The Ability of Lactobacillus plantarum to Reduce the Growth of Bacteria in Beef Meat by the Differences in Temperature and Storage Time in Term of pH and Microbiological Tests

DOI

10.2991/absr.k.220309.076How to use a DOI?

Keywords

meat; Lactobacillus plantarum; temperature; storage time; pH; TPC

Abstract

Food safety is an effort made to prevent food from contamination or contamination of biological, chemical, and other objects that interfere and harm public health. Foodstuffs derived from livestock are one of the food ingredients that are not durable or easily damaged (perishable). One of the livestock products that are damaged and susceptible to pathogenic microorganisms and spoilage is meat. The quality of the meat can be seen from the pH and the level of microbial contamination in the meat. Meat which generally comes from Slaughterhouses (RPH) has the potential to be contaminated with bacteria immediately after being cut and is marketed to consumers’ hands. Butchers generally market meat traditionally so that contamination by bacteria can easily occur. Therefore, it is necessary to control the spoilage bacteria so that the meat has a long shelf life.One alternative for meat preservation that is safe to use is soaking meat using bacteriocin produced by lactic acid bacteria (LAB). One of the Lactobacillus genera that has the potential to produce bacteriocins is Lactobacillus plantarum. Lactobacillus plantarum can the ability to produce lactic acid and lower the pH of the substrate which can inhibit microbial contamination. This study used a factorial completely randomized design (CRD) consisting of 3 factors and 3 replications. The treatments used were Lactobacillus plantarum addition factor, temperature and storage time. The results showed that the addition of the percentage of Lactobacillus plantarum bacteria in beef with different temperatures and storage periods gave a very significant effect on the pH. Meanwhile, the addition of the percentage of Lactobacillus plantarum bacteria in beef with different temperatures and storage periods did not significantly affect the microbiological test.

Copyright

© 2022 The Authors. Published by Atlantis Press International B.V.

Open Access

This is an open access article under the CC BY-NC license.

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TY  - CONF
AU  - Amhar Abubakar
AU  - Cut Aida Fitri
AU  - Zulainni Zulaini
AU  - Allaily Allaily
PY  - 2022
DA  - 2022/03/29
TI  - The Ability of Lactobacillus plantarum to Reduce the Growth of Bacteria in Beef Meat by the Differences in Temperature and Storage Time in Term of pH and Microbiological Tests
BT  - Proceedings of the International Conference on Improving Tropical Animal Production for Food Security (ITAPS 2021)
PB  - Atlantis Press
SP  - 391
EP  - 394
SN  - 2468-5747
UR  - https://doi.org/10.2991/absr.k.220309.076
DO  - 10.2991/absr.k.220309.076
ID  - Abubakar2022
ER  -