Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. delbrueckii
Electron. j. biotechnol
;
7(3): 05-06, Dec. 2004. graf, tab
Article
Dans Anglais
| LILACS
| ID: lil-448762
ABSTRACT
Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5 percent glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.
Texte intégral:
Disponible
Indice:
LILAS (Amériques)
Sujet Principal:
Acide lactique
/
Lactobacillus delbrueckii
/
Conservation aliments
/
Produits carnés
Pays comme sujet:
Afrique
langue:
Anglais
Texte intégral:
Electron. j. biotechnol
Thème du journal:
Biotechnologie
Année:
2004
Type:
Article
Pays d'affiliation:
Maroc
Institution/Pays d'affiliation:
College of Sciences/MA
/
Hassan II Institute of Agronomy and Veterenary Medicine/MA
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