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Contribution of Lactobacillus plantarum and Leuconostoc mesenteroides subsp. mesenteroides to Atypical Odors of Beef Strip Loins
Author(s) -
JACKSON T. C.,
ACUFF G. R.,
SHARP T. R.,
SAVELL J. W.
Publication year - 1992
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1992.tb08099.x
Subject(s) - leuconostoc mesenteroides , loin , lactobacillus plantarum , food science , acetic acid , chemistry , acetone , leuconostoc , lactobacillus , lactic acid , chromatography , bacteria , biology , biochemistry , fermentation , genetics
Sterile beef strip loin tissue was inoculated with Lactobacillus plantarum or Leuconostoc mesenteroides subsp. mesenteroides , placed in sterile sample bottles which were purged with CO 2 , and stored up to 28 days at 3°C. Volatile compounds detected in the headspace of these samples included acetone, toluene, acetic acid, ethyl acetate, a C 7 hydrocarbon, and trichloromethane. The profile of volatiles in packaged sterile loin tissue stored for up to 28 days was similar. However, the inoculated samples spoiled (soured) at a faster rate.