
used to obtain the bacteriocins are: precipitation with ammonium
sulfate (23,
32, 33), precipitation with trichloric acetic acid (11,
14, 12), chloroform precipitation (14), column adsorption (29), among
others. Likewise, other researchers work with the crude extract that
the bacteriocin contains after neutralization to inhibit the action of
organic acids (9, 10). The efficiency of each technique depends on
the characteristics of the peptide with which it is worked and on the
amount of antagonistic substances produced.
Application of lactic acid bacteria and
bacteriocins in the biopreservation of
meats and meat products
The use of LAB as a bioprotective culture in meat brings certain
advantages, since the effect on sensory characteristics is considered
"hidden" or not perceived during ripening, due to the low content of
carbohydrates and the strong buffering capacity. of meat. These
bacteria do not produce a drastic change in sensory characteristics
compared to the changes that take place in fermented milk and
vegetables. However, when bioprotective strains are going to be
used in meats and their derivatives, microbial cultures must fulfill
important characteristics such as maintaining their inhibitory effect at
low temperatures and causing an insignificant effect on the pH of
meat (7).
During the evaluation of a bacteriocin-producing culture for
sausage fermentation or for bio-preservation, it is necessary to
consider that meat or meat products are complex systems with a
number of microbial factors that influence growth and metabolic
production. This indicates that the performance of
bacteriocin-producing cultures need to be checked before their
application in food to determine the influence that the components of
the formulation and the fermentation technology have on them (5).
Specifically in fresh meat, several factors can interfere with
bacteriocin activity, such as the inactivation of bacteriocins by
endogenous proteases in meat and / or the adsorption of bacteriocins
to meat or fat particles. (34, 12). Factors such as changes in the food
matrix (protein degradation), changes in the microbial flora during
maturation, increased may also interfere
 USE OF ANTIMICROBIAL SUBSTANCES PRODUCED BY BACTERIA LACTIC ACID IN THE PRESERVATION OF MEAT
the number of microorganisms in the meat due to external
contamination, requirements for specific components for their action,
among others.
The use of biopreservation should be considered only as an
additional measure to good manufacturing practices during the
processing, storage and distribution of meat. Furthermore,
bacteriocins should not be considered as inhibitors by themselves
since they act synergistically as an additional barrier with other
preservation methods, in which the combined effects of pH,
temperature and oxygen availability simultaneously serve to preserve
food ( 7).
Preliminary studies of the in vitro activity of bacteriocin or in
intra-food systems are carried out with partially purified preparations
obtained from culture broths. In most of these cases, a low
concentration of bacteriocins is obtained, which limits the
effectiveness of biopreservation, making it difficult to apply it on an
industrial level. Some of the most studied bacteriocins in food, meat,
and meat products include nisin A, nisin P, and nisin K, leukocin A,
pediocin PA-1, and pediocin AcH, however, the production of certain
bacteriocins by laboratory methods does not implies its effectiveness
in food.
The application of Biopreservation in different meat foods, has
allowed to find a great diversity of microbial antagonisms and
increases in the shelf life of the products; Thus, Fiorentini et al. (9)
evaluated the influence of the bacteriocins produced by Lactobacillus
plantarum on the shelf life of refrigerated beef, finding an increase of
three days compared to the control. Enan (23) demonstrated the
inhibition of Clostridium perfringes LMG 11264 by UG1 plantaricin in
chicken, turkey and beef samples and concludes that plantaricin may
be more effective than nisin in terms of its application in food and
neutral and in wide temperature ranges; while nisin is only active at
acidic pH.
Suarez et al. (12), for their part, show the positive effect on the
useful life of fish fillets by a plantaricin obtained from a strain of
lactobacillus plantarun LpBM10 isolated from fermented milk. Vignolo
et al. (35) found that Lb. curvatus CRL705 can be used as a
bio-preservative culture in meat, after testing different amounts of L.
monocytogenes initial inoculum and the bio-preservative culture.
