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antimicrobial activity, antioxidant activity, fermentation, Lactobacillus strains, meat product


The effect of fermentation by Lactobacillus fermentum PTCC 1638, Lactobacillus plantarum subsp. plantarum PTCC 1745 and Lactobacillus sakei subsp. sakei PTCC 1712 on antimicrobial activity against Alternaria alternate PTCC 5224, Aspergillus parasiticus PTCC 5018, Staphylococcus aureus ATCC 25923, Escherichia coli O157 H7 ATCC 35150 and Salmonella Typhimurium ATCC 14028 as well as antioxidant properties (carbonyl assay, peroxide and anisidine value) in a beef patty during 24 h of fermentation and further storage at 4°C for 8 days were investigated. Results indicated that L. plantarum subsp. plantarum had the highest radical scavenging activity (54.3±1.7%) before fermentation. During the fermentation process, DPPH and ABTS activities of the meat patty were improved in comparison to the control. The highest antioxidative value was observed for L. plantarum subsp. plantarum. All of three strains had a strong antimicrobial effect against pathogenic bacteria and fungi. Oxidation products were enhanced in fermented and non-fermented samples. However, the increasing trend of the oxidation process was mitigated in all fermented samples. In particular, the lowest protein and lipid oxidation values were observed in the samples treated by L. plantarum subsp. plantarum. Generally speaking, fermentation improves the antioxidative and antimicrobial effect of meat patty and lengthens its storage period.

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