Attachment of lactic acid bacteria to beef-muscle surfaces.

Abstract:

:The effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity to beef-muscle surface was studied. The number of firmly attached bacteria increased with immersion time in the case of Pediococcus acidilacti, Lactobacillus sake, Lactococcus cremoris (two strains) and Pediococcus acidilacti. Pediococcus pentosaceus, Lactococcus lactis and Lactobacillus curvatus reached maximum adhesion after 15-30 min. The highest strength of attachment (Sr values) were observed after 15-30 min of contact time except for P. pentosaceus. For all strains, the number of bacteria adhering to meat increased with increasing cell concentration in the adhesion medium. The highest strength of attachment was observed at a cell concentration of 10(5)/mL mainly for L. sake, L. lactis and L. cremoris. Due to their attachment characteristics, L. sake, L. lactis and L. cremoris are proposed as potential biocontrol agents because they could grow on meat surface and limit the potential attachment of pathogenic microorganisms.

journal_title

Folia microbiologica

authors

Benito Y,Pin C,Fernández MF,Marín ML,Selgas MD,García ML,Casas C

doi

10.1007/BF02814710

subject

Has Abstract

pub_date

1996-01-01 00:00:00

pages

333-8

issue

4

eissn

0015-5632

issn

1874-9356

journal_volume

41

pub_type

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