Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring

Ulrike Lyhs, Johanna K. Bjorkroth

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Abstract

A total of 164 lactic acid bacteria (LAB) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 degrees C were characterised and identified using an rRNA gene restriction pattern (ribotype) database. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using numerical analysis. Lactobacillus sakei, Lactobacillus curvatus and strains of the L. curvatus spp./Lactobacillus fuchuensis group were the main species detected. Of all the isolates, six were identified as Lactococcus spp. (C) 2007 Elsevier Ltd. All rights reserved.
Original languageEnglish
JournalFood Microbiology
Volume25
Issue number3
Pages (from-to)529-533
ISSN0740-0020
DOIs
Publication statusPublished - 2008
Externally publishedYes

Keywords

  • Food Science
  • Microbiology
  • Lactic acid bacteria
  • Maatjes herring
  • Modified-atmosphere packaging
  • Ribotyping
  • Spoilage
  • bacterial RNA
  • ribosome RNA
  • aerobic metabolism
  • animal
  • article
  • bacterial count
  • chemistry
  • classification
  • fish
  • food control
  • food packaging
  • genetics
  • growth, development and aging
  • human
  • isolation and purification
  • Lactobacillus
  • methodology
  • microbiology
  • phylogeny
  • restriction mapping
  • ribotyping
  • safety
  • sea food
  • species difference
  • vacuum
  • Aerobiosis
  • Animals
  • Colony Count, Microbial
  • Consumer Product Safety
  • Fishes
  • Food Microbiology
  • Food Packaging
  • Humans
  • Phylogeny
  • Restriction Mapping
  • RNA, Bacterial
  • RNA, Ribosomal
  • Seafood
  • Species Specificity
  • Vacuum
  • Bacteria (microorganisms)
  • Clupeidae
  • Lactobacillus curvatus
  • Lactobacillus fuchuensis
  • Lactobacillus sakei
  • Lactococcus
  • LACTIC acid
  • BIOTECHNOLOGY
  • FOOD
  • MICROBIOLOGY
  • COLD-SMOKED SALMON
  • FERMENTED FISH PRODUCT
  • BROILER MEAT STRIPS
  • MODIFIED-ATMOSPHERE
  • SP NOV.
  • LEUCONOSTOC-GASICOMITATUM
  • MICROBIOLOGICAL QUALITY
  • SHELF-LIFE
  • IDENTIFICATION
  • STORAGE
  • maatjes herring
  • modified-atmosphere packaging
  • spoilage
  • lactic acid bacteria
  • gene restriction pattern database
  • maatjes herring seafood
  • Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Regular Nonsporing Gram-Positive Rods [07830] Lactobacillus sakei species contaminant Lactobacillus curvatus species contaminant strain-M 191, strain-M153, strain-DSM 20019 Lactobacillus fuchuensis species contaminant strain-M144, strain-DSM 14340
  • ribosomal RNA
  • 10062, Biochemistry studies - Nucleic acids, purines and pyrimidines
  • 13502, Food technology - General and methods
  • 13522, Food technology - Fish and other marine and freshwater products
  • 31000, Physiology and biochemistry of bacteria
  • restriction endonuclease analysis laboratory techniques, genetic techniques
  • Foods
  • Methods and Techniques
  • BACTERIA
  • FOOD SAFETY ANIMAL FOODS
  • HERRING
  • LACTIC ACID BACTERIA
  • MATJES
  • SPOILAGE
  • SPOILAGE BACTERIA
  • Fish and fish products
  • Fish and marine products

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