Department of Livestock Products Technology College of Veterinary Science & Animal Husbandry Central Agricultural University, Selesih, Aizawl, Mizoram – 796014.
Online published on 22 November, 2011.
A mixed starter culture of Lactobacillus sakei and Micrococcus varians M483 at the dose rate of 107 and 108 cfu/g respectively was used to see its effect on microbial flora of minced chevon kept under refrigeration storage. Minced chevon was allotted to two different treatment groups namely, Treatment I (control) and Treatment II (Minced chevon + starter culture). The starter culture showed strong inhibitory effect against meat borne pathogens and spoilage organisms like coliform, E. coli, yeast and moulds, pseudomonas, salmonells and coagulase positive pathogenic staphylococci and ensured longer storage life whereas the control group was found to be spoiled just after 2 days of storage.
