Changes in fatty acids and microbial populations of pork inoculated with two biopreservative strains

Minor-Pérez, Hugo; Ponce‐Alquicira, Edith; Macı́as-Bravo, S; Guerrero‐Legarreta, Isabel

doi:10.1016/s0309-1740(03)00173-6

Cited by 5 publications

(6 citation statements)

References 30 publications

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“…As reported by Minor-Pérez et al (2004) at 24 hrs of storage, enterobacteria populations were below 10 4 cfu/g in pork meat inoculated with S. carnosus and stored at 20ºC, and below 10 5 cfu/g in samples inoculated with L. alimentarius at 20ºC.…”

Section: Discussionsupporting

confidence: 74%

“…Vold et al (2000) showed that the presence of a large number of background bacteria (LAB) in the ground meat inhibited the growth of E. coli O157:H7 both aerobically and anaerobically at 12ºC. In a recent work (Minor-Pérez et al 2004), pork meat samples inoculated with either Staphylococcus carnosus or Lactobacillus alimentarius showed a pH reduction from 6.4 to 5.5 within 24 hrs when stored at 20ºC and in the fourth day reached a pH of 4.65 for the first strain and a value of 4.85 for the second one. The inhibition of lactic acid on several pathogens and spoilage microorganisms have previously been reported (Guerrero and Taylor, 1994;Okolocha and Ellerbroek, 2004).…”

Section: Discussionmentioning

confidence: 99%

“…Several authors reported the use of LAB as biopreservatives at refrigeration temperatures and subtropical temperatures (Guerrero and Taylor, 1994;Minor-Pérez et al 2004). In these studies, after the fermentation was started at 20ºC, samples were stored under refrigeration and the growth of spoilage microorganisms and pathogens was prevented.…”

Section: Discussionmentioning

confidence: 99%

“…Considerable research has been done on the ability of LAB to inhibit growth of pathogenic microorganisms (Winkowski et al1993;Minor-Pérez et al 2004). The capability of these bacteria to control growth of spoilage microorganisms has not been investigated to the same extent.…”

mentioning

confidence: 99%

“…The capability of these bacteria to control growth of spoilage microorganisms has not been investigated to the same extent. To be successful in biopreservation, a bacteriocinogenic LAB culture must compete with the relatively high indigenous microbial loads of raw meat, to actively inhibit pathogenic and spoilage bacteria (Sakhare and Narasimha Rao, 2003;Minor-Pérez et al 2004). …”

mentioning

confidence: 99%

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Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii

Faïd¹,

Kalalou²,

Ahami³

2004

Electro Journal of Biotech

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Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.Highly perishable foods such as meat provide excellent conditions for the growth of hazardous microorganisms. Microbial contamination can lower the quality of fresh minced camel meat; shorten its shelf life and result in economic loss and probably health hazards.

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Section: Discussionsupporting

confidence: 74%