Weissella viridescens in meat products – a review

Dušková, Marta; Kameník, Josef; Karpíšková, Renata

doi:10.2754/avb201382030237

Cited by 29 publications

(10 citation statements)

References 27 publications

(44 reference statements)

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…These bacteria were analysed using the API 50 CHL (bioMérieux, France) test system according to the protocol set by the manufacturer, and they were defined as: LB37, W. viridescens; LB49, L. sakei; M17, P. acidilactici; and M24, L. plantarum. These results were in agreement with the data reported in the literature (23,(27)(28)(29).…”

Section: Characterization Of the Lactic Acid Bacteriasupporting

confidence: 93%

Production of bioethanol by facultative anaerobic bacteria

2017

View full text Add to dashboard Cite

There is increased interest in using facultative aerobic bacteria to produce bioethanol from waste materials, including complex hemicellulosic biomass. In this laboratory study, ethanol was produced by different facultative aerobic bacteria (Lactobacillus plantarum M24, Lactobacillus sakei LB49, Weissella viridescens LB37 and Pediococcus acidilactici M17) from diverse waste materials (corn, corncob, paper and pine cones). Of these, corn was found to be the best substrate for bioethanol production with L. plantarum M24 the most efficient bacterium for most of the selected waste materials. Copyright © 2017 The Institute of Brewing & Distilling

show abstract

Section: Characterization Of the Lactic Acid Bacteriasupporting

confidence: 93%

Production of bioethanol by facultative anaerobic bacteria

2017

View full text Add to dashboard Cite

show abstract

“…Leuconostoc spp. and Leuconostoc-like microorganisms, such as Weissella viridescens, may cause meat products to turn green, due to the formation of hydrogen peroxide, which oxidizes nitrosomyochromogen as the consequence of the exposure of meat to O2 (Dušková et al, 2013). S. putrefaciens may determine green discolouration in vacuum-packed meat (Doulgeraki et al, 2012).…”

Section: Colour Alterationmentioning

confidence: 99%

“…W. viridescens may be the cause of ropy slime formation or meat turning green. After the appearance of individual colonies on a wet surface, a continuous layer of greenish slime is formed (Dušková et al, 2013).…”

Section: Filaments and Ropy Slimementioning

confidence: 99%

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Iulietto

Sechi

Borgogni

et al. 2015

Italian Journal of Animal Science

180

108

View full text Add to dashboard Cite

The shelf-life of a product is the period of time during which the food retains its qualitative characteristics. Bacteria associated with meat spoilage produce unattractive odours and flavours, discolouration, gas and slime. There are several neglected alterations that deserve more attention from food business operators and competent authorities. Ropy slime is a typical alteration of the surface of vacuum and modified atmosphere packed cooked meat products, that causes major economic losses due to the increasingly sophisticated consumer requirements. This is a review article that aims at raising awareness of an old problem of new concern, in the light of new advances and trends for understanding the aetiology of the phenomenon, the origins of contamination and the prevention measures.

show abstract

“…The previous report of Charteris et al (1998) showed resistance of LAB to bacitracin at 10 U. Duskova and Karpiskova (2013) reported that fifteen strains of lactobacilli (17%) isolated from fermented foods were resistant to at least one antimicrobial agent, and one strain was multi resistant. The resistance profile was calculated based on zone size interpretative chart for antibiotics as per CLSI (2011).…”

Section: Sof-43mentioning

confidence: 97%

Probiotic Properties of Lactic Acid Bacteria Isolated From Egyptian Salted Food

2017

Zagazig Journal of Agricultural Research

View full text Add to dashboard Cite

A total of 12 autochthonous lactic acid bacteria (LAB) were isolated from a traditional homemade salted foods (n=14) in Egypt. The salted fish (n=2), mixed pickles (n=3) and mish (n=9) at one to 48 months of fermentation were collected from Sharkia Governorate (Zagazig, Menya-Elkmh, Belbeas, Fakous and Kafr-Suqr districts), North Sinai Governorate (El-Areesh and Rafah cities), Sohag, Luxor and Aswan cities. Identification process to species and strain level was accomplished by biochemical, morphological characteristics and 16S rDNA gene analysis. The isolates were evaluated according to safety, antibacterial and antibiotic susceptibility criteria. The most frequently observed genus identified by 16S rDNA sequencing analysis was Enterococcus faecium (SHM7, ELM33 and ELM38). The most predominant genus identified by biochemical were Lactobacillus rhamnosus < Lb. frumenti < Enterococcus faecium < Lb. plantarum. The highest percentages of antibiotic resistance were to cefotaxime and cefaclor (91.67%), and ampicillin, kanamycin and levofloxacin (83.33%). All the selected isolates were sensitive to tetracycline and penicillin (25 and 50%, respectively).The results also revealed that 33.33% of the isolates were haemolytic, while 66.67% were non-haemolytic and only one isolate (SHM4) was induced βhaemolytic activity. All the selected isolates showed important levels of antibacterial activity against tested food-borne pathogens (Salmonella enterica, Listeria monocytogenes and Escherichia coli). The results suggest the potential of the obtained isolates to improve the quality of these traditional fermented food products in Egypt.

show abstract

Weissella viridescens in meat products – a review

Cited by 29 publications

References 27 publications

Production of bioethanol by facultative anaerobic bacteria

Production of bioethanol by facultative anaerobic bacteria

Meat Spoilage: A Critical Review of a Neglected Alteration Due to Ropy Slime Producing Bacteria

Probiotic Properties of Lactic Acid Bacteria Isolated From Egyptian Salted Food

Contact Info

Product

Resources

About