Full text

Turn on search term navigation

© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.

Abstract

Beef is a perishable food that can be naturally preserved using antimicrobial chemicals in a procedure known as biopreservation. Probiotic bacteria, or bacteria with the ability to create antimicrobial metabolites, are known as lactic acid bacteria. Fermented foods such as dadih, or fermented buffalo milk, from West Sumatra, Indonesia, contain lactic acid bacteria. This study aims to explore the existence of probiotic lactic acid bacteria in dadih and the effectiveness of utilizing lactic acid bacteria metabolites as biopreservatives in beef for nine days at 4 °C. The DK1 strain of lactic acid bacteria showed the most antibacterial metabolite activity against Salmonella sp. (11.5 mm) and Escherichia coli (13 mm) among the three isolates examined. Probiotic characteristics set the DK1 isolate apart; resistance test results showed over 106 CFU/mL, pH 2–4, a temperature range of 25 °C to 45 °C, and 0.3% bile salt. DK1 isolates tested positive for auto-aggregation 89.2% of the time. The co-aggregation test results for Salmonella sp. and E. coli reveal 46.9% and 53.1%, respectively. The findings of the bio preservation showed that, overall, treated beef contained fewer E. coli and other microorganisms than untreated meat. Furthermore, compared to control beef, metabolite-treated meat showed a shift in hue and a lower, more constant pH value.

Details

Title
Characterizing Probiotic Lactic Acid Bacteria from Buffalo Milk Fermentation (Dadih) for Beef Biopreservation
Author
Yuliana, Tri 1   VIAFID ORCID Logo  ; Tyano, Farah Nabilla 1 ; Putri Widyanti Harlina 1   VIAFID ORCID Logo  ; Cahyana, Yana 1   VIAFID ORCID Logo  ; Herlina Marta 1   VIAFID ORCID Logo  ; Krama, Annisa 2 

 Department of Food Industrial Technology, Faculty of Agro-Industrial Technology, Universitas Padjadjaran, Sumedang 45365, Indonesia[email protected] (P.W.H.); [email protected] (H.M.) 
 Laboratory of Microbiology, Faculty of Medicine, University of Tsukuba, 1-1-1 Tennodai, Tsukuba 305-8577, Ibaraki-ken, Japan 
First page
13089
Publication year
2023
Publication date
2023
Publisher
MDPI AG
e-ISSN
20763417
Source type
Scholarly Journal
Language of publication
English
ProQuest document ID
2904596461
Copyright
© 2023 by the authors. Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/). Notwithstanding the ProQuest Terms and Conditions, you may use this content in accordance with the terms of the License.