NTU Undergraduates' research April 2014 - Biosciences | Seite 137

Lactic Acid Bacteria as a Natural Way of Controlling Pathogen
Survival Growth in Minced Beef
Ching Man Kei

Three strains of lactic acid bacteria (LAB), Lactobacillus paracaseisspparacasei 1,
Streptococcus thermophilusand Lactobacillus salivarius, were isolated from two brands of
commercially yoghurt. These three strains of LAB were identified by API CHL 50. They
were used to add into minced beef samples with two strains of food-borne pathogens
including Salmonella entericaserovarTyphimurium LT2a and Staphylocuccusaureus. The
LAB were tested for controlling pathogens survival growth in minced beef. All LAB isolated
from yoghurt had different levels of inhibitory activity against the food-borne pathogens. L.
salivarius had better ability to control the survival growth of S. typhimurium and S. aureus.