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.

Direct Detection and Identification of Lactic Acid Bacteria in a Food Processing Plant and in Meat Products Using Denaturing Gradient Gel Electrophoresis

2004 ◽  
Vol 67 (11) ◽  
pp. 2515-2520 ◽  
Author(s):  
HAJIME TAKAHASHI ◽  
BON KIMURA ◽  
MIWAKO YOSHIKAWA ◽  
SEITARO GOTOU ◽  
ITARU WATANABE ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gel Electrophoresis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Meat Products ◽  
Pcr Amplification ◽  
Processing Plant ◽  
Meat Processing ◽  
Processing Plants ◽  
Gradient Gel Electrophoresis

We established a novel system using denaturing gradient gel electrophoresis (DGGE) to quickly identify bacteria known to be responsible for spoilage in meat processing plants and meat products. We extracted bacterial DNA from swabbed samples at various locations in the plant and from meat products and performed PCR amplification, targeting 16S rDNA from the dominant organisms. The amplification products were subjected to DGGE, and the contaminating bacteria in the meat products and the plant were analyzed. This analysis indicated that lactic acid bacteria and spoilage-causing bacteria are widely distributed within the meat processing plant. We developed molecular size markers to identify the dominant organisms obtained from the plant and meat products. The establishment of the present method allows quick and simple identification of bacteria causing the possible deterioration of products and contamination and thus permits constant monitoring of any harmful bacteria within meat processing plants.

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

scholarly journals Potential Use of Lactic Acid Bacteria with Pathogen Inhibitory Capacity as a Biopreservative Agent for Chorizo

Processes ◽  
2021 ◽  
Vol 9 (9) ◽  
pp. 1582
Author(s):  
Ruby Stella Lucumi-Banguero ◽  
Cristina Ramírez-Toro ◽  
German A. Bolívar
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Microbiological Quality ◽  
Chemical Additives ◽  
Nitrate Salts ◽  
Negative Effect ◽  
Cooked Meat ◽  
Potential Use ◽  
Protective Cultures

The biopreservation of meat products is of great interest due to the demand for products with low or minimal chemical additives. Lactic acid bacteria (LAB) have been used as protective cultures for many centuries. The objective of this work was to characterize 10 native LAB isolated from meat masses with biopreservative potential for meat products. The isolates were subjected to viability tests with different concentrations of NaCl, nitrite, and nitrate salts, pHs, and temperature conditions. Antibiotic resistance and type of lactic acid isomer were tested. In addition, the isolates were tested against seven pathogens, and inhibitory substances were identified by diffusion in agar wells. Finally, two isolates, Lb. plantarum (SB17) and Lb. sakei (SB3) were tested as protective cultures of chorizo in a model. As a result, the viability at different concentrations of NaCl and nitrate and nitrate salts were obtained. pH and temperature exerted a negative effect on the growth of some of the isolates. Pathogens were inhibited mainly by the presence of organic acids; P. aurius was the most susceptible, and S. typhimurium and S. marcescens were the most resistant. The strains SB17 and SB3 had similar effects on chorizo, and time exerted a deleterious effect on microbiological quality and pH. The results indicated that the 10 isolates show promising characteristics for the preservation of cooked meat products, with the strain Lb. plantarum (SB17) being the most promising.

scholarly journals Use of thermotolerant lactic acid bacteria as probiotics in cooked meat products

Nacameh ◽  
2007 ◽  
Vol 1 (2) ◽  
pp. 87-96
Author(s):  
Maria de Lourdes Perez-Chabela ◽  
Norma Leticia Ramirez-Chavarin ◽  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Cooked Meat ◽  
Cooked Meat Products

Functionality of liquid smoke as an antimicrobial in cooked meat products: liquid smoke suppresses spoilage-related lactic acid bacteria

2021 ◽  
Vol 27 (5) ◽  
pp. 759-768
Author(s):  
Shiro Takeda ◽  
Jumpei Uchiyama ◽  
Kazutoshi Sugita ◽  
Hirofumi Enomoto ◽  
Abdulatef M Ahhmed ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Meat Products ◽  
Liquid Smoke ◽  
Cooked Meat ◽  
Cooked Meat Products

scholarly journals Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

2003 ◽  
Vol 69 (6) ◽  
pp. 3668-3671 ◽  
Author(s):  
Yoshikatsu Hamasaki ◽  
Mitsuko Ayaki ◽  
Hidetaka Fuchu ◽  
Masaaki Sugiyama ◽  
Hidetoshi Morita
Keyword(s):  
Lactic Acid ◽  
Detection Limit ◽  
Lactic Acid Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Meat Products ◽  
The Other ◽  
Cooked Meat ◽  
Doubling Times ◽  
Mrs Broth ◽  
Cooked Meat Products

ABSTRACT Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10�C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10�C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4�C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10�C after 7 to 12 days.

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