30C-36 |
Influence of bacteriocins produced in sugar cane molasses broth by Lactobacillus plantarun BN in the shelf-life of refrigerated bovine meat |
E. S. SANT'ANNA1, A. M. Fiorentin2, A. C. S. Porto1, and B. G. Franco3. (1) Food Science Dept., Santa Catarina Federal Univ., Av. Admar Gonzaga, 1346, Florianópolis, 88034-001, Brazil, (2) Biology and Chemistry Dept., Jui Univ., Jui/RS, Brazil, (3) Food Science Dept., São Paulo Univ., São Paulo/SP, Brazil Bacteriocins have been cited as a natural food preservative. However, not many studies on its production in economical substrates can be found. We hypothesize that Lactobacillus plantarum BN could produce bacteriocins on a non conventional culture medium. Our objective was to extend the shelf-life of refrigerated meat using bacteriocins produced in sugar cane molasses broth by Lactobacillus plantarum BN. Samples of bovine semitendinosus muscle were immersed in sugar cane molasses 3% enriched containing bacteriocins produced by Lactobacillus plantarum BN. The bovine meat was submitted in triplicate to the bacteriocins broth (A), lactic acid 6% solution (B) and destiled water (C-control), and maintained under refrigeration during 15 days of storage. Microbiological analysis (psychrotrophic and mesophillic aerobic microorganisms), pH determination and total acidity were performed on samples of each treatment. After three days of storage samples of all treatments presented bacterial counts within quality patterns. On the sixth day samples of treatments A and B presented lower population in 2.07 and 0.64 logarithmic cycles for psychrotrophics and in 1.58 and 1.12 to mesophillic microorganisms respectively, in relation to control, which was in unacceptable conditions for consumption. In nine days of storage only treatment A maintained acceptable quality. From the twelfth day on all treatments were out of consumption patterns. It was verified that bacteriocins produced by Lactobacillus plantarum BN in sugar cane molasses broth 3% (economical medium) were efficient in extending the shelf-life of refrigerated bovine meat for nine days of storage and could be an important technological option to a natural control of psychrotrophic and mesophillic microorganisms.
Session 30C, Muscle Foods: Tenderness, Quality, Processing, Marination, Oxidation, and Shelf-Life
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