Microbial qualities of rabbit meat fermented with Lactobacillus plantarum

Abstract

Rabbit meat had been known as the high protein content of meat. Protein was derived from peptides that it was a bioactive component and potential for human health. The bioactive component of meat could be obtained by proteolysis. Fermentation was one of the methods for meat proteolysis. Lactobacillus (L.) plantarum is one of the microorganisms for meat fermentation. This study aimed to determine the effect of adding L. plantarum and fermentation time of rabbit meat on Total Plate Count (TPC), Acid Lactic Bacteria (LAB) total, Titratable acidity and pH. The method was an experimental using factorial randomized block design. The first factor was concentration of L. plantarum (0%, 6%, 8% and 10%) and the second factor was fermentation time of meat (12 hours, 18 hours and 24 hours). The results showed that L. plantarum concentration had no effect on LAB total and TPC, while fermentation time had a significant effect (P<0.01) on TPC and on LAB total (P <0.05). L. plantarum concentration and fermentation time had a significant effect (P <0.01) on titratable acidity, and on pH (P<0.05). As conclusion, the best rabbit meat fermented with L. plantarum concentration was 10% and the fermentation time was 18 hours.