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

Abstract

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.

MORTADELA TIPO BOLOGNA ADICIONADA DE FARINHA DE SEMENTE DE ABÓBORA (Cucurbita maxima) COMO ANTIOXIDANTE NATURAL

“…Um total de 41 colônias com características distintas foram isoladas das amostras de queijos e leite. Com base nas características de crescimento (KALSCHNE et al, 2015), 14 destas colônias foram agrupadas como pertencente às BAL's (Tabela 1). Bal2 Estrepto + ----+ + + Bal3 Estrepto + ----+ + -Bal4 Estrepto + ----+ + + Bal5 Estrepto + ----+ + Espécies do gênero Enterococcus podem produzir compostos aromáticos voláteis, além de apresentar atividade lipolítica e proteolítica que promovem diversas características sensoriais positivas em produtos fermentados (MALLESHA et al, 2010).…”

Combination effect of Alpinia malaccensis and Terminalia catappa extract for controlling foodborne pathogens and spoilage bacteria on ready to cook vacuum packed raw chicken meat

“…Further studies on growth assessment of lactic acid bacteria under vacuum package need to be enumerated as lactic acid bacteria growth enhanced under the anaerobic condition to represent of spoilage bacteria in food matrix (Kalschne et al, ). However, we observed that tasting crude extract causes a burning sensation without a lingering effect.…”

Developing novel species-specific DNA markers for PCR-based species identification of theLactobacillus sakeigroup

“…; Kalschne et al . ). Therefore, it is very important to rapidly and accurately identify LSG strains.…”