Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat

被引：92

作者：

Barakat, RK ^{[1
]}

Griffiths, MW ^{[1
]}

Harris, LJ ^{[1
]}

机构：

[1] Univ Guelph, Dept Food Sci, Guelph, ON N1G 2W1, Canada

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 2000年 / 62卷 / 1-2期

关键词：

lactic acid bacteria; meat; modified atmosphere packaged; PCR; 16S rRNA;

D O I：

10.1016/S0168-1605(00)00381-0

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The microbiota of commercially produced, cooked and modified atmosphere packaged poultry meat was followed during storage at 3.5 degreesC for up to 7 weeks. The dominant microbiota consisted of Lactococcus raffinolactis (117 isolates), Carnobacterium divergens (61 isolates), Carnobacterium piscicola (11 isolates), Lactococcus garvieae (four isolates), Lactococcus lactis (one isolate) and Enterococcus faecalis (three isolates). All isolates were screened for production of bacteriocins. Only C. piscicola isolates produced an inhibitory substance active against other lactic acid bacteria and against several Listeria spp. Species-specific polymerase chain reaction (PCR) primers were used for the differentiation of Carnobacterium, L. raffinolactis, L. lactis, and L. garvieae strains associated with the modified atmosphere packaged poultry products. No false PCR products were observed with other closely related bacterial species. (C) 2000 Elsevier Science B.V. All rights reserved.

引用

页码：83 / 94

页数：12

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