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Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham"

Kalschne, Daneysa Lahis ; Womer, Rute ; Mattana, Ademir ; Sarmento, Cleonice Mendes Pereira ; Colla, Luciane Maria ; Colla, Eliane

Brazilian journal of microbiology, 2015-05, Vol.46 (1), p.173-181 [Periódico revisado por pares]

Brazil: Springer Nature B.V

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  • Título:
    Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham"
  • Autor: Kalschne, Daneysa Lahis ; Womer, Rute ; Mattana, Ademir ; Sarmento, Cleonice Mendes Pereira ; Colla, Luciane Maria ; Colla, Eliane
  • Assuntos: Acids ; Bacteria ; Bacterial Load ; Food contamination & poisoning ; Food Microbiology ; Food Packaging ; Lactobacillales - classification ; Lactobacillales - isolation & purification ; MICROBIOLOGY ; Pork ; Temperature ; Time Factors ; Vacuum
  • É parte de: Brazilian journal of microbiology, 2015-05, Vol.46 (1), p.173-181
  • Notas: ObjectType-Article-1
    SourceType-Scholarly Journals-1
    ObjectType-Feature-2
    content type line 23
    Associate Editor: Eduardo Cesar Tondo
  • Descrição: The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.
  • Editor: Brazil: Springer Nature B.V
  • Idioma: Inglês;Português
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  • Realização: ABCD-USP USP   Logos de Redes Sociais: Freepik

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