Effect of Bacteriocins (from Bifidobacterium Spp.)on Prevalence of some Aeromonas and Pseudomonas Species in Minced Meat during Cold Storage

Effect of Bacteriocins (from Bifidobacterium Spp) on Prevalence of some Aeromonas and Pseudomonas Species in Minced Meat during Cold Storage

The effect of bifidin (1.6%), bifilact Bb-12 (1.6%), B. bifidum and B. lactis Bb-12 cultures (106 CFU/g), on prevalence of some Aeromonas and Pseudomonas spp. were studied into chilled ground meat during storage for 15 days, pH values also were evaluated. The obtained results showed that at the end of the day nine, reduced the number of Pseudomonas spp. (fragi, flauresent, aeruginosa) by 1.071, 2.000 and 1.541 log CFU/g for sample treated with bifidin and by 1.236, 1.986 and 1.495 log CFU/g for bifilact Bb-12 treatment, while the number of Aeromonas spp (hydrophilia, caviae, sobria) reduced by 0.871, 2.456 and 2.403 log CFU/g and by 0.218, 2.339 and 2.753 log CFU/g for the same treatments respectively. The same trend observed for other treatments (B. bifidum and B. lactis Bb-12).