Molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef

• Published in: International journal of food microbiology Vol. 72; no. 1; pp. 97 - 105
• Main Authors: Yost, Chris K, Nattress, Frances M
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 30-01-2002; Elsevier
• Subjects: Animals; Biological and medical sciences; Cattle; Colony Count, Microbial; Food Handling - methods; Food industries; Food microbiology; Food Packaging - methods; Fundamental and applied biological sciences. Psychology; Lactobacillus - genetics; Lactobacillus - growth & development; Leuconostoc - genetics; Leuconostoc - growth & development; Meat - microbiology; Meat and meat product industries; Muscle, Skeletal - microbiology; Polymerase Chain Reaction; Random Amplified Polymorphic DNA Technique; RNA, Ribosomal, 16S - chemistry; RNA, Ribosomal, 16S - genetics; Time Factors; Vacuum; Probiotic; Lactic acid bacteria; Microorganism growth; Typing; Shelf life; Vacuum packaging; Identification; Random amplified polymorphic DNA marker; Polymerase chain reaction; Microbiological investigation; Quality; Beef; Molecular biology
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(01)00623-7

The development of a community of lactic acid bacteria from vacuum-packaged beef was investigated during a 6-week storage trial at 2 °C. The lactic acid bacteria population was monitored by using molecular techniques to identify a random sample of isolates at biweekly intervals during the storage trial. The polymerase chain reaction and a randomly amplified polymorphic DNA technique were used to identify and distinguish populations of lactic acid bacteria that developed during the storage trial. At week 0, the population of lactic acid bacteria was 3.5 log cfu/120 cm
2 and by week 6, the population reached a maximum of 7.6 log cfu/120 cm
2. A sampling from the week 0 population indicated a mixed community of
Lactobacillus curvatus,
Lactobacillus sakei and
Leuconostoc spp. However, the sampling from week 6 indicated the population composition had changed to one where a single
Leuconostoc strain predominated. This strain demonstrated antagonism towards the growth of other lactic acid bacteria isolated during the study. Additionally, the strain inhibited the growth of foodborne pathogens
Escherichia coli O157:H7 and
Listeria monocytogenes. DNA sequence data from the 16S rRNA gene suggested that the isolate may be a
Leuconostoc gelidum strain.