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APT broth containing bromocresol purple was modified its concentrations of glucose and agar and buffer capacities to detect lactic acid bacteria with high sensitivity. This novel “LA broth” was used to successfully culture small numbers of lactic acid bacteria compared to conventional broths used for culturing lactic acid bacteria. When incubated in LA broth for 48 hours at 25oC, 97.0% of the 230 stock cultures tested, including lactic acid spoilage bacteria isolated from cooked cured meat products and equipment at a processing plant, were detected. The proportion of bacteria that could be cultured was increased to 99.6% by incubation for an additional 24 h. Since a change in color was associated with an alteration in the mobility of the broth, checking for LAB contamination of cooked cured meat products and in the plant was straightforward. In addition, the source of lactic acid spoilage bacteria that had contaminated Vienna sausages was identified by comparing isolates from the Vienna sausages, against isolates collected from the around plant using Randomly Amplified Polymorphic DNA (RAPD) PCR and 16SrDNA assays. The results showed that the source of contamination was in the packaging room at the plant, which meant that it was possible to prevent further contamination. (Received Mar. 16, 2012 ; Accepted May 8, 2012)

Media for Detecting Lactic Acid Spoilage Bacteria Isolated from Cured Cooked Meat Products