Characterization and growth under different storage temperatures of ropy slime-producing leuconostoc mesenteroides isolated from cooked meat products

Beniamino T. Cenci-Goga, Paola Sechi, Maria F. Iulietto, Shahin Amirjalali, Salvatore Barbera, Musafiri Karama, Sharif S. Aly, Luca Grispoldi

Research output: Contribution to journalArticle

Abstract

The presence of lactic acid bacteria can be detrimental when the abundant growth of slime-producing strains (Lactobacillus spp. and Leuconostoc spp.) causes spoilage of meat products. Two strains of lactic acid bacteria were isolated from vacuumpacked cooked hams that had been withdrawn from the market for the so-called ropy slime defect and identified as Leuconostoc mesenteroides. In an attempt to define the behavior of ropy slime-producing bacteria, two strains of L. mesenteroides were incubated in de Man Rogosa Sharpe broth at different storage temperatures and conditions of thermal abuse (4, 12, 20, 30, 37, and 44°C). Both strains showed a lack of growth at 44°C, a good level of development at 30 and 37°C, and evident growth ability at low temperatures, with a long stationary phase. In particular, the bacterial concentration at 4°C was >105 CFU mL-1 after more than 120 days of incubation. This study demonstrates that the refrigeration temperature for cooked meat products does not constitute a hurdle for ropy slime producers and their subsequent ability to spoil.

Original languageEnglish (US)
Pages (from-to)1043-1049
Number of pages7
JournalJournal of food protection
Volume83
Issue number6
DOIs
StatePublished - Jun 2020

Keywords

  • Growth curves
  • Leuconostoc mesenteroides
  • Meat spoilage
  • Ropy slime

ASJC Scopus subject areas

  • Food Science
  • Microbiology

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