Title of article
Control of Brochothrix thermosphacta in Pork Meat Using Lactococcus lactis subsp. lactis I23 Isolated from Beef
Author/Authors
Olaoye, Olusegun A. Department of Food Science and Technology - Michael Okpara University of Agriculture , Onilude, Abiodun A. Department of Microbiology - University of Ibadan , Ubbor, Stella C. Department of Food Science and Technology - Michael Okpara University of Agriculture
Pages
7
From page
49
To page
55
Abstract
This study evaluated the antimicrobial activities of two lactic acid bacteria, Lactococcus lactis subsp. lactis I23 and Lactococcus lactis subsp. lactis E91, against Brochothrix thermosphacta in pork meat during storage at ambient temperature (30°C) for 168 h. The LAB strains and the spoilage organism were inoculated on fresh pork samples at 1×106 CFUg-1. Results showed about 3 log reduction in the spoilage organism in LAB inoculated samples after 48 h of storage. The spoilage organism showed susceptibility to antimicrobial action of Lactococcus lactis subsp. lactis I23. There was reduction in the count of Enterobacteriaceae, and no detection of Staphylococcus in the samples inoculated with Lactococcus lactis subsp. lactis I23 strain. Count of Staphylococcus was between 2.04 and 3.11 log in the untreated samples, and detection was not observed until 72 h of storage. Conclusively, growth of Brochothrix thermosphacta was effectively controlled by nisin producing Lactococcus lactis subsp. lactis I23 in fresh pork meat and this could enhance the shelf life of the product.
Keywords
Shelf life , Pork , Lactococcus lactis , Lactic acid bacteria , Brochothrix thermosphacta
Journal title
Astroparticle Physics
Serial Year
2015
Record number
2418866
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