Influence of sodium nitrite, temperature, and lactic acid bacteria on the growth of Brochothrix thermosphacta under anaerobic conditions

In commercial vacuum-packed bologna, growth of Brochothrix thermosphacta was limited at 5 °C during a 4-week storage period. Factors controlling the growth of this organism were associated in part with certain lactobacilli isolated from the meat. The lactic acid bacteria associated with the decline of B. thermosphacta and overall spoilage of vacuum-packed bologna were isolated and identified. The principal organisms were Lactobacillus brevis, Lactobacillus buchneri, Lactobacillus plantarum, Lactobacillus viridescens, Leuconostoc mesenteroides, and certain streptococci. In associated growth experiments with B. thermosphacta at 5 and 15 °C, L. brevis and L. plantarum showed the greatest antagonism towards the Brochothrix species. Studies with changes in incubation temperatures (5 or 15 °C) or nitrite levels (0–50 μg/mL) indicated that these two factors influence the antagonism but were minorcompared with the influence of the lactic acid bacteria.

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Depletion of Sodium Nitrite by Lactic Acid Bacteria Isolated from Vacuum-Packed Bologna

Journal of Food Protection ◽

10.4315/0362-028x-44.8.593 ◽

1981 ◽

Vol 44 (8) ◽

pp. 593-595 ◽

Cited By ~ 20

Author(s):

D. L. COLLINS-THOMPSON ◽

G. RODRIGUEZ LOPEZ

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Gamma Radiation ◽

Sodium Nitrite ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Nitrite Reduction ◽

Residual Nitrite ◽

Brochothrix Thermosphacta ◽

Different Strains

Different strains of lactic acid bacteria isolated from bologna were inoculated into APT broth and vacuum-packed bologna sterilized by gamma radiation. Broth cultures of Leuconostoc mesenteroides reduced nitrite levels at 5 and 15 C at a greater rate than Lactobacillus plantarum and Lactobacillus viridescens. Brochothrix thermosphacta and Lactobacillus brevis reduced nitrite at rates similar to the uninoculated broth. Similar nitrite reduction rates were noted with the same organisms in the inoculated packs of bologna at 5 C. Residual nitrite losses in the bologna by action of the lactic acid bacteria was estimated to be 30%.

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GROWTH RATES AND FERMENTATION PATTERNS OF LACTIC ACID BACTERIA ASSOCIATED WITH THE SAUERKRAUT FERMENTATION1

Journal of Milk and Food Technology ◽

10.4315/0022-2747-34.11.521 ◽

1971 ◽

Vol 34 (11) ◽

pp. 521-525 ◽

Cited By ~ 36

Author(s):

J. R. Stamer ◽

B. O. Stoyla ◽

B. A. Dunckel

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Growth Rates ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Sensitive Species ◽

Ph Values ◽

Generation Times ◽

Effects Of Ph ◽

Early Phases

The effects of pH values and NaCl concentrations on the growth rates of five species of lactic acid bacteria commonly associated with the sauerkraut fermentation were determined in filter-sterilized cabbage juice. Growth rates of all cultures, with the exception of Pediococcus cerevisiae, were retarded by addition of salt, lower pH, or interaction of both pH and salt. Based upon lag and generation times, P. cerevisiae was the culture most tolerant to the pH and salt concentration employed, whereas Streptococcus faecalis was the most sensitive species. Of the heterofermentative cultures, Lactobacillus brevis was less subject to growth inhibition than Leuconostoc mesenteroides. Under conditions simulating those found during the initial phases of the sauerkraut fermentation (2.25% salt, pH 6.2), L. mesenteroides displayed the shortest lag and generation times of all cultures examined. This rapid growth rate coupled with a marked accelerated death rate may explain, in part, the reason this species is both the first to dominate and the first to die during the early phases of the sauerkraut fermentation. Although cabbage juice previously fermented by L. mesenteroides appears to inhibit growth of P. cerevisiae, it had no apparent inhibitory or stimulatory effects on the other cultures.

