Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures.

Sakhare, P. Z. and Narasimha Rao, D. (2003) Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures. Food Control, 14 (1). 1-5 ; 29 ref..

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Abstract

Effects of combined lactic cultures on microbial inhibition during fermentation of fresh sheep meat at high temp. were evaluated. Minced mutton or mutton cubes from which fatty layers had been removed were used. 60:20:20 mixed cultures of Lactobacillus plantarum, L. casei and Lactococcus lactis were inoculated at 20% into preparations of 250 g meat with 2% NaCl and 5% glucose; minced meat or cubes without addition of salt, glucose or lactic culture served as controls. These samples were incubated at 30 and 37C. Salmonella Typhimurium, Staphylococcus aureus and Escherichia coli were added separately to meat-salt-glucose preparations, at 105 cells/g. Levels of pH, total viable counts (TVC), counts of specific bacteria and coliforms, and viability of pathogens were evaluated. The desired pH for stabilization (4-4.2) was achieved in 24 h in minced samples and 36 h in cubes at 37C, whereas at 30C, stabilization pH was delayed by several hours. Off-odour was observed in control samples at 30C after about 8 h, which was reflected in TVC. Levels of S. aureus and coliforms were reduced from the start of fermentation and development of off-odour was prevented by fermentation. TVC in fermented samples were considerably lower than lactic acid bacteria (LAB) counts, largely because conditions created favoured growth of LAB. Similarly, LAB used do not grow under conditions favouring TVC. Counts of staphylococci and coliforms decreased significantly when the stabilization pH was achieved. Inoculated pathogens were reduced to undetectable levels during fermentation of meat at 37C.

Item Type:	Article
Uncontrolled Keywords:	FERMENTATION-; LACTOBACILLUS-; LACTOCOCCUS-; MICROBIOLOGICAL-TECHNIQUES; MUTTON-; PATHOGENS-; PH-; TEMPERATURE-; LACTIC-FERMENTATION; MICROBIAL-COUNTS; TEMP.-
Subjects:	600 Technology > 05 Chemical engineering > 04 Fermentation Technology 600 Technology > 08 Food technology > 28 Meat, Fish & Poultry
Divisions:	Meat Fish and Poultry Technology
Depositing User:	Food Sci. & Technol. Information Services
Date Deposited:	19 Aug 2008 11:52
Last Modified:	28 Dec 2011 09:53
URI:	http://ir.cftri.res.in/id/eprint/6355

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