Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
Autor(a) principal: | |
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Data de Publicação: | 2015 |
Outros Autores: | , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 |
Resumo: | 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. |
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Brazilian Journal of Microbiology |
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Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”Lactobacillus curvatusLactobacillus sakeiLeuconostoc mesenteroidesspoilageThe 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.Sociedade Brasileira de Microbiologia2015-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173Brazilian Journal of Microbiology v.46 n.1 2015reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-838246120130019info:eu-repo/semantics/openAccessKalschne,Daneysa LahisWomer,RuteMattana,AdemirSarmento,Cleonice Mendes PereiraColla,Luciane MariaColla,Elianeeng2015-10-27T00:00:00Zoai:scielo:S1517-83822015000100173Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2015-10-27T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
spellingShingle |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” Kalschne,Daneysa Lahis Lactobacillus curvatus Lactobacillus sakei Leuconostoc mesenteroides spoilage |
title_short |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_full |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_fullStr |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_full_unstemmed |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_sort |
Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
author |
Kalschne,Daneysa Lahis |
author_facet |
Kalschne,Daneysa Lahis Womer,Rute Mattana,Ademir Sarmento,Cleonice Mendes Pereira Colla,Luciane Maria Colla,Eliane |
author_role |
author |
author2 |
Womer,Rute Mattana,Ademir Sarmento,Cleonice Mendes Pereira Colla,Luciane Maria Colla,Eliane |
author2_role |
author author author author author |
dc.contributor.author.fl_str_mv |
Kalschne,Daneysa Lahis Womer,Rute Mattana,Ademir Sarmento,Cleonice Mendes Pereira Colla,Luciane Maria Colla,Eliane |
dc.subject.por.fl_str_mv |
Lactobacillus curvatus Lactobacillus sakei Leuconostoc mesenteroides spoilage |
topic |
Lactobacillus curvatus Lactobacillus sakei Leuconostoc mesenteroides spoilage |
description |
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. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822015000100173 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-838246120130019 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.46 n.1 2015 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122207390138368 |