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DNA Fingerprinting of Lactic Acid Bacteria in Sauerkraut Fermentations†

Applied and Environmental Microbiology ◽

10.1128/aem.01342-07 ◽

2007 ◽

Vol 73 (23) ◽

pp. 7697-7702 ◽

Cited By ~ 114

Author(s):

Vethachai Plengvidhya ◽

Fredrick Breidt ◽

Zhongjing Lu ◽

Henry P. Fleming

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Dna Fingerprinting ◽

Leuconostoc Mesenteroides ◽

Lactobacillus Brevis ◽

Identification Methods ◽

Lactobacillus Paraplantarum ◽

Low Salt ◽

Biochemical Identification ◽

Lactobacillus Coryniformis

ABSTRACT Previous studies using traditional biochemical identification methods to study the ecology of commercial sauerkraut fermentations revealed that four species of lactic acid bacteria, Leuconostoc mesenteroides, Lactobacillus plantarum, Pediococcus pentosaceus, and Lactobacillus brevis, were the primary microorganisms in these fermentations. In this study, 686 isolates were collected from four commercial fermentations and analyzed by DNA fingerprinting. The results indicate that the species of lactic acid bacteria present in sauerkraut fermentations are more diverse than previously reported and include Leuconostoc citreum, Leuconostoc argentinum, Lactobacillus paraplantarum, Lactobacillus coryniformis, and Weissella sp. The newly identified species Leuconostoc fallax was also found. Unexpectedly, only two isolates of P. pentosaceus and 15 isolates of L. brevis were recovered during this study. A better understanding of the microbiota may aid in the development of low-salt fermentations, which may have altered microflora and altered sensory characteristics.

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Resistance and Sensitivity of Meat Lactic Acid Bacteria to Antibiotics

Journal of Food Protection ◽

10.4315/0362-028x-50.9.737 ◽

1987 ◽

Vol 50 (9) ◽

pp. 737-740 ◽

Cited By ~ 9

Author(s):

CARMEN AMETRANO VIDAL ◽

D. L. COLLINS-THOMPSON

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Population Studies ◽

Tetracycline Resistance ◽

Lactobacillus Brevis ◽

Polymyxin B ◽

Raw Meat ◽

Resistant Population ◽

Resistant Strains

Sixty-seven strains of lactic acid bacteria (LAB) isolated from raw ground pork and beef were studied. Morphological and biochemical studies enabled the strains to be classified in four broad groups. These were atypical streptobacteria, Lactobacillus plantarum, Lactobacillus brevis and Leuconostoc mesenteroides. Antibiotic resistance/sensitivity patterns of these strains to 17 common antibiotics are reported. All 67 strains were sensitive to penicillin, ampicillin, cephaloridine and erythromycin. Most strains were resistant to cloxacillin, methicillin, gentamicin, kanamycin, neomycin, streptomycin, tetracycline, polymyxin B, colistin, novobiocin, and bacitracin. Most strains were sensitive to chloramphenicol and rifampin. MIC studies on tetracycline and chloramphenicol resistant strains showed them to be highly resistant. Population studies of LAB in raw meat were shown to vary in tetracycline resistance (12–58% of total LAB as measured by MRS).

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Formation of Biogenic Amines in Chicken Meat Stored under Modified Atmosphere

Acta Veterinaria Brno ◽

10.2754/avb201079s9s107 ◽

2010 ◽

Vol 79 (9) ◽

pp. S107-S116 ◽

Cited By ~ 14

Author(s):

