Anti‐listeria activity and shelf life extension effects of Lactobacillus along with garlic extract in ground beef

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 reveale...

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Bibliographic Details
Published in:Journal of food safety 2019-12, Vol.39 (6), p.n/a
Main Authors: Khalili Sadaghiani, Surur, Aliakbarlu, Javad, Tajik, Hossein, Mahmoudian, Alireza
Format: Article
Language:English
Subjects:
Antimicrobial activity
Bacteria
Beef
Food irradiation
Food safety
Garlic
Lactobacillus
Lactobacillus plantarum
Life extension
Lipid peroxidation
Lipids
Listeria
Listeria monocytogenes
Meat
Meat products
Mesophilic bacteria
Microorganisms
Organic chemistry
Oxidation
Plant extracts
Refrigeration
Sensory properties
Shelf life
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Summary: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
ISSN:0149-6085
1745-4565
DOI:10.1111/jfs.12709