Antibacterial Nature of Molds Isolated from Aged Beef

Area of Science:

• Food Microbiology
• Mycology
• Meat Science

Background:

• Molds like Thamnidium elegans, Mucor mucedo, and Chaetostylum fresenii are frequently found on aging beef.
• Their potential antibacterial properties are of interest for meat preservation.

Purpose of the Study:

• To evaluate the antibacterial and competitive capabilities of T. elegans, M. mucedo, and C. fresenii against meat spoilage bacteria.
• To determine if these fungi can inhibit bacterial growth on beef under various temperature conditions.

Main Methods:

• Agar plate assays were used to assess direct inhibition of six bacterial strains by the molds.
• Beef roasts were inoculated with fungal spores and incubated at 4°C and 18°C for 48 hours.
• Aerobic bacterial counts, coliforms, and fecal streptococci were quantified and compared to controls.

Main Results:

• No significant growth inhibition of meat spoilage bacteria was observed on agar plates.
• Mold treatments did not significantly reduce aerobic bacterial counts, coliforms, or fecal streptococci on beef roasts.
• Fungal growth was limited at 4°C but significant at 18°C, indicating temperature-dependent growth.

Conclusions:

• Thamnidium elegans, Mucor mucedo, and Chaetostylum fresenii do not possess antibacterial properties effective against common meat spoilage bacteria.
• These molds are incapable of controlling or reducing bacterial populations on meat surfaces under typical storage or elevated temperatures.