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Evaluation of the spoilage lactic acid bacteria in modified‐atmosphere‐packaged artisan‐type cooked ham using culture‐dependent and culture‐independent approaches
Author(s) -
Vasilopoulos C.,
Ravyts F.,
De Maere H.,
De Mey E.,
Paelinck H.,
De Vuyst L.,
Leroy F.
Publication year - 2008
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/j.1365-2672.2007.03664.x
Subject(s) - food spoilage , food science , modified atmosphere , leuconostoc , lactic acid , enterococcus faecalis , temperature gradient gel electrophoresis , biology , bacteria , population , 16s ribosomal rna , chemistry , microbiology and biotechnology , shelf life , genetics , demography , sociology , staphylococcus aureus
Aims: To investigate microbial diversity and population dynamics of spoilage‐sensitive modified‐atmosphere‐packaged (MAP) artisan‐type cooked ham in relation to storage temperature. Methods and Results: Modified‐atmosphere‐packaged cooked ham samples were stored at different temperatures (4, 7, 12 and 26°C). Traditional methods were combined with polymerase chain reaction (PCR)‐based techniques, i.e. a culture‐dependent, repetitive DNA sequence‐based method (rep‐PCR) and a culture‐independent approach (PCR‐denaturing gradient gel electrophoresis of 16S rRNA gene fragments; PCR‐DGGE). rep‐PCR on DNA extracted from MRS isolates indicated that Leuconostoc carnosum and Enterococcus faecalis prevailed at all temperatures, with the latter becoming more important above 7°C. PCR‐DGGE indicated the additional presence of Carnobacterium divergens and Brochothrix thermosphacta at all temperatures . Discriminant analysis related variation within the Leuc. carnosum cluster to the storage temperature. High performance liquid chromatography revealed that lactic acid was the main metabolite because of glucose consumption. Conclusions: Leuconostoc carnosum, C. divergens, E. faecalis and Br. thermosphacta are the main spoilage bacteria of artisan‐type MAP cooked ham. Their population dynamics are affected by storage temperature . Significance and Impact of the Study: Temperature can condition the development of spoilage in artisan‐type MAP cooked ham, acting at both species and biotype level.