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Applied and Environmental Microbiology, June 2003, p. 3668-3671, Vol. 69, No. 6
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.6.3668-3671.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.

Behavior of Psychrotrophic Lactic Acid Bacteria Isolated from Spoiling Cooked Meat Products

Yoshikatsu Hamasaki,1* Mitsuko Ayaki,1 Hidetaka Fuchu,1 Masaaki Sugiyama,1 and Hidetoshi Morita2

Central Research Institute, Marudai Food Co., Ltd., Takatsuki, Osaka 569-8577,1 School of Veterinary Medicine, Azabu University, Sagamihara, Kanagawa 229-8501, Japan2

Received 30 September 2002/ Accepted 12 March 2003

Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10°C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10°C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4°C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 108 CFU/g at 10°C after 7 to 12 days.

* Corresponding author. Mailing address: Central Research Institute, Marudai Food Co., Ltd., 21-3, Midori-cho, Takatsuki, Osaka 569-8577, Japan. Phone: 81-726-61-2553. Fax: 81-726-61-2597. E-mail: hamasaki_yoshikatsu{at}marudai.co.jp.

Applied and Environmental Microbiology, June 2003, p. 3668-3671, Vol. 69, No. 6
0099-2240/03/$08.00+0     DOI: 10.1128/AEM.69.6.3668-3671.2003
Copyright © 2003, American Society for Microbiology. All Rights Reserved.



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