PRESERVATION OF CHICKEN MEAT USING LACTIC ACID BACTERIA ISOLATED FROM CAMEL MILK

Abstract

This study investigates the isolation and purification of lactic acid bacteria (LAB) with antibacterial properties from camel milk, and their application in chicken meat preservation. Through phenotypic identification, 10 LAB strains were isolated, and their antagonistic effects were evaluated in vitro against four pathogenic bacteria: Staphylococcus aureus, Bacillus subtilis, Escherichia coli, and Pseudomonas spp., using spot, well diffusion, and disk diffusion methods. The results revealed that all selected LAB strains exhibited significant inhibitory activity against both Gram-positive and Gram-negative bacteria. Further, the study examined the antibacterial efficacy of postbiotics derived from a selected strain (DS12) in preserving chicken meat. The preservation was assessed through physicochemical, sensory, and microbiological analyses.The findings indicate that LAB postbiotics, in combination with sodium alginate coating, are effective in reducing microbial growth and extending the shelf life of chicken meat. This combination treatment was found to be the most promising approach in achieving enhanced food preservation