Lactobacillus fructivorans spoilage of tomato ketchup

Journal of Food Protection

Volumn 60, Issue 5, 1997, Pages 505-509

  Bjorkroth, K Johanna ^a   Korkeala, Hannu J ^a  

^a UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Characterization; Lactic acid bacteria; Lactobacillus fructivorans; Molecular typing; Spoilage; Tomato ketchup

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS FRUCTIVORANS; LYCOPERSICON ESCULENTUM;

EID: 0030950293     PISSN: 0362028X     EISSN: None     Source Type: Journal    
DOI: 10.4315/0362-028X-60.5.505     Document Type: Article

References (44)

1. Adams, M. R., P. J. O'Brien, and G. T. Taylor. 1989. Effect of the ethanol content of beer on the heat resistance of a spoilage Lactobacillus. J. Appl. Bacteriol. 66: 491-495.
2. Baumgerd, J., B. Weber, and B. Hanekamp. 1983. Microbiologische stabilität von Feinkosterzeugnissen. Fleischwirtschaft 63: 93-94.
3. Björkrolh, J., and H. Korkeala. 1996. Evaluation of Lactobacillus sake contamination in vacuum-packaged sliced cooked meat products by ribotyping. J. Food Prot. 59: 398-401.
4. Björkroth, J., and H. Korkeala. 1996. rRNA gene restriction patterns as a characterization tool for Lactobacillus sake strains producing ropy slime. Int. J. Food Microbiol. 30: 293-392.
5. Björkroth, J., J. Ridell, and H. Korkeala. 1996. Characterization of Lactobacillus sake strains associated with production of ropy slime by randomly amplified polymorphic DNA (RAPD) and pulsed-field gel electrophoresis (PFGE) patterns. Int. J. Food Microbiol. 31: 59-68.
6. Blocher, J. C., and F. F. Busta. 1983. Bacterial spore resistance to acid. Food Technol. 37: 87-89.
7. Borch, E., E. Nerbrink, and P. Svensson. 1988. Identification of major contamination sources during processing of emulsion sausage. Int. J. Food Microbiol. 7: 317-330.
8. Briggs, M. 1953. The classification of lactobacilli by means of physiological tests. J. Appl. Bacteriol. 54: 45-56.
9. Charlton, D. B., F. E. Nelson, and C. H. Werkman. 1934. Physiology of Lactobacillus fructivorans sp. nov. isolated from spoiled salad dressing. Iowa State J. Sci. 9: 1-11.
10. Colling M. D., U. M. Rodrigue, C. Ash, M. Aguirre, J. A. E. Farrow, A. Martinez-Murcia, B. A. Phillips. A. M. Williams, and S. Wallbanks. 1991. Phylogenetic analysis of the genus Lactobacillus and related lactic acid bacteria as determined by reverse transcriptase sequencing of 16S rRNA. FEMS Microbiol Lett. 77: 5-12.
11. Council of Europe. 1987. Test methods for the antimicrobial activity of disinfectants in food hygiene. Council of Europe Publication, Strasbourg, France.
12. Dakin, J. C., and J. Y. Radwell. 1971. Lactoacilli causing spoilage of acetic acid preserves. J. Appl Bact. 34: 541-545.
13. Dykes, G. A., T. E. Cloete, and A. von Holy. 1991. Quantification of microbiological populations associated with the manufacture of vacuum-packaged, smoked Vienna sausages. Int. J. Food, Microbiol. 13: 239-248.
14. EHEDG (European Hygienic Equipment Design Group). 1993. The microbiologically safe continuous thermal sterilization of liquid foods. Trends Food Sci. Technol. 4: 115.
15. Gillet, I. A. 1989. Die practishe Identifizierung bierschäcdlicher Bakterien. Monatssch. Brauwiss. 12:468-475.
16. Graumlic, T. R., J. E. Marcy, and J. P. Adams. 1986. Aseptically packaged orange juice and concentrate: a review of the influences of processing and packaging conditions of quality. J. Agric. Food Chem. 34: 402-105.
17. Grimont, F., and P. A. D. Grimont. 1986. Ribosomal ribonucleic acid gene restriction as potential taxonomic tools. Ann. Inst. Pasteur/Microbiol. 1378: 165-175.
18. Hammex, W. P., and R. F. Vogel. 1995. The genus Lactobacillus, p. 19-54. In B. J. B. Wood and W. H. Holzapfel (ed.), The genera of lactic acid bacteria. Blackie Academic and Professional, Glasgow.
19. Hersom, A. C., and E. D. Hulland. 1980. Canned food, thermal processing and microbiology. Churchill Livingstone, Edinburgh.
20. Juven, B. J., N. Ben-Shalom, and H. Weisslowicz. 1983. Identification of chemical constituents of tomato juice which affect the heat resistance of Lactobacillus fermentum. J. Appl. Bact. 54: 335-338.
