title: Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity.
abstract: The objective of this study was to isolate lactic acid bacteria (LAB) from vacuum packaged beef and to investigate their antagonist activity. LAB mean counts of 5.19 log cfu/cm(2) were obtained from five samples of vacuum packaged beef. Two hundred isolates were selected and screened for the inhibitory effect on five ATCC reference Lactobacillus strains. Thirty six isolates showed activity in the agar spot test against at least two of the indicator strains. However, only six cell free supernatants (CFS) from these isolates exhibited activity against the indicator strains using the well-diffusion test and conditions that eliminated the effects of organic acids and hydrogen peroxide. L. acidophilus was the most sensitive indicator tested, whereas L. plantarum and L. fermentum were the most resistant ones. Identification by MIDI system indicated that these LAB isolates were Lactococcus lactis subsp. cremoris, Pediococcus acidilactici, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei GC subgroup A. The antagonistic factors produced by most of these LAB against L. acidophilus were resistant to heat treatment (100°C for 10 min) and stable over a wide pH range (4.0 to 9.0). These data suggest that these isolates could be used as promising hurdles aiming increased safety and extended shelf life of meat products.
authors.affiliation: Laboratório de Bioquímica de Alimentos, Faculdade de Farmácia, Universidade Federal de Minas Gerais , Belo Horizonte, MG , Brasil.
authors.forename: Roseane B P
authors.initials: RB
authors.lastname: Oliveira
authors.forename: Afonso
authors.initials: A
authors.lastname: de L Oliveira
authors.forename: M Beatriz A
authors.initials: MB
authors.lastname: Glória
keywords: Lactobacillus; beef; heat resistance; inhibitory activity; lactic acid bacteria; pH
references.citation: Int J Food Microbiol. 2004 Feb 1;90(3):273-82
references.pmid: 14751682
references.citation: J Microbiol Methods. 2002 Oct;51(2):209-15
references.pmid: 12133613
references.citation: Antonie Van Leeuwenhoek. 1996 Oct;70(2-4):331-45
references.pmid: 8879414
references.citation: Food Microbiol. 2007 Oct-Dec;24(7-8):759-66
references.pmid: 17613374
references.citation: Int J Food Microbiol. 2002 Mar 25;74(1-2):87-99
references.pmid: 11929174
references.citation: J Appl Microbiol. 2005;99(6):1303-13
references.pmid: 16313402
references.citation: Int J Food Microbiol. 2007 Nov 30;120(1-2):51-70
references.pmid: 17614151
references.citation: Food Microbiol. 2006 May;23(3):213-9
references.pmid: 16943007
references.citation: J Appl Microbiol. 2005;99(1):77-84
references.pmid: 15960667
references.citation: Int J Food Microbiol. 2006 Oct 15;112(1):44-50
references.pmid: 16844251
references.citation: Int J Food Microbiol. 2002 Jan 30;72(1-2):31-43
references.pmid: 11843411
references.citation: J Appl Microbiol. 2006 Oct;101(4):837-48
references.pmid: 16968295
references.citation: Appl Environ Microbiol. 1989 Aug;55(8):1901-6
references.pmid: 2782870
references.citation: J Mol Microbiol Biotechnol. 2007;13(4):194-9
references.pmid: 17827969