Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industry

Mäkelä, Pia; Korkeala, Hannu; Laine, Jorma J.

doi:10.1016/0309-1740(92)90028-3

Cited by 25 publications

(15 citation statements)

References 14 publications

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“…These results agree with previously obtained biochemical typing results 11 Mäkelä et al, 1992a;1992b) Compared to the other L. sake strains, there was not a clear genetical cluster division between the ropy slime producing L. sake groups and the non-ropy L. sake phenotypes. Comprehensive cluster analysis would, however, require more non-ropy control strains.…”

Section: Discussionsupporting

confidence: 92%

“…Table III shows the division of 69 strains producing ropy colonies into four different carbohydrate fermenting groups. Previous phenotypic characterization Mäkelä et al, 1992a;1992b) corresponds to these categories. We did not find any new groups.…”

Section: Computer Analysesmentioning

confidence: 96%

“…This phenomenon together with characteristic carbohydrate patterns Mäkelä et al 1992aMäkelä et al , 1992b obtained with the API 50 CH Lactobacillus identification system (Biomerieux, Marcy l'Etoile, France) was used as a selection criterion of ropy slime producing L. sake strain. Cultures were maintained in MRS broth at -70 o C. When these isolates were subcultured for the API 50 CH Lactobacillus identification and DNA-isolation, seven of the isolates had lost the ability to form ropy colonies.…”

Section: Detection Of Ropyness and Carbohydrate Patternsmentioning

confidence: 99%

“…This problem was common in the Finnish meat industry during the years [1987][1988][1989][1990] and it is still occurring sporadically. and Mäkelä et al (1992a;1992b) described five different biochemical profiles for ropy slime producing strains. These profiles were based on carbohydrate fermentation reactions and other phenotypical characteristics.…”

Section: Introductionmentioning

confidence: 99%

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rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

Björkroth

Korkeala

1996

International Journal of Food Microbiology

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The rRNA gene restriction patterns (ribotypes) of 69 ropy slime producing Lactobacillus sake strains isolated mainly from vacuumpackaged meat products of ten meat plants were determined. Ribotypes of these spoilage bacteria were compared to the corresponding patterns of non-ropy L. sake strains, and also to other species of the sake strains but the patterns alone cannot be used as markers of slime production capability. Comparison of ribotypes between different species of the genus Lactobacillus suggest that ribotyping may also be a suitable method for species identification within the genus Lactobacillus.

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Section: Discussionsupporting

confidence: 92%

Section: Computer Analysesmentioning

confidence: 96%

Section: Detection Of Ropyness and Carbohydrate Patternsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

Björkroth

Korkeala

1996

International Journal of Food Microbiology

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“…Sausages are recontaminated with lactobacilli durin g Ropy slime-producing strains do not survive the cookvarious processing steps after cooking . Contamination studing of the sausages to an internal temperature of 68°C (52) .…”

Section: Microbiological Contaminatio N Accumulation Of Slime and Milmentioning

confidence: 99%

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Korkeala

Björkroth

1997

Journal of Food Protection

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123

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Lactic acid bacteria are considered a major component of th e microbial population found on various types of vacuum-package d cooked sausages . Lactobacillus sake and Lactobacillus curvatu s have been shown to be common species in these products . L . sak e seems to form the predominant part of the spoilage population . Lactic acid bacterial growth on the surface of the sausage s produces undesirable sensory attributes, such as sour aroma an d taste . A specific spoilage phenomenon of commercial significance , characterized by long, stretchy, polysaccharide ropes betwee n sausages or sausage slices, has also been found . L . sake strains play a major role in this spoilage phenomenon as well . Cooking o f sausages during manufacturing destroys lactic acid bacteria on th e surface of the sausages . Sausages are recontaminated with spoilag e lactic acid bacteria mainly during the processing stages afte r cooking . During the chilling process, product contamination apparently results from exposure to airborne microorganisms . Workers and equipment are among the most likely sources of contamination during packaging and slicing . Spoilage strains originating from ra w material may spread to other areas in the production facility (i .e . , chill, slicing, and packaging rooms) via the air, workers and equipment . Decontamination methods can be used to prevent th e growth of spoilage microorganisms and to extend the shelf life o f vacuum-packaged sausages after packaging .

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Validating an artificial neural network model of Leuconostoc mesenteroides in vacuum packaged sliced cooked meat products for shelf-life estimation

Zurera‐Cosano

Garcı́a-Gimeno

Rodríguez-Pérez

et al. 2005

Eur Food Res Technol

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Survival of ropy slime-producing lactic acid bacteria in heat processes used in the meat industry

Cited by 25 publications

References 14 publications

rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime

Microbiological Spoilage and Contamination of Vacuum-Packaged Cooked Sausages

Validating an artificial neural network model of Leuconostoc mesenteroides in vacuum packaged sliced cooked meat products for shelf-life estimation

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