Inactivation of Foodborne Pathogens by Lactiplantibacillus Strains during Meat Fermentation: Kinetics and...

Area of Science:

• Food Microbiology
• Fermentation Science
• Food Safety

Background:

• Pathogenic bacteria pose a significant risk in meat products.
• Fermentation using lactic acid bacteria (LAB) is a traditional method to improve meat safety and shelf-life.

Purpose of the Study:

• To investigate the impact of three specific LAB strains on pathogenic bacterial growth in fermented beef.
• To analyze the fermentation kinetics and pathogen inactivation using mathematical models.

Main Methods:

• Beef fermentation using Lactiplantibacillus paraplantarum, Lactiplantibacillus plantarum subsp. plantarum, and Lactiplantibacillus pentosus.
• Monitoring of LAB growth and pH changes.
• Application of Weibull, biphasic linear, and competitive models to study pathogen inactivation.

Main Results:

• LAB fermentation led to a decrease in pH, with the rate accelerating as microbial populations increased.
• The inactivation of Salmonella Typhi and Staphylococcus aureus was significantly influenced by pH reduction.
• Lactiplantibacillus plantarum subsp. plantarum showed a lower alpha parameter compared to other strains, indicating differences in growth initiation.

Conclusions:

• LAB fermentation effectively reduces the growth of key foodborne pathogens in beef.
• The observed pH reduction is a primary mechanism for pathogen inactivation.
• Utilizing specific LAB strains in beef fermentation enhances food safety and quality.