Commenced in January 2007
Frequency: Monthly
Edition: International
Paper Count: 32009
Probiotics’ Antibacterial Activity on Beef and Camel Minced Meat at Altered Ranges of Temperature

Authors: Rania Samir Zaki


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 ⁰C (chilling temperature), 25±2 ⁰C, and 38±2 ⁰C]. 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.

Keywords: Antibacterial, camel meat, inhibition, probiotics.

Digital Object Identifier (DOI):

Procedia APA BibTeX Chicago EndNote Harvard JSON MLA RIS XML ISO 690 PDF Downloads 898


[1] Neethu Kamarudheen, Christy George, Charles Lekhya Priya and K. V. Bhaskara Rao. "Biopreservation of meat by probiotic bacteria isolated from dairy products", Der Pharmacia Lettervlo, 6 (6), p. 266-271, 2014. 06/01/ 2014.
[2] V.O., Oyetayo, F.C., Adetuyi., F.A. Akinyosoye, "Safety and Protective effect of Lactobacillus acidophilus and Lactobacillus casei used as probiotic agent in vivo", African Journal of Biotechnology, vol. 2, p. 448-452, 2003.
[3] Tagg, A.S Dajani, L.W. Wannamaker."Bacteriocins of Gram-positive bacteria", Bacteriology Review, vol. 40, 722-756, 1976.
[4] M.A. Daeschel, "Antimicrobial substance from lactic acid bacteria for use as food preservatives", Food Technology, vol.43, p.164-166, 1989.
[5] H. Bolm, and C. Morvedt", Antimicrobial substances produced by food associated, microorganisms", Biochemical Society Transactions, vol.19, p. 694-698, 1991.
[6] J.C. Piard and M.J. Desmazeaud, "Inhibiting factors produced by lactic acid bacteria. Part 2. Bacteriocins and other antimicrobial substances", vol.72, p.113-142, 1992.
[7] Kalalou, M. Faid and A.T. Ahami, "Extending the shelf life of fresh minced camel meat at ambient temperature by Lactobacillus delbruekii subsp. delbruekii", Electronic Journal of Biotechnology, vol.7, p. 246-251, 2004.
[8] Y. Babji and T.R.K d Murthy, "Effect of inoculation of mesophilic lactic acid bacteria on microbial and sensory changes of minced goat meat during storage under vacuum and subsequent aerobic storage", Meat Science, vol. 54, p. 197-202, 2000.
[9] J. D De man, Rogosa, M. A. a M.E. Sharpe, "A medium for the Cultivation of Lactobacilli", Journal Appl Bact., vol.23, p.1135, 1960.
[10] Geis. J. Singh and M. Teuber, "Potential of lactic streptococci to produce bacteriocin", Applied and Environmental Microbiology, vol.45, p. 205-211, 1983.
[11] A.P.H.A. "American Public Health Association", Compendium of Methods for the Microbiological Examination of Foods. 2nd Ed., American Public Health Association, Washington, DC, USA, 1992.
[12] A.O.A.C. "Association of Official Analytical Chemist", Official methods of analysis. 15th Ed. P.O. Box 540, Benjamin Franklin Station, Washington, 1990.
[13] FDA “Food and Drug Administration”, Bacteriological Analytical Manual, 8thEd. Washington, DC: US Food and Drug Administration, 2002.
[14] A.P.H.A. "American Public Health Association", Standard methods for the examination of dairy products. 15th ed., APHA (American Public Health Association), Washington, DC, USA, 1985.
[15] E.W Koneman; P.C.; Schrechenberger; S.D.; Aleen; W.C Winn, and W.M Janda. Color Atlas and Textbook of Diagnostic Microbiology. 4th Ed., Winters, R. (ed.) J. P. Lippincott Company, Philadilphia, 1992.
[16] E.J. Baron; L.R Peterson, and S.M. Finegold, Bailey and Scott's, Diagnostic Microbiology, 9th ed.,st. Louis, Baltimore, USA, Chapter 34, p. 457-473,1994.
[17] R. H. Deible and P. A. Hartman, "The Enterococci. In Compendium of methods for the microbiological examination of foods." M.L., Speck (ed.), 2nd Ed., American Public Health Association, 1982.
[18] A.C. Baird-Parker, "An improved diagnostic and selective medium for isolation of coagulase positive staphylococci", Journal Applied Bacteriology, vol. 25, p.12-19, 1962.
