文章基本信息

标题：LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
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作者：S. Milesi ; S. Pirani ; C. Cantoni 等
期刊名称：Italian Journal of Food Safety
电子版ISSN：2239-7132
出版年度：2010
卷号：AIVI - June 2010
期号：8
页码：41-44
DOI：10.4081/ijfs.2010.1035
语种：English
出版社：PAGEPress Publications
摘要：Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.
其他摘要：Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.
关键词：Leuconostoc gasicomitatum;butyric acid;equine meat;blown-pack
其他关键词：Leuconostoc gasicomitatum;butyric acid;equine meat;blown-pack