Behaviour and Biological Control of Bacteriocin-Producing Leuconostocs Associated with Spoilage of Vacuum-Packaged Sucuk

Özlem OSMANAĞAOĞLU

Makale detayları

Behaviour and Biological Control of Bacteriocin-Producing Leuconostocs Associated with Spoilage of Vacuum-Packaged Sucuk

Yazarlar:

Özlem OSMANAĞAOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 2, pp.471-480

Belge Tipi:

Makale

Yayın Tarihi:

1/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770247

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Anahtar kelimeler:

Özet:

 

Non-motile, Gram-positive and catalase-negative anaerobic Leuconostoc sp. were found to be involved in the spoilage of vacuum-packaged refrigerated sucuk samples. The spoilage was associated with an accumulation of large quantities of foul-smelling gas and purge in the bag and loss of colour and texture in the meat. Many of these isolates produce bacteriocins, to which the predominant Gram-positive bacteria normally found in these products are sensitive. As the leuconostocs grew at low temperatures and produced bacteriocins, they inhibited the growth of associated sensitive bacteria. Attempts to inoculate purge from spoiled samples into fresh meat, vacuum packaging and refrigeration storage facilitated the growth of Leuconostocs and produced characteristic meat spoilage.

 

Non-motile, Gram-positive and catalase-negative anaerobic Leuconostoc sp. were found to be involved in the spoilage of vacuum-packaged refrigerated sucuk samples. The spoilage was associated with an accumulation of large quantities of foul-smelling gas and purge in the bag and loss of colour and texture in the meat. Many of these isolates produce bacteriocins, to which the predominant Gram-positive bacteria normally found in these products are sensitive. As the leuconostocs grew at low temperatures and produced bacteriocins, they inhibited the growth of associated sensitive bacteria. Attempts to inoculate purge from spoiled samples into fresh meat, vacuum packaging and refrigeration storage facilitated the growth of Leuconostocs and produced characteristic meat spoilage.

Makale detayları

Behaviour and Biological Control of Bacteriocin-Producing Leuconostocs Associated with Spoilage of Vacuum-Packaged Sucuk

Yazarlar:

Özlem OSMANAĞAOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 2, pp.471-480

Belge Tipi:

Makale

Yayın Tarihi:

1/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770247

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128

Lactic acid bacteria (LAB)

Leuconostoc sp.

food-spoilage

bacteriocin

Sayı

Makale detayları

Behaviour and Biological Control of Bacteriocin-Producing Leuconostocs Associated with Spoilage of Vacuum-Packaged Sucuk

Yazarlar: Özlem OSMANAĞAOĞLU

Yayıncı: TUBITAK

Dergi: Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 2, pp.471-480

Belge Tipi: Makale

Yayın Tarihi: 1/2003

Belge Dili: Türkçe

Document ID (Org No.): 2000770247

Sıklık: İki Aylık

eISSN: 1303-6181

pISSN: 1300-0128

Lactic acid bacteria (LAB)

Leuconostoc sp.

food-spoilage

bacteriocin

Sayı

Yazarlar:

Özlem OSMANAĞAOĞLU

Yayıncı:

TUBITAK

Dergi:

Turkish Journal of Veterinary and Animal Sciences 2003 Vol.27 Issue 2, pp.471-480

Belge Tipi:

Makale

Yayın Tarihi:

1/2003

Belge Dili:

Türkçe

Document ID (Org No.):

2000770247

Sıklık:

İki Aylık

eISSN:

1303-6181

pISSN:

1300-0128