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Applied and Environmental Microbiology, September 2000, p. 3764-3772, Vol. 66, No. 9
Department of Food and Environmental Hygiene,
University of Helsinki, Helsinki, Finland1;
Institute for Hygiene and Toxicology, Federal Research Centre
for Nutrition, Karlsruhe,2 and German
Collection of Microorganisms and Cell Cultures,
Braunschweig,3 Germany; and Laboratory
of Microbiology, University of Ghent, Ghent,
Belgium4
Received 15 February 2000/Accepted 7 June 2000
Lactic acid bacteria (LAB) associated with gaseous spoilage of
modified-atmosphere-packaged, raw, tomato-marinated broiler meat strips
were identified on the basis of a restriction fragment length
polymorphism (RFLP) (ribotyping) database containing DNAs coding for
16S and 23S rRNAs (rDNAs). A mixed LAB population dominated by a
Leuconostoc species resembling Leuconostoc
gelidum caused the spoilage of the product. Lactobacillus
sakei, Lactobacillus curvatus, and a gram-positive
rod phenotypically similar to heterofermentative Lactobacillus species were the other main organisms
detected. An increase in pH together with the extreme bulging of
packages suggested a rare LAB spoilage type called "protein swell."
This spoilage is characterized by excessive production of gas due to amino acid decarboxylation, and the rise in pH is attributed to the
subsequent deamination of amino acids. Protein swell has not previously
been associated with any kind of meat product. A polyphasic approach,
including classical phenotyping, whole-cell protein electrophoresis, 16 and 23S rDNA RFLP, 16S rDNA sequence analysis, and DNA-DNA
reassociation analysis, was used for the identification of the dominant
Leuconostoc species. In addition to the RFLP analysis, phenotyping, whole-cell protein analysis, and 16S rDNA sequence homology indicated that L. gelidum was most similar to the
spoilage-associated species. The two spoilage strains studied possessed
98.8 and 99.0% 16S rDNA sequence homology with the L. gelidum type strain. DNA-DNA reassociation, however, clearly
distinguished the two species. The same strains showed only 22 and 34%
hybridization with the L. gelidum type strain. These
results warrant a separate species status, and we propose the name
Leuconostoc gasicomitatum sp. nov. for this
spoilage-associated Leuconostoc species.
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.
Characterization of Leuconostoc gasicomitatum sp.
nov., Associated with Spoiled Raw Tomato-Marinated Broiler Meat Strips
Packaged under Modified-Atmosphere Conditions
*
Corresponding author. Mailing address: Department
of Food and Environmental Hygiene, Faculty of Veterinary Medicine,
University of Helsinki, P.O. Box 57, FIN-00014 Helsinki
University, Finland. Phone: 358-9-19149705. Fax: 358-9-19149718. E-mail: johanna.bjorkroth{at}helsinki.fi.
Applied and Environmental Microbiology, September 2000, p. 3764-3772, Vol. 66, No. 9
0099-2240/00/$04.00+0
Copyright © 2000, American Society for Microbiology. All rights reserved.
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