Effects of growth of Lactobacillus casei and Lactococcus lactis on the LAB of beef and its Sensory characters

The effects of growth of Lactobacillus casei and Lactococcus lactis on the lactic acid bacteria of beef after packaging in air permeable packs were studied. The strains isolated from Iranian dairy products were added to the slices of beef at a density of 106 CFU/Cm2 after identification and antibiosis test against indicator bacteria (Escherichia coli, and Staphylococcus aureus). The two strains were Lactobacillus casei subsp. casei 102, and Lactococcus lactis subsp. lactis var. diacetylactis 202. Inoculated and control samples were stored for up to five days under aerobic conditions in cold storage facilities with temperature variation between of -1 to 5C. Enumeration of the lactic acid bacteria and pH were carried out during storage period. The number of lactic acid bacteria in samples inoculated with Lactobacillus casei subsp. casei 102 (treatment no.1) increased during storage period. As a result, Lactobacillus casei subsp < em>. casei 102 can be used as a suitable antagonist of spoilage in beef under aerobic conditions in cold storage facilities with a temperature variation between -1 to 5C.