Effect of lactobacilli and carbon dioxide on the growth of Microbacterium thermosphactum on fresh beef

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Abstract
Studies with artificially inoculated fresh beef showed that lactobacilli markedly restrict the growth of Microbacterium thermosphactum when the beef is vacuum-packaged. High concentrations of carbon dioxide (up to 75%) had little effect on the growth of M. thermosphactum under either aerobic or anaerobic conditions. Tests were made with samples of lean beef inoculated with pure cultures of lactobacilli and (or) M. thermosphactum and stored unpackaged in air, in air enriched with carbon dioxide, in nitrogen – carbon dioxide mixtures, or vacuum-packaged as in commercial practice. On vacuum-packaged meat, growth of M. thermosphactum was extensive in the absence of lactobacilli, but was restricted in the presence of lactobacilli. On unpackaged meat (i.e. stored in air) this inhibition did not occur, showing that anaerobic conditions are necessary for it to take place. These results show the importance of lactobacilli on the storage life of vacuum-packaged fresh beef.

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