Effect of Adding Different Levels of Lactobacillus plantarum and Kefir Milk to Stored Pastrami at Different Temperatures on Antibacterial Properties
Year: 2025
Type: conference-paper
Abstract: This study aimed to determine the impact of adding different levels of Lactobacillus plantarum and kefir milk on the microbial growth (E. coli, total bacterial count, yeasts, molds, lactic acid bacteria, and Salmonella) in beef pastrami stored at room temperature (20 ± 2°C) and refrigerated conditions (2-4°C) over periods of 0, 2, 8, 16, and 24 days. The experiment was divided into seven treatments: the first treatment was the control (without any additives), while the second, third, and fourth treatments involved adding three different levels of Lactobacillus plantarum (T2, T3, and T4, at concentrations of 3%, 6%, and 9%, respectively). The fifth, sixth, and seventh treatments included the addition of three levels of kefir milk (T5, T6, and T7, at concentrations of 3%, 6%, and 9%, respectively). The results showed a significant decrease in all microbial counts (E. coli, total bacterial count, yeasts, and molds) across all treatments with additives, with the highest reduction observed in the seventh treatment (9% kefir milk) under both storage conditions (room temperature and refrigeration). All experimental treatments showed a gradual increase in microbial counts as the storage time increased. For lactic acid bacteria, the results indicated a significant increase (P<0.05) in all additive treatments, with the highest increase recorded in the seventh treatment (9% kefir milk) under both storage conditions. However, there was a gradual decrease in lactic acid bacteria counts across all treatments as storage time advanced. The study detected no presence of Salmonella bacteria in any of the treatments.
Authors: R M Hamad, H M Alnori
Institution: University of Anbar
Language: English
Subfield: Animal Science and Zoology
Domain: Life Sciences
Open Access status: diamond
OpenAlex ID: W4408112317