TY - JOUR
T1 - Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products
AU - Hamasaki, Yoshikatsu
AU - Ayaki, Mitsuko
AU - Fuchu, Hidetaka
AU - Sugiyama, Masaaki
AU - Morita, Hidetoshi
N1 - Copyright:
Copyright 2017 Elsevier B.V., All rights reserved.
PY - 2003/6/1
Y1 - 2003/6/1
N2 - Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10°C after 7 to 12 days.
AB - Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10°C after 7 to 12 days.
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U2 - 10.1128/AEM.69.6.3668-3671.2003
DO - 10.1128/AEM.69.6.3668-3671.2003
M3 - Article
C2 - 12788779
AN - SCOPUS:0037978082
VL - 69
SP - 3668
EP - 3671
JO - Applied and Environmental Microbiology
JF - Applied and Environmental Microbiology
SN - 0099-2240
IS - 6
ER -