Isolation and Characterization of Lactic Acid Bacteria from Cocoa Mucilage and Meat: Exploring Their Potential as Biopreservatives for Beef

The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and teste...

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Bibliographic Details
Published in:Microbiology research 2023-08, Vol.14 (3), p.1150-1167
Main Authors: Morante-Carriel, Laura, Abasolo, Fernando, Bastidas-Caldes, Carlos, Paz, Erwin A., Huaquipán, Rodrigo, Díaz, Rommy, Valdes, Marco, Cancino, David, Sepúlveda, Néstor, Quiñones, John
Format: Article
Language:English
Subjects:
Acids
Agricultural production
Antimicrobial agents
Bacteria
Beef
Biological control
biopreservation
Carbohydrates
Cocoa
E coli
Environmental impact
Food
food pathogens
Gram-positive bacteria
Lactic acid
Lactic acid bacteria
meat quality
Microorganisms
Morphology
Mucilage
Pathogens
Salmonella
Spraying
Statistical analysis
Strains (organisms)
Citations: Items that this one cites
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Summary:The aim of this study was to characterize lactic acid bacteria (LAB) isolated from cocoa mucilage and beef and evaluate their inhibitory effect in vitro against pathogenic bacteria, as well as determine their effect on beef quality. For the antagonist assay, 11 strains of LAB were selected and tested against pathogenic strains of Escherichia coli and Salmonella sp. The pathogenic bacteria were cultured in a medium, and a previously reactivated LAB bacterial pellet was added. After incubation, halos were observed around the bacterial colonies of the pathogenic strains, indicating inhibition by the LAB. It was identified that the LAB strains used belonged to the genus Lactobacillus, and the CCN-5 strain showed high percentages of inhibition against Salmonella sp. (58.33%) and E. coli (59%). The effectiveness of LAB application methods (immersion, injection, and spraying) did not present statistical differences. Furthermore, no significant changes in the physicochemical characteristics of beef were observed after the application of LAB. The results obtained demonstrate the potential of cocoa mucilage, as a biological control agent through LAB application, for beef biopreservation due to its ability to inhibit the growth of pathogenic bacteria.
ISSN:2036-7481
2036-7481
DOI:10.3390/microbiolres14030077