The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Abstract

The aim of this study was to investigate the biological inhibiting effect of a beef‐derived Latilactobacillus sakei (RS‐25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS‐25 at the 6 log CFU/g, and the high‐throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS‐25 on beef had no effect ( p > .05) on pH, TBARS, and TVB‐N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS‐25 on the meat color. RS‐25 reduced the re‐contaminated Salmonella typhimurium by 1.16 log CFU/g ( p < .01), and the growth of Brochothrix thermosphacta was also inhibited but no inhibition was found on the Pseudomonas spp. at the first 6 days of storage. The inhibiting effect of RS‐25 was covered by the rapid growth of other microorganism during the following 6 days of storage. Consistent with the microbial counts results, high‐throughput sequencing analysis confirmed that the inoculated L. sakei RS‐25 was dominant at first 6 days, and then replaced by Pseudomonas spp. The findings obtained from the current study may provide basic information for the further application of bioprotective bacteria in preservation of beef steaks in the overwrapped packaging.

Investigation of the Suitability of a Combination of Ethyl-Να-dodecanyl-L-arginat_HCl (LAE) and Starter Culture Bacteria for the Reduction of Bacteria from Fresh Meat of Different Animal Species

“…On the other hand, other studies found lower as well as higher Br. thermosphacta concentrations initially and during (MAP) storage after treatment of meat with starter culture bacteria [12,13,[27][28][29]66], which agrees with the present results of beef on day 14. As the latter effect was found only on day 14 of storage, the results should be treated with caution.…”

“…The mainly missing effects of the starter culture bacteria species L. sakei and S. carnosus on the target bacteria species Br. thermosphacta on pork and chicken meat, also during MAP storage, agree on the hand with other studies that analyzed these effect using meat [12,13,[63][64][65][66]. On the other hand, other studies found lower as well as higher Br.…”

“…However, other (not legally allowed) preservation methods for fresh meat have been regularly investigated. These are, for example, irradiation with UV-C (physical process) [5,6], treatment with ethyl-Nα-dodecanyl-L-arginate hydrochloride (LAE) or peroxyacetic acid (chemical process) [7][8][9][10] or application of specific mixtures of microorganisms (starter culture bacteria, or biological process) [11][12][13].…”

“…Unlike in sausage, yoghurt or cheese production, where the application of starter cultures is allowed and where these bacteria are actively mixed with the meat or milk during production, the application is not allowed in fresh meat, as already described above. However, because of the advantages of these bacterial mixtures, many studies have been published showing antimicrobial effects of starter cultures after application to fresh meat [11][12][13][27][28][29].…”

Fermented Kamut Sprout Extract Decreases Cell Cytotoxicity and Increases the Anti-Oxidant and Anti-Inflammation Effect

“…S. cerevisiae and La. sakei are microorganisms that are approved as generally recognized as safe (GRAS), meaning that they are safe for widespread use [45,46]. S. cerevisiae is a representative yeast used in food fermentation such as for bread, beer, and wine.…”