Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products
- 1 June 2003
- journal article
- research article
- Published by American Society for Microbiology in Applied and Environmental Microbiology
- Vol. 69 (6) , 3668-3671
Abstract
Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides , Lactococcus lactis subsp. lactis , and Leuconostoc citreum . All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (8 CFU/g at 10°C after 7 to 12 days.Keywords
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