| change in the composition of the microflora on vacuum-packaged beef during chiller storage. | five fresh beefcut samples were divided into 10 pieces, respectively, vacuum-packaged and stored at 2 degrees c for up to 6 weeks. the average ph values of five pieces from five beef samples were 5.62 +/- 0.04 at the start of storage and 5.12 +/- 0.07 after 6 weeks of storage. the pieces were homogenized, diluted and cultivated at weekly intervals on glucose-blood-liver (bl), de man rogosa and sharpe (mrs) and trypticase soya (ts) agars at 7 degrees c for 10-14 days. from plates with 30-300 colo ... | 2002 | 11929174 |
| characterization of the bacterial spoilage flora in marinated pork products. | to investigate the microbiota in marinated, vacuum-packed pork and to characterize isolated bacteria with regard to their spoilage potential. | 2009 | 19298510 |
| evaluation of natural antimicrobials on typical meat spoilage bacteria in vitro and in vacuum-packed pork meat. | the aim of this study was to investigate the inhibitory effect of natural antimicrobials on the growth of typical spoilage bacteria from marinated pork. minimum inhibitory concentrations (mic) of thymol, cinnamaldehyde, allyl isothiocyanate, citric acid, ascorbic acid, a rosemary extract, and a grapefruit seed extract against lactobacillus algidus, leuconostoc mesenteroides, leuconostoc carnosum, carnobacterium maltaromaticum, carnobacterium divergens, brochothrix thermosphacta, and serratia pro ... | 2010 | 20492248 |
| spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by leuconostoc gasicomitatum and leuconostoc gelidum. | moisture-enhancing and marinating of meats are commonly used by the meat industry to add value to raw, retail products. recently in finland, certain value-added beef steak products have proven to be unusually susceptible to microbial spoilage leading to untoward quality deteriorations during producer-defined shelf-life. this study was conducted to evaluate the role of lactic acid bacteria (lab) in the premature spoilage of value-added beef packaged under high-oxygen modified atmospheres. spoilag ... | 2007 | 17913272 |
| lactobacillus algidus sp. nov., a psychrophilic lactic acid bacterium isolated from vacuum-packaged refrigerated beef. | lactobacillus algidus sp. nov. is described on the basis of 40 strains isolated as one of the predominant bacteria from five specimens of vacuum-packaged beef collected from different meat shops and stored at 2 degrees c for 3 weeks. these strains were quite uniform in the overall characteristics examined. they are facultatively anaerobic, psychrophilic, gram-positive, non-spore-forming, non-motile, lactic acid-homofermentative rods. the cells occurred singly and in pairs on agar media and in ra ... | 2000 | 10843056 |
| psychrotrophic members of leuconostoc gasicomitatum, leuconostoc gelidum and lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in belgium. | previously, a considerable underestimation (+0.5-3.2 log cfu/g) on the contamination levels of psychrotrophic lactic acid bacteria (lab) was observed for 33 retail, packaged food products stored at chilling temperature when the mesophilic enumeration technique was implemented as reference shelf-life parameter. in the present study, the microbial diversity of the dominant psychrotrophic lab recovered after incubation of plates at 22 °c for 5 days was determined using a polyphasic taxonomic approa ... | 2014 | 24387853 |
| bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives. | since minced meat is very susceptible for microbial growth, characterisation of the bacterial community dynamics during storage is important to optimise preservation strategies. the purpose of this study was to investigate the effect of different production batches and the use of different preservatives on the composition of the bacterial community in minced meat during 9 days of cold storage under modified atmosphere (66% o2, 25% co2 and 9% n2). to this end, both culture-dependent (viable aerob ... | 2015 | 25791008 |
| exploring the bacterial diversity of belgian steak tartare using metagenetics and quantitative real-time pcr analysis. | steak tartare is a popular meat dish in belgium. it is prepared with raw minced beef and is eaten with sauce, vegetables, and spices. because it contains raw meat, steak tartare is highly prone to bacterial spoilage. the objective of this study was to explore the diversity of bacterial flora in steak tartare in belgium according to the source and to determine which bacteria are able to grow during shelf life. a total of 58 samples from butchers' shops, restaurants, sandwich shops, and supermarke ... | 2016 | 26818982 |
| development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres. | research into microbial community development and metabolism is essential to understand meat spoilage. recent years have seen the emergence of powerful molecular techniques that are being used alongside conventional microbiology approaches. this enables more accurate studies on meat spoilage. the aim of this study was to investigate the influence of packaging (under vacuum and in high oxygen atmosphere) on the development of microbial communities and metabolic activities at 6 °c by using culture ... | 2016 | 26874863 |
| characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism. | characterization of psychrotrophic lactic acid bacteria (lab) and brochothrix thermosphacta communities is needed to understand the microbial ecology of spoilage of modified atmosphere-packed (map) meats. to overcome the limitations of the currently used methods for the characterization of psychrotrophic bacterial communities in meat, we developed a culture-independent, 16s rrna gene-targeted terminal restriction fragment length polymorphism (t-rflp) method. an identification library consisting ... | 2010 | 21093087 |
| lactobacillus concavus sp. nov., isolated from the walls of a distilled spirit fermenting cellar in china. | two novel lactobacillus strains, c-5-1(t) and hb5, were isolated from the walls of a distilled spirit fermenting cellar in hebei province, china. the strains were gram-positive, non-spore-forming, non-motile curved rods and were facultatively anaerobic. they produced 5% (-)-d/95% (+)-l lactic acid exclusively from glucose fermentation, but were catalase-negative. both strains fermented n-acetylglucosamine, arbutin, salicin, cellobiose, maltose, trehalose and beta-gentiobiose. the mean dna g+c co ... | 2005 | 16166732 |