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Identification of lactic spoilage bacteria from vacuum-packed cooked luncheon meat and induction of repairable injury by mild thermal stress.

Author(s) : HOLLEY R. A., LAMOUREUX M., DUSSAULT F.

Type of article: Article

Summary

Lactobacillus spp. predominated and almost half of all isolates were Lactobacillus sake. Treatment of Lactobacillus sake at 53 to 55 deg C for not higher than 12 minutes yielded from 15 to 98% lethality, with 82 to 99.8% of survivors injured. Repair of injury in Lactobacilli was complete within 6 hours in some trials at 34 deg C, but at 4 deg C with Lactobacillus sake, higher than 10 days was required to achieve significant repair.

Details

  • Original title: Identification of lactic spoilage bacteria from vacuum-packed cooked luncheon meat and induction of repairable injury by mild thermal stress.
  • Record ID : 1997-0347
  • Languages: English
  • Source: Lebensm.-Wiss. Technol. - vol. 29 - n. 1-2
  • Publication date: 1996

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