The effect of nisin and Lactobacillus acidophilus individually and in combination on sensory (color,
odor and consistency), chemical (pH, total volatile basic nitrogen "TVB-N" and thiobarbituric acid "TBA") and
bacteriological(total colony count "TCC", Enterobacteriaceaecount and coliform count) quality attributes
offresh minced beef, as well as on the growth and survival ofStaphylococcus aureus, as a food borne
pathogenic bacteria, experimentally inoculated into fresh minced beef, was studied during chilling storage at
4°C.Sensory analysis indicated significant variances in using nisin and the combination trial. The results
showedthat the applied treatments markedly decreased pH, TVB-N and TBA values as well as TCC,
Enterobacteriaceaecount and coliform count, as compared with the control samples throughout chilling
storage,when used separately, but the preservative activity highly increased with the combination trial. In
addition,a highly significant differences (P combination of nisin
and Lactobacillus acidophilus > Lactobacillus acidophilusfor shelf life extension, while combination of nisin
andLactobacillus acidophilus > Lactobacillus acidophilus> nisin, for the growth inhibition of
Staphylococcusaureus. It could be concluded that the potential of combination of nisin and Lactobacillus
acidophilus as a probiotic to inhibit the growth of common food spoilage bacteria opens up new perspectives
for the bio preservation of meat products. |
