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

Mouafo, Hippolyte Tene; Mbawala, Augustin; Tanaji, Kudre; Devappa, Somashekar; Ndjouenkeu, Robert

doi:10.1016/j.lwt.2020.110071

Cited by 27 publications

(8 citation statements)

References 30 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…In fact, according to ICMSF [42], the maximum level of TAMF up to which meat products start to spoil is 7 Log CFU/g. Meat spoilage associated to a total aerobic count higher than 7 Log CFU/g was highlighted by Mouafo et al [43].…”

Section: Braised Chicken and Its Seasoning Soupmentioning

confidence: 94%

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Pahane

Mouafo²,

Noumo

et al. 2021

AJB2T

Self Cite

View full text Add to dashboard Cite

The present study had as objective to assess the microbiological quality and profile of some braised products and their accompanying soups sold in the city of Bangangte (Cameroon) and evaluate the antibiotic susceptibility of selected pathogens isolated in these products. An investigation was conducted in three locations in city of Bangangte in order to assess the environment and working conditions as well as the respect of good hygiene practices. Then, samples of braised fish (05) and its soups (05), and braised chicken (05) and its soups (05) were collected from six vendors in each location. The samples (360) were submitted to microbiological analyses and the isolates were identified at species level using API gallery. The susceptibility of the isolates to 14 antibiotics were tested. The 72 participants involved in this study declared having knowledge on hygiene despite the fact that, most of them had no formal education and do not apply good hygiene practices. Microbiological analyses revealed the poor quality of all the samples of braised products. Fecal coliforms and staphylococci counts higher than the values recommended by norms demonstrated the non-respect of good hygiene and manufacturing practices during the braising activity. The 169 strains isolated from these products belonged to 12 different species: Enterobacter gergoviae, Enterobacter spp., Morganella morganiae, Yersinia enterolitica, Yersinia frederiksenii, Staphylococcus aureus, Staphylococcus epidermitidis, Staphylococcus spp., Clostridium spp., Klebsiella pneumoniae, Enterobacter aerogene, and Proteus mirabilis. Strains which could be considered as marker of braised fish sold in the city of Bangangte were Yersinia enterolitica, Staphylococcus aureus and Klebsiella pneumonia while for braised chicken, they were Yersinia enterolitica, Staphylococcus aureus and Proteus mirabilis. The antibiotic susceptibility test performed on these pathogens revealed that they were resistant with 93.75% having multiple antibiotic resistance index values greater than 0.2. We conclude that the microbiological quality of braised products is poor and we suggest to producers to applicate the good hygiene practices. For breeders, we suggest respecting withdrawal periods and the better use of antibiotics.

show abstract

Section: Braised Chicken and Its Seasoning Soupmentioning

confidence: 94%

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Pahane

Mouafo²,

Noumo

et al. 2021

AJB2T

Self Cite

View full text Add to dashboard Cite

show abstract

“…Another relatively recent report found that the biosurfactants produced by lactobacilli can act as antioxidants and biopreservatives to improve the shelf life of raw ground goat meat [ 164 ]. It has also been reported that natural particles (i.e., matcha raw flour, spinach leaves, pineapple fibers, rosemary cake, turmeric, and carrot extract powder) can also protect emulsions from lipid oxidation and coalescence [ 165 ].…”

Section: Applications On the Interface Structure Scalementioning

confidence: 99%

Progress in the Application of Food-Grade Emulsions

Jie

Chen

2022

Foods

View full text Add to dashboard Cite

The detailed investigation of food-grade emulsions, which possess considerable structural and functional advantages, remains ongoing to enhance our understanding of these dispersion systems and to expand their application scope. This work reviews the applications of food-grade emulsions on the dispersed phase, interface structure, and macroscopic scales; further, it discusses the corresponding factors of influence, the selection and design of food dispersion systems, and the expansion of their application scope. Specifically, applications on the dispersed-phase scale mainly include delivery by soft matter carriers and auxiliary extraction/separation, while applications on the scale of the interface structure involve biphasic systems for enzymatic catalysis and systems that can influence substance digestion/absorption, washing, and disinfection. Future research on these scales should therefore focus on surface-active substances, real interface structure compositions, and the design of interface layers with antioxidant properties. By contrast, applications on the macroscopic scale mainly include the design of soft materials for structured food, in addition to various material applications and other emerging uses. In this case, future research should focus on the interactions between emulsion systems and food ingredients, the effects of food process engineering, safety, nutrition, and metabolism. Considering the ongoing research in this field, we believe that this review will be useful for researchers aiming to explore the applications of food-grade emulsions.

show abstract

“…Biosurfactants can assume an immense variety of functions in the pharmaceutical industry, since they have antimicrobial, anti-adhesive, antiviral, anticancer, spermicidal, hemolytic, anti-inflammatory, and immunomodulatory activities [24,[114][115][116][117][118][119].…”

Section: Pharmaceutical Applications Of Biosurfactantsmentioning

confidence: 99%

Biosurfactants: Properties and Applications in Drug Delivery, Biotechnology and Ecotoxicology

et al. 2021

View full text Add to dashboard Cite

Surfactants are amphiphilic compounds having hydrophilic and hydrophobic moieties in their structure. They can be of synthetic or of microbial origin, obtained respectively from chemical synthesis or from microorganisms’ activity. A new generation of ecofriendly surfactant molecules or biobased surfactants is increasingly growing, attributed to their versatility of applications. Surfactants can be used as drug delivery systems for a range of molecules given their capacity to create micelles which can promote the encapsulation of bioactives of pharmaceutical interest; besides, these assemblies can also show antimicrobial properties. The advantages of biosurfactants include their high biodegradability profile, low risk of toxicity, production from renewable sources, functionality under extreme pH and temperature conditions, and long-term physicochemical stability. The application potential of these types of polymers is related to their properties enabling them to be processed by emulsification, separation, solubilization, surface (interfacial) tension, and adsorption for the production of a range of drug delivery systems. Biosurfactants have been employed as a drug delivery system to improve the bioavailability of a good number of drugs that exhibit low aqueous solubility. The great potential of these molecules is related to their auto assembly and emulsification capacity. Biosurfactants produced from bacteria are of particular interest due to their antibacterial, antifungal, and antiviral properties with therapeutic and biomedical potential. In this review, we discuss recent advances and perspectives of biosurfactants with antimicrobial properties and how they can be used as structures to develop semisolid hydrogels for drug delivery, in environmental bioremediation, in biotechnology for the reduction of production costs and also their ecotoxicological impact as pesticide alternative.

show abstract

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

Cited by 27 publications

References 30 publications

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Assessment of the Microbial Quality of Braised Products from Bangangte City and Antibiotic Susceptibility of Selected Pathogens Isolated Therein

Progress in the Application of Food-Grade Emulsions

Biosurfactants: Properties and Applications in Drug Delivery, Biotechnology and Ecotoxicology

Contact Info

Product

Resources

About