Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

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/cm² 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 (100ºC 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.

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Bibliographic Details
Main Authors: Oliveira,Roseane B. P., Oliveira,Afonso de L., Glória,M. Beatriz A.
Format: Digital revista
Language:English
Published: Sociedade Brasileira de Microbiologia 2008
Online Access:http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200031
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spelling oai:scielo:S1517-838220080002000312008-07-31Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activityOliveira,Roseane B. P.Oliveira,Afonso de L.Glória,M. Beatriz A. lactic acid bacteria beef, Lactobacillus inhibitory activity pH heat resistance 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/cm² 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 (100ºC 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.info:eu-repo/semantics/openAccessSociedade Brasileira de MicrobiologiaBrazilian Journal of Microbiology v.39 n.2 20082008-06-01info:eu-repo/semantics/articletext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200031en10.1590/S1517-83822008000200031
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country Brasil
countrycode BR
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access En linea
databasecode rev-scielo-br
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region America del Sur
libraryname SciELO
language English
format Digital
author Oliveira,Roseane B. P.
Oliveira,Afonso de L.
Glória,M. Beatriz A.
spellingShingle Oliveira,Roseane B. P.
Oliveira,Afonso de L.
Glória,M. Beatriz A.
Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
author_facet Oliveira,Roseane B. P.
Oliveira,Afonso de L.
Glória,M. Beatriz A.
author_sort Oliveira,Roseane B. P.
title Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
title_short Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
title_full Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
title_fullStr Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
title_full_unstemmed Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
title_sort screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity
description 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/cm² 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 (100ºC 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.
publisher Sociedade Brasileira de Microbiologia
publishDate 2008
url http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822008000200031
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