[19] G.A. Lancette and M. Harmon, "Enumeration and confirmation of Bacillus cereus in foods", Journal Association Official Analytic Chemistry, vol.63, p. 581-586, 1980.
[20] U. Schillinger and F Lucke, "Antimicrobial activity of Lactobacillus sake isolated from meat", Journal Applied Environmental Microbiology, vol .55, p. 1901 – 1906, 1989.
[21] Ângela M. Fiorentini; Ernani S. Sant’Anna; Anna C.S. Porto; Jaciara Z. Mazo; Bernadette D.G.M. Franco, Influence of bacteriocins produced by Lactobacillus plantarum BN in the shelf-life of refrigerated bovine meat", Brazilian Journal of Microbiology, vol.32, p. 42-46, 2001.
[22] A .Savadogo, C .Ouattara, I .Bassole, AS Traore, "Antimicrobial activities of lactic acid bacteria strains isolated from Burkina Faso fermented milk", Pakistan Journal of nutrition, vol. 3, p.174–9, 2004.
[23] M. A. H. Al-Allaf, A. M. M. Al-Rawi and A. T. Al-Mo ,"Antimicrobial activity of lactic acid bacteria isolated from minced beef meat against some pathogenic bacteria", Iraqi Journal of Veterinary Sciences, vol. 23, p.115-117, 2009.
[24] I. T. Kadim and O. Mahgoub, "Meat quality and composition of Longissimus thoracis from Arabian camel (Camelus dromedaries) and Omani beef": A comparative study. In First conference of the international society of camelids research and development (ISOCARD) (p. 118). Al-Ain, United Arab Emirates, 2006.
[25] E.C. Okolocha, L. Ellerbroek, "The influence of acid and alkaline treatments on pathogens and the shelf life of poultry meat", Food Control, vol. 16, p. 217–225, 2005.
[26] H.; Minor-Pérez; Ponce-Alquicira, E.; Macíasbravo, S. and Guerrero-LEgarreta, I, "Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains", Meat Science, vol. 66, p. 793-800, 2004.
[27] J. Nowroozi, M. Mirzaii, M .Norouzi, "Study of Lactobacillus as Probiotic Bacteria", Iranian Journal of Public Health, vol. 33, p. 1-7, 2004.
[28] Ananou, S., M. Maqueda, M. Martínez-Bueno and E. Validivia, "Biopreservation and ecological approach to improve the safety and shelf-life of foods". Communicating Current Research and Educational Topics and Trends in Applied Microbiology, p. 475 - 486, 2007.
[29] Zohreh Mashak, "Antimicrobial Activity of Lactobacillus Isolated from Kashk-eZardand Tarkhineh, Tw oIranian Traditional Fermented Food", International Journal Enteric Pathogens, vol. 4, p. 34692, 2016.
[30] Wala’a Sh. Ali Nibras N.Mahmood Ali M.Hasan, Rayim S. Abbood, "Effect of some natural preservatives on some home made fresh fruit juices", Advances in Environmental Biology, vol.10, p. 23-2, 2016.
[31] Kannappan Sudalayandi, and Kannar S. Manja, "Repressive efficacy of lactic acid bacteria against the human pathogenic and fish-borne spoilage microbiota of fresh Indian mackerel fish chunks", African Journal of Biotechnology, vol. 11, p. 15695-15701, 2012.
[32] HJ Yusuf, MC Varadaraj, "Antibacterial effect of plantaricin LP84 on food-borne pathogenic bacteria occurring as contaminants during idli batter fermentation", World Journal of Microbiology and Biotechnology, vol. 15, p.33-38, 1999.
[33] Babak Haghshenas, Minoo Haghshenas, Yousef Nami, Ahmad Yari Khosroushahi, Norhafizah Abdullah, Abolfazl Barzegari, Rozita Rosli, Mohammad Saeed Hejazi,"Probiotic Assessment of Lactobacillus plantarum 15HN and Enterococcus mundtii 50H Isolated from Traditional Dairies Microbiota". Advanced Pharmaceutical Bulletin, vol.6, p. 37-47, 2016.
[34] Lekha Ravindran, Niveda Manjunath, Rachel Prianka Darshan and Suba G A Manuel," In vitro Study Analysis Of Antimicrobial Properties Of Lactic Acid Bacteria Against Pathogens", Journal Bio Innovation, vol. 5, p. 262-269, 2016.