Volume 8, Issue 2 (summer 2004)
jwss 2004, 8(2): 169-179 |
Back to browse issues page
Download citation:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
BibTeX | RIS | EndNote | Medlars | ProCite | Reference Manager | RefWorks
Send citation to:
Sh. Darvishi, H. Lamea, F. Akbari Nakhjavani, F. Darvish. Effect of Growth of Selected Lactic Acid Bacteria on Microbial Flora of Ground Beef under Workshop Conditions. jwss 2004; 8 (2) :169-179
URL: http://jstnar.iut.ac.ir/article-1-433-en.html
URL: http://jstnar.iut.ac.ir/article-1-433-en.html
Abstract: (22239 Views)
The effects of growth of two strains of lactic acid bacteria on microbial flora of ground beef after packaging in air permeable packs were studied under workshop conditions. The strains isolated from dairy products were added to ground beef at a density of 104 CFU/g after identification and antibiosis test against indicator bacteria (Escherichia coli and Staphylococcus aureus). The two strains were Lactobacillus casei subsp. casei 102, and Lactococcus lactis subsp. lactis var. diacetylactis 202. Inoculated and control samples were stored for up to five days under aerobic conditions in cold storage facilities with a temperature fluctuation between of –1°C to 5°C). Enumeration of different bacterial groups (total aerobic microorganisms, lactic acid bacteria, Pseudomonas spp., coliforms, Staphylococcus aureus, fungi) and detection of Escherichia coli were carried-out during storage period. The number of lactic acid bacteria in samples inoculated with lactobacillus casei subsp. casei 102 (treatment 1) increased during storage period, whereas total number of aerobic microorganisms, Pseudomonas spp., coliforms, and yeasts reduced. In samples inoculated with Lactococcus lactis subsp. lactis var. diacetylactis 202 (treatment 2), the number of yeasts decreased considerablely. As a result, Lactobacillus casei subsp. casei 102 can be used as a suitable antagonist of spoilage and pathogenic bacteria in ground beef under aerobic Conditions in cold storage facilities with a temperature variation between –1°C to 5°C.
Keywords: Lactobacillus casei, Lactococcus lactis, Microbial flora of beef, Inhibition effect of lactic acid bacteria.
| Rights and permissions | |
 | This work is licensed under a Creative Commons Attribution-NonCommercial 4.0 International License. |
