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Paper Information

Journal:   JOURNAL OF MICROBIAL WORLD   FALL 2017 , Volume 10 , Number 3 (32) ; Page(s) 263 To 274.
 
Paper: 

OPTIMIZATION OF FERMENTED COW MEAT QUALITY BY LACTIC ACID BACTERIA IN BATCH FERMENTATION

 
 
Author(s):  RAHNAMA ELHAM, NAGHAVI NAFISEH SADAT*
 
* DEPARTMENT OF MICROBIOLOGY, FALAVARJAN BRANCH, ISLAMIC AZAD UNIVERSITY, ISFAHAN, IRAN
 
Abstract: 

Background & Objectives: Lactic acid bacteria are essential factors for obtaining optimum sensory aspects in fermented meat. The aim of this study was the enhancement of cow meat quality by optimization of acid production using Lactobacillus sakei and Lactobacillus plantrum in batch fermentation.
Materials & Methods: In this cross-sectional descriptive study, L. sakei subsp. sakei PTCC1712 and L. plantrum PTCC1058 were grown in MRS medium and confirmed by molecular identification. Using Taguchi software (16 version), trials were designed to optimize three factors including temperature, bacterial inoculation, and glucose supplementation. The results were analyzed based on detection of acid production and compared by ANOVA program. Total product bacteria, lactic acid bacteria, Enterobacteriaceae, and yeasts/molds were counted by standard microbial methods.
Results: Maximum acid production for L. sakei was detected at 36oC, 10% glucose and 8000 CFU.g-1 inoculated bacteria; and for L. plantarum was detected at 37oC, 10% glucose, and 9000 CFU. g-1 inoculated bacteria. The best factor affecting pH decline was a carbon source for both bacterial strains. Lactic acid bacteria showed a fourfold increase after fermentation and maintained 60% of their viability following heating stage. No Enterobacteriaceae was found in the product, and other pathogens showed a great decrease. Using both strains simultaneously, 6.9% improvement in acid production was observed.
Conclusion: Both Lactobacillus strains had similar conditions for cow meat fermentation and showed synergistic activity for acid production when used simultaneously.

 
Keyword(s): FERMENTED COW MEAT, LACTIC ACID BACTERIA, OPTIMIZATION
 
 
References: 
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Citations: 
 
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APA: Copy

RAHNAMA, E., & NAGHAVI, N. (2017). OPTIMIZATION OF FERMENTED COW MEAT QUALITY BY LACTIC ACID BACTERIA IN BATCH FERMENTATION. JOURNAL OF MICROBIAL WORLD, 10(3 (32) ), 263-274. https://www.sid.ir/en/journal/ViewPaper.aspx?id=569682



Vancouver: Copy

RAHNAMA ELHAM, NAGHAVI NAFISEH SADAT. OPTIMIZATION OF FERMENTED COW MEAT QUALITY BY LACTIC ACID BACTERIA IN BATCH FERMENTATION. JOURNAL OF MICROBIAL WORLD. 2017 [cited 2021July25];10(3 (32) ):263-274. Available from: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569682



IEEE: Copy

RAHNAMA, E., NAGHAVI, N., 2017. OPTIMIZATION OF FERMENTED COW MEAT QUALITY BY LACTIC ACID BACTERIA IN BATCH FERMENTATION. JOURNAL OF MICROBIAL WORLD, [online] 10(3 (32) ), pp.263-274. Available: https://www.sid.ir/en/journal/ViewPaper.aspx?id=569682.



 
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