Lactobacillus fuchuensis sp. nov., isolated from vacuum-packaged refrigerated beef.

Assessment of the Spoilage Microbiota and the Growth Potential of Listeria monocytogenes in Minced Free-Range Chicken Meat Stored at 4 °C in Vacuum: Comparison with the Spoilage Community of Resultant Retail Modified Atmosphere Packaged Products

“…sakei has the ability to highly express L-lactate dehydrogenase and form much more (or only) L-lactate than D-lactate in the racemase [37,69], and because most other LAB species (Table 3) and B. thermosphacta are L-lactate producers and none, except for Lc. carnosum, are sole D-lactate producers [37][38][39][40][41], the low-to-negligible D-lactate content in all samples on day 7 is justified. Indeed, according to the literature, lactate (i.e., the major L-lactate fraction contained in the chicken minces post-slaughter plus the minor L, DL, or D-lactate amounts above) is the third substrate, in order, catabolized by LAB and other spoilage bacteria after the depletion of glucose/glucose-6-phosphate in fresh meat ecosystems, mainly by oxidation in air-packed, high-O 2 MAP and VP products [24].…”

“…sakei, Lb. fuchuensis, first isolated from vacuum-packaged refrigerated beef [38], is more psychrotrophic (i.e., unable to grow at 37 • C), more sensitive to sodium chloride (i.e., unable to grow in MRS broth with 6.5% salt), and unable to ferment sucrose (Table 3). Moreover, its exceptional ability to ferment D-xylose (Table 3) is an additional key biochemical characteristic that differentiates Lb.…”

Draft Genome Sequences of Nine Strains of Brochothrix thermosphacta, Carnobacterium divergens, Lactobacillus algidus, Lactobacillus fuchuensis, Lactococcus piscium, Leuconostoc gelidum subsp. gasicomitatum, Pseudomonas lundensis, and Weissella viridescens, a Collection of Psychrotrophic Species Involved in Meat and Seafood Spoilage

“…Here, we present the draft sequencing of several strains isolated from spoiled meat ( 2 ), including Brochothrix thermosphacta strain 160x8, representing an old spoiler isolated in 1981 from a horse steak; Lactococcus piscium strains CMTALT02 and CMTALT17, isolated from spoiled beef carpaccio and representing two new members from this psychrotrophic species that is ubiquitous in meat and seafood products ( 3 ); Leuconostoc gelidum subsp. gasicomitatum strain MFPA44A1401 and Lactobacillus algidus strain CMTALT10, representing the paradigm of emerging highly psychrotrophic spoilers that are tedious to cultivate ( 4 – 6 ); Lactobacillus fuchuensis strain MFPC41A2801, representing a poorly known member of the Lactobacillus sakei phylogenetic clade and which is a species that is often subdominant in meat bacterial ecosystems but whose role as a spoiler remains to be deciphered ( 7 ); Carnobacterium divergens strain MFPA43A1405, representing a species with high survival fitness in many meat-processing environments; Pseudomonas lundensis strain MFPA15A1205, representing a species closely related to another food spoiler, Pseudomonas fragi , but which appears to be highly prevalent in beef stored under a vacuum and which harbors strong biofilm formation capacity on meat ( 8 ); and finally, Weissella viridescens strain MFPC16A2805, representing the paradigm of a sporadic spoiler ( 9 ) involved in visual spoilage (green iridescence on meat slices and package swelling due to CO 2 production). This last strain also was revealed to possess one of the smallest genomes (∼1 Mb) ever sequenced for a lactic acid bacterium.…”