Developing microbial spoilage population in vacuum-packaged charcoal-broiled European river lamprey (Lampetra fluviatilis).
Microbiological and sensory changes in vacuum-packaged charcoal-broiled river lampreys from three lamprey processing plants were monitored as a function of time at 8 degrees C. The lampreys were examined every 7 days up to 8 weeks for aerobic plate count (APC) and lactic acid bacteria (LAB). The highest mean APC and LAB were 6.01 log CFU/g and 4.86 log CFU/g, respectively. Only 6 out of 15 lots reached an APC value of 7.0 log CFU/g during storage. The sensory scores remained at the baseline levels after 8 weeks' storage. Twenty-seven isolates were randomly picked from MRS agar and identified to species level using a 16S and 23S rDNA HindIII RFLP (ribotyping) database and sequencing of the 16S rRNA gene if no database match was obtained. Twelve of the 27 isolates were identified as Lactobacillus curvatus subsp. curvatus, and two Leuconostoc mesenteroides and one Weissella halotolerans strain were also detected. Twelve isolates were not identified by the LAB database. However, they possessed very high (99.9%) 16S gene sequence similarity with either Staphylococcus warneri or Staphylococcus pasteuri type strains. The LAB detected, with the exception of W. halotolerans, have commonly been associated with spoilage of fishery products, but in these vacuum-packaged lampreys, they were not the dominant organisms within the developing spoilage population.
Merivirta
Lauri O
LO
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O. Box 57, University of Helsinki, Helsinki FIN-00014, Finland. lauri.merivirta@fimnet.fi
Koort
Joanna M K
JM
Kivisaari
Meija
M
Korkeala
Hannu
H
Björkroth
K Johanna
KJ
D000818:Animals; D001420:Bacteria, Aerobic / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification; D015169:Colony Count, Microbial; D004269:DNA, Bacterial / Q000032:analysis; D005511:Food Handling / Q000379:methods; D005516:Food Microbiology; D018857:Food Packaging / Q000379:methods*; D005519:Food Preservation / Q000379:methods*; D007778:Lactobacillus / Q000145:classification / Q000254:growth & development* / Q000302:isolation & purification; D007798:Lampreys / Q000382:microbiology*; D010802:Phylogeny; D012336:RNA, Ribosomal, 16S / Q000032:analysis; D012338:RNA, Ribosomal, 23S / Q000032:analysis; D021521:Ribotyping; D017747:Seafood / Q000382:microbiology* / Q000592:standards; D013649:Taste; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
D004269:DNA, Bacterial; D012336:RNA, Ribosomal, 16S; D012338:RNA, Ribosomal, 23S