21. Kempton, A. G., and S. R. Bobier. 1970. Bacterial growth in refrigerated, vacuum-packed luncheon meats. Can. J. Microbiol. 16: 287-297.
22. Korkeala, H., S. Lindroth, M. Suihko, A. Kuhmonen, and P.-L. Penttilä. 1985. Microbiological and sensory quality changes in blood pancakes and cooked ring sausage during storage. Int. J. Food Microbiol. 2: 279-292.
23. Mäkelä, P., and H. Korkeala. 1987. Lactobacillus contamination of cooked ring sausages at sausage processing plants. Int. J. Food Microbiol. 5: 323-330.
24. Mäkelä. P. M., H. J. Korkeala, and J. J. Laine. 1992. Survival of ropy slime producing lactic acid bacteria in heat processes used in the meat industry. Meat Sci. 31: 463-471.
25. Mäkelä, P. M., H. J. Korkeala, and J. J. Laine. 1992. Ropy slime-producing lactic acid bacteria contamination at meat processing plants. Int. J. Food Microbiol. 17: 27-35.
26. Mäkelä. P., H. Korkeala, and K. Sand. 1991. Effectiveness of commercial germicide products against the ropy slime producing lactic acid bacteria. J. Food Prot. 58: 632-636.
27. Meyer, R. S., M. A. Grant, L. O. Luedecke, and H. K. Leung. 1989. Effects of pH and water activity on microbiological stability of salad dressing. J. Food Prot. 52: 477-479.
28. Milbourne, K. 1983. Thermal tolerance of Lactobacillus viridescens in ham. Meat Sci. 9: 113-119.
29. Mol, J. H. H., J. E. A. Hietbring, H. W. M. Mollen, and J. van Tinteren. 1971. Observations on the microflora of vacuum packaged sliced cooked meat products. J. Appl. Bacteriol. 34: 377-397, 48-51.
30. Nerbrink, E., and E. Borch. 1993. Evaluation of bacterial contamination at separate processing stages in emulsion sausage production. Int. J. Food Microbiol. 20: 37-44.
31. Niven, C. F., Jr., L. G. Buttner, and J. B. Evans. 1954. Thermal tolerance studies on the heterofermentative lactobacilli that cause greening of cured meat products. Appl. Microbiol 2: 26-29.
32. Nordic Committee on Food Analysis. 1991. Microbiological examination of fully preserved canned foods. Report no. 59. NCFA, Espoo, Finland.
33. Pitcher, D. G., N. A. Saunders, and R. J. Owen. 1989. Rapid extraction of bacterial genomic DNA with guanidium thiocyanate. Lett. Appl. Microbiol. 8: 151-156.
34. Schleifer, K. H., W. Ludwig, and R. Amann. 1994. Nucleic acid probes, ch. p. 463-510. In M. Goodfellow and A. G. O'Donnel (ed.), Handbook of new bacterial systematics. Academic Press Ltd, London.
35. Sharpe, M. E. 1962. Taxonomy of the lactobacilli. Dairy Sci. Abstr. 24: 109-118.
36. Sharpe, M. E. 1979. Identification of the lactic acid bacteria, P. 233-259. In F. A. Skinner and D. W. Lovelock (ed.), Identfication methods for microbiologists. Academic Press, London.
37. Smittle, R. B., and M. C. Cirigliano. 1992. Salad dressings, p. 975-983. In C. Vanderzandt and D. F. Splittstoesser (ed.), Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington, D.C.
38. Splitlstoesser, D. F. 1981. Microorganisms involved in the spoilage of fermented fruit juices. J. Food Prot. 45: 874-877.
39. Splittoes D. F., L. L. Lienk, M. Wilkinson, and J. R. Stamer. 1975. Influence of wine composition on the heat resistance of potential spoilage organisms. Appl. Microbiol. 30: 369-373.
40. Stead, D. 1993. The effect of chlorogenic, gallic and quinic acids on the growth of spoilage strains of Lactabacillus collinoides and Lactobacillus brevis. Lett. Appl. Microbiol. 18: 112-114.
41. Stumbo, C. R. 1973. Thermobactcriology and food processing. Academic press, New York.
42. Tanner, F. W. 1944. Microbiology of tomato products, p. 655-692. In The microbiology of foods. Garard Press. Champaign, IL.
43. Tjaberg, T. B., and L. Rossebo. 1969. Heterofermentative lactobacilli as cause of blowing of plastic bottles containing tomato ketchup. Medlemsblad Norske Veterinärförening 21: 476-478.
44. Vogel, R. F., G. Böcker, P. Stolz, M. Ehnnann, D. Fanta, W. Ludwig, B. Pot, K. Kerstens, K. H. Schleifer, and W. P. Hammes. 1994. Identification of lactobacilli from sourdough and description of Lactobacillus pontis sp. nov. Int. J. Syst. Bact. 44: 223-229.