Protective role of Lactobacillus fermentum R6 against Clostridium perfringens in vitro and in chicken breast meat under temperature abuse conditions

摘要

Six bacterial species were evaluated to determine their inhibitory effects on Clostridium perfringens in vitro (brain heart infusion broth) and in situ (chicken breast meat) under temperature abuse conditions (4 +/- 1 degrees C for 12 h, followed by 7 hat 28 +/- 1 degrees C and then 4 +/- 1 degrees C for 53 h). During abusive storage, rapid growth of C perfringens from vegetative cell and spore inocula was observed, exhibiting a 2.68-337 log CFU/mL (or g) increase in bacterial counts. In the presence of Pediococcus pentosaceus P1 or Lactobacillus fermentum R6, the counts of C. perfringens remained unchanged in the samples containing vegetative cells at the end of storage (P 0.05); for those containing spores, the germination and outgrowth were also effectively inhibited, decreasing in bacterial counts of >1.9 log CFU/mL (or g) compared to those of the control (P 0.05). The pH of chicken meat was slightly declined by 0.09 in the presence of L. fermentum (P > 0.05), and the inhibitory effect against C perfringens was ascribed to non-acid antimicrobial substances. These results indicate a potential solution for bio-protecting chicken meat from C perfringens growth.