The efficiency of Lactiplantibacillus plantarum S61 strain as protective cultures in ground beef against foodborne pathogen Escherichia coli

AbstractThe aim of the study was the bio-control effectiveness ofthe Lactiplantibacillus plantarum S61 strain, isolated from traditional fermenting green olives, againstEscherichia coli B805 in ground beef. The bio-control effect ofL. plantarum S61 againstE. coli B805 was evaluated in ground meat during storage under refrigeration at 4  °C. The results showed thatL. plantarum S61 reduced the biomass of pathogenic bacteria (E. coli) in ground meat during 10 days of storage at 4  °C. Moreover, the treatment withL. plantarum S61 has no adverse effect on the sensory properties of ground meat after 10 days of storage at 4  °C. The treatment withL. plantarum S61 and storage at 4  °C effectively decreases the growth and risk of pathogenic bacteria in ground meat and, consequently, increases the product’s shelf life. Therefore, the application ofL. plantarum S61 during the storage of ground meat beef may help reduce the use of chemical preservatives in meat products. Consequently,L. plantarum S61 can be applied as a bio-control agent against spoilage and pathogenic bacteria in meat and meat products.
Source: World Journal of Microbiology and Biotechnology - Category: Microbiology Source Type: research