EFFECT OF STORAGE TEMPERATURE ON THE MICROFLORA OF IRRADIATED AND NONIRRADIATED VACUUM-PACKAGED PETRALE SOLE FILLETS

1968 ◽  
Vol 31 (8) ◽  
pp. 231-236 ◽  
Author(s):  
Gretchen A. Pelroy ◽  
John P. Seman
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Radiation Treatment ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Polyethylene Bags ◽  
Aerobic Flora ◽  
Storage Temperatures ◽  
Coagulase Positive Staphylococcus

Petrale sole fillets that were vacuum packaged in mylar-polyethylene bags were irradiated at 0.0, 0.1, 0.2, and 0.3 megarad and stored at 0.5, 3.3, 5.6, 7.8, 10.0, 15.6, and 22.2 C. The fish were monitored throughout storage for spoilage, total bacterial count, coliform count, enterococcus count, and the presence of coagulase-positive Staphylococcus. Generic changes in the aerobic flora were determined by the identification of nearly 14,000 microbial isolates. The predominant spoilage flora of the irradiated fish stored at all the temperatures were lactic acid bacteria. The predominant flora at the time of spoilage of the nonirradiated fish stored at 5.6 C and below was Pseudomonas. When the nonirradiated fish was stored above 5.6 C, the predominant spoilage flora was lactic acid bacteria. Coliforms and enterococci showed growth at the higher storage temperatures but were suppressed by the radiation treatment. No coagulase-positive Staphylococcus were found in any of the irradiated samples.

Microbiological Quality of Rabbit Meat

2004 ◽  
Vol 67 (5) ◽  
pp. 966-971 ◽  
Author(s):  
JOSE M. RODRÍGUEZ-CALLEJA ◽  
JESÚS A. SANTOS ◽  
ANDRÉS OTERO ◽  
MARÍA-LUISA GARCÍA-LÓPEZ
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Meat Production ◽  
Total Bacterial Count ◽  
Indicator Organisms ◽  
Ph Values ◽  
Rabbit Meat ◽  
Microbial Groups

World rabbit meat production is estimated to be over 1 million tons, and Spain is the third largest producer. Although rabbit meat is marketed and consumed worldwide, information on microbiological quality is very scarce. Here, we report indicator organisms, spoilage flora, sensory quality, and some physicochemical traits of 24 h postmortem chilled rabbit carcasses and prepackaged rabbit meat stored chilled in air for 0 to 3 days at the retail level. The mean total bacterial count (4.01 ± 0.48 log CFU/g) for carcasses dressed at a small abattoir by a manual process was significantly lower (P < 0.05) than that (4.96 ± 0.90 log CFU/g) for carcasses dressed at a large abattoir in automated slaughter lines. Both groups of carcasses had mean pH values of 5.98. The dominant contaminants on carcasses from the small abattoir were Pseudomonas, lactic acid bacteria, and yeasts. These microorganisms and Brochothrix thermosphacta were dominant on carcasses from the large abattoir. On prepacked hind legs (pH 6.26 ± 0.18) stored at −1 to + 1° C (supermarket 1), mean aerobic mesophilic count was 5.87 ± 1.03 log CFU/g, and the major microbial groups were Pseudomonas, yeasts, lactic acid bacteria, and B. thermosphacta. On prepacked whole carcasses (pH 6.37 ± 0.18) displayed at −1 to + 5° C (supermarket 2), mean aerobic mesophilic count was 6.60 ± 1.18 and the same microbial groups were dominant. Relative Escherichia coli incidence was supermarket 2 > large abattoir > supermarket 1 > small abattoir. Overall, low numbers of coliforms, Enterobacteriaceae, psychrotrophic clostridia, coagulase-positive staphylococci, and molds were found. Sensory scores, pH values, and L-lactic acid content differentiated fresh carcasses from retail samples. Data obtained suggest that the microflora of chilled rabbit meat are different from those found on the meat of other animals.

scholarly journals USE OF LACTIC ACID BACTERIA IN PEANUT SEED TREATMENT

2020 ◽  
Vol 1 (1) ◽  
pp. 20-22
Author(s):  
Hoai Huong Nguyen ◽  
Bich Tram Tran Le
Keyword(s):  
Heat Treatment ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Seed Treatment ◽  
Bacterial Count ◽  
Positive Control ◽  
Culture Broth ◽  
Total Bacterial Count ◽  
Conventional Agriculture ◽  
Aspergillus Sp

