Evaluation of the bacteriocin produced by strain 9 lactic acid bacteria isolate for biopreservation.

ABSTRACT:

Aim

This study aimed to determine the effect of the bacteriocin produced by strain 9 lactic acid bacteria (LAB) isolate on the biopreservation of beef.

Materials and methods

The strain 9 LAB isolate was identified conventionally by culturing with de Man, Rogosa, and Sharpe broth medium followed by Gram staining and catalase testing. The molecular confirmation of the isolate involved analyzing the 16S rRNA gene with specific primers, that is, B27F (5-AGAGTTTGATCCTGGCTCAG-3) and U1492R (5-GGTTACCTTGTTACGACTT-3). Then, the isolate was centrifuged to evaluate the bacteriocin production, and the effect of the biopreservative activity in beef was evaluated by measuring the NH₃ produced with the Eber test and the organoleptic acceptance from expert panels.

Results

SUBMITTER: Sukrama IDM 

PROVIDER: S-EPMC7566240 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature