Abstract：The purpose of the present study was to optimize conditions for the inoculated fermentation of beef by lactic
acid bacteria (LAB) using response surface methodology. Fresh beef was inoculated with a LAB starter culture consisting
of Lactobacillus delbrueckii subsp. bulgaricus and Streptococcus thermophilus and fermented. During the fermentation
process, pH was measured. The optimum conditions for LAB fermentation of beef were determined as 2.5% of glucose, 0.3%
of NaCl and 2.5% of inoculum size. The growth of harmful microorganisms in beef was effectively inhibited during LAB
fermentation in an acidic environment, resulting in a prolonged shelf life.
2012, Vol. 26 
