Attachment of lactic acid bacteria to beef-muscle surfaces |
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Authors: | Y Benito C Pin M F Fernández M L Marín M D Selgas M L García C Casas |
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Institution: | (1) Departmento de Nutrición y Bromatología III, Facultad de Veterinaria, Universidad Complutense, 28040 Madrid, Spain |
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Abstract: | The effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity
to beef-muscle surface was studied. The number of firmly attached bacteria increased with immersion time in the case ofPediococcus acidilacti, Lactobacillus sake, Lactococcus cremoris (two strains) andPediococcus acidilacti. Pediococcus pentosaceus, Lactococcus lactis andLactobacillus curvatus reached maximum adhesion after 15–30 min. The highest strength of attachment (Sr values) were observed after 15–30 min of
contact, time except forP. pentosaceus. For all strains, the number of bacteria adhering to meat increased with increasing cell concentration in the adhesion medium.
The highest strength of attachment was observed at a cell concentration of 105/mL mainly forL. sake, L. lactis andL. cremoris. Due to their attachment characteristics,L. sake, L. lactis andL. cremoris are proposed as potential biocontrol agents because they could grow on meat surface and limit the potential attachment of
pathogenic microorganisms. |
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