Three lactic acid bacteria (LAB) strains, Lactobacillus sp. L5, Lactobacillus sp. L3, Lactobacillus sp. L2N, isolated from Vietnamese traditional Nem chua grew well in cabbage broth supplemented with 12 g/L glucose and 15 g/L peptone and showed inhibitory activity ranging from 40% to 44% against Aspergillus sp. CDP isolated from mould contaminated peanuts, while Daconil 75WP – a fungicide compounds – as a positive control showed only 26.9%. LAB strains also displayed Indole-acetic acid (IAA) production, P-solubilization and biofilm formation. Soaking seeds in separate cabbage based culture broth of three LAB strains with/without heat treatment and mixed culture broths at the ratio 1:1:1 with the total bacterial count 108cfu/mL exhibited the antifungal activity of mixed cultures in both cases with or without bacterial culture heat treatment. Soaking seeds in the same mixed bacterial cultures without heat treatment increased seed germination and vigor index, compared to the control seeds without any treatment and those treated with fungicide compounds. After 75 days of sowing the length and total fresh weight of LAB-treated peanut plants increased by 22.4 % and 99.6%, higher than that of Daconil treated ones with only 15.9% and 59.7% increment. Moreover, the fresh yield of peanut pegs increased 2.5 times, compared to those of untreated and Daconil treated seeds. This study suggested that seed treatment with LAB is a novel technology towards organic farming to replace fungicide used in conventional agriculture.

78. A Study of the Quantitative Changes in the Microbiological Flora of Sweet-Cream Salted Butter of Good Keeping Quality when held at 15° F. for a Period of Two to Eight Months

1934 ◽  
Vol 5 (2) ◽  
pp. 137-143 ◽  
Author(s):  
M. Grimes ◽  
A. J. Hennerty
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Titratable Acidity ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Noticeable Increase ◽  
Keeping Quality ◽  
Quantitative Changes ◽  
Micro Organisms ◽  
Microbiological Flora

1. Data, taken over a period of eight months, are presented, concerning the quantitative changes which take place in the microflora of sweet-cream salted cold-stored butter of good keeping quality.2. Tables showing the influence of varying periods of cold storage on the development of acidity, total bacterial count, yeasts, moulds, gelatin liquefying bacteria and types of micro-organisms in forty-nine churnings of butter cold stored at 15° F. are given.3. There was a slight increase in the titratable acidity.4. There was a noticeable increase of the yeast count, in many cases without apparently injuring the keeping quality.5. The numbers of Oidium lactis present tended to decrease.6. The following types of bacteria persisted in the sweet-cream salted butter in decreasing numbers: (a) various types of micrococci; (b) lactic acid bacteria of non-coagulating and acid coagulating types, including “slow” varieties of Str. lactis; (c) acid with coagulation and gas; (d) rennet digesting; (e) alkaline-forming; (f) alkaline digesting.

scholarly journals Impact of Freezing on the Microbiological Quality and Physical Characteristics of Buffalo Mozzarella Cheese

Animals ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 3502
Author(s):  
Loredana Biondi ◽  
Andrea Fulgione ◽  
Federico Capuano ◽  
Morena Nappa ◽  
Angelo Citro ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Physical Properties ◽  
Dairy Products ◽  
Microbiological Quality ◽  
Bacterial Count ◽  
Buffalo Milk ◽  
Total Bacterial Count ◽  
Mozzarella Cheese ◽  
Preliminary Results

