Lactobacillus alimentarius: a specific spoilage organism in marinated herring.
Spoilage characterised by bulging of lids and gas formation affected various product lots of different marinated herring types. Microbiological analyses resulted in growth on MRS and Rogosa SL agar. Altogether, 206 randomly selected colonies from two unspoiled and ten spoiled samples were characterised using phenotypical key tests and a 16 + 23S rRNA gene-based RFLP identification database. L. alimentarius was found to be the specific spoilage organism in all samples. All isolates obtained from the different product types were of the same clonal type. The slight rise in pH value together with marked gas production suggested a rare lactic acid bacteria spoilage type called 'protein swell'. L. alimentarius has not been previously associated with herring spoilage.
Lyhs
U
U
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Finland. ulrike.lyhs@helsinki.fi
Korkeala
H
H
Vandamme
P
P
Björkroth
J
J
D000818:Animals; D001426:Bacterial Proteins; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000235:genetics; D005399:Fishes / Q000382:microbiology*; D005511:Food Handling; D005516:Food Microbiology; D005519:Food Preservation; D006863:Hydrogen-Ion Concentration; D007778:Lactobacillus / Q000145:classification* / Q000302:isolation & purification; D010641:Phenotype; D012336:RNA, Ribosomal, 16S / Q000235:genetics; D021521:Ribotyping
D001426:Bacterial Proteins; D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S