Journal of Nutrition & Food Sciences
Open Access
ISSN: 2155-9600
ISSN: 2155-9600
Aina AT
Ibadan
Nigeria
Research Article
Effect of Sodium Chloride (NaCl) on the Growth of Pediococcus acidilactici Used for the Improvement of Nutritional and Microbial Quality of Tsire: A Nigerian Grilled Meat Product
Author(s): Aina ATAina AT
This finding was aimed at investigating the effect of varying sodium chloride concentration on the growth of Pediococcus acidilactici used for improving the nutritional and microbial quality of Nigerian grilled meat product; tsire. P. acidilactici used in the study was isolated from raw beef. P. acidilactici was cultured in 5.5, 6.5, 7.5, 8.5 and 9.5% NaCl concentration and incubation time. Tsire was prepared using traditional method and P. acidilactici was inoculated on the product and stored for 5 days at 28 ± 2ºC. The samples were analysed for microbial and nutritional content after 5 days. P. acidilactici and Lactobacillus confusus (23%) each, Lactobacillus kandleri, Lactobacillus plantarum and Lactobacillus fermentum (12% each) and Lactobacillus rhamnosus, Lactobacillus virid.. View More»
DOI:
10.4172/2155-9600.1000614