Buffalo Mozzarella cheese from Campania is one of the most worldwide appreciated Italian dairy products. The increased demand for buffalo dairy products and the limited availability of the finest buffalo milk has prompted the diffusion of illicit practices, such as the use of milk, curd, or other products that are frozen or bought at low cost. The aim of this research was to provide preliminary results about the trend of the microbial communities of buffalo milk, curd and Buffalo Mozzarella cheese, during freezing storage of eleven months. At the same time, the alterations of physical properties and the presence of the molecular marker “γ4-casein”, have been investigated. The results showed that freezing reduced the concentrations of the total bacterial count, Enterobacteriaceae, coliforms, Escherichia coli and yeasts in fresh milk and, the concentrations of the total bacterial count, coliforms, lactic acid bacteria and yeasts in mature curd. In the finished product, no notable decreases were observed, except for lactic acid bacteria. About the γ4-casein, no increase was observed in all matrices. These preliminary results allow us to conclude that the freezing process if properly carried out, does not compromise the microbiological quality and the physical properties of the Buffalo Mozzarella cheese.

scholarly journals Diversity of microorganisms in the traditional Slovak cheese

10.5219/1061 ◽  
2019 ◽  
Vol 13 (1) ◽  
pp. 532-538
Author(s):  
Miroslava Kačániová ◽  
Simona Kunova ◽  
Elena Horská ◽  
Ľudmila Nagyová ◽  
Czeslaw Puchalski ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Count ◽  
Raw Milk ◽  
Lactobacillus Helveticus ◽  
Coliform Bacteria ◽  
Plate Count ◽  
Total Bacterial Count ◽  
Organoleptic Characteristics ◽  
Microbiological Methods

The aim of the present study was to describe the microbial groups of the traditional Slovak cheese Parenica during rippening. The microbial group included the total bacterial count, coliform bacteria, enterococci, lactic acid bacteria, and microscopic filamentous fungi, which may affect the organoleptic characteristics of this product. A total of 42 cheese samples were collected from four different farms during three months. The total bacterial counts were cultivated on Plate count agar at 30 °C, lactic acid bacteria (LAB) on MRS, APT and MSE at 37 °C, coliform bacteria on VRBL at 37 °C. Gram-positive and Gram-negative isolates were identified by MALDI-TOF MS profiling. Bacillus sp. and Enterococcus faecium were the most frequently identified species of bacteria. Candida kefyr was the most distributed yeast according to microbiological methods. Lactic acid bacteria group was represented by Lactobacillus helveticus, L. jensenii, L. alimentarius, L. crispatus, L. curvatus, L. fermentum, L. suebicus, L. delbrueckii ssp. lactis, L. paracasei ssp. paracasei, Lactococcus lactis ssp. lactis, Leuconostoc lactis and Le. mesenteroides ssp. mesenteroides . This report describing the indigenous microbiota of the traditional raw milk cheeses from Slovakia. Our results provide useful information on occurrence of valuable microbial strain for the industrialization of producing of the traditional dairy products in Slovakia.

scholarly journals The evolution of lactic acid bacteria community during the development of mature sourdough

2009 ◽  
pp. 111-122
Author(s):  
Tanja Zugic-Petrovic ◽  
Natasa Jokovic ◽  
Dragisa Savic
Keyword(s):  
Principal Component Analysis ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Bacterial Population ◽  
Principal Component ◽  
Bacterial Count ◽  
Phenotypic Characterization ◽  
Statistical Techniques ◽  
Total Bacterial Count ◽  
Genus Lactobacillus

In order to follow the composition and changes in lactic acid bacteria (LAB) population of rye flour sourdough that was continuously propagated by a repeated inoculation, sixty-two strains of LAB were isolated and characterized. The LAB were the only bacteria detected, both at the end of the second propagation step and in the stage of mature sourdough (after two weeks of continuous daily refreshment). The stable ecological system in rye sourdough could be established from the second propagation step onward. The predominant genera of LAB during the development of sourdough were lactobacilli, which were grouped in eight clusters. Heterofermentative lactobacilli were in majority in both propagation step two and a mature sourdough participating 56% and 70% of total bacterial count, respectively. The identification based on a phenotypic characterization that was carried out by using a set of 36 tests, showed that the lactobacilli contained in the two sourdough steps did not clearly belong to any known species of the genus Lactobacillus. In addition, the structure of the bacterial population were monitored by two statistical techniques (Hierachical Cluster Analysis and Principal Component Analysis), being applied to phenotypical characteristics of the isolates.

scholarly journals Galactooligosaccharide effects as prebiotic on intestinal microbiota of different fish species

