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

Ulrike Lyhs; Johanna K. Bjorkroth

doi:10.1016/j.fm.2007.11.007

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

Ulrike Lyhs, Johanna K. Bjorkroth

University of Helsinki

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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 language	English
Journal	Food Microbiology
Volume	25
Issue number	3
Pages (from-to)	529-533
ISSN	0740-0020
DOIs	https://doi.org/10.1016/j.fm.2007.11.007
Publication status	Published - 2008
Externally published	Yes

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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KW - Foods

KW - Methods and Techniques

KW - BACTERIA

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KW - Fish and fish products

KW - Fish and marine products

U2 - 10.1016/j.fm.2007.11.007

DO - 10.1016/j.fm.2007.11.007

M3 - Journal article

C2 - 18355678

SN - 0740-0020

VL - 25

SP - 529

EP - 533

JO - Food Microbiology

JF - Food Microbiology

IS - 3

ER -

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

Abstract

Keywords

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