Ecophysiological attributes of a Lactobacillus sp. and a Pseudomonas sp. on sterile beef fillets in relation to storage temperature and film permeability

Journal of Applied Microbiology

Volumn 90, Issue 5, 2001, Pages 696-705

  Tsigarida, E ^a   Nychas, G J E ^a  

^a AGRICULTURAL UNIVERSITY OF ATHENS   (Greece)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA; FILM GROWTH; INDICATORS (CHEMICAL); MEATS; MODIFIED ATMOSPHERE PACKAGING; SPOILAGE;

CHEMICAL CHANGE; COMBINED EFFECT; DIACETYL; END-PRODUCTS; LACTOBACILLUS SP; PACKAGING FILMS; PERMEABLE FILMS; PSEUDOMONAS SP; RATE OF CONSUMPTION; STORAGE TEMPERATURES;

CARBON DIOXIDE;

2,3 BUTANEDIONE; ACETALDEHYDE; ACETOIN; ALCOHOL; CARBON DIOXIDE; CARBOXYLIC ACID; PROPANOL;

ARTICLE; FILM; FOOD SPOILAGE; FOOD STORAGE; GAS CHROMATOGRAPHY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLUS; MEAT; NONHUMAN; PERMEABILITY; PHYSICAL CHEMISTRY; PSEUDOMONAS; TEMPERATURE;

LACTOBACILLUS; LACTOBACILLUS SP.; NEGIBACTERIA; POSIBACTERIA; PSEUDOMONAS; PSEUDOMONAS SP.;

EID: 0035041413     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1046/j.1365-2672.2001.01292.x     Document Type: Article

References (51)

1. Elevated carbon dioxide atmospheres for packaging poultry. I. Effects on ground chicken
2. A non-autonomous differential equation to model bacterial growth
3. The spoilage flora and the shelf-life of duck carcasses stored at 2 or -1°C in oxygen-permeable or oxygen-impermeable film
4. The effective product life of vacuum packaged beef imported into Saudi Arabia by sea as assessed by chemical, microbiological and organoleptic criteria
5. T and two psychrotrophic Lactobacillus spp. in different gaseous atmospheres
6. Chemical, microbial and sensory changes during the anaerobic cold storage of beef inoculated with a homofermentative Lactobacillus sp. or a Leuconostoc sp
7. Bacterial spoilage of meat and cured meat products
8. Chemical/biochemical detection of spoilage
9. Volatile compounds associated with the aerobic growth of some Pseudomonas species on beef
10. The D(-) lactic acid and acetoin/diacetyl as potential indicators of the microbial quality of vacuum-packed pork and meat products
11. 2 of the growth and metabolism of micro-organisms
12. Production of acetate and lactate in relation to glucose content during modified atmosphere storage of gilt-head seabream (Sparus aurata) at 0 ± 1°C
13. Volatile compounds produced by meat pseudomonads and related reference strains during growth on beef stored in air at chill temperatures
14. Significance of lactobacilli and film permeability in the spoilage of vacuum-packaged beef
15. Food packaging: Selection of materials and systems
16. The control of microbial spoilage in fresh meats
17. Extending the storage life of raw chilled meats
18. The development of aerobic spoilage on meat stored at chill temperatures
19. Rapid method for distinction of Gram-negative and Gram-positive bacteria
20. Basic methods
21. Characteristics of lactic acid bacteria isolated from vacuum-packaged beef
22. Microbial and biochemical spoilage of foods: An overview
23. Microbial spoilage indicators and metabolites
24. Storage of poultry meat under modified atmospheres or vacuum packs: Possible role of microbial metabolites as indicator of spoilage
25. Two simple media for the demonstration of pyocyanin and fluorescein
26. Lactic acid and pH as quick indicators of spoilage in vacuum-packed cooked ring sausages
27. Effect of protective cultures and packaging film permeability on shelf-life of sliced-packed cooked ham
28. Chemical and sensory changes associated with microbial flora of Mediterranean boque (Boops boops) stored aerobically at 0, 3, 7 and 10°C
29. The effect of glucose supplementation on the spoilage microflora and chemical composition of minced beef stored aerobically or under a modified atmosphere at 4°C
30. Changes in microbial parameters and gas composition during modified atmosphere of fresh pork loins cuts
31. Numerical taxonomy of psychrotrophic pseudomonads
32. Relationship between lactic acid concentration and bacterial spoilage in ground beef
33. Lactic acid concentration as an indicator of acceptability in refrigerated or freeze-thawed ground beef
34. The effect of film permeability on the storage life and microbiology of vacuum-packaged meat
35. Influence of nitrite addition and gas permeability of packaging on the microflora in a sliced vacuum-packed whole meat product under refrigerated storage
36. Microbiological and physicochemical changes in minced meat under carbon dioxide, nitrogen or air at 3°C
37. Glucose, the key substrate in the microbiological changes occurring in meat and certain meat products
38. Chemical changes in stored meat
39. Selected chemical and microbiological changes in refrigerated pork stored in carbon dioxide and oxygen enriched atmospheres
40. A selective medium for the isolation of oral and faecal lactobacilli
41. 2 or vacuum packaging on normal and high pH meat shelf life
42. Identification of lactobacilli from meat and meat products
43. A substrate-mediated assay of bacterial proton effux/influx to predict the degree of spoilage of beef mince stored at chill temperatures
44. A numerical taxonomy study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon
45. The role of indicators systems in HACCP operations
46. Ecophysiological attributes of Salmonella typhimurium in liquid culture and within gelatin gel with or without the addition of oregano essential oil
47. A modification of the Pseudomonas selective medium, CFC, that allows differentiation between meat Pseudomonads and Enterobacteriaceae
48. The microbiology of chillstored meat
49. The differentiation of Pseudomonas from other Gram negative bacteria on the basis of arginine metabolism
50. Behaviour of Listeria monocytogenes and autochthonous flora on meat stored under aerobic, vacuum and modified atmosphere packaging conditions with or without the presence of oregano essential oil at 5°C
51. Selection of packaging materials for minimally processed foods: Technical considerations