Literature DB >> 3275331

Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species.

H Korkeala1, T Suortti, P Mäkelä.   

Abstract

This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars.

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Year:  1988        PMID： 3275331     DOI： 10.1016/0168-1605(88)90060-8

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


  6 in total

1.  Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteria.

Authors:  Elina Vihavainen; Hanna-Saara Lundström; Tuija Susiluoto; Joanna Koort; Lars Paulin; Petri Auvinen; K Johanna Björkroth
Journal:  Appl Environ Microbiol       Date:  2006-12-01       Impact factor: 4.792

2.  Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant.

Authors:  K J Björkroth; H J Korkeala
Journal:  Appl Environ Microbiol       Date:  1997-02       Impact factor: 4.792

3.  Identification and characterization of Leuconostoc carnosum, associated with production and spoilage of vacuum-packaged, sliced, cooked ham.

Authors:  K J Björkroth; P Vandamme; H J Korkeala
Journal:  Appl Environ Microbiol       Date:  1998-09       Impact factor: 4.792

4.  Modeling the growth of Enterococcus faecium in bologna sausage.

Authors:  B Zanoni; C Garzaroli; S Anselmi; G Rondinini
Journal:  Appl Environ Microbiol       Date:  1993-10       Impact factor: 4.792

5.  Comparison Between Fluorescent Probe and Ion-Selective Electrode Methods for Intracellular pH Determination in Leuconostoc mesenteroides.

Authors:  Duried Alwazeer; Christophe Riondet; Rémy Cachon
Journal:  Curr Microbiol       Date:  2018-08-13       Impact factor: 2.188

6.  Growth Inhibitory and Selective Pressure Effects of Sodium Diacetate on the Spoilage Microbiota of Frankfurters Stored at 4 °C and 12 °C in Vacuum.

Authors:  John Samelis; Athanasia Kakouri
Journal:  Foods       Date:  2021-01-01
  6 in total

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