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首页> 外文期刊>Food microbiology >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
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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

机译：在比利时，包装和冷藏食品中的保鲜期最晚的是油状亮节菌，胶状亮节菌和粘乳球菌

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摘要

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 ℃ for 5 days was determined using a polyphasic taxonomic approach. A total of 212 LAB isolates were identified using a combination of rep-PCR fingerprinting, amplified fragment length polymorphism (AFLP) analysis and pheS gene sequencing. Leuconostoc gasicomitatum, Leuconostoc gelidum, Leuconostoc spp., Lactococcus piscium and Lactobacillus algidus proved to be the most competent and predominant species that may go undetected by the widely applied mes-ophilic enumeration protocols (ISO 4833:2003 and ISO 15214:1998). This study has assessed the interspecific variation among potential spoilage LAB, and highlights the significance of implementing a reference shelf-life parameter based on the enumeration of the total psychrotrophic bacterial load for industrial microbiological routine analyses.
机译：以前，当采用中温计数技术作为参​​考货架时，观察到33种零售包装食品在低温下储存时，精神营养乳酸菌（LAB）的污染水平被低估了（+ 0.5-3.2 log CFU / g） -life参数。在本研究中，采用多相分类法确定了在22℃下孵育5天后回收的优势营养型LAB的微生物多样性。使用rep-PCR指纹图谱，扩增片段长度多态性（AFLP）分析和pheS基因测序相结合，鉴定出总共212个LAB分离株。被证明是最有能力和最主要的物种，被广泛应用的中温枚举协议（ISO 4833：2003和ISO 15214：1998）未发现。这项研究评估了潜在的腐败LAB之间的种间差异，并强调了基于总精神营养细菌负荷的枚举实施参考货架期参数的重要性，以进行工业微生物常规分析。

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  • 来源
    《Food microbiology》 |2014年第5期|61-67|共7页
  • 作者

    Vasileios Pothakos; Cindy Snauwaert; Paul De Vos; Geert Huys; Frank Devlieghere;

  • 作者单位

    IFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure links 653, B-9000 Gent, Belgium;

    BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium;

    LM-UGent, Laboratory of Microbiology, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium,BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium;

    LM-UGent, Laboratory of Microbiology, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium,BCCM/LMG Bacteria Collection, Faculty of Sciences, Ghent University, Member of Food2Know, K.L. Ledeganckstraat 35, B-9000 Gent, Belgium;

    IFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure links 653, B-9000 Gent, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Psychrotrophic; Dominant LAB; Spoilage; Species diversity; Leuconostoc gasicomitatum; Lactococcus piscium;

    机译：营养不良的;主导实验室损坏;物种多样性;隐球菌猪乳球菌;

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