2019 ◽  
Vol 14 (3) ◽  
pp. 266-278
Author(s):  
Seyed Hossein Hoseinifar ◽  
Hien Van Doan ◽  
Ghasem Ashouri
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Gut Microbiota ◽  
Intestinal Microbiota ◽  
Bacterial Communities ◽  
Bacterial Count ◽  
Control Group ◽  
Total Bacterial Count ◽  
The Caspian Sea ◽  
Caspian Roach

Manipulation of the gut microbiota toward potentially beneficial bacteria (probiotics) has beneficial effects on fish physiology and health. The effects of prebiotics on gut microbiota are species specific. The present study aimed at investigation of the effects of galactooligosaccharide (GOS) as prebiotic on intestinal microbiota of Caspian roach and Caspian white fish fingerlings. which are among the most economically valuable species in the Caspian Sea. The study was conducted in a completely randomized design with two set of experiment each of them include three treatments in triplicates in which 0 (control), 1 and 2% GOS were used in diet for 6 weeks. At the end of the period, changes in the intestinal microbiota, including total bacterial count, lactic acid count and lactic acid bacteria (LAB) levels and dominance of LAB in the intestinal microbiota, were measured by culture-based method. Dietary GOS had no significant effect on total bacterial count in both species (P < 0.05). The LAB levels in the intestinal microbiota in the treatments fed with prebiotics was significantly higher than the control group (P < 0.05). LAB bacteria showed the highest increase and dominance in treatments fed with 2% GOS. Also, the highest ratio of lactic acid bacteria to the total number of viable bacteria was observed in the treatment with 2% GOS treatment (P < 0.05). The results of this study indicated the possibility of alterations in the bacterial communities of Caspian roach and Caspian white fish fingerlings gut toward beneficial bacterial communities using GOS as prebiotic.

Autoinducer-2–like Activity in Lactic Acid Bacteria Isolated from Minced Beef Packaged under Modified Atmospheres

2011 ◽  
Vol 74 (4) ◽  
pp. 631-635 ◽  
Author(s):  
VASILIKI A. BLANA ◽  
AGAPI I. DOULGERAKI ◽  
GEORGE-JOHN E. NYCHAS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Temperature ◽  
Inhibitory Effect ◽  
Bacterial Strains ◽  
Modified Atmospheres ◽  
Autoinducer 2 ◽  
Meat Spoilage ◽  
Minced Beef ◽  
Biosensor Strain

Fifteen fingerprints (assigned to Leuconostoc spp., Leuconostoc mesenteroides, Weissella viridescens, Leuconostoc citreum, and Lactobacillus sakei) of 89 lactic acid bacteria (LAB) isolated from minced beef stored under modified atmospheres at various temperatures were screened for their ability to exhibit autoinducer-2 (AI-2)–like activity under certain growth conditions. Cell-free meat extracts (CFME) were collected at the same time as the LAB isolates and tested for the presence of AI-2–like molecules. All bioassays were conducted using the Vibrio harveyi BAA-1117 (sensor 1−, sensor 2+) biosensor strain. The possible inhibitory effect of meat extracts on the activity of the biosensor strain was also evaluated. AI-2–like activity was observed for Leuconostoc spp. isolates, but none of the L. sakei strains produced detectable AI-2–like activity. The AI-2–like activity was evident mainly associated with the Leuconostoc sp. B 233 strain, which was the dominant isolate recovered from storage at 10 and 15°C and at the initial and middle stages of storage at chill temperatures (0 and 5°C). The tested CFME samples displayed low AI-2–like activity and inhibited AI-2 activity regardless of the indigenous bacterial populations. The LAB isolated during meat spoilage exhibited AI-2–like activity, whereas the LAB strains retrieved depended on storage time and temperature. The production of AI-2–like molecules may affect the dominance of different bacterial strains during storage. The results provide a basis for further research concerning the effect of storage temperature on the expression of genes encoding AI-2 activity and on the diversity of the ephemeral bacterial population.

