Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes

Abstract

Sakaridis I., Soultos N., Batzios Ch., Ambrosiadis I., Koidis P. (2014): Lactic acid bacteria isolated from chicken carcasses with inhibitory activity against Salmonella spp. and Listeria monocytogenes. Czech J. Food Sci., 32: 61-68.Lactic acid bacteria (LAB) isolated from poultry carcasses were added to BHI broth along with Salmonella spp. and Listeria monocytogenes in order to determine their antagonistic activity against the pathogens. There was a statistically significant reduction in Salmonella population on the 5 th day that varied from 0.41 to 1.12 log CFU/ml. The reduction in L. monocytogenes population was also statistically significant and varied from 0.77 to 1.48 log CFU/ml. The LAB strain with the best inhibitory activity was chosen to examine its action against the same pathogens on the chicken skin and meat.On the chicken skin, the growth reduction on the 6 th day caused by L. salivarius was lower and did not exceed the 0.54 log CFU/cm 2 for Salmonella spp. and 0.71 log CFU/cm 2 for L. monocytogenes. The reduction on the chicken meat was slightly lower for both pathogens. The results of the experiments suggest that L. salivarius (strain LAB 59) has a potential to be used as a protective culture to improve the safety and extend the shelf life of chicken products.

Antimicrobial Substances Production at Refrigeration Temperatures by <i>Lactobacillus delbrueckii</i> MH10: A Candidate for Food Biopreservation

“…It was revealed that the application of L. delbrueckii bacteria doesn't causes any changes in sensory characteristics of ground beef entire 10 days storage, moreover promote expanding of shelf-life due to inhibition of psychrophilic spoilage microorganisms which is in agreement with other authors [6,[24][25][26][27]. Thus, the LAB treated samples keep good quality for ten days whilst in the control sample at 7 day of storage appeared undesirable odor, greening and smooth on surface.…”

Inhibitory activity of crude bacteriocin produced by lactic acid bacteria isolated from dadih against Listeria monocytogenes

“…It is a microbe that lives in the digestive tract of both humans and animals (Maragkoudakis et al 2009). L. salivarius isolated from chicken carcasses has the potential to be used as a preservative to increase safety and to extend the shelf life of chicken products (Sakaridis et al 2014). Bacteriosinogenic LAB has been shown to inhibit the growth of pathogenic and spoilage bacteria in meat (Gálvez et al 2008;Lücke 2000;Díaz-Ruiz et al 2012), including in sausage fermentation (Leroy et al 2006) and some food products (Bredholt et al 1999;Buchanan and Bagi 1997;Dimitrijevic´et al 1999;Duffes et al 1999).…”

Salmonella Count Changes in Fermentation of Poultry Farm Waste

“…Although the Salmonella count in T 1 , T 3 and T 4 was detectable but the levels recorded were significantly as low as 1.08, 0.5 and 0.41 log 10 cfu/g respectively. Earlier Sakaridis et al, (2014) reported a comparable inhibitory effect of Lactic acid bacterial on Salmonella count on fermented chicken carcass to nondetectable levels. Contrary to this El-Jalil et al, (2008) observed only a 50 per cent reduction in Salmonella count due to lactic acid fermentation of poultry manure waste.…”