ATTACHMENT OF LACTIC-ACID BACTERIA TO BEEF-MUSCLE SURFACES

The effect of immersion time and cell concentration in the attachment of several lactic acid bacteria with antibacterial activity to beef-mu scle surface was studied. The number of firmly attached bacteria incre ased with immersion time in the case of Pediococcus acidilacti, Lactob acillus sake, Lactococcus cremoris (two strains) and Pediococcus acidi lacti. Pediococcus pentosaceus, Lactococcus lactis and Lactobacillus c urvatus reached maximum adhesion after 15-30 min. The highest strength of attachment (Sr values) were observed after 15-30 min of contact ti me except for P. pentosaceus. For all strains, the number of bacteria adhering to meat increased with increasing cell concentration in the a dhesion medium. The highest strength of attachment was observed at a c ell concentration of 10(5)/mL mainly for L. sake, L. lactis and L. cre moris. Due to their attachment characteristics, L. sake, L. lactis and L. cremoris are proposed as potential biocontrol agents because they could grow on meat surface and limit the potential attachment of patho genic microorganisms.