Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat
The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were emplo...
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Veröffentlicht in: | Food microbiology 2008-02, Vol.25 (2), p.228-234 |
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Format: | Artikel |
Sprache: | eng |
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Zusammenfassung: | The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related LAB for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. Six meat-derived strains, including
Lactobacillus sakei and
Lactococcus lactis, were found to be inhibitory to one or more of the target strains
Listeria monocytogenes,
Brochothrix thermosphacta,
Campylobacter jejuni and
Clostridium estertheticum. The inhibitory agents appeared to be either cell-associated or molecules released extracellularly with bacteriocin-like properties. Variations detected in the antimicrobial activity of LAB associated with changes to test parameters such as substrate composition underlined the importance of further
in situ evaluation of the inhibitory strains in stored meat trials. |
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ISSN: | 0740-0020 1095-9998 |
DOI: | 10.1016/j.fm.2007.11.001 |