Characterization and Antibiotic Susceptibility of Lactobacilli, Pathogenic and Spoilage Bacteria Isolated from Meats

Abstract

The meat very rich on nutritive elements constitutes an excellent culture medium, which offers a wide spectrum of microbial contamination. This microflora of contamination is very heterogeneous constituted by pathogenic, spoilage, and protective (lactic acid bacteria) microorganisms. Our investigation is about the choice of specific cultures medium in order to isolate some group of bacteria (Lactobacillus, Staphylococcus, Pseudomonas and Enterobacteria) in detriment of others. Those bacteria were isolated from 19 samples of red meat (beef and sheep) under different conditionings. Their phenotypical characterization based on morphological, physiological, biochemical characters and their susceptibility to the antibiotic has been determined. The 29 strains of isolated lactobacilli were attributed to group II and III of Kandler and Weiss. The strains of Staphylococcus, Pseudomonas and Enterobacteria have been also identified until species by Api identification systems. The 29 strains of isolated lactobacilli present resisting to the majority of antibiotics used. The other bacteria (pathogenic and spoilage) have variable profiles according to the antibiotics

Keywords

• red meat - different conditionings – lactobacilli - pathogenic and spoilage bacteria – identification - antibiogram

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