Control of beef spoilage by a sulfide-producing Lactobacillus sake strain with bacteriocinogenic Leuconostoc gelidum UAL187 during anaerobic storage at 2 degrees C

Chill-stored, vacuum-packaged beef inoculated with sulfide-producing Lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees C, at which time the bacteria had reached maximum numbers of 10(6) CFU cm-2. Coinoculation of the meat with the wild-type, bacteriocin...

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Bibliographic Details
Published in:Applied and Environmental Microbiology 1996-07, Vol.62 (7), p.2610-2614
Main Authors: Leisner, J.J. (University of Alberta, Edmonton, Alberta, Canada.), Greer, G.G, Stiles, M.E
Format: Article
Language:English
Subjects:
ALIMENTOS
ALMACENAMIENTO EN FRIO
ANAEROBIOSE
ANAEROBIOSIS
Animals
Bacteria
BACTERIOCINAS
BACTERIOCINE
Bacteriocins - biosynthesis
Beef
CARNE DE RES
Cattle
Cold Temperature
DETERIORATION
DETERIORO
EMBALAJE EN VACIO
EMBALLAGE SOUS VIDE
ENFRIAMIENTO
Evaluation Studies as Topic
Food contamination & poisoning
Food Packaging
Food Preservation - methods
LACTOBACILLUS
Lactobacillus - growth & development
Lactobacillus - metabolism
LEUCONOSTOC
Leuconostoc - growth & development
Leuconostoc - metabolism
Meat - microbiology
MICROBIOLOGIA
MICROBIOLOGIE
Microorganisms
ODEUR
OLOR
PRESERVACION
PRESERVATION
PRODUIT ALIMENTAIRE
Refrigeration
REFROIDISSEMENT
STOCKAGE AU FROID
Sulfides - metabolism
SULFURE
SULFUROS
Vacuum
VIANDE BOVINE
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Description
Summary:Chill-stored, vacuum-packaged beef inoculated with sulfide-producing Lactobacillus sake 1218 developed a distinct sulfide odor within 3 weeks of storage at 2 degrees C, at which time the bacteria had reached maximum numbers of 10(6) CFU cm-2. Coinoculation of the meat with the wild-type, bacteriocinogenic (Bac+) strain of Leuconostoc gelidum UAL187 delayed the spoilage by L. sake 1218 for up to 8 weeks of storage. Coinoculation of meat samples with an isogenic, slowly growing Bac+ variant, UAL187-22, or with the Bac- variant UAL187-13 did not delay the onset of spoilage by L. sake 1218. The study showed that spoilage of chill-stored, vacuum-packaged beef by a susceptible target organism could be dramatically delayed by the Bac+ wild-type strain of L. gelidum UAL187. Inoculation with L. sake 1218 can be used as a model system to determine the efficacy of biopreservation of vacuum-packaged meats
ISSN:0099-2240
1098-5336
DOI:10.1128/AEM.62.7.2610-2614.1996