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Microbiological Evaluation of Navy Bean Protein Concentrate and Its Blend With Retail Ground Beef
Author(s) -
DUSZKIEWICZREINHARD W.,
KHAN K.,
FUNKE B.
Publication year - 1988
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1988.tb10183.x
Subject(s) - psychrophile , food science , biology , microbiology and biotechnology , bacteria , genetics
A protein concentrate (NPC), obtained by alkali extraction of navy beans, was used as a model medium for microbial growth. Only three among eight bacterial cultures ( Pediococcus spp, Pseudomonas spp and Streptococcus spp) grew better on mediums with NPC than on the control nutrient broth. Retail ground beef with and without 5%, 10%, and 15% NPC was wrapped with plastic film and stored up to 6 days at 4°C. Aerobic plate count, psychrophiles, coliforms, yeasts and molds were determined at 0, 3, and 6 days. All levels of NPC added to ground beef had a significant influence on aerobic plate count and coliforms. Growth of psychrophiles and yeasts and molds was not affected by NPC. Lactobacillus spp was a dominant part of the microflora of all samples.