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Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef
Author(s) -
Khalili Sadaghiani Surur,
Aliakbarlu Javad,
Tajik Hossein,
Mahmoudian Alireza
Publication year - 2019
Publication title -
journal of food safety
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.427
H-Index - 43
eISSN - 1745-4565
pISSN - 0149-6085
DOI - 10.1111/jfs.12709
Subject(s) - lactobacillus plantarum , lactobacillus reuteri , listeria monocytogenes , food science , lactobacillus , lipid oxidation , chemistry , lactobacillus sakei , antimicrobial , lactic acid , shelf life , biology , bacteria , microbiology and biotechnology , antioxidant , fermentation , biochemistry , genetics
The current study investigates the effect of Lactobacillus reuteri and Lactobacillus plantarum combined with water extract of garlic on microbial growth, chemical changes, and sensory attributes in ground beef samples at refrigeration condition (+4°C) up to 12 days of storage. in vitro study revealed that garlic extract combined with L. reuteri or L. plantarum caused 2.13 and 2.57 log reduction in the Listeria monocytogenes count, respectively. Combination of L. plantarum and 1% garlic extract significantly ( p < .05) reduced aerobic mesophilic bacteria (1.64 log cycle) and L. monocytogenes (1.44 log cycle) counts in ground beef. Lipid oxidation was also significantly ( p < .05) lower in samples treated with L. plantarum plus garlic extract (1%). Furthermore, higher sensory scores were received by samples treated with Lactobacillus plus garlic extract. In conclusion, the combination of L. plantarum and garlic extract was found to be suitable to use in ground beef by controlling the L. monocytogenes growth and increasing its shelf life. Practical Applications Garlic extract not only has an antimicrobial activity but also has a stimulatory effect on the Lactobacillus spp . growth. On the other hand, some Lactobacillus strains can inhibit pathogenic bacteria. Then, the combination of Lactobacillus and garlic extract may be used to produce new bio‐preserved and functional meat products. The current study indicated the potential of Lactobacillus combined with garlic extract to control microbial and chemical changes in ground beef. The combination of Lactobacillus plantarum and garlic extract significantly ( p < .05) reduced Listeria monocytogenes counts and lipid oxidation rates and improved the sensory scores in ground beef.