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Isolation of lactic acid bacteria with inhibitory activity against pathogens and spoilage organisms associated with fresh meat

Jones, R.J., Hussein, H.M., Zagorec, M., Brightwell, G., Tagg, J.R.
Food microbiology 2008 v.25 no.2 pp. 228-234
raw meat, food spoilage, food pathogens, bacterial contamination, food contamination, isolation, lactic acid bacteria, natural additives, biopreservatives, biopreservation, antibacterial properties, Listeria monocytogenes, Lactobacillus sakei, Lactococcus lactis subsp. lactis, Brochothrix thermosphacta, Campylobacter jejuni, Clostridium estertheticum, bacteriocins
The use of lactic acid bacteria (LAB) as protective cultures in vacuum-packed chill-stored meat has potential application for assuring and improving food quality, safety and market access. In a study to identify candidate strains suitable for evaluation in a meat model, agar-based methods were employed to screen 181 chilled meat and meat process-related LAB for strains inhibitory to pathogens and spoilage organisms of importance to the meat industry. Six meat-derived strains, including Lactobacillus sakei and Lactococcus lactis, were found to be inhibitory to one or more of the target strains Listeria monocytogenes, Brochothrix thermosphacta, Campylobacter jejuni and Clostridium estertheticum. The inhibitory agents appeared to be either cell-associated or molecules released extracellularly with bacteriocin-like properties. Variations detected in the antimicrobial activity of LAB associated with changes to test parameters such as substrate composition underlined the importance of further in situ evaluation of the inhibitory strains in stored meat trials.