Attachment of Lactic Acid Bacteria to Beef-Muscle Surfaces

Folia Microbiologica

Volumn 41, Issue 4, 1996, Pages 333-338

  Benito, Y ^a   Pin, C ^a   Fernandez M F ^a   Marin M L ^a   Selgas, M D ^a   Garcia M L ^a   Casas, C ^a  

^a UNIVERSIDAD COMPLUTENSE DE MADRID   (Spain)

Author keywords

[No Author keywords available]

Indexed keywords

BACTERIA (MICROORGANISMS); LACTOBACILLUS CURVATUS; LACTOBACILLUS SAKEI; LACTOCOCCUS; LACTOCOCCUS LACTIS SUBSP. CREMORIS; PEDIOCOCCUS ACIDILACTI; PEDIOCOCCUS PENTOSACEUS;

LACTIC ACID;

ANIMAL; ARTICLE; BACTERIUM ADHERENCE; CATTLE; IN VITRO STUDY; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MEAT; METABOLISM; MICROBIOLOGY; PEDIOCOCCUS;

ANIMALS; BACTERIAL ADHESION; CATTLE; LACTIC ACID; LACTOBACILLUS; LACTOCOCCUS; LEUCONOSTOC; MEAT; PEDIOCOCCUS;

EID: 1542469644     PISSN: 00155632     EISSN: None     Source Type: Journal    
DOI: 10.1007/BF02814710     Document Type: Article

References (24)

1. ABDEL-BAR N.M., HARRIS N.D.: Inhibitory effect of Lactobacillus bulgaricus on psychrotrophic bacteria in associative cultures and in refrigerated foods. J.Food Prot. 47, 61-64 (1984).
2. BUTLER J.L., STEWART J.C., VANDERZANT C., CARPENTER Z.L., SMITH G.C.: Attachment of microorganisms to pork skin and surfaces of beef and lamb carcasses. J.Food Prot. 42, 401-406 (1979).
3. CHUNG K., DICKSON J.S., CROUSE J.D.: Attachment and proliferation of bacteria on meat. J.Food Prot. 52, 173-177 (1989).
4. CINTAS L.M., RODRIGUEZ J.M., FERNANDEZ M.F., SLETTEN K., NES I.F., HERNÁNDEZ P.E., HOLO H.: Isolation and characterization of Pediocin L50 a new bacteriocin from Pediococcus acidilactici with a broad inhibitory spectrum. Appl.Environ. Microbiol. 61, 2643-2648 (1995).
5. COSTERTON J.M., CHENG K.S., GEESY G.G., LADD T.I., NICKEL J.C., DASGUPTA M., MARRIE T.J.: Bacterial biofilms in nature and disease. Ann.Rev.Microbiol. 41, 435-464 (1987).
6. COSTERTON J.M., LAPPIN-SCOTT H.M.: Behavior of bacteria in biofilms. Am.Soc.Microbiol.News 55, 650-654 (1989).
7. DICKSON J.S.: Transfer of Listeria monocytogenes and Salmonella typhimurium between beef tissue surfaces. J.Food Prot. 53, 51-55 (1990).
8. DICKSON J.S., ANDERSON M.E.: Microbiological decontamination of food animal carcasses by washing and sanitizing systems: A review. J.Food Prot. 55, 133-140 (1992).
9. DICKSON J.S., KOOHMARAIE M.: Cell surface charge characteristics and their relationship to bacterial attachment to meat surfaces. Appl.Environ.Microbiol. 55, 832-836 (1989).
10. EL-KHATEIB T., YOUSEF A.E., OCKERMAN H.W.: Inactivation and attachment of Listeria monocytogenes on beef muscle treated with lactic acid and selected bacteriocins. J.Food Prot. 56, 29-33 (1993).
11. FARBER J.M., IDZIAK E.S.: Attachment of psychrotrophic meat spoilage bacteria to muscle surfaces. J.Food Prot. 47, 92-95 (1984).
12. FIRSTENBERG-EDEN R.: Attachment of bacteria to meat surfaces: A review. J.Food Prot. 44, 602-607 (1981).
13. FIRSTENBERG-EDEN R., NOTERMANS S., VAN SCHOTHORST M.: Attachment of certain bacterial strain to chicken and beef meat. J.Food Safety 1, 217-228 (1978).
14. LAWRENCE J.R., DELAQUIS P.I., KORBER D.R., CALDWELL D.E.: Behavior of Pseudomonas fluorescens within the hydrodynamic boundary layers of surface microenvironments. Microbiol.Ecol. 14, 1-14 (1987).
15. LILLARD H.S.: Bacterial cell characteristics and conditions influencing their adhesion to poultry skin. J.Food Prot. 48, 803-807 (1985).
16. MATTILA-SANDHOLM T., HAIKRA A., SKYTTA E.: The effect of Pediococcus damnosus and Pediococcus pentosaceus on the growth of pathogens in minced meat. Int.J.Food Microbiol. 13, 87-99 (1991).
17. MCMEEKIN T.A., THOMAS S.: Retention of bacteria on chicken skin after immersion in bacterial suspensions. J.Appl.Bacteriol. 45, 383-387 (1978).
18. MOREIRA DO SANTOS W.L.: Aislamiento y caracterización parcial de una bacteriocina producida por Pediococcus sp. 347 de origen cárnico. PhD Thesis. Universidad Complutense, Madrid (Spain) 1993.
19. NOTERMANS S., KAMPELMACHER E.H.: Attachment of some bacterial strains to the skin of broiler chickens. Brit.Poultry Sci. 15, 573-585 (1974).
20. NOTERMANS S., DUGRENNE J., VAN SCHOTHORST H.: The effect of cultural procedures on the attachment of bacteria to chicken breast meat. J.Appl.Bacteriol. 49, 273-279 (1980).
21. SELGAS M.D., MARIN M.L., PIN C., CASAS C.: Attachment of bacteria to meat surfaces: A review. Meat Sci. 34, 265-273 (1993).
22. SCHILLINGER U., LÜCKE F.-K.: Lactic acid bacteria on vacuum packaged meat and their influence on shelf life. Fleischwirtschaft 66, 1515-1520 (1986).
23. SOBRINO O.J., RODRIGUEZ J.M., MOREIRA W.L., FERNANDEZ M.F., SANZ B., HERNANDEZ P.E.: Antibacterial activity of Lactobacillus sake isolated from dry fermented sausages. Int.J.Food Microbiol. 13, 1-10 (1991).
24. WINKOWSKI K., CRANDALL A.D., MONTVILLE T.J.: Inhibition of Listeria monocytogenes by Lactobacillus bavarius MN in beef systems at refrigeration temperatures. Appl.Environ.Microbiol. 59, 2552-2557 (1993).