تأثير بعض المضافات الغذائية في النمو الميكروبي لبعض أنواع البادئات المستخدمة في تصنيع اللحوم المتخمرة

الملخص EN

The research aimed to study the contrast between three commercial starter cultures used in the manufacturing of fermented meat and different concentrations of nitrite, salt, lactic acid and black pepper all alone on the impact of inhibition of the microbial growth.

The first starter culture contained a mixture of Staphylococcus carnosus and Staphylococcus vitulinus, and the second one contained Lactococcus lactis and Lactobacillus sakei while the third one contained Lactococcus lactis, Lactobacillus sakei, Staphylococcus carnosus and Staphylococcus xylosus.

Four concentrations of each additive were individually prepared and the inhibition activity on the microbial growth was estimated by comparing the total microbial counts with and without the addition of the same additive.

Analysis of variance and least significant difference (LSD) test at P<0.05 showed that the lactic acid was the most influential on the microbial growth of starter cultures, and significant differences were also detected between the used concentrations of lactic acid, while no significant effect was observed when 100 ppm of nitrite, 1-3% of salt and 0.1-0.4% for black pepper were used.

Consequently, the previously mentioned concentrations could be applied in the manufacturing of fermented meats