Research On The Biological Protection Effect Of Lactic Acid Bacteria To Chicken Products

Chicken meat is popular around world, and play an important role in meat industry. It is easy to be contaminated by C. perfringens, thus has a threaten to people’s food security. C. perfringens is widely distributed in nature, spore-forming bacterium and a common pathogen in meat products. Temperature is linked to the growth of microorganism. Temperature-abuse condition will cause microorganism’s rapidly growth in fresh meat and cooked meat produces during storage and transportation, this will deteriorate the product quality, then can threaten human’s safty. In this study, the inhibitory effect of tested strains on the growth of C. perfringens and the spores germinate and outgrowth during temperature abuse in BHI medium, chiciken products which were suffered improper cooling was studied. Then study the effect of stested strains on C. perfringnens in inhibition zone, cell microstructure and the concentration of protein and conductivity. The main results were showed as following:1. Five kinds of six tested strains can control the growth of C. perfringens vegetative cells and the spores germinate and outgrowth of C. perfringens in medium during temperature abuse, the inhibitory effect of Pediococcus pentosaceus P1 is the best, followed by Lactobacillus fermentum R6.2. Both the R6 and the P1 can control the growth the growth of vegetation C. perfringens and the spores germinate and outgrowth of C. perfringens in fresh chicken during temperature abuse. The inhibitory effect of R2, R3 and R7 on C. perfringens is better in medium than fresh chicken meat.3. Both the R6 and the P1 can control the growth of C. perfringens in cooked chicken saugase during temperature abuse. And at the end of storage, Lactobacillus fermentum R6 have a little effect on the pH value, POV and TBARS value of sample, which meaning tested strains have little effect on the deterioration of the product.4. Except for the effect of low pH value on C. perfringens, Both the Lactobacillus fermentum R6 and Pediococcus pentosaceus P1 can form antibacterial substance to inhibit the growth of C. perfringens, and induced the damage of its membrane. But Lactobacillus plantarum R2, Lactobacillus sake R7 and Lactobacillus pentosus R3 are mainly denpend on low-pH to against the growth of C. perfringens.