Observations on the Succession Dynamics of Lactic Acid Bacteria Populations in Chill-stored Vacuum-packaged Beef

Overview

Journal Int J Food Microbiol

Specialties Microbiology
Nutritional Sciences

Date 2004 Jan 31

PMID 14751682

Citations 18

Authors

Rhys J Jones

Affiliations

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Abstract

Drip samples were collected at 4-week intervals from 10 vacuum-packaged beef striploins stored for 16 weeks at -1.5 degrees C and assayed for populations of lactic-acid bacteria (LAB), pH and spoilage-causing fermentation products. A total of 15 LAB species were identified using pulsed-field gel electrophoresis and biochemical analysis. A pattern of succession was observed during storage between strains of Carnobacterium, Lactobacillus, Leuconostoc and Pediococcus. Acetic acid production was associated with increasing LAB populations generally and butyric acid production was associated with the development of a particular strain of Leuconostoc. Changes in pH is postulated as a driver of succession.

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