Bio-protective potential of lactic acid bacteria: Effect ofandon changes of the microbial community in vacuum-packaged chilled beef

Asian-Australasian Journal of Animal Sciences

Yimin Zhang¹  Pengcheng Dong¹  Yanwei Mao¹  Rongrong Liang¹  Xin Luo¹  Lixian Zhu¹  Shubing Qiu² 

[1] Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Taian, Shandong 271018, China;The municipal authority affairs administration, Dezhou, Shandong 253076, China;

关键词: Vacuum-packaged Beef;    Lactic Acid Bacteria;    Bio-protective;    Microbial Diversity;    Polymerase Chain Reaction-Denaturing Gradient Gel Electrophoresis (PCR-DGGE);   

DOI  :  10.5713/ajas.17.0540

来源: DOAJ

【 摘 要 】

Objective This study was to determine the bacterial diversity and monitor the community dynamic changes during storage of vacuum-packaged sliced raw beef as affected by Lactobacillus sakei and Lactobacillus curvatus. Methods L. sakei and L. curvatus were separately incubated in vacuumed-packaged raw beef as bio-protective cultures to inhibit the naturally contaminating microbial load. Dynamic changes of the microbial diversity of inoculated or non-inoculated (control) samples were monitored at 4°C for 0 to 38 days, using polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE). Results The DGGE profiles of DNA directly extracted from non-inoculated control samples highlighted the order of appearance of spoilage bacteria during storage, showing that Enterbacteriaceae and Pseudomonas fragi emerged early, then Brochothrix thermosphacta shared the dominant position, and finally, Pseudomonas putida showed up became predominant. Compared with control, the inoculation of either L. sakei or L. curvatus significantly lowered the complexity of microbial diversity and inhibited the growth of spoilage bacteria (p<0.05). Interestingly, we also found that the dominant position of L. curvatus was replaced by indigenous L. sakei after 13 d for L. curvatus-inoculated samples. Plate counts on selective agars further showed that inoculation with L. sakei or L. curvatus obviously reduced the viable counts of Enterbacteraceae, Pseudomonas spp. and B. thermosphacta during later storage (p< 0.05), with L. sakei exerting greater inhibitory effect. Inoculation with both bio-protective cultures also significantly decreased the total volatile basic nitrogen values of stored samples (p<0.05). Conclusion Taken together, the results proved the benefits of inoculation with lactic acid bacteria especially L. sakei as a potential way to inhibit growth of spoilage-related bacteria and improve the shelf life of vacuum-packaged raw beef.

【 授权许可】

Unknown