Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and Lactobacillus curvatus isolated from argentine meat and their effect on vacuum-packaged beef
Articolo
Data di Pubblicazione:
2016
Citazione:
Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and Lactobacillus curvatus isolated from argentine meat and their effect on vacuum-packaged beef / S. Stella, C. Bernardi, P. Cattaneo, F.M. Colombo, E. Tirloni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 28:4(2016), pp. 612-624.
Abstract:
A L. sakei and a L. curvatus-based mixtures exerted an antagonistic activity in vitro against
12 different spoilage and pathogenic bacteria. No activity was exerted by the cell-free
supernatants. The addition of the two mixtures to sliced vacuum-packaged beef showed a
better capability of L. sakei to adapt to meat substrate. After 60 days, Total Viable Count
(5.8 vs 7.4 Log CFU/g), Gram-negative bacteria (2.5 vs 6.4 Log CFU/g) and
Enterobacteriaceae (2.3 vs 4.4 Log CFU/g) were significantly lower in L. sakei-inoculated
samples if compared with control ones; TVC and Enterobacteriaceae were also significantly
lower in L. curvatus-inoculated samples than control ones. The addition of mixtures gave
no significant effects on meat pH and colour. The use of high dosage of viable cells could
be suggestible in order to exert an early conditioning of meat environment.
Tipologia IRIS:
01 - Articolo su periodico
Keywords:
lactobacillus sakei; lactobacillus curvatus; biopreservation; vacuum-packed beef; antimicrobial activity
Elenco autori:
S. Stella, C. Bernardi, P. Cattaneo, F.M. Colombo, E. Tirloni
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