Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated the lactic acid bacterium population associated with strong slime formation in an acetic-acid herring preserve

Ulrike Lyhs, JMK Koort, HS Lundstrom, KJ Bjorkroth

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Abstract

Spoilage characterised by strong slime and gas formation affected some manufacture lots of an acetic-acid Baltic herring (Culpea haerengus membras) preserve after few weeks of storage at 0-6 degreesC. The product consisted of herring filets in acetic acid marinade containing sugar, salt, allspice and carrot slices. Microbiological analyses of the spoiled product showed high lactic acid bacterium (LAB) levels ranging from 4.5 x 10(8) to 2.4 x 10(9) CFU/g. Yeasts were not detected in any of the herring samples. Since LAB contaminants are seldom associated with fresh fish, LAB populations associated with marinade ingredients (carrots, allspice) were also analyzed. The highest LAB levels exceeding 10(7) CFU/g were detected in equilibrium modified atmosphere packaged baby carrots whereas the levels detected in the allspice samples did not exceed 4.3 x 10(5). A total of 176 randomly selected LAB isolates originating from herring, carrot and allspice samples were further identified to species level using a 16 and 23S rRNA gene RFLP (ribotyping) database. Leuconostoc gelidum and Leuconostoc gasicomitatum strains dominated both in the spoiled herring and carrot samples. These species are heterofermentative-producing CO2 from glucose and they also produce dextran from sucrose. Inoculation of some commercial-herring products with spoilage-associated L. gelidum and L. gasicomitatum strains verified that these strains have the capability of producing slime and gas in herring preserves although slime formation was not as strong as in the original samples. Since L. gelidum and L. gasicomitatum strains were commonly detected in carrots, carrot slices used for the fish marinade were considered to be the probable source of these specific spoilage organisms. (C) 2003 Elsevier B.V. All rights reserved.
Original languageEnglish
JournalInternational Journal of Food Microbiology
Volume90
Issue number2
Pages (from-to)207-218
ISSN0168-1605
DOIs
Publication statusPublished - 2004
Externally publishedYes

Keywords

  • Food Science
  • Microbiology
  • Herring
  • Leuconostoc gasicomitatum
  • Leuconostoc gelidum
  • acetic acid
  • lactic acid
  • sodium chloride
  • sugar
  • acid food treatment
  • article
  • carrot
  • colony forming unit
  • controlled study
  • data base
  • food preservation
  • herring
  • inoculation
  • lactic acid bacterium
  • Leuconostoc
  • leuconostoc gasicomitatum
  • leuconostoc gelidum
  • microbiological examination
  • nonhuman
  • restriction fragment length polymorphism
  • yeast
  • Animals
  • Colony Count, Microbial
  • Daucus carota
  • DNA, Bacterial
  • DNA, Ribosomal
  • Fishes
  • Food Contamination
  • Food Handling
  • Food Microbiology
  • Food Packaging
  • Food Preservation
  • Lactates
  • Phylogeny
  • Polymorphism, Restriction Fragment Length
  • Ribotyping
  • RNA, Ribosomal, 16S
  • RNA, Ribosomal, 23S
  • Sequence Homology, Nucleic Acid
  • Species Specificity
  • Time Factors
  • Bacteria (microorganisms)
  • Clupea harengus
  • Membras
  • Pimenta dioica
  • FOOD
  • MICROBIOLOGY
  • BASQUE COUNTRY CIDERS
  • ROPY SLIME
  • HETEROFERMENTATIVE LACTOBACILLI
  • MICROBIOLOGICAL SPOILAGE
  • MICROBIAL-GROWTH
  • SP NOV.
  • VACUUM
  • IDENTIFICATION
  • FRESH
  • PEDIOCOCCUS
  • acetic acid Baltic herring preserve seafood
  • allspice herbs and spices
  • baby carrot vegetable
  • bacterium population
  • carrot slices vegetable
  • food microbiology
  • food spoilage
  • gas formation
  • herring fillet seafood
  • slime formation
  • Eubacteria Bacteria Microorganisms (Bacteria, Eubacteria, Microorganisms) - Gram-Positive Cocci [07700] Leuconostoc gasicomitatum species food spoilage microorganism Leuconostoc gelidum species food spoilage microorganism
  • Microorganisms (Bacteria, Eubacteria, Microorganisms) - Bacteria [05000] lactic acid bacterium common
  • Pisces Vertebrata Chordata Animalia (Animals, Chordates, Fish, Nonhuman Vertebrates, Vertebrates) - Osteichthyes [85206] Culpea haerengus membras subspecies Baltic herring common Culpea harengus membras subspecies
  • Leuconostoc gasicomitatum 16S rRNA gene [Gram-Positive Cocci] Leuconostoc gasicomitatum 16S ribosomal RNA gene
  • Leuconostoc gasicomitatum 23S rRNA gene [Gram-Positive Cocci] Leuconostoc gasicomitatum 23S ribosomal RNA gene
  • Leuconostoc gelidum 16S rRNA gene [Gram-Positive Cocci] Leuconostoc gelidum 16S ribosomal RNA gene
  • Leuconostoc gelidum 23S rRNA gene [Gram-Positive Cocci] Leuconostoc gelidum 23S ribosomal RNAA gene
  • acetic acid 64-19-7
  • salt 7647-14-5
  • sugar 57-50-1
  • 10062, Biochemistry studies - Nucleic acids, purines and pyrimidines
  • 10066, Biochemistry studies - Lipids
  • 10068, Biochemistry studies - Carbohydrates
  • 13502, Food technology - General and methods
  • 13504, Food technology - Fruits, nuts and vegetables
  • 13522, Food technology - Fish and other marine and freshwater products
  • 31000, Physiology and biochemistry of bacteria
  • RFLP database searching restriction fragment length polymorphism database searching genetic techniques, laboratory techniques
  • RFLP restriction fragment length polymorphism genetic techniques, laboratory techniques
  • ribotyping genetic techniques, laboratory techniques
  • Foods
  • Methods and Techniques
  • ALLSPICE
  • BACTERIA
  • CARROTS
  • FISH PRESERVES
  • FISH PRODUCTS
  • HERRING
  • LEUCONOSTOC
  • MARINADES
  • PRESERVES
  • SOAKING
  • SPICES
  • SPOILAGE
  • SPOILAGE BACTERIA
  • Fish and fish products
  • Fish and marine products

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