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Abstract
Lactic acid bacteria (LAB) are important microflora in raw meat and fermented meat products. They exhibit antagonistic activities against undesirable microorganisms and are highly valued for their probiotic properties. LAB associated with raw beef from two major abattoirs in Ibadan, Nigeria were assessed for antimicrobial activity and probiotic potential. Agar-spot assay showed that 8 of 23 LAB isolates inhibited the growth of at least one of Escherichia coli, Listeria monocytogenes, K. pneumoniae and S. aureus. Selected antibacterial isolates were identified based on API50CHL as Lactobacillus plantarum (3), Pediococcus pentosaceus (2) Lactobacillus paracasei (1), Leuconostoc lactis (1) and Carnobacterium sp. (1). Antimicrobial activities were revealed to be dependent on acidification and production of bacteriocin-like substances. Five LAB strains lowered the pH of medium to < 4 within 24 h, with Leuconostoc lactis Csu12 broth culture having the lowest pH (3.04 ±0.08). Bacteriocin-like activity was displayed by six LAB strains against at least one indicator organism. The antibacterial isolates tolerated low pH and different bile concentration (0.5 and 1%). In addition, they showed different levels of hydrophobicity to xylene. Results from this study suggest the consideration of our resident LAB from meat as novel protective cultures and probiotic candidates in the food industry.
Highlights
Lactic acid bacteria (LAB) predominate the natural microflora of many food substrates and represent a major part of the commensal microflora of the animal gastrointestinal tract (Aymerich et al, 2000; Tsai et al, 2012)
LAB associated with raw beef from two major abattoirs in Ibadan, Nigeria were assessed for antimicrobial activity and probiotic potential
This study was aimed at determining the antimicrobial properties and probiotic potential of LAB associated with raw beef from major abattoirs in Ibadan, Nigeria
Summary
Lactic acid bacteria (LAB) predominate the natural microflora of many food substrates and represent a major part of the commensal microflora of the animal gastrointestinal tract (Aymerich et al, 2000; Tsai et al, 2012). LAB are able to inhibit undesirable microorganisms and ensure the stability and safety of food products or prevent infection in consumers by displacing pathogens through competition for nutrients and attachment sites, acidification of the environment and release of antimicrobial substances such as hydrogen peroxide, reuterin, diacetyl and bacteriocins (AFRC, 1989; Caplice, 1999; Raghavendra and Halami, 2009; Rai and Bai, 2015) To confer this benefit on consumer, LAB must be able to cross the hurdles of the gastrointestinal tract by tolerating low pH and bile, and adhering to the intestinal walls (Klaenhammer and Kullen, 1999; Rai and Bai, 2015). This study was aimed at determining the antimicrobial properties and probiotic potential of LAB associated with raw beef from major abattoirs in Ibadan, Nigeria
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