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Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Sociedade Brasileira de Microbiologia
2015
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512077/ https://www.ncbi.nlm.nih.gov/pubmed/26221105 http://dx.doi.org/10.1590/S1517-838246120130019 |
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author | Kalschne, Daneysa Lahis Womer, Rute Mattana, Ademir Sarmento, Cleonice Mendes Pereira Colla, Luciane Maria Colla, Eliane |
author_facet | Kalschne, Daneysa Lahis Womer, Rute Mattana, Ademir Sarmento, Cleonice Mendes Pereira Colla, Luciane Maria Colla, Eliane |
author_sort | Kalschne, Daneysa Lahis |
collection | PubMed |
description | The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples. |
format | Online Article Text |
id | pubmed-4512077 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2015 |
publisher | Sociedade Brasileira de Microbiologia |
record_format | MEDLINE/PubMed |
spelling | pubmed-45120772015-07-28 Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” Kalschne, Daneysa Lahis Womer, Rute Mattana, Ademir Sarmento, Cleonice Mendes Pereira Colla, Luciane Maria Colla, Eliane Braz J Microbiol Food Microbiology The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples. Sociedade Brasileira de Microbiologia 2015-03-31 /pmc/articles/PMC4512077/ /pubmed/26221105 http://dx.doi.org/10.1590/S1517-838246120130019 Text en http://creativecommons.org/licenses/by-nc/3.0/ All the content of the journal, except where otherwise noted, is licensed under a Creative Commons License CC BY-NC. |
spellingShingle | Food Microbiology Kalschne, Daneysa Lahis Womer, Rute Mattana, Ademir Sarmento, Cleonice Mendes Pereira Colla, Luciane Maria Colla, Eliane Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title | Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_full | Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_fullStr | Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_full_unstemmed | Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_short | Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
title_sort | characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham” |
topic | Food Microbiology |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4512077/ https://www.ncbi.nlm.nih.gov/pubmed/26221105 http://dx.doi.org/10.1590/S1517-838246120130019 |
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