Microbiological Profile of Goat Meat Inoculated with Lactic Acid Bacteria Cultures and Stored at 30°C for 7 days

Abstract

The ability of lactic acid bacteria (LAB) cultures to preserve goat meat at 30°C was evaluated in the present study. Strains of Pediococcus pentosaceus GOAT 01 and Lactobacillus plantarum GOAT 012, individually and in combination, were applied as starters on sliced meat samples at 6 log cfu/g and stored for 7 days at 30°C to simulate ambient temperature in Nigeria. They were evaluated for microbiological profile during storage. Reduction in bacterial counts was recorded for enterobacteriaceae, Staphylococcus, yeasts and moulds in starter culture inoculated samples (SCIS), whereas an increase occurred in uninoculated control samples (UCS). In challenge experimental trials, two different sets of meat were inoculated individually with 6 log cfu/g each of pathogenic organisms, Listeria monocytogenes and Salmonella Typhimurium. The inoculated pathogens were monitored during storage to assess the influence of starter cultures on them. Approximately 1 log reduction was recorded in the viable count of L. monocytogenes on day 1, while counts were below detection limit (<2 log) on day 2 in meat samples inoculated with P. pentosaceus alone and in combination with L. plantarum. Counts of Salmonella Typhimurium showed about 2 log reduction in SCIS, inoculated with P. pentosaceus alone and in combination with L. plantarum, on day 2 while an increase by 4 logs was observed in UCS. Our findings suggest that the protective effect of the LAB strains could be exploited in shelf life extension and control of foodborne pathogens in goat meat. If the starter strains could be improved upon, their potential as biopreservatives may be engaged in the preservation of the meat in Nigeria, where storage systems have been very inadequate.