Lactobacillus alimentarius: A specific spoilage organism in marinated herring

Ulrike Lyhs, Hannu Korkeala, Peter Vandamme, Johanna Björkroth

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Spoilage characterised by bulging of lids and gas formation affected various product lots of different marinated herring types. Microbiological analyses resulted in growth on MRS and Rogosa SL agar. Altogether, 206 randomly selected colonies from two unspoiled and ten spoiled samples were characterised using phenotypical key tests and a 16+23S rRNA gene-based RFLP identification database. L. alimentarius was found to be the specific spoilage organism in all samples. All isolates obtained from the different product types were of the same clonal type. The slight rise in pH value together with marked gas production suggested a rare lactic acid bacteria spoilage type called 'protein swell'. L. alimentarius has not been previously associated with herring spoilage. Copyright © 2001 Elsevier Science B.V.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Issue number3
Pages (from-to)355-360
Publication statusPublished - 2001
Externally publishedYes


  • Food Science
  • Microbiology
  • Herring
  • Lactobacillus alimentarius
  • Spoilage
  • restriction endonuclease
  • animal tissue
  • article
  • controlled study
  • fish
  • food preservation
  • food storage
  • Lactobacillus
  • lactobacillus alimentarius
  • nonhuman
  • restriction fragment length polymorphism
  • Animals
  • Bacterial Proteins
  • Colony Count, Microbial
  • DNA, Bacterial
  • Fishes
  • Food Handling
  • Food Microbiology
  • Food Preservation
  • Hydrogen-Ion Concentration
  • Phenotype
  • Ribotyping
  • RNA, Ribosomal, 16S
  • Clupea harengus
  • bacterial food spoilage analysis, prevention
  • food chemistry
  • food microbiology
  • marinated herring bacterial spoilage analysis, fish
  • methodology
  • pH
  • phenotypes
  • Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Regular Nonsporing Gram-Positive Rods [07830] Lactobacillus alimentarius food spoilage bacterium
  • proteins
  • rRNA ribosomal RNA analysis
  • 10062, Biochemistry studies - Nucleic acids, purines and pyrimidines
  • 10064, Biochemistry studies - Proteins, peptides and amino acids
  • 13502, Food technology - General and methods
  • 29500, Microorganisms - General
  • 31000, Physiology and biochemistry of bacteria
  • microbiological analysis analytical method, applications
  • restriction fragment length polymorphism analytical method, restriction fragment mapping
  • Foods
  • Methods and Techniques
  • Fish and fish products
  • Fish and marine products

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