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Publishing Language: Chinese | Open Access

Isolation, Identification and Biological Characteristics of Bioprotective Bacteria from Vacuum Packaged Chilled Beef

Huixuan YANG1 , Xin LUO1, Lixian ZHU1, Xiaoyin YANG1, Guangxing HAN2, He LI3, Pengcheng DONG1 ( ), Yimin ZHANG1
College of Food Science and Engineering, Shandong Agricultural University, Tai’an 271018, China
Linyi Station, National Beef Cattle Industrial Technology System, Linyi 276000, China
Tongliao Station, National Beef Cattle Industrial Technology System, Tongliao 028000, China
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Abstract

A total of seven lactic acid bacteria strains with bioprotective potential were isolated and characterized from vacuum-packaged chilled beef. By morphological observation, physiological and biochemical identification and 16S rDNA sequencing, they were determined as Lactobacillus sakei. All isolates grew well at 25‒35 ℃, and RS-16 and RS-25 grew better and had a stronger acid-producing ability. Antibiotic resistance and virulence genes were detected in RS-33 and RS-41 but not any of the other strains. The results of agar diffusion test showed that the seven isolates had antagonistic effect on all indicator strains, and the antagonistic effect of strains RS-16 and RS-25 on Salmonella typhimurium was better than that of the other strains (P < 0.05). Organic acids secreted by the isolated strains were found to have antibacterial activity.

Keywords

vacuum packagingchilled beefisolation and identificationbiological protectionLactobacillus sakei
CLC number: TS251.1 Document code: A Article ID: 1002-6630(2022)22-0151-08

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Food Science
Volume 43 Issue 22,
November 2022
Pages 151-158
DOI: 10.7506/spkx1002-6630-20211208-094

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Cite this article:
YANG H, LUO X, ZHU L, et al. Isolation, Identification and Biological Characteristics of Bioprotective Bacteria from Vacuum Packaged Chilled Beef. Food Science, 2022, 43(22): 151-158. https://doi.org/10.7506/spkx1002-6630-20211208-094

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Received: 08 December 2021
Published: 25 November 2022
© Beijing Academy of Food Sciences 2022.

This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).