The anti-staphylococcal activity of probiotic-contain gelatin and whey coatings on processed chicken breast

Abstract

In the current study, processed-cooked chicken breast has been covered by edible coats of whey protein concentrate and gelatin containing _Lactobacillusplantarum_ and _Bifidobacteriumbifidum_ bacteria. Then, to evaluate the anti-staphylococcal activity of the coatings, the samples were contaminated with _Staphylococcus aureus_ (105CFU/g), and the population of _S. aureus_ was counted in the treated samples on the 1st, 15th, 30th, and 45th days of the storage period by surface culture method. Data were analyzed for statistical significance by analysis of variance (ANOVA) and the Kruskal-Wallis test. Generally, _S. aureus_ growth has increased with increasing the time on all treatments and control. However, coated samples with gelatin coats containing probiotics showed more anti-staphylococcal activity than control samples on days 1 and 15. Regarding the samples coated with whey protein, of course, on days 1 and 15 and only in the samples containing _L. plantarum_, the anti-staphylococcal effect was significant compared to the control. (p<05). While there was no difference in the antimicrobial activity of the types of coatings (gelatin/whey) containing_ L. plantarum_ on all test days (p>0.05), the inhibitory effect by the gelatin coating in the presence of _B. bifidum _was significantly higher on the 15th day (p<0.05).  Accordingly, it seems that using probiotics in edible coats may be a hopeful way to cover types of meat products, especially cooked processed meats.