Inoculation of lactic acid bacteria on meat surfaces as a means of decontamination in semitropical conditions

Reduction of microbial populations on carcasses has been achieved and reported by some authors by spraying solutions of organic acids, mainly lactic acid, on the meat surface. However, in practice, lactic acid is very expensive. Production of lactic acid in situ by a controlled lactic fermentation seemed to be a feasible answer. The objective of the present study was to explore the viability of this concept at semitropical conditions, i.e. temperatures around 25°C. In a first experiment, seven starters were tested for their ability to produce lactic acid and reducing the growth rate of pseudomonads, taking these microorganisms as indicators of contamination by spoilage microorganisms. The lactic acid bacteria strains were isolated from native Mexican maize-based beverages, and inoculated on the meat surface. Addition of sucrose and wrapping the samples in PVC film in order to induce a microaerophilic environment encouraged the over-growth of L. bulgaricus and P. pentosaceous over pseudomonads. A second experiment was designed to test a mixture of these two strains and a commercial starter with respect to lactic acid production, overgrowth of lactic acid bacteria over pseudomonads, decolouration and oxidation of the meat samples. It was concluded that a commercial starter (L. plantarum + M. kristinae-varians) resulted in a reduction of pseudomonas growth rate, without notably affecting meat colour and degree of oxidation.