Rania Samir Zaki
Probiotics’ Antibacterial Activity on Beef and Camel Minced Meat at Altered Ranges of Temperature
881 - 887
2016
10
12
International Journal of Nutrition and Food Engineering
https://publications.waset.org/pdf/10006293
https://publications.waset.org/vol/120
World Academy of Science, Engineering and Technology
Because of their inhibitory effects, selected probiotic Lactobacilli may be used as antimicrobial against some hazardous microorganisms responsible for spoilage of fresh minced beef (cattle) minced meat and camel minced meat. Lactic acid bacteria were isolated from camel meat. These included 10 isolates; 1 Lactobacillus fermenti, 4 Lactobacillus plantarum, 4 Lactobacillus pulgaricus, 3 Lactobacillus acidophilus and 1 Lactobacillus brevis. The most efficient inhibitory organism was Lactobacillus plantarum which can be used as a propiotic with antibacterial activity. All microbiological analyses were made at the time 0, first day and the second day at altered ranges of temperature 4±2 C (chilling temperature), 25±2 C, and 38±2 C. Results showed a significant decrease of pH 6.2 to 5.1 within variant types of meat, in addition to reduction of Total Bacterial Count, Enterococci, Bacillus cereus and Escherichia coli together with the stability of Coliforms and absence of Staphylococcus aureus.
Open Science Index 120, 2016