101. Characterization and Growth under Different Storage Temperatures of Ropy Slime–Producing Leuconostoc mesenteroidesIsolated from Cooked Meat Products
- Author
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Cenci-Goga, Beniamino T., Sechi, Paola, Iulietto, Maria F., Amirjalali, Shahin, Barbera, Salvatore, Karama, Musafiri, Aly, Sharif S., and Grispoldi, Luca
- Abstract
The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillusspp. and Leuconostocspp.) causes spoilage of meat products. Two strains of lactic acid bacteria were isolated from vacuum-packed cooked hams that had been withdrawn from the market for the so-called ropy slime defect and identified as Leuconostoc mesenteroides. In an attempt to define the behavior of ropy slime–producing bacteria, two strains of L. mesenteroideswere incubated in de Man Rogosa Sharpe broth at different storage temperatures and conditions of thermal abuse (4, 12, 20, 30, 37, and 44°C). Both strains showed a lack of growth at 44°C, a good level of development at 30 and 37°C, and evident growth ability at low temperatures, with a long stationary phase. In particular, the bacterial concentration at 4°C was >105CFU mL−1after more than 120 days of incubation. This study demonstrates that the refrigeration temperature for cooked meat products does not constitute a hurdle for ropy slime producers and their subsequent ability to spoil.
- Published
- 2020
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