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Effects of extract of lactic acid bacteria culture media on quality characteristics of pork loin and antimicrobial activity against pathogenic bacteria during cold storage

Title
Effects of extract of lactic acid bacteria culture media on quality characteristics of pork loin and antimicrobial activity against pathogenic bacteria during cold storage
Authors
Lee Y.J.Ko K.S.
Ewha Authors
고광석
SCOPUS Author ID
고광석scopus
Issue Date
2016
Journal Title
Journal of the Korean Society of Food Science and Nutrition
ISSN
1226-3311JCR Link
Citation
vol. 45, no. 10, pp. 1476 - 1480
Keywords
Cultured mediaLactic acid bacteriaPathogenic bacteriaPork meatSafe storage
Publisher
Korean Society of Food Science and Nutrition
Indexed
SCOPUS; KCI scopus
Abstract
Anti-microbial effects of the medium extracts from three different lactic acid bacteria (LB1, Lactobacillus acidophilus; LB2, Lactobacillus casei; LB3, Lactobacillus sicerae) were investigated. Three different extracts of lactic acid bacteria media (ELAM) did not show significant changes in pork loin quality after 3 and 14 days of cold storage such as general contents, colors, pH, and TBARS. To determine anti-bacterial activity of three ELAM, three pathogenic bacteria (Bacillus cereus, Bacillus subtilis, and Staphylococcus aureus) were obtained and incubated with ELAM-absorbed paper discs. ELAM of LB2 and LB3 showed significantly larger bacterial growth inhibitory zones compared with that of LB1 (P<0.05). When the pathogenic bacteria inoculated in pork loin with three ELAM, total microbial contents of pork loin treated with ELAM of LB3 after 14 days of cold storage showed significantly lower microbial contents compared to those of control, LB1 and LB2 (P<0.05). In conclusion, ELAM of LB3 derived from L. sicerae had the most effective pathogenic bacteria inhibitory activity on agar and pork loin. This is the first result to report the antibacterial effect of L. sicerae. If the safety and toxicity characteristics of L. sicerae are further investigated, this new lactic acid bacterium would have potential as an effective and nature-friendly food preserving agent. © 2013 by The Korean Society of Food Science and Nutrition. All rights reserved.
DOI
10.3746/jkfn.2016.45.10.1476
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신산업융합대학 > 식품영양학과 > Journal papers
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