Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species.
This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars.
Korkeala
H
H
Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland.
Suortti
T
T
Mäkelä
P
P
D000818:Animals; D005285:Fermentation; D005516:Food Microbiology; D005690:Galactose / Q000032:analysis; D005947:Glucose / Q000032:analysis; D006358:Hot Temperature; D007778:Lactobacillus / Q000378:metabolism*; D007934:Leuconostoc / Q000378:metabolism*; D008070:Lipopolysaccharides / Q000096:biosynthesis*; D008460:Meat; D008461:Meat Products; D008970:Molecular Weight; D014618:Vacuum
D008070:Lipopolysaccharides; D005947:Glucose; D005690:Galactose