Lactobacillus strains treatment on commercial packaging paper as preliminary study for extending the shelf-life of chicken meat

Lactobacillus plantarum IMC 509 and SYNBIO® (1:1 combination of Lact. rhamnosus IMC 501® and Lact. paracasei IMC 502®), were investigated as natural anti-spoilage agents sprinkled on commercial packaging, polyethylene (PE) laminated paper sheet, to extend raw chicken breast meat shelf-life at 4°C. Slices of chicken breast meat, wrapped in commercial packaging papers sheet sprayed by Lactobacillus cell suspensions, were analyzed at 0, 2, 5, 7 days of storage. Total aerobic mesophilic bacteria, pH value, sensory changes and biogenic amines (BAs) production were checked. Lactobacillus strains viability on paper packaging was also monitored. The best ability of preserving meat parameters was observed in Lactobacillus sprayed PE laminated papers compared to control paper. The BAs extracted from meat preserved into Lact. plantarum IMC 509 sprayed PE laminated paper sheet were significantly less than other samples. Lact. plantarum IMC 509 showed a high stability, keeping its viability in all paper surfaces. It reduced both spoilage microbial growth and BAs accumulation, providing further evidence for its suitability to be used in packaging application. Lactobacillus strains may be assumed as bio-preservatives applied on papers sheet to extend chicken meat shelf-life without affecting the flavor.