Leo Gallas ◽

Eva Standarová ◽

Iva Steinhauserová ◽

Ladislav Steinhauser ◽

Lenka Vorlová

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Biogenic Amines ◽

Storage Period ◽

Coliform Bacteria ◽

Modified Atmosphere ◽

Psychrotrophic Bacteria ◽

Modified Atmospheres ◽

Brochothrix Thermosphacta ◽

Microbiological Indicators

The aim of the study was to investigate the effects of two modified atmospheres with a different combination of gases on selected groups of microorganisms and on concentrations of biogenic amines (BAs) in samples of poultry breast muscle. The samples were packaged under modified atmosphere A (75% O2 a 25% CO2) or B (75% N2 and 25% CO2) and stored at temperatures from +2 to +4 °C for 14 days. During the storage period, O2 concentrations in modified atmosphere A (MA A) decreased from the initial 74.8 ± 0.3% to 55.9 ± 6.6% at the end of the storage period. In all samples, counts of psychrotrophic bacteria counts, Brochothrix thermosphacta, lactic acid bacteria and coliform microorganism were determined. The tests were made on the packaging day, and then after three, nine and fourteen days of storage. At the end of the storage period, higher numbers of psychrotrophic bacteria (6.5 ± 0.7 log10 cfu g-1), Brochothrix thermosphacta (4.8 ± 0.3 log10 cfu g-1) and lactic acid bacteria (1.7 ± 0.4 log10 cfu g-1) were found on samples packaged under MA A. Samples packaged under modified atmosphere B on the other hand contained higher numbers of coliform bacteria (4.1 ± 0.6 log10 cfu g-1) at the end of the storage period. In addition to microbiological indicators, concentrations of biogenic amines (putrescine, cadaverine, histamine, tyramine, spermine, spermidine and β-phenylethylamine) were also determined. In fresh samples and after three days of storage, only spermine and spermidine were found. After 9 and 14 days, also other BAs were detected. The biogenic amine totals at the end of the storage period was 60.0 ± 13.2 mg kg-1 in samples packaged under MA A and 129.0 ± 41.3 mg kg-1 in samples packaged under MA B. The most abundantly represented biogenic amines in samples packaged under MA A were putrescine and spermine (49.7 and 24.8%, respectively, at the end of the storage period), and putrescine and cadaverine in samples packaged under MA B (47.0 and 32.9 %, respectively, at the end of the storage period).

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Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses

Archives of Biological Sciences ◽

10.2298/abs0903395t ◽

2009 ◽

Vol 61 (3) ◽

pp. 395-406 ◽

Cited By ~ 4

Author(s):

Amarela Terzic-Vidojevic ◽

Milica Nikolic ◽

Katarina Veljovic ◽

Maja Tolinacki ◽

M. Busarcevic ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Leuconostoc Mesenteroides ◽

Starter Culture ◽

Lactobacillus Brevis ◽

Cow’S Milk ◽

The Caucasus ◽

Cow's Milk ◽

Lactobacillus Paraplantarum ◽

Leuconostoc Pseudomesenteroides

A total of 157 lactic acid bacteria (LAB) were isolated from three hand-made cheeses taken from different households in the region of the Caucasus Mountains. The cheeses were manufactured from cow's milk without the addition of a starter culture. The isolates of LAB were characterized by subjecting them to phenotypic and genotypic tests. The results of identification of LAB indicate that the examined cheeses contained 10 species, viz., Lactobacillus plantarum, Lactobacillus paraplantarum, Lactobacillus arizonensis, Lactobacillus farciminis, Lactobacillus brevis, Lactococcus lactis subsp. lactis, Leuconostoc mesenteroides subsp. mesenteroides, Leuconostoc pseudomesenteroides, Enterococcus faecium, and Enterococcus faecalis. The strains within the species L. plantarum, L. arizonensis, L. paraplantarum, L. farciminis, and L. pseudomesenteroides showed good proteolytic activity.

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Factors Controlling the Growth of Gram-Negative Bacteria in Vacuum-Packed Bologna

Journal of Food Protection ◽

10.4315/0362-028x-45.4.305 ◽

1982 ◽

Vol 45 (4) ◽

pp. 305-309 ◽

Cited By ~ 3

Author(s):

D. L. COLLINS-THOMPSON ◽

D. WOOD ◽

M. JONES

Keyword(s):

Storage Period ◽

Enterobacter Aerogenes ◽

Lactobacillus Brevis ◽

Anaerobic Conditions ◽

Gram Negative ◽

Glucose Levels ◽

Acinetobacter Sp ◽

Gram Negative Organisms ◽

Initial Storage ◽

Growth Experiments

Gram-negative organisms were isolated from vacuum-packed bologna only after 7–8 weeks of storage at 5 C. These isolates were identified as Acinetobacter sp., Enterobacter hafniae, Enterobacter aerogenes, Serratia marcescens and Serratia liquefaciens. Nitrite tolerance tests on these isolates at pH 5, 5.5 and 6 showed that only Acinetobacter sp. may be controlled by nitrite and pH levels associated with bologna during the initial storage period. The nitrite tolerance of these organisms was linked to their ability to deplete nitrite at 5 C in broth cultures under anaerobic conditions. Associated growth experiments were done at 15 C in APT and BHI broths under anaerobic conditions. These studies with E. aerogenes and S. liquefaciens in the presence of Lactobacillus brevis or Lactobacillus buchneri showed varying degrees of inhibition of the gram-negative isolates. The major factor which appeared to influence this inhibition in both broth cultures and bologna was glucose levels.

