Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days

Abstract

The ability of lactic acid bacteria (LAB) cultures to preserve goat meat at 30°C was evaluated in the present study. Strains of Pediococcus pentosaceus GOAT 01 and Lactobacillus plantarum GOAT 012, individually and in combination, were applied as starters on sliced meat samples at 6 log cfu/g and stored for 7 days at 30°C to simulate ambient temperature in Nigeria. They were evaluated for microbiological profile during storage. Reduction in bacterial counts was recorded for enterobacteriaceae, Staphylococcus, yeasts and moulds in starter culture inoculated samples (SCIS), whereas an increase occurred in uninoculated control samples (UCS). In challenge experimental trials, two different sets of meat were inoculated individually with 6 log cfu/g each of pathogenic organisms, Listeria monocytogenes and Salmonella Typhimurium. The inoculated pathogens were monitored during storage to assess the influence of starter cultures on them. Approximately 1 log reduction was recorded in the viable count of L. monocytogenes on day 1, while counts were below detection limit (<2 log) on day 2 in meat samples inoculated with P. pentosaceus alone and in combination with L. plantarum. Counts of Salmonella Typhimurium showed about 2 log reduction in SCIS, inoculated with P. pentosaceus alone and in combination with L. plantarum, on day 2 while an increase by 4 logs was observed in UCS. Our findings suggest that the protective effect of the LAB strains could be exploited in shelf life extension and control of foodborne pathogens in goat meat. If the starter strains could be improved upon, their potential as biopreservatives may be engaged in the preservation of the meat in Nigeria, where storage systems have been very inadequate.

Bacteria associated with contamination of ready-to-eat (RTE) cooked rice in Lagos-Nigeria

“…Oranusi et al (2013) also reported similar high bacterial population in some RTE foods including fried and jollof rice, coleslaw and moimoi which were in the range of 2.0 x 10 4 to 1.2 x 10 6 cfu/g for bacteria and 8.0 x 10 4 to 2.0 x 10 5 cfu/g for fungi. Olaoye et al (2010) noted that relatively high temperature in tropical countries like Nigeria promotes rapid growth of pathogenic bacteria. Jalalpour (2012) examined the factors contributing to outbreaks of bacteria food poisoning caused by some notable food pathogens such as Salmonella spp., Staphylococcus perfringens, S.…”

Effects of different cooling methods on shelf-life of cooked jumbo plain sausages

“…Regarding the specific microorganism number count, the outcomes showed that lactic acid bacteria count was much higher than enterobacteria or pseudomonads counts irrespective different batches, the inhibition of each strain would explain this phenomenon (Olaoye, Onilude, & Idowu, 2011). It is well known that cooking kills most of heat-sensitive bacteria, such as enterobacteria (Kornacki & Johnson, 2001), and thus little would survive before the cooling process.…”

Spoilage volatiles and sensory properties of a grilled stick meat product inoculated with Pediococcus acidilactici FLE07 as starter culture

“…PCR amplification was performed using the following set of primers [10]: Forward, 5′-CCTACGGGAGGCAGCAG-3′ and Reverse, 5′-ATTACCGCGGCTGCTGG-3′, targeting approximately 200 bp of 16S rDNA gene (V3 region). PCR conditions used were as described by Olaoye et al [5]. Electrophoresis of the 16S rDNA-PCR products, purification and sequencing were carried out as previously described [5].…”

“…PCR conditions used were as described by Olaoye et al [5]. Electrophoresis of the 16S rDNA-PCR products, purification and sequencing were carried out as previously described [5]. The specific nucleotide sequences were subjected to BLAST programme of NCBI (website; http://www.ncbi.nlm.nih.gov/blast/) to determine the homology of the Pediococcus isolate with related genera and species [11].…”

“…LAB have a generally regarded as safe (GRAS) status and have been widely used as starters in the industrial preservation of meats [4]. For instance, Olaoye et al [5] reported the application of LAB cultures, P. pentosaceus GOAT 01 and Lactobacillus plantarum GOAT012, in the preservation of goat meat during storage at 30 o C. According to the authors, the LAB cultures were able to extend the shelf life of the meat for days beyond the uninoculated control samples. In another study, the use of Pediococcus cultures in the generation of antioxidant nitrogen compounds in Iberian dry-fermented sausages was reported by Fernández et al [6].…”