Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products

Yoshikatsu Hamasaki, Mitsuko Ayaki, Hidetaka Fuchu, Masaaki Sugiyama, Hidetoshi Morita

Research output: Contribution to journalArticle

46 Citations (Scopus)

Abstract

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.

Original languageEnglish
Pages (from-to)3668-3671
Number of pages4
JournalApplied and environmental microbiology
Volume69
Issue number6
DOIs
Publication statusPublished - Jun 1 2003
Externally publishedYes

ASJC Scopus subject areas

  • Biotechnology
  • Food Science
  • Applied Microbiology and Biotechnology
  • Ecology

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