Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef

Abstract

The current study investigates the effect of Lactobacillus reuteri and Lactobacillus plantarum combined with water extract of garlic on microbial growth, chemical changes, and sensory attributes in ground beef samples at refrigeration condition (+4°C) up to 12 days of storage. in vitro study revealed that garlic extract combined with L. reuteri or L. plantarum caused 2.13 and 2.57 log reduction in the Listeria monocytogenes count, respectively. Combination of L. plantarum and 1% garlic extract significantly (p < .05) reduced aerobic mesophilic bacteria (1.64 log cycle) and L. monocytogenes (1.44 log cycle) counts in ground beef. Lipid oxidation was also significantly (p < .05) lower in samples treated with L. plantarum plus garlic extract (1%). Furthermore, higher sensory scores were received by samples treated with Lactobacillus plus garlic extract. In conclusion, the combination of L. plantarum and garlic extract was found to be suitable to use in ground beef by controlling the L. monocytogenes growth and increasing its shelf life. Practical Applications Garlic extract not only has an antimicrobial activity but also has a stimulatory effect on the Lactobacillus spp. growth. On the other hand, some Lactobacillus strains can inhibit pathogenic bacteria. Then, the combination of Lactobacillus and garlic extract may be used to produce new bio‐preserved and functional meat products. The current study indicated the potential of Lactobacillus combined with garlic extract to control microbial and chemical changes in ground beef. The combination of Lactobacillus plantarum and garlic extract significantly (p < .05) reduced Listeria monocytogenes counts and lipid oxidation rates and improved the sensory scores in ground beef.

Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review

“…Some hurdles can achieve a complete microbial inactivation and thus have a bactericidal effect, (e.g., thermal treatment, HHP, acidification), while others only slow down or arrest the microbial growth (bacteriostatic effect) depending on the intensity of the hurdle (salting, refrigeration, use of modified atmospheres) [ 146 ]. As part of the recent methods to be used in hurdle technology, the use of food cultures and/or their metabolites (i.e., bacteriocins) as natural preservatives in food should be highlighted [ 68 , 147 , 148 , 149 , 150 ].…”

Strategies for Biocontrol of Listeria monocytogenes Using Lactic Acid Bacteria and Their Metabolites in Ready-to-Eat Meat- and Dairy-Ripened Products

“…In the study carried out by Sadaghiani et al [ 122 ], they checked the effect of one strain of Lp. plantarum (initially inoculated at 7 log CFU/g) in ground raw beef alone and in combination with a garlic extract (1%).…”

“…reuteri is another LAB species used as biopreservative in the meat industry. Sadaghiani et al [ 122 ] checked the anti- L. monocytogenes activity of a Li. reuteri strain in conjunction with garlic extract (1%) in beef, concluding that the combination of garlic extract with Li.…”

Lactic Acid Bacteria and Bacteriocins: Novel Biotechnological Approach for Biopreservation of Meat and Meat Products

“…Instead of using alone, LAB or bacteriocins can be combined with any natural antimicrobial substance to produce a synergistic effect. Khalili Sadaghiani et al [ 82 ] conducted a study with Limosilactobacillus reuteri and L. plantarum individually and with 1% garlic extract in raw beef stored for 12 days at 4 °C. The LAB strains and garlic extract, when used together, reduced up to 1.5 log cfu/g of L. monocytogenes .…”