A L. sakei and a L. curvatus-based mixtures exerted an antagonistic activity in vitro against 12 different spoilage and pathogenic bacteria. No activity was exerted by the cell-free supernatants. The addition of the two mixtures to sliced vacuum-packaged beef showed a better capability of L. sakei to adapt to meat substrate. After 60 days, Total Viable Count (5.8 vs 7.4 Log CFU/g), Gram-negative bacteria (2.5 vs 6.4 Log CFU/g) and Enterobacteriaceae (2.3 vs 4.4 Log CFU/g) were significantly lower in L. sakei-inoculated samples if compared with control ones; TVC and Enterobacteriaceae were also significantly lower in L. curvatus-inoculated samples than control ones. The addition of mixtures gave no significant effects on meat pH and colour. The use of high dosage of viable cells could be suggestible in order to exert an early conditioning of meat environment.

Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and Lactobacillus curvatus isolated from argentine meat and their effect on vacuum-packaged beef / S. Stella, C. Bernardi, P. Cattaneo, F.M. Colombo, E. Tirloni. - In: ITALIAN JOURNAL OF FOOD SCIENCE. - ISSN 1120-1770. - 28:4(2016), pp. 612-624.

Evaluation of the in vitro antimicrobial activity of mixtures of Lactobacillus sakei and Lactobacillus curvatus isolated from argentine meat and their effect on vacuum-packaged beef

S. Stella
Primo
;
C. Bernardi
Secondo
;
P. Cattaneo;F.M. Colombo
Penultimo
;
E. Tirloni
Ultimo
2016

Abstract

A L. sakei and a L. curvatus-based mixtures exerted an antagonistic activity in vitro against 12 different spoilage and pathogenic bacteria. No activity was exerted by the cell-free supernatants. The addition of the two mixtures to sliced vacuum-packaged beef showed a better capability of L. sakei to adapt to meat substrate. After 60 days, Total Viable Count (5.8 vs 7.4 Log CFU/g), Gram-negative bacteria (2.5 vs 6.4 Log CFU/g) and Enterobacteriaceae (2.3 vs 4.4 Log CFU/g) were significantly lower in L. sakei-inoculated samples if compared with control ones; TVC and Enterobacteriaceae were also significantly lower in L. curvatus-inoculated samples than control ones. The addition of mixtures gave no significant effects on meat pH and colour. The use of high dosage of viable cells could be suggestible in order to exert an early conditioning of meat environment.
lactobacillus sakei; lactobacillus curvatus; biopreservation; vacuum-packed beef; antimicrobial activity
Settore VET/04 - Ispezione degli Alimenti di Origine Animale
2016
http://www.chiriottieditori.it/ojs/index.php/ijfs/article/view/228/pdf_39
Article (author)
File in questo prodotto:
File Dimensione Formato  
Article sakei-curvatus.pdf

accesso aperto

Tipologia: Publisher's version/PDF
Dimensione 1.65 MB
Formato Adobe PDF
1.65 MB Adobe PDF Visualizza/Apri
Pubblicazioni consigliate

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/458681
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 4
  • ???jsp.display-item.citation.isi??? 5
social impact