Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products

1992 ◽  
Vol 16 (2) ◽  
pp. 167-172 ◽  
Author(s):  
P. Mäkelä ◽  
U. Schillinger ◽  
H. Korkeala ◽  
W.H. Holzapfel
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Dna Homology ◽  
Lactobacillus Sake

scholarly journals Exopolysaccharides Produced by Lactic Acid Bacteria: From Biosynthesis to Health-Promoting Properties

Foods ◽  
2022 ◽  
Vol 11 (2) ◽  
pp. 156
Author(s):  
Dominika Jurášková ◽  
Susana C. Ribeiro ◽  
Celia C. G. Silva
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Fermented Foods ◽  
Cholesterol Lowering ◽  
Beneficial Effects ◽  
Composition And Structure ◽  
Health Promoting

The production of exopolysaccharides (EPS) by lactic acid bacteria (LAB) has attracted particular interest in the food industry. EPS can be considered as natural biothickeners as they are produced in situ by LAB and improve the rheological properties of fermented foods. Moreover, much research has been conducted on the beneficial effects of EPS produced by LAB on modulating the gut microbiome and promoting health. The EPS, which varies widely in composition and structure, may have diverse health effects, such as glycemic control, calcium and magnesium absorption, cholesterol-lowering, anticarcinogenic, immunomodulatory, and antioxidant effects. In this article, the latest advances on structure, biosynthesis, and physicochemical properties of LAB-derived EPS are described in detail. This is followed by a summary of up-to-date methods used to detect, characterize and elucidate the structure of EPS produced by LAB. In addition, current strategies on the use of LAB-produced EPS in food products have been discussed, focusing on beneficial applications in dairy products, gluten-free bakery products, and low-fat meat products, as they positively influence the consistency, stability, and quality of the final product. Highlighting is also placed on reports of health-promoting effects, with particular emphasis on prebiotic, immunomodulatory, antioxidant, cholesterol-lowering, anti-biofilm, antimicrobial, anticancer, and drug-delivery activities.

scholarly journals Growth Temperatures of Ropy Slime-Producing Lactic Acid Bacteria

1990 ◽  
Vol 53 (9) ◽  
pp. 793-794 ◽  
Author(s):  
HANNU J. KORKEALA ◽  
PIA M. MÄKELÄ ◽  
HANNU L. SUOMINEN
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Growth Temperature ◽  
Meat Products ◽  
Maximum Growth ◽  
Meat Processing ◽  
Continuous Growth ◽  
Maximum Growth Temperature ◽  
Processing Plants ◽  
Cooked Meat

The minimum, optimum, and maximum growth temperatures of ropy slime-producing lactic acid bacteria able to spoil vacuum-packed cooked meat products were determined on MRS-agar with temperature-gradient incubator GradiplateR W10. The minimum growth temperatures of slime-producing lactobacilli and Leuconostoc mesenteroides strain D1 were below −1°C and 4°C, respectively. The low minimum growth temperature allows these bacteria to compete with other bacteria in meat processing plants and in meat products causing ropiness problems. The maximum growth temperatures varied between 36.6–39.8°C. The maximum growth temperature of lactobacilli seemed to be an unstable character. Single lactobacilli colonies were able to grow above the actual maximum growth temperature, which is determined as the edge of continuous growth of the bacteria. The significance of this phenomenon needs further study.

scholarly journals Isolation of Psychrotrophic Lactic Acid Bacteria, and its Application for Fermented Meat Products.

1994 ◽  
Vol 41 (2) ◽  
pp. 108-115 ◽  
Author(s):  
Takeo KATO ◽  
Umeyuki DOI ◽  
Yukiko YONEYAMA ◽  
Masayuki SUGIMOTO ◽  
Ryo NAKAMURA
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products

scholarly journals Orla-Jensen's Classification of Lactic Acid Bacteria

1920 ◽  
Vol 3 (2) ◽  
pp. 143-155 ◽  
Author(s):  
P.G. Heineman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria

scholarly journals Effect of Various Sugars on the Swelling Spoilage of Cooked Meat Products Caused by Heterofermentative Lactic Acid Bacteria.

1997 ◽  
Vol 44 (12) ◽  
pp. 855-861 ◽  
Author(s):  
Takashi SAMESHIMA ◽  
Kazuko TAKESHITA ◽  
Masanobu AKIMOTO ◽  
Hiroyuki YAMANAKA ◽  
Tameo MIKI ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

Lactic acid bacteria isolated from ethnic preserved meat products of the Western Himalayas

2011 ◽  
Vol 28 (7) ◽  
pp. 1308-1315 ◽  
Author(s):  
Kaihei Oki ◽  
Arun Kumar Rai ◽  
Sumie Sato ◽  
Koichi Watanabe ◽  
Jyoti Prakash Tamang
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Western Himalayas

CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS

1972 ◽  
Vol 35 (9) ◽  
pp. 514-523 ◽  
Author(s):  
Han's Riemann ◽  
W. H. Lee ◽  
C. Genigeorgis
Keyword(s):  
Staphylococcus Aureus ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Clostridium Botulinum ◽  
Meat Product ◽  
Meat Products ◽  
Rapid Decline ◽  
Ph Values ◽  
And Staphylococcus Aureus ◽  
Brine Concentration

Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit C. botulinum and S. aureus and there is always a risk of temperature abuse. Improved safety can be achieved by adding 1% or more glucose to the product. The glucose will, in the event of temperature abuse, generally be fermented to lactic acid by the indigenous microflora in the product. As a result, the pH value drops to a level at which the brine concentration is sufficient to inhibit C. botulinum and S. aureus. A better approach to safety is to add, together with glucose, a radiation-killed preparation of lactic acid bacteria, e.g., Pediococcus cerevisiae. Such preparations cause a rapid decline in pH only when the product is exposed to a high temperature, and they are stable during storage of meat products. Addition of irradiated lactic acid bacteria to meat products has not yet been officially approved. Another way to improve the safety of semi-preserved meat is to add sufficient glucono-delta-lactone to reduce the initial pH of the product to a level at which the salt concentration is inhibitory. Use of larger amounts of glucono-delta-lactone may result in flavor and color problems even when the meat product is kept at refrigeration temperatures.

Molecular identification of gut lactic acid bacteria in pigs by macro-arraying techniques

2005 ◽  
Vol 2005 ◽  
pp. 94-94
Author(s):  
N. Thanantong ◽  
W. Wattanakul ◽  
K. Hillman ◽  
S. Edwards ◽  
O. Sparagano
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Species ◽  
Genetic Material ◽  
Phenotypic Properties ◽  
Negative Results ◽  
Cytoplasmic Proteins ◽  
Protein Fingerprinting ◽  
Micro Organisms

Lactic acid bacteria (LAB) consist of many genera, which contain numerous bacterial species. The LAB are Gram-positive, non-spore forming micro-organisms and typically give negative results to the catalase test (Stiles and Holzapfel, 1997). The current classification of LAB combines both phenotypic properties and genotypic examination. Phenotypic studies use the cell wall compositions (mainly for Bifidobacteria), protein fingerprinting which analyse the total soluble cytoplasmic proteins, and the patterns of certain isoenzymes. The gold-standard molecular method to identify LAB is DNA-DNA homology analysis, and molecular methods using specific genetic material patterns of LAB are increasingly being applied as an identification tool. The objective of this study was to develop potential specific oligonucleotide probes for the macro-array identification of LAB.

scholarly journals Inhibition of lactic acid bacteria and bacillus sp. growth in cheese and meat products due to effect of polymer packaging film with incorporated nisin

2004 ◽  
Vol 22 (SI - Chem. Reactions in Foods V) ◽  
pp. S303-S305 ◽  
Author(s):  
O. Krejčová ◽  
E. Šviráková ◽  
J. Dobiáš ◽  
M. Plocková
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Food Processing ◽  
Antimicrobial Agents ◽  
Meat Products ◽  
Inhibitory Effect ◽  
Packaging Film ◽  
Packaging System ◽  
Lactic Bacteria ◽  
Total Bacteria

Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing. The object of this work was to test the effect of polyethylene (LDPE) packaging film treated with lacquer containing 5% (w/w) Nisaplin<sup>®</sup> on the growth of lactic acid bacteria, aerobic sporeforming bacteria, Bacillus cereus and on the changes of total count of bacteria in packaged meat products and processed cheese. Peaces of cheese in contact with nisin treated film were stored at 21°C for 0, 7, and 28 days. The obtained results confirmed significant inhibitory effect of such packaging system against aerobic sporeforming bacteria, when the decrease of above mentioned bacteria contamination up to four logarithmic cycles were determined. In contact with sliced salami the significant decrease of total bacteria as well as lactic acid bacteria counts were found. During storage of packaged salami for two weeks at 5°C the total bacteria count on the surface of product in contact with the package dropped by more than one logarithmic cycles, present lactic bacteria were inhibited by more than two logarithmic cycles.

Use of UV Light for the Inactivation of Listeria monocytogenes and Lactic Acid Bacteria Species in Recirculated Chill Brines

2008 ◽  
Vol 71 (3) ◽  
pp. 629-633 ◽  
Author(s):  
K. M. GAILUNAS ◽  
K. E. MATAK ◽  
R. R. BOYER ◽  
C. Z. ALVARADO ◽  
R. C. WILLIAMS ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Thermal Processing ◽  
Uv Light ◽  
Light Exposure ◽  
Meat Products ◽  
Uv Treatment ◽  
Bacterial Populations ◽  
Log Reduction

Ready-to-eat meat products have been implicated in several foodborne listeriosis outbreaks. Microbial contamination of these products can occur after thermal processing when products are chilled in salt brines. The objective of this study was to evaluate UV radiation on the inactivation of Listeria monocytogenes and lactic acid bacteria in a model brine chiller system. Two concentrations of brine (7.9% [wt/wt] or 13.2% [wt/wt]) were inoculated with a ~6.0 log CFU/ml cocktail of L. monocytogenes or lactic acid bacteria and passed through a UV treatment system for 60 min. Three replications of each bacteria-and-brine combination were performed and resulted in at least a 4.5-log reduction in microbial numbers in all treated brines after exposure to UV light. Bacterial populations were significantly reduced after 5 min of exposure to UV light in the model brine chiller compared with the control, which received no UV light exposure (P &lt; 0.05). The maximum rate of inactivation for both microorganisms in treated brines occurred between minutes 1 and 15 of UV exposure. Results indicate that in-line treatment of chill brines with UV light reduces the number of L. monocytogenes and lactic acid bacteria.

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