کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
2452143 1109707 2006 8 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Preservation of porcine blood quality by means of lactic acid bacteria
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
پیش نمایش صفحه اول مقاله
Preservation of porcine blood quality by means of lactic acid bacteria
چکیده انگلیسی

The capacity of 12 lactic acid bacteria (LAB) strains to preserve porcine blood during storage was evaluated. A general ability of LAB to prevent blood’s hemolysis and to maintain the functional properties of plasma was observed. Two strains, PS99 (Enterococcus raffinosus) and TA43 (Lactobacillus reuteri), were selected for studies at 5 °C according to their antibacterial activity in blood stored at 15 °C. After 144 h at 5 °C, lower counts of coliforms, Pseudomonas spp., proteolytic and hemolytic bacteria were obtained in blood containing either PS99 or TA43 as compared to the non-inoculated blood. When inulin (2%) was added to blood, higher inhibition values were obtained and Enterococcus raffinosus (PS99) showed the best abilities for blood preservation. On the basis of these results it seems worthwhile to supplement blood with inulin and to inoculate it with an active LAB strain to avoid undesirable changes during chill storage, especially useful to prevent the effects of a cold-chain breakdown.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Meat Science - Volume 73, Issue 2, June 2006, Pages 386–393
نویسندگان
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