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Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.
- Source :
-
Applied and environmental microbiology [Appl Environ Microbiol] 2003 Jun; Vol. 69 (6), pp. 3668-71. - Publication Year :
- 2003
-
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.
- Subjects :
- Animals
Colony Count, Microbial
Hot Temperature
Lactococcus lactis isolation & purification
Lactococcus lactis metabolism
Leuconostoc isolation & purification
Leuconostoc metabolism
Swine
Cold Temperature
Food Contamination
Lactococcus lactis growth & development
Leuconostoc growth & development
Meat Products microbiology
Subjects
Details
- Language :
- English
- ISSN :
- 0099-2240
- Volume :
- 69
- Issue :
- 6
- Database :
- MEDLINE
- Journal :
- Applied and environmental microbiology
- Publication Type :
- Academic Journal
- Accession number :
- 12788779
- Full Text :
- https://doi.org/10.1128/AEM.69.6.3668-3671.2003