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The microbial flora of smoked pork loin and frankfurter sausage stored in different gas atmospheres at 4°C
Author(s) -
Blickstad E.,
Molin G.
Publication year - 1983
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1983.tb01299.x
Subject(s) - loin , lactobacillus , food science , flavobacterium , bacteria , chemistry , pseudomonas , vacuum packing , flora (microbiology) , bacillus (shape) , biology , microbiology and biotechnology , fermentation , genetics
The development of the microflora of smoked pork loin and frankfurter sausage was followed during storage in vacuum, N 2 and CO 2 atmospheres at 4°C. The total aerobic count on the smoked pork loin reached 10 7 organisms/g after 37 d in vacuum, 43 d in N 2 and 49 d in CO 2 . The corresponding value for the sausage was 77 d in vacuum, while the growth stopped at 6 times 10 4 organisms/g after 98 d in N 2 , and at 4 times 10 2 organisms/g after 48 d in CO 2 . The predominant organisms on the fresh products were Bacillus spp., coryneform bacteria, Flavobacterium spp. and Pseudomonas spp. At the end of the storage time the microflora on both products in the three gas atmospheres, consisted mainly of Lactobacillus spp. and two large groups of organisms that could not be identified as any described genus. Some of the unidentified strains could be classified as a Lactobacillus sp. after subsequent subculturing on laboratory media. The numbers of Lactobacillus spp. at the end of storage decreased in the order, CO 2 > N 2 > vacuum. Lactobacillus viridescens generally constituted a substantial part of the Lactobacillus flora (5–72%). On the sausages two large uniform groups of unidentifiable homofermentative Lactobacillus spp. were also found.