Literature DB >> 14751682

Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef.

Rhys J Jones1.   

Abstract

Drip samples were collected at 4-week intervals from 10 vacuum-packaged beef striploins stored for 16 weeks at -1.5 degrees C and assayed for populations of lactic-acid bacteria (LAB), pH and spoilage-causing fermentation products. A total of 15 LAB species were identified using pulsed-field gel electrophoresis and biochemical analysis. A pattern of succession was observed during storage between strains of Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus. Acetic acid production was associated with increasing LAB populations generally and butyric acid production was associated with the development of a particular strain of Leuconostoc. Changes in pH is postulated as a driver of succession.

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Year:  2004        PMID： 14751682     DOI： 10.1016/s0168-1605(03)00310-6

Source DB:  PubMed          Journal:  Int J Food Microbiol        ISSN： 0168-1605            Impact factor:   5.277


  13 in total

1.  Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef.

Authors:  Cecilia Fontana; Pier Sandro Cocconcelli; Graciela Vignolo
Journal:  Appl Environ Microbiol       Date:  2006-08       Impact factor: 4.792

2.  Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions.

Authors:  Danilo Ercolini; Ilario Ferrocino; Antonella Nasi; Maurice Ndagijimana; Pamela Vernocchi; Antonietta La Storia; Luca Laghi; Gianluigi Mauriello; M Elisabetta Guerzoni; Francesco Villani
Journal:  Appl Environ Microbiol       Date:  2011-07-29       Impact factor: 4.792

3.  Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.

Authors:  Annalisa Casaburi; Antonella Nasi; Ilario Ferrocino; Rossella Di Monaco; Gianluigi Mauriello; Francesco Villani; Danilo Ercolini
Journal:  Appl Environ Microbiol       Date:  2011-07-22       Impact factor: 4.792

4.  Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.

Authors:  Elina Jääskeläinen; Per Johansson; Olli Kostiainen; Timo Nieminen; Georg Schmidt; Panu Somervuo; Marzia Mohsina; Paula Vanninen; Petri Auvinen; Johanna Björkroth
Journal:  Appl Environ Microbiol       Date:  2012-11-30       Impact factor: 4.792

5.  The effect of marination on lactic acid bacteria communities in raw broiler fillet strips.

Authors:  T T Nieminen; H Välitalo; E Säde; A Paloranta; K Koskinen; J Björkroth
Journal:  Front Microbiol       Date:  2012-10-18       Impact factor: 5.640

Review 6.  Carnobacterium: positive and negative effects in the environment and in foods.

Authors:  Jørgen J Leisner; Birgit Groth Laursen; Hervé Prévost; Djamel Drider; Paw Dalgaard
Journal:  FEMS Microbiol Rev       Date:  2007-09       Impact factor: 16.408

7.  Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity.

Authors:  Roseane B P Oliveira; Afonso de L Oliveira; M Beatriz A Glória
Journal:  Braz J Microbiol       Date:  2008-06-01       Impact factor: 2.476

8.  Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review.

Authors:  Maria Lucila Hernández-Macedo; Giovana Verginia Barancelli; Carmen Josefina Contreras-Castillo
Journal:  Braz J Microbiol       Date:  2011-03-01       Impact factor: 2.476

9.  Effect of Environmental Factors on Intra-Specific Inhibitory Activity of Carnobacterium maltaromaticum.

Authors:  Peipei Zhang; Mandeep Kaur; John P Bowman; David A Ratkowsky; Mark Tamplin
Journal:  Microorganisms       Date:  2017-09-14

10.  The Microbiome of an Active Meat Curing Brine.

Authors:  David F Woods; Iwona M Kozak; Stephanie Flynn; Fergal O'Gara
Journal:  Front Microbiol       Date:  2019-01-11       Impact factor: 5.640
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