Effect of lactic acid bacteria on extention of shelf life and growth of Listeria monocytogenes in beef steaks stored in CO2- rich atmosphere

Abstract

Beef steaks were inoculated with one or other of two protective strains of lactic acid bacteria (bacteriocinogenic Lactobacillus sakei CTC 372 or the uncharacterized Lactobacillus CTC 711), and stored under modified atmospheres (20-40% CO2). Inoculation of meat with LAB inhibited growth of the spoilage bacteria. Neither CO2 in the pack atmosphere or inoculation with protective strains, nor a combination of both, affected formation of metmyoglobin or the development of off-odours. The formation of metmyoglobin in meat pigments and the sensory odour scores were compatible to those of fresh meat which had not undergone either oxidative deterioration or microbial spoilage. Listeria monocytogenes was inhibited in broth by meat surface microbiota containing the protective strains. With initial numbers of 5.6 log cfu mL -1 , after 7 days incubation at 3ºC, L. monocytogenes were recovered at log mean numbers of 2.8 log cfu mL -1 when no protective strain was present. At 8ºC, the numbers of L. monocytogenes were reduced by about 2.5 or 1.5 log mL -1 in the presence of Lb. sakei CTC 372 or Lb. CTC 711, respectively. At 25ºC, the numbers of L. monocytogenes recovered from broth containing either protective strain were about 5 log lower than the numbers recovered from broth containing L. monocytogenes only.

Effects of Pediococcus spp. on the quality of vacuum-packed horse mackerel during cold storage

“…Similar to our result, Djenane et al (2005) studied on the effect of lactic acid bacteria on the shelf life of beef steaks and reported no significant difference (P>0.05) between the control and inoculated samples for pH during the storage.…”

“…Leroi et al (1996) inoculated cold smoked salmon with lactic acid bacteria and found no important difference between microbiological and chemical parameters of control and treated samples. Djenane et al (2005) found higher effect of LAB at 25°C than that of at lower temperatures. It is also mentioned that using LAB as preservative and/or bioprotector could be useful especially at abuse temperatures (Scott & Taylor 1981;Signorini et al 2006;Wessels & Huss 1996).…”

Investigation on the potential application of biological agents in the extension of shelf life of fresh beef in Nigeria

“…These concentrations could bring about antagonism against unwanted organisms that are usually associated with food spoilage (Djenane et al 2005). Higher concentration of the acids (C3%) in meat has been reported as undesirable because it can impart negatively on sensory qualities (MRNL 1986;Ammor and Mayo 2007).…”

Inhibition ofListeria monocytogenesby a formulation of selected dairy starter cultures and probiotics in anin vitromodel

“…LAB play a key role in this respect (Cenci-Goga et al 2008, 2012 and the properties of several strains have been studied (Djenane et al 2005).…”