Attachment of lactic acid bacteria to beef-muscle surfaces

The effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity to beef-muscle surface was studied. The number of firmly attached bacteria increased with immersion time in the case of Pediococcus acidilacti, Lactobacillus sake, Lactococcus cremoris (two strains) and Pediococcus acidilacti. Pediococcus pentosaceus, Lactococcus lactis and Lactobacillus curvatus reached maximum adhesion after 15-30 min. The highest strength of attachment (Sr values) were observed after 15-30 min of contact time except for P. pentosaceus. For all strains, the number of bacteria adhering to meat increased with increasing cell concentration in the adhesion medium. The highest strength of attachment was observed at a cell concentration of 10(5)/mL mainly for L. sake, L. lactis and L. cremoris. Due to their attachment characteristics, L. sake, L. lactis and L. cremoris are proposed as potential biocontrol agents because they could grow on meat surface and limit the potential attachment of pathogenic microorganisms.