The present study was conducted to assess the role of lactic acid bacteria (LAB) in spoilage of a vacuum-packaged vegetable sausage product. This spoilage problem was characterized by formation of gas and slime, and was limiting the shelf life of the product. To investigate the LAB
populations, LAB were enumerated in vegetable sausages graded as either spoiled or acceptable. From these vegetable sausages, 110 prevailing LAB isolates were recovered and identified using an LAB ribotyping database, which uses Hin dIII restriction fragment length polymorphism patterns
of the 16S and 23S rRNA genes as operational taxonomic units. Finally, to determine the effects of the prevailing LAB on the sensory properties of the product, fresh vegetable sausages were inoculated with six LAB strains. The results revealed that Leuconostoc gelidum, Leuconostoc gasicomitatum,
and Leuconostoc mesenteroides were the predominant LAB in the commercial vegetable sausages. The inoculation of these LAB onto vegetable sausages resulted in the formation of gas, slime, and a sour off-odor. Based on these findings, L. gelidum, L. gasicomitatum, and L. mesenteroides
were responsible for spoilage of the vegetable sausage product.
Document Type: Research Article
Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P. O. Box 66, FIN-00014, University of Helsinki, Finland
Publication date: November 1, 2008
More about this publication?
IAFP members must first sign in on the right to access full text articles of JFP First published in 1937, the Journal of Food Protection®, is a refereed monthly publication. Each issue contains scientific research and authoritative review articles reporting on a variety of topics in food science pertaining to food safety and quality. The Journal is internationally recognized as the leading publication in the field of food microbiology with a readership exceeding 11,000 scientists from 70 countries. The Journal of Food Protection® is indexed in Index Medicus, Current Contents, BIOSIS, PubMed, Medline, and many others.
Print and online subscriptions are available to Members and Institutional subscribers. Online visitors who are not IAFP Members or journal subscribers will be charged on a pay-per-view basis. Information can be obtained by calling +1 800.369.6337; +1 515.276.3344; fax: +1 515.276.8655, E-mail: email@example.com or Web site: www.foodprotection.org