Effect of Lactobacillus-protective cultures with bacteriocin-like inhibitory substances' producing ability on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef

Abstract

Aims:To investigate the effect of applying two different Lactobacillus-protective cultures, with bacteriocin-like inhibitory substancesÕ (BLIS) producing ability, individually or in combination, on microbiological, chemical and sensory changes during storage of refrigerated vacuum-packaged sliced beef meat. Methods and Results: Lactobacillus sakei CECT 4808 and Lactobacillus curvatus CECT 904 T , which were shown to be producers of BLIS, were inoculated individually or in combination on slices of beef M. semitendinosus. The samples were vacuum packaged and stored at 4 ± 1°C and were assessed during a 28-day storage period for microbiological [Enterobacteriaceae, Pseudomonas spp., lactic acid bacteria (LAB), Brochothrix thermosphacta and yeasts and moulds], chemical (pH, protein hydrolysis degree, lipid oxidation), sensory (abnormal odour) parameters and instrumental colour. Samples inoculated with the Lact. sakei strain and samples inoculated with the combination of the two strains had significantly (P < 0AE05) lower spoilage microbial counts than those inoculated with the Lact. curvatus strain alone or the controls, while both chemical parameters (including lipid oxidation) and abnormal odour scores were also significantly (P < 0AE05) improved by the former. Moreover, Lact. sakei alone showed a better preserving effect (P < 0AE05) than the combination of both strains in the majority of the parameters tested. Instrumental colour measurements changed with storage time, but no treatment effects (P ‡ 0AE05) were observed during the whole 28-day storage period. Conclusions: The BLIS producer Lact. sakei CECT 4808 strain may be used for improving preservation of vacuum-packaged beef slices, as regards spoilage microbial counts and the chemical parameters tested in this study. Significance and Impact of the Study: Inoculation with the BLIS producer Lact. sakei CECT 4808 strain would provide an additional hurdle to improve storage life of refrigerated vacuum-packaged sliced beef. Furthermore, this strain demonstrated limited antioxidative ability, which could make a contribution to the prevention of lipid oxidation in meat and meat products.

Bio-preservation of Nigerian soft-white cheese in submerged consortium of bacteriocinogenic lactic acid bacteria culture

“…The results proved that months of production had significant effects on the sensory quality of the cheese. This is also similar to the report of Katikou et al (2005) who worked on sensory changes in colour and odour of sliced-bio preserved-refrigerated beef with bacteriocin and revealed that instrumental colour measurements changed with storage time, but no treatment effects were observed during the whole 28-day storage period. This is not the same but similar to the report of Mohammed et al (2014) who worked on sensory evaluation of African Catfish (Clarias gariepinus) bio-preserved in culture of Lactobacillus sake FMB 9 and revealed that the shelf life of the African catfish was extended significantly (p < 0.05) between 2 and 5 days at the different storage temperatures employed.…”

Formation of red myoglobin derivatives and inhibition of spoilage bacteria in raw meat batters by lactic acid bacteria and Staphylococcus xylosus

“…Many studies have focussed on the effectiveness of L. sakei as a protective culture against the growth of spoilage bacteria during refrigeration. Enterobacteriaceae, Pseudomonas spp., B. thermosphacta and Leuconostoc mesenteroides were observed to have been repressed in sliced beef at 4 C (Katikou et al, 2005) and in cooked ham at 4 or 7 C (Vermeiren, Devlieghere, & Debevere, 2006), respectively, in the presence of L. sakei. Similar results were obtained in this study, in which most of spoilage bacteria were inhibited in the sample inoculated with L. sakei, which exhibited only weak band of Pseudomonas in its DGGE profile.…”

“…sakei is often used as a protective culture in meat and meat products because it can inhibit the outgrowth of many spoilage organisms. The role played by LAB in meat preservation is due to its strong ability to compete for growth nutrients, thrive at low pH and synthesize antimicrobial metabolites (Katikou, Ambrosiadis, Georgantelis, Koidis, & Georgakis, 2005). Many studies have focussed on the effectiveness of L. sakei as a protective culture against the growth of spoilage bacteria during refrigeration.…”

Characterisation of an Antilisterial Bacteriocin Produced by Lactobacillus sakei CWBI-B1365 Isolated from Raw Poultry Meat and Determination of Factors Controlling its Production

“…sakei bacteriocins to inhibit growth of L. monocytogenes and other food spoilage bacteria in meat, poultry or fish products [4,11,14,[18][19][20]. However, a better understanding of factors affecting their production is still required to develop applications of Lact.…”