Research Article
Neethu Kamarudheen, Christy Ge
Abstract
Biopreservation of meat is one of the recent trends in food technology. This increases the shelf life and safety of food by the use of naturally occurring organisms and their metabolic products. Our study was aimed at the isolation of probiotic organisms from two sources of milk samples, viz. donkey and cow, also from butter, which could be used for biopreservation of meat. The dairy samples were collected from Vellore district, Tamil Nadu. Isolation of the probiotic bacteria was carried out on MRS Agar media (de Man, Rogosa and Sharpe medium). A total of 7 isolates were selected which included DM1 and DM2 from donkey milk, CM1 from cow milk and BT1, BT2, BT3 and BT4 from butter sample. Meat spoilage organisms were isolated on Nutrient agar medium from meat samples collected from Vellore district, Tamil Nadu. Antagonist activity of the probiotic organisms was assessed by Agar Well diffusion technique. The duration of meat preservation was observed for 2 weeks.