Improvement of the shelf life of raw ground goat meat by using biosurfactants produced by lactobacilli strains as biopreservatives.

Species from the genus Pseudomonas and Escherichia are the most common causes for food spoiling and foodborne
outbreaks in the meat industry. In this study, biosurfactants produced by Lactobacillus paracasei subsp. tolerans
N2 and Lactobacillus casei subsp. casei TM1B were used as biopreservatives to improve the microbiological and
physicochemical stabilities of raw ground goat meat inoculated with P. aeruginosa MTCC 1934 (7 Log CFU/g) and
E. coli MTCC 118 (7 Log CFU/g) and stored at 4 ◦C for 15 days. Biosurfactants at 0.4 g/100g of meat significantly
(P < 0.05) reduced the total aerobic counts, E. coli MTCC 118, and P. aeruginosa MTCC 1934 counts and increased
the shelf life of raw ground goat meat up to 15 days. Treatments of ground goat meat with biosurfactants showed
better color stability during the storage compared to cetylpyridinium chloride, a chemical preservative. The
thiobarbituric acid reactive substances (TBARS) and total volatile basic nitrogen (TVB-N) values of ground goat
meat treated with biosurfactants were below threshold values of 2 mg MDA/kg and 20 mg N/100g, respectively,
and it remained stable up to 15 days. This study highlighted the preservative properties of biosurfactants in the
ground goat meat system.