CLASSIFICATION OF ROPY SLIME-PRODUCING LACTIC-ACID BACTERIA BASED ON DNA-DNA HOMOLOGY, AND IDENTIFICATION OF LACTOBACILLUS-SAKE AND LEUCONOSTOC-AMELIBIOSUM AS DOMINANT SPOILAGE ORGANISMS IN MEAT-PRODUCTS

被引：39

作者：

MAKELA, P

SCHILLINGER, U

KORKEALA, H

HOLZAPFEL, WH

机构：

[1] COLL VET MED,DEPT FOOD & ENVIRONM HYG,POB 6,SF-00581 HELSINKI,FINLAND

[2] FED RES CTR NUTR,INST HYG & TOXICOL,KARLSRUHE,GERMANY

来源：

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY | 1992年 / 16卷 / 02期

关键词：

IDENTIFICATION; TAXONOMY; DNA BASE COMPOSITION; DNA HOMOLOGY; LACTOBACILLUS-SAKE; LEUCONOSTOC-AMELIBIOSUM; LEUCONOSTOC-MESENTEROIDES; ROPINESS; MEAT PRODUCTS; VACUUM-PACKED;

D O I：

10.1016/0168-1605(92)90011-Q

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

The classification of lactic acid bacteria able to cause ropy slime on vacuum-packed cooked meat products was carried out based on DNA-DNA homology. The ropy slime-producing lactobacilli were identified as strains of Lactobacillus sake and the ropy slime-producing leuconostocs, such as Leuconostoc amelibiosum and Leuconostoc mesenteroides.

引用

页码：167 / 172

页数：6

共 32 条

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