Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

• DOI: 10.1128/aem.69.6.3668-3671.2003
• Publication Date: 2003-06-04T21:44:20Z
• Authors: Yoshikatsu Hamasaki; Mitsuko Ayaki; Hidetaka Fuchu; Masaaki Sugiyama; Hidetoshi Morita
• Keywords: Biopreservation; Lactococcus

Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10 degrees C. They identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis lactis, and citreum. All three strains grew well in MRS broth at In particular, L. citreum even 4 C, their doubling times 23.6 51.5 h, respectively. On the other hand, although initially detection limit (<10 CFU/g) model products, bacterial counts increased to 10(8) CFU/g C after 7 12 days.