Answers are grounded in this paper and cite their sources.
The influence of lactic acid bacteria (LAB) isolated from poultry meat on the attributes of suya was investigated. Lactobacillus plantarum with the highest frequency of occurrence (90%) produced the highest amount of lactic acid (16.2 g/l) and inhibited all the indicator organisms with the exception of Candida albicans and Proteus vulgaris. Consequently, L. plantarum was chosen as the starter culture to inoculate pieces of poultry meat before (CB) and after (CA) grilling for suya production. Relatively low microbial counts (log cfu/g) of coliform (8.23), Staphylococcus (4.83), LAB (8.1) and yeast/mould (5.63) were observed for CA samples after six days of storage. Grilling at 80oC for 30 min gave the best suya attributes with crude protein content of 33.45%. The best packaging material was polyphenylchloride as compared to aluminum foil and newsprint.
No takes yet. Share an insight, caveat, or question.
Adesokan et al. (2008) studied this question.
Synapse has enriched 10 related papers. Consider them for comparative context: