Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives

Species from the genus Pseudomonas and Escherichia are the most common causes for food spoiling and foodborne outbreaks in the meat industry. In this study, biosurfactants produced by Lactobacillus paracasei subsp. tolerans N2 and Lactobacillus casei subsp. casei TM1B were used as biopreservatives to improve the microbiological and physicochemical stabilities of raw ground goat meat inoculated with P. aeruginosa MTCC 1934 (7 Log CFU/g) and E. coli MTCC 118 (7 Log CFU/g) and stored at 4 °C for 15 days. Biosurfactants at 0.4 g/100g of meat significantly (P