title: Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".
abstract: The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.
authors.affiliation: Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil.
authors.forename: Daneysa Lahis
authors.initials: DL
authors.lastname: Kalschne
authors.affiliation: Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil.
authors.forename: Rute
authors.initials: R
authors.lastname: Womer
authors.affiliation: Laboratório de Análise de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil.
authors.forename: Ademir
authors.initials: A
authors.lastname: Mattana
authors.affiliation: Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil.
authors.forename: Cleonice Mendes Pereira
authors.initials: CM
authors.lastname: Sarmento
authors.affiliation: Laboratório de Fermentações, Curso de Engenharia de Alimentos, Faculdade de Engenharia e Arquitetura, Universidade de Passo Fundo, Passo Fundo, RS, Brazil.
authors.forename: Luciane Maria
authors.initials: LM
authors.lastname: Colla
authors.affiliation: Programa de Pós-Graduação em Tecnologia de Alimentos, Universidade Tecnológica Federal do Paraná, Câmpus Medianeira, Medianeira, PR, Brazil.
authors.forename: Eliane
authors.initials: E
authors.lastname: Colla
mesh_terms: D058491:Bacterial Load; D005516:Food Microbiology; D018857:Food Packaging; D056546:Lactobacillales / Q000145:classification* / Q000302:isolation & purification*; D013696:Temperature; D013997:Time Factors; D014618:Vacuum
keywords: Lactobacillus curvatus; Lactobacillus sakei; Leuconostoc mesenteroides; spoilage