Effects of Meat Type, Storage Time and Temperature on Various Physical, Chemical and Microbiological Characteristics of Ground Pork

1987 ◽  
Vol 50 (11) ◽  
pp. 948-951 ◽  
Author(s):  
DONNA S. BENTLEY ◽  
JAMES O. REAGAN ◽  
NELSON A. COX ◽  
J. STAN BAILEY
Keyword(s):  
Storage Temperature ◽  
Raw Materials ◽  
Thiobarbituric Acid ◽  
Bacterial Count ◽  
Total Bacterial Count ◽  
Pork Sausage ◽  
Physical Chemical ◽  
Microbiological Characteristics ◽  
Plate Counts ◽  
Meat Type

Whole-hog sausage was prepared from hot- and cold-boned pork raw materials to determine the effects of meat type, storage temperature and length of storage on various processing and bacteriological characteristics. Samples were stored at −1 and 4°C for 0, 28 and 56 d. Various physical, chemical and microbiological properties of the sausage were evaluated. Thiobarbituric acid (TBA) values were not affected by meat type (pre or postrigor). Hunter-Color values varied significantly among the meat types and storage temperatures. Total bacterial counts varied significantly among the hot- and cold-boned pork sausage samples (day 0). Cold-boned sausage stored at −1°C had lower plate counts of the various treatments for days 28 and 56. Pseudomonas was the predominant organism found in hotand cold-boned sausage samples. Hot-boned sausage exhibited a more diverse bacterial population than did cold-boned sausage. More gram-positive organisms were found in hot-boned sausage samples. Cold-boned sausage had a lower total bacterial count at day 0 and maintained lower counts and therefore a longer shelf life throughout the study when held at −1°C.

Effect of Single or Sequential Hot Water and Lactic Acid Decontamination Treatments on the Survival and Growth of Listeria monocytogenes and Spoilage Microflora during Aerobic Storage of Fresh Beef at 4, 10, and 25°C

2004 ◽  
Vol 67 (12) ◽  
pp. 2703-2711 ◽  
Author(s):  
KONSTANTINOS P. KOUTSOUMANIS ◽  
LAURA V. ASHTON ◽  
IFIGENIA GEORNARAS ◽  
KEITH E. BELK ◽  
JOHN A. SCANGA ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Listeria Monocytogenes ◽  
Lactic Acid Bacteria ◽  
Hot Water ◽  
Microbial Profile ◽  
Spoilage Bacteria ◽  
Brochothrix Thermosphacta ◽  
Survival And Growth ◽  
Spoilage Microflora ◽  
Storage Temperatures

The survival and growth of Listeria monocytogenes and spoilage microflora during storage of fresh beef subjected to different decontamination treatments was studied. Fresh beef inoculated with a five-strain mixture of L. monocytogenes (5.18 log CFU/cm2) was left untreated (control) or was immersed (30 s) in hot water (HW; 75°C), 2% lactic acid (LA; 55°C), hot water followed by lactic acid (HW-LA), or lactic acid followed by hot water (LA-HW) and then stored aerobically at 4, 10, and 25°C for 25, 17, and 5 days, respectively. Initial populations of L. monocytogenes were reduced by 0.82 (HW), 1.43 (LA), 2.73 (HW-LA), and 2.68 (LA-HW) log CFU/cm2. During storage, the pathogen grew at higher rates in HW than in control samples at all storage temperatures. Acid decontamination treatments (LA, HW-LA, and LA-HW) resulted in a weaker inhibition of L. monocytogenes (P &lt; 0.05) at 25°C than at 4 and 10°C. In general, the order of effectiveness of treatments was HW-LA &gt; LA &gt; LA-HW &gt; HW &gt; control at all storage temperatures tested. In untreated samples, the spoilage microflora was dominated by pseudomonads, while lactic acid bacteria, Enterobacteriaceae, and yeasts remained at lower concentrations during storage. Brochothrix thermosphacta was detected periodically in only a limited number of samples. Although decontamination with HW did not affect the above spoilage microbial profile, acid treatments shifted the predominant microflora in the direction of yeasts and gram-positive bacteria (lactic acid bacteria). Overall, the results of the present study indicate that decontamination with LA and combinations of LA and HW could limit growth of L. monocytogenes and inhibit pseudomonads, which are the main spoilage bacteria of fresh beef stored under aerobic conditions. However, to optimize the efficacy of such treatments, they must be applied in the appropriate sequence and followed by effective temperature control.

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