Ropy slime formation in vacuum-packed cooked meat products caused by homofermentative lactobacilli and a Leuconostoc species

Int J Food Microbiol. 1988 Dec 31;7(4):339-47. doi: 10.1016/0168-1605(88)90060-8.

Abstract

This paper deals with the cause of the formation of ropy slime on the surface of vacuum-packed cooked meat products. Two different homofermentative lactobacilli and a Leuconostoc strain were isolated from different ropy vacuum-packed meat products. The strains were able to produce slime experimentally on vacuum-packed cooked sausages. The slime had a molecular weight in the range of 70000-30000 and contained glucose and galactose in a ratio 10:1-10:2. The formation of ropy slime also occurred on sausages without added sugars.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Animals
  • Fermentation*
  • Food Microbiology*
  • Galactose / analysis
  • Glucose / analysis
  • Hot Temperature
  • Lactobacillus / metabolism*
  • Leuconostoc / metabolism*
  • Lipopolysaccharides / biosynthesis*
  • Meat Products*
  • Meat*
  • Molecular Weight
  • Vacuum

Substances

  • Lipopolysaccharides
  • Glucose
  • Galactose