Meat inoculated with L. monocytogenes showed rapid growth of the
pathogen, the number of viable cells increased from 3 X 103 to 8 x
107
CFU ml-1 in 24 hours at 20 ° C and in meat inoculated with the
bacteriocinogenic strain, the viable number of Listeria remained more
or less constant at 103 CFU ml-1 throughout incubation. Fadda et al.
(36) evaluated the role of lactobacillus under refrigerated conditions
and vacuum packaging in Argentine meat, concluding that the use of
Lactobacillus strains may be of great importance due to their
contribution during meat maturation. Other authors such as Raloff
(37) mention the development of a pediocin jelly, class II bacteriocin,
that protect hot dogs from bacterial contamination. Furthermore,
Riley and Wertz (38) hint that they have been used in cured meat,
milk, cheese and soybean paste.
Taking into account the results of the previous studies, it can be
concluded that biopreservation, whether using the protective strains
directly, extracts or the metabolites they produce, is a preservation
method that, used together with Good Manufacturing Practices, can
lengthen the useful life of meats and their derivatives.
SUMMARY
The use of lactic acid bacteria (BAL) in the bio-preservation of food has become very
important in recent years due to the ability to control pathogenic and disrupting
microorganisms. The application of bio-preservative strains, as well as the extracts and
metabolites produced by them, have been shown to have control over various unwanted
microorganisms, thus lengthening the shelf life of food and providing security against
bacteria that may affect consumer health. This review covers aspects of biopreservation in
food and specifically in meat and meat products, susceptible to alteration and attacks by
various microorganisms. The most common biopreservation methodologies used in food are
detailed, as well as more relevant aspects of the metabolites produced by lactic acid
bacteria, with special emphasis on bacteriocins, which are antimicrobial substances that
have been shown to be effective in the control of various microorganisms and have been
successfully applied to food. The use of biopreservation considered as a barrier technology
is reviewed, which combined with other conservation methods such as refrigeration and
linked to Good Manufacturing Practices can be an interesting option to decrease the
addition of chemical preservatives, providing safe food preservatives. two naturally. with
special emphasis on bacteriocins, which are antimicrobial substances that have been shown
to be effective in the control of various microorganisms and have been successfully applied
to food. The use of biopreservation considered as a barrier technology is reviewed, which
combined with other conservation methods such as refrigeration and linked to Good
Manufacturing Practices can be an interesting option to decrease the addition of chemical
preservatives, providing safe food preservatives. two naturally. with special emphasis on
bacteriocins, which are antimicrobial substances that have been shown to be effective in the
control of various microorganisms and have been successfully applied to food. The use of
biopreservation considered as a barrier technology is reviewed, which combined with other
conservation methods such as refrigeration and linked to Good Manufacturing Practices can
be an interesting option to decrease the addition of chemical preservatives, providing safe
food preservatives. two naturally.
Key Words: biopreservation, lactic acid bacteria, bacteriocins,
conservation, meat.
69
 VÁSQUEZ S. Y COLS.

Address correspondence to: 10. Crude

GOMEZoil obtained
F. Antimicrobial
from Lactobacillus
effect of anplantarum
extract evaluated in an
professor Antioquia cheese contaminated with Listeria monocytogenes.
Héctor Suárez Mahecha
Thesis Specializing in Food Science and Technology. National
Department of Agricultural and Food
university of Colombia. Faculty of Agricultural Sciences,
Engineering,
Medellín - Colombia. pp 79, 2005. GUTIÉRREZ RAMÍREZ, L.,
Faculty of Agricultural Sciences National
University of Colombia, Headquarters MONTOYA CAM-
Medellín, Colombia. 11. PUZANO, O., RUIZ VILLADIEGO, S. Evaluation of the
Bactericidal Potential of Extracts of Lactic Acid Bacteria On the
Telephone: 57 (4) 4309016 Fax:
In Vitro Growth of E.coli, Salmonella sp and Listeria
57 (4) 4309016
monocytogenes. CENIC Ciencias Biol 2005; (36): 1-6. Special
E-mail: hsuarezm@unalmed.edu.co
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