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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/4158

Title: Extending shelf life of fresh minced camel meat at ambient temperature by Lactobacillus dlbrueckii subsp. Delbrueckii
Authors: Kalalou, Ichraq
Faid, Mohamed
Ahami, Ahmed Touhami
Keywords: Biotechnology
biopreservative strains, meat, quality, spoilage, stabilization. ej04027
Issue Date: Dec-2004
Publisher: Universidad Católica de Valparaíso
Citation: Electronic Journal of Biotechnology 7(3)
Abstract: Studies were conducted to stabilize minced meat by fermentation using mixed lactic acid bacteria cultures isolated from natural fermented foodstuffs and selected for their antimicrobial activity against some hazardous microorganisms. Fresh meat of camel purchased from the slaughterhouse of Rabat (Morocco) was minced separately with a meat mincer and supplied with 5% glucose, then inoculated with lactic acid bacteria. Microbiological analyses were carried out to determine standard plate count (SPC), staphylococci, coliforms, enterococci, and lactic acid bacteria. All analyses were determined after 1, 2, 3, 4 and 7 days during the storage. Results showed that a low pH of 4.0-4.2 can be achieved (within 3 days at 22ºC), with a drastic reduction in SPC, coliforms, enterococci and staphylococci. Results suggested that the use of lactic acid bacteria would help in preserving fresh camel meat for extended periods at 22ºC.
URI: http://bioline.utsc.utoronto.ca/archive/00003037/01/ej04027.pdf
http://hdl.handle.net/1807/4158
Other Identifiers: http://bioline.utsc.utoronto.ca/archive/00003037/
Appears in Collections:Bioline International Legacy Collection

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