ibrahem, S., Hassan, M., Amin, R., edris, S. (2019). Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius. test, 36(2), 238-246. doi: 10.21608/bvmj.2019.13675.1017
samar ibrahem; Mohamed Ahmed Hassan; Reham Amin; shimaa edris. "Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius". test, 36, 2, 2019, 238-246. doi: 10.21608/bvmj.2019.13675.1017
ibrahem, S., Hassan, M., Amin, R., edris, S. (2019). 'Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius', test, 36(2), pp. 238-246. doi: 10.21608/bvmj.2019.13675.1017
ibrahem, S., Hassan, M., Amin, R., edris, S. Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius. test, 2019; 36(2): 238-246. doi: 10.21608/bvmj.2019.13675.1017

Antibacterial effect of lactic acid bacteria against psychrotrophic microorganisms in fresh minced beef meat during storage at 4 celsius

Benha Veterinary Medical Journal
Article 23, Volume 36, Issue 2, June 2019, Pages 238-246    PDF (1.1 M)
Document Type: Original Article
DOI: 10.21608/bvmj.2019.13675.1017
Authors
samar ibrahem* 1; Mohamed Ahmed Hassan2; Reham Amin3; shimaa edris4
1food hygiene department faculty of veterinary medicine benha university
2Food Hygiene Department, Faculty of Veterinary Medicine, Banha university
3food hygiene department , faculty of veterinary medicine, benha university
4food hygiene department ,faculty of veterinary medicine ,benha university
Abstract
Abstract
This study was conducted to investigate the antimicrobial effect of probiotic (Lactobacillus casei, Lactobacillus dulbrueckii and Bifidobacterium lactis) against psychrotrophic bacteria; which gave a promising biopreservation technique against psychrotrophs, pseudomonas and aeromonas growth in raw fresh minced beef meat during refrigerated storage at 4OC for 10 days. The meat samples were divided into 4 portions (100 g. each), portion A was inoculated with lactobacillius casei, portion B was inoculated with lactobacillus delbrueckii, portion C was inoculated with Bividobacterium lactis and control group. Results showed the reduction in the mean psychrotrophic count, mean pseudomonas count and mean aeromonas count as followed 5.63x104, 2.30x104, and 2.57x103 CFU\g for group A; 4.00x104, 1.20x104, and 1.60x103 CFU\g for group B; 1.40x104, 7.20x103, and 6.40x102 CFU\g for group C, respectively. As conclusion ,using of probiotics as bio-preservatives in fresh minced beef meat are of promising trend for its health benefits and antibacterial effect on total psychrotrophic count ,pseudomonas count and aeromonas count.
Keywords
fresh minced meat; psychrotrophic bacteria; Pseudomonas; aeromonas; probiotics
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