control of brochothrix thermosphacta in pork meat using lactococcus lactis subsp. lactis i23 isolated from beef

this study evaluated the antimicrobial activities of two lactic acid bacteria, lactococcus lactis subsp. lactis i23 and lactococcus lactis subsp. lactis e91, against brochothrix thermosphacta in pork meat during storage at ambient temperature (30°c) for 168 h. the lab strains and the spoilage organism were inoculated on fresh pork samples at 1×106 cfug-1. results showed about 3 log reduction in the spoilage organism in lab inoculated samples after 48 h of storage. the spoilage organism showed susceptibility to antimicrobial action of lactococcus lactis subsp. lactis i23. there was reduction in the count of enterobacteriaceae, and no detection of staphylococcus in the samples inoculated with lactococcus lactis subsp. lactis i23 strain. count of staphylococcus was between 2.04 and 3.11 log in the untreated samples, and detection was not observed until 72 h of storage. conclusively, growth of brochothrix thermosphacta was effectively controlled by nisin producing lactococcus lactis subsp. lactis i23 in fresh pork meat and this could enhance the shelf life of the product.