Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products

P Mäkelä; U Schillinger; H Korkeala; W H Holzapfel

doi:10.1016/0168-1605(92)90011-q

Classification of ropy slime-producing lactic acid bacteria based on DNA-DNA homology, and identification of Lactobacillus sake and Leuconostoc amelibiosum as dominant spoilage organisms in meat products

Int J Food Microbiol. 1992 Jun;16(2):167-72. doi: 10.1016/0168-1605(92)90011-q.

Authors

P Mäkelä¹, U Schillinger, H Korkeala, W H Holzapfel

Affiliation

¹ Department of Food and Environmental Hygiene, College of Veterinary Medicine, Helsinki, Finland.

PMID: 1445761
DOI: 10.1016/0168-1605(92)90011-q

Abstract

The classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on DNA-DNA homology. The ropy slime-producing lactobacilli were identified as strains of Lactobacillus sake and the ropy slime-producing leuconostocs, such as Leuconostoc amelibiosum and Leuconostoc mesenteroides.

MeSH terms

DNA, Bacterial / genetics*
Food Contamination*
Food Microbiology*
Lactates / biosynthesis
Lactic Acid
Lactobacillus / classification*
Lactobacillus / isolation & purification
Leuconostoc / classification*
Leuconostoc / isolation & purification
Meat Products / microbiology*
Sequence Homology, Nucleic Acid
Species Specificity

Substances

DNA, Bacterial
Lactates
Lactic Acid