Published in Scientific Works. Series C. Veterinary Medicine, Vol. LXXI, Issue 2
Written by Rumyana FASULKOVA, Desislava BANGIEVA, Petya OROZOVA, Ralitsa KYUCHUKOVA, Nikolay CHIPILEV, Todor STOYANCHEV
The aim of the present study was to compare microbial community during spoilage processes in beef meat and plant-based burger by monitoring the total bacterial count over several days at three different storage temperatures. All key microorganisms isolated during spoilage were identified by MALDI-TOF MS. After six days of storage at 25°C, the bacterial counts for the plant-based and meat burgers were increased from basic 4.6 to 8.9 log10 CFU/g and from 4.9 to 9.0 log10 CFU/g, respectively. On the tenth day of storage at 12°C, the bacterial counts were enumerated as 7.9 log10 CFU/g for the vegetable burger and 9.0 log10 CFU/g for the meat burger. At the lowest temperature of 6°C on the 10-th day, the total count of microorganisms reached 9.9 log10 CFU/g for vegetable burger and 9.8 log10 CFU/g for meat burger. The identification of 304 isolates showed that the plant-based burger was dominated by lactic acid bacteria of the genera Lactococcus, Leuconostoc, and Lactobacillus, while the beef meat burger contained most often bacteria belonging to Streptococcus, Staphylococcus, Pseudomonas, Carnobacterium, and Lactococcus.
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