Identification of lactobacilli from meat and meat products

Characterization and identification of lactic acid bacteria in “morcilla de Burgos”

“…92 119 120 121 and identification experiments, isolates were cultured at 30°C in MRS broth for 24 h or on MRS agar for two to three days at 30°C. 123 124 125 126 127 128 129 130 131 132 133 134 135 136 137 138 139 Identification of the isolates was done by comparing the phenotypic and biochemical characteristics of the strains with the previously published data (Schillinger and Lücke, 1987;Shaw and Harding, 1989;Collins et al, 1993;Villani et al, 1997). Phase contrast microscopy was used for examining the cell morphology.…”

“…Phase contrast microscopy was used for examining the cell morphology. Growth at 8 and 15ºC was tested according to Schillinger and Lücke (1987) in tubes containing MRS broth and growth on Rogosa agar was tested on Rogosa agar plates (Oxoid) having the pH adjusted to 5.5 with glacial acetic acid (Panreac). The plates were incubated at 30ºC for 3 days under 6% of CO 2 .…”

Lactobacillus alimentarius: a specific spoilage organism in marinated herring

“…All isolates were Gram-positive, catalase-negative, short, thick or long, filamentous rods. A total 139 of the 206 isolates showed gas production in the media used (Schillinger and Lücke, 1987). All 206 LAB isolates originating from different jars of different marinated herring types shared the same HindIII restriction endonuclease type (Fig.…”

“…The nominal change in pH values between spoiled and unspoiled samples increases this doubt. However, facultative heterofermentative organisms show no gas production in the test determining the glucose utilisation type; yet, 139 of the 206 isolates did show gas production when tested (Schillinger and Lücke, 1987). These controversial reactions caused by facultatively heterofermentative Lactobacillus spp.…”

“…They used the same test (Schillinger and Lücke, 1987) for determination of glucose fermentation type as in the present study.…”