Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products.

ABSTRACT: Unidentified lactic acid bacterium (LAB) isolates which had mainly been detected in spoiled, marinated, modified atmosphere packaged (MAP) broiler meat products during two previous studies, were identified and analyzed for their phenotypic properties and the capability to produce biogenic amines. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. Unexpectedly for a meat-spoilage-associated LAB, the strains utilized glucose very weakly. According to the API 50 CHL test, arabinose and xylose were the only carbohydrates strongly fermented. None of the six strains tested for production of histamine, tyramine, tryptamine, phenylethylamine, putrescine, and cadaverine were abl

SUBMITTER: Koort J 

PROVIDER: S-EPMC1183308 | biostudies-literature | 2005 Aug

REPOSITORIES: biostudies-literature