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Hardening Properties of Cheeses by Latilactobacillus curvatus PD1 Isolated from Hardened Cheese-Ddukbokki Rice Cake

Microorganisms ◽

10.3390/microorganisms9051044 ◽

2021 ◽

Vol 9 (5) ◽

pp. 1044

Author(s):

Jeong A Kim ◽

Geun Su Kim ◽

Se Mi Choi ◽

Myeong Seon Kim ◽

Do Young Kwon ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Acid Production ◽

Lactobacillus Casei ◽

Leuconostoc Mesenteroides ◽

The Other ◽

Rice Cake ◽

Two Samples ◽

High Protease Activity

Hardening of cheese is one of major issues that degrade the quality of Home Meal Replacement (HMR) foods containing cheese such as Cheese-ddukbokki rice cake (CD, stir-fried rice cakes with shredded cheese). The quality of cheese, such as pH, proteolytic, and flavor properties, depends on various lactic acid bacteria (LAB) used in cheese fermentation. The hardening of cheese is also caused by LAB. In this study, various LAB strains were isolated from CD samples that showed rapid hardening. The correlation of LAB with the hardening of cheese was investigated. Seven of the CD samples with different manufacturing dates were collected and tested for hardening properties of cheese. Among them, strong-hardening of cheese was confirmed for two samples and weak-hardening was confirmed for one sample. All LAB in two strong-hardening samples and 40% of LAB in one weak-hardening sample were identified as Latilactobacillus curvatus. On the other hand, most LAB in normal cheese samples were identified as Leuconostoc mesenteroides and Lactobacillus casei. We prepared cheese samples in which L. curvatus (LC-CD) and L. mesenteroides (LM-CD) were most dominant, respectively. Each CD made of the prepared cheese was subjected to quality test for 50 days at 10 °C. Hardening of cheese with LC-CD dominant appeared at 30 days. However, hardening of cheese with LM-CD dominant did not appear until 50 days. The pH of the LC-CD was 5.18 ± 0.04 at 30 days, lower than that of LM-CD. The proteolytic activity of LC-CD sample was 2993.67 ± 246.17 units/g, higher than that of LM-CD sample (1421.67 ± 174.5 units/g). These results indicate that high acid production and high protease activity of L. curvatus might have caused hardening of cheese.

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Microbiological and Chemical Properties of Chokeberry Juice Fermented by Novel Lactic Acid Bacteria with Potential Probiotic Properties during Fermentation at 4 °C for 4 Weeks

Foods ◽

10.3390/foods10040768 ◽

2021 ◽

Vol 10 (4) ◽

pp. 768

Author(s):

Christos Bontsidis ◽

Athanasios Mallouchos ◽

Antonia Terpou ◽

Anastasios Nikolaou ◽

Georgia Batra ◽

...

Keyword(s):

Lactic Acid ◽

Lactic Acid Bacteria ◽

Chemical Properties ◽

Storage Period ◽

Probiotic Strain ◽

Physicochemical Characteristics ◽

Probiotic Properties ◽

Acid Fermentation ◽

Chokeberry Juice ◽

Fermented Juice

On the frame of this research survey, a novel potentially probiotic strain (Lactobacillus paracasei SP5) recently isolated from kefir grains was evaluated for chokeberry juice fermentation. Chokeberry juice was retrieved from the variety Aronia melanocarpa, a plant known to provide small, dark berries and to be one of the richest sources of antioxidants. The juice was subsequently fermented inoculating L. paracasei SP5 for 48 h at 30 °C. The fermented juices were left at 4 °C and tested regarding microbiological and physicochemical characteristics for 4 weeks. The potentially probiotic strain was proved capable of performing lactic acid fermentation at 30 °C. Cell viability of L. paracasei was detected in high levels during fermentation and the whole storage period, while the fermented juice showed higher levels of viability in juice with 40.3 g/L of initial sugar concentration. No ethanol was detected in the final fermented juice. Fermented chokeberry juice was characterized by aromatic desirable volatiles, which were retained in adequate levels for the whole storage period. Specifically, the occurrence of organic esters detected in fermented juices is considered as positive evidence of the provision of fruity and floral notes to the final product. During storage, total phenolics content and antioxidant activity were observed in higher levels in fermented chokeberry juice compared with non-fermented juice. Subsequently, fermentation of chokeberry juice by potentially probiotic lactic acid bacteria could provide high industrialization potential, providing the market with a nutritional beverage of good volatile quality with an enhanced shelf-life compared with an unfermented fresh juice.

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