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Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged processed meats.

Author(s) : YANG R., RAY B.

Type of article: Article

Summary

One common type of spoilage is characterized by accumulation of gas and purge in the package with products having sour to off odour. Although lactic-acid bacteria as well as several nonlactic-acid bacteria are predominant microflora in the fresh products, the authors isolated predominantly Leuconostoc carnosum and Leuconostoc mesenteroides from the spoiled products. An approach in which either nisin or a similar bacteriocin was added to the product formulation could be effective to control growth of the leuconostocs in the products. Alternately, a low level of homofermentative lactic-acid bacteria could be incorporated in the package to control heterofermentative leuconostocs associated with spoilage of the meat products.

Details

  • Original title: Prevalence and biological control of bacteriocin-producing psychrotrophic leuconostocs associated with spoilage of vacuum-packaged processed meats.
  • Record ID : 1994-3603
  • Languages: English
  • Source: Journal of Food Protection - vol. 57 - n. 3
  • Publication date: 1994/03
  • Document available for consultation in the library of the IIR headquarters only.

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