Characterization and Growth under Different Storage Temperatures of Ropy Slime-Producing Leuconostoc mesenteroides Isolated from Cooked Meat Products.

Autor: Cenci-Goga BT; Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.]).; Department of Paraclinical Sciences, University of Pretoria, Onderstepoort, South Africa., Sechi P; Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.])., Iulietto MF; Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.])., Amirjalali S; Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.])., Barbera S; Dipartimento di Scienze Agrarie, Forestali e Alimentari, Università di Torino, Italy., Karama M; Department of Paraclinical Sciences, University of Pretoria, Onderstepoort, South Africa., Aly SS; Veterinary Medicine Teaching and Research Center, School of Veterinary Medicine, University of California, Davis, Tulare, California 93274, USA.; Department of Population Health and Reproduction, School of Veterinary Medicine, University of California, Davis, California 95616, USA., Grispoldi L; Dipartimento di Medicina Veterinaria, Laboratorio di Ispezione degli Alimenti di Origine Animale, Università degli Studi di Perugia, 06126 Perugia, Italy (ORCID: https://orcid.org/0000-0001-6887-3383 [L.G.]).
Jazyk: angličtina
Zdroj: Journal of food protection [J Food Prot] 2020 Jun 01; Vol. 83 (6), pp. 1043-1049.
DOI: 10.4315/JFP-19-521
Abstrakt: Abstract: The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillus spp. and Leuconostoc spp.) 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 Two strains of lactic acid bacteria were isolated from vacuum-packed cooked hams that had been withdrawn from the market for the so-called ropy slime defect and identified as Leuconostoc mesenteroides.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. mesenteroides were 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 >105 CFU mL-1 after 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.
(Copyright ©, International Association for Food Protection.)
Databáze: MEDLINE