Philippine E-Journals

Potential Use of Pediococcus Acidilactici in Processed Meat

Virginia P. Obsioma | Odessa B. San Luis | Mary Katherine H. Rapisora

Discipline: Veterinary Medicine, Animal Science

 

Abstract:

The inhibitory capacity of Pediococcus acidilactici against coliforms and Staphylococcus aureus was tested in vitro. The test organisms were either cultured singly or in combination with P. acidilactici. Colony forming (units/ml) of each bacterial culture was determined after 24 hours of incubation. Results indicate that P. acidilactici was able to reduce the growth of the coliforms and S. aureus by 1.10 and 1.30 log cycles, respectively. Addition of P. acidilactici in "tocino" did not significantly alter the color, flavor, tenderness, juiciness and general acceptability of the product and hence, can be used to control the possible pathogens in the product. It was also found that this lactic acid bacterium (LAB) could satisfactorily be grown in formulated Meat and Bone Dust (MBD) broth consisting of 6% MBD, 5% glucose and 0.1% salt mixture. MBD broth is cheaper by about P125/liter compared to MRS broth, which is the usual medium used for growing lactic acid bacterium.