Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products.
The classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on DNA-DNA homology. The ropy slime-producing lactobacilli were identified as strains of Lactobacillus sake and the ropy slime-producing leuconostocs, such as Leuconostoc amelibiosum and Leuconostoc mesenteroides.
Mäkelä
P
P
Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland.
Schillinger
U
U
Korkeala
H
H
Holzapfel
W H
WH
D004269:DNA, Bacterial / Q000235:genetics*; D005506:Food Contamination; D005516:Food Microbiology; D007773:Lactates / Q000096:biosynthesis; D019344:Lactic Acid; D007778:Lactobacillus / Q000145:classification* / Q000302:isolation & purification; D007934:Leuconostoc / Q000145:classification* / Q000302:isolation & purification; D008461:Meat Products / Q000382:microbiology*; D012689:Sequence Homology, Nucleic Acid; D013045:Species Specificity
D004269:DNA, Bacterial; D007773:Lactates; D019344:Lactic Acid