Microbial profiles during lactic fermentation of meat by combined starter cultures at high temperatures

Studies were conducted to stabilize minced meat and meat cubes with added salt and glucose by fermentation using mixed lactic cultures of Lactobacillus plantarum, Lactobacillus casei and Lactococci lactis. Microbial profiles were recorded. The study revealed that a desired pH of 4.0-4.2 can be achieved (within 24-36 h at 37 degreesC and 30-42 h at 30 degreesC), with a substantial reduction in coliforms, Escherichia coli, Staphylococcus aureus and Salmonella spp. The study demonstrated that the use of combined lactic cultures would enhance the fermentation process and preserve fresh meat for extended periods at high temperatures for further use in the development of specific products. (C) 2002 Elsevier Science Ltd. All rights reserved.