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Título: Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”
Autor(es): Kalschne, Daneysa Lahis
Womer, Rute
Mattana, Ademir
Sarmento, Cleonice Mendes Pereira
Colla, Luciane Maria
Colla, Eliane
Palavras-chave: Bactérias - Identificação
Lactobacillus sakei
Lactobacillus curvatus
Bacteria - Identification
Data do documento: Mai-2015
Câmpus: Campo Mourao
Citação: KALSCHNE, Daneysa Lahis et al. Characterization of the spoilage lactic acid bacteria in “sliced vacuum-packed cooked ham”. Brazilian Journal of Microbiology, São Paulo, v. 46, n. 1, p. 173-181 maio 2015.
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.
ISSN: 16784405
Aparece nas coleções:MEST - Artigos

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