Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii
Electron. j. biotechnol
; 7(3): 05-06, Dec. 2004. graf, tab
Artigo
em Inglês
| LILACS
| ID: lil-448762
Biblioteca responsável:
CL1.1
ABSTRACT
Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5 percent glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.
Texto completo:
Disponível
Coleções:
Bases de dados internacionais
Base de dados:
LILACS
Assunto principal:
Ácido Láctico
/
Lactobacillus delbrueckii
/
Conservação de Alimentos
/
Produtos da Carne
País/Região como assunto:
África
Idioma:
Inglês
Revista:
Electron. j. biotechnol
Assunto da revista:
Biotecnologia
Ano de publicação:
2004
Tipo de documento:
Artigo
País de afiliação:
Marrocos
Instituição/País de afiliação:
College of Sciences/MA
/
Hassan II Institute of Agronomy and Veterenary Medicine/MA