Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.

Applied and Environmental Microbiology
Yoshikatsu HamasakiHidetoshi Morita

Abstract

Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10 degrees 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 degrees C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4 degrees 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 10(8) CFU/g at 10 degrees C after 7 to 12 days.

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Citations

Jul 3, 2007·Applied and Environmental Microbiology·Tatsuya Tominaga, Yoshinori Hatakeyama
Oct 2, 2012·Applied and Environmental Microbiology·Diana GutiérrezPilar García
Oct 28, 2008·International Journal of Biological Sciences·Farwa SarwatNuzhat Ahmed
Dec 19, 2015·Food Microbiology·Elina SädeJohanna Björkroth
Sep 15, 2004·International Journal of Food Microbiology·L VermeirenJ Debevere
Jun 11, 2014·Critical Reviews in Food Science and Nutrition·Charalampos VasilopoulosFrédéric Leroy
Jan 9, 2008·FEMS Microbiology Letters·Valerie M BohaychukLynn M McMullen
Jun 5, 2016·Applied and Environmental Microbiology·D C AryaniM H Zwietering
Oct 28, 2018·Applied and Environmental Microbiology·Barak DrorDani Eshel
Dec 26, 2019·Biocontrol Science·S Hernández-AquinoBaldomero Alarcón-Zuñiga
May 7, 2013·Journal of Food Protection·Fang LiuWeimin Xu
Jun 5, 2013·Food Science and Technology International = Ciencia Y Tecnología De Los Alimentos Internacional·Fernando Pérez-RodríguezRosa María García-Gimeno

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