Lactobacillus alimentarius: a specific spoilage organism in marinated herring

Abstract

by bulging of lids and gas formation affected various product lots of different marinated herring types. Microbiological analyses resulted in growth on MRS and Rogosa SL agar. Altogether, 206 randomly selected colonies from two unspoiled and ten spoiled samples were characterised using phenotypical key tests and a 16+23S rRNA gene-based RFLP identification database. L. alimentarius was found to be the specific spoilage organism in all samples. All isolates obtained from the different product types were of the same clonal type. The slight rise in pH value together with marked gas production suggested a rare lactic acid bacteria spoilage type called 'protein swell'. L. alimentarius has not been previously associated with herring spoilage.

Oral and faecal lactobacilli and their expression of mannose-specific adhesins in individuals with and without IgA deficiency

“…Several species ordinarily found in foods were isolated from one or two individuals only, and almost exclusively from the oral samples. This included L. alimentarius and L. farciminis (marinated fish and meat products) (Tanasupawat et al, 1998;Lyhs et al, 2001), L. frumenti (sourdough) (Muller et al, 2000), L. harbinensis, L. hilgardii (wine) (Rodas et al, 2005), and L. otakiensis (pickle) (Watanabe et al, 2009). Most likely, these species were only transiently present in the oral cavity.…”

Characterisation of biofilms formed by Lactobacillus plantarum WCFS1 and food spoilage isolates

“…Besides their beneficial role, LAB also pose a challenge to food producing industries as they can be associated as spoilage microorganisms in a wide variety of products (Bartowsky and Henschke, 2008;Samelis et al, 2000) including ketchup (Bjorkroth and Korkeala, 1996), marinated herring (Lyhs et al, 2001), sliced meat products (Bjorkroth and Korkeala, 1997;Chenoll et al, 2006) and salad dressings (Kurtzman et al, 1971). LAB associated with food spoilage generally belong to the genus Lactobacillus and display a large variability in behaviour.…”

Lactic acid bacteria biodiversity in Italian marinated seafood salad and their interactions on the growth of Listeria monocytogenes

“…Most of the studies on microbiological characteristics of fish semipreserves have been conducted on smoked products, salmon, in particular, in which LAB prevail over other microbial groups in the product (Civera, Parisi, Amerio, & Giaccone 1995;Dondero, Cisternas, Carvajal, & Simpson, 2004;Jørgensen, Dalgaard, & Huss, 2001;Leroi, Joffraud, & Chevalier, 2000;Truelstrup Hansen, Gill, & Huss, 1995). Specific research on microbial ecology in marinated seafood is scarce and primarily regards oily/red meat fish (Kilinc & Cakli, 2005;Lyhs, Korkeala, Vandamme, & Björkroth, 2001). Arcangeli and Bicchieri (1997), studied microbial populations in marinated seafood with pH values lower than 4.4, observing a presence of LAB populations that tended to stabilize with time and persist until the end of the product's shelf-life.…”