Inoculation of Beef Steaks with Lactobacillus Species Before Vacuum Packaging. I. Microbiological Considerations

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Abstract
Biceps femoris steaks were inoculated with each of four Lactobacillus sp. (atypical streptobacteria and beta bacteria) at a high or low level of cell concentration, vacuum-packaged and stored for up to 35 days at 1–3 C. Total lactobacillus counts of inoculated steaks were numerically higher than those of corresponding control (non-inoculated) steaks at nearly all of the storage intervals tested. Differences in lactobacillus counts between steaks inoculated with a high concentration of Lactobacillus cultures 5, 8 and 642, and those of control steaks usually were significant (P < 0.05) after storage for 0 to 28 days. Differences in lactobacillus counts between steaks inoculated with a low concentration of Lactobacillus cultures and those of control steaks were seldom significant (P < 0.05). After storage for 35 days at 1–3 C, differences in lactobacillus counts of inoculated (high or low levels of inoculum) and control steaks usually were not significant (P > 0.05). The lactobacilli encountered on the inoculated steaks consisted primarily of the type added by inoculation.

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