This study was conducted to investigate the antimicrobial effect of some probiotic strains (Lactobacillus casei, Lactobacillus dulbrueckii, and Bifidobacterium lactis) against psychrotrophic bacteria; which gave a promising biopreservation technique against Psychrotrophs, Pseudomonas and Aeromonas growth in chilled minced beef meat during refrigerated storage at 4 O C for 10 days. The meat samples were divided into 4 groups (100 g. each), (A), (B) and (C) were inoculated with Lactobacillius casei, Lactobacillus delbrueckii and Bifidobacterium lactis and finally control one. Results showed a great reduction in Psychrotrophic, Pseudomonas and Aeromonas counts and reduction percent to be after 10 th day of experiment (5.63x10 4 CFU\g (99.9%), 2.30x10 4 CFU\g (99.7%), and 2.57x10 3 CFU\g (99.7%)) in group A; (4.00x10 4 CFU\g (99.9%), 1.20x10 4 CFU\g (99.9%), and 1.60x10 3 CFU\g (99.8%)) in group B, and (1.40x10 4 CFU\g (99.9%), 7.20x10 3 CFU\g (99.2%), and 6.40x10 2 CFU\g (99.9%)) in group C, respectively; from this results Lactobacillus dulbrueckii showed the most antimicrobial effects within groups. Using of probiotics as biopreservatives in chilled minced beef meat are of promising trend for its health benefits and antibacterial effects especially on Psychrotrophes.
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