The microbial association of Greek taverna sausage stored at 4 and 10 °C in air, vacuum or 100% carbon dioxide, and its spoilage potential

dc.contributor.author	Samelis, J	en
dc.contributor.author	Georgiadou, KG	en
dc.date.accessioned	2014-06-06T06:44:06Z
dc.date.available	2014-06-06T06:44:06Z
dc.date.issued	2000	en
dc.identifier.issn	13645072	en
dc.identifier.uri	http://dx.doi.org/10.1046/j.1365-2672.2000.00936.x	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/1683
dc.subject.other	acetic acid	en
dc.subject.other	arginine	en
dc.subject.other	carbon dioxide	en
dc.subject.other	lactic acid	en
dc.subject.other	melibiose	en
dc.subject.other	article	en
dc.subject.other	food packaging	en
dc.subject.other	food spoilage	en
dc.subject.other	food storage	en
dc.subject.other	lactic acid bacterium	en
dc.subject.other	Lactobacillus sakei	en
dc.subject.other	Leuconostoc	en
dc.subject.other	meat industry	en
dc.subject.other	nonhuman	en
dc.subject.other	pH	en
dc.subject.other	yeast	en
dc.subject.other	Air	en
dc.subject.other	Carbon Dioxide	en
dc.subject.other	Cold	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	Food Handling	en
dc.subject.other	Lactobacillus	en
dc.subject.other	Leuconostoc	en
dc.subject.other	Meat Products	en
dc.subject.other	Micrococcaceae	en
dc.subject.other	Pseudomonas	en
dc.subject.other	Vacuum	en
dc.subject.other	Bacteria (microorganisms)	en
dc.subject.other	Brochothrix thermosphacta	en
dc.subject.other	Lactobacillus curvatus	en
dc.subject.other	Lactobacillus sakei	en
dc.subject.other	Leuconostoc	en
dc.subject.other	Leuconostoc mesenteroides	en
dc.subject.other	Micrococcaceae	en
dc.title	The microbial association of Greek taverna sausage stored at 4 and 10 °C in air, vacuum or 100% carbon dioxide, and its spoilage potential	en
heal.type	journalArticle	en
heal.identifier.primary	10.1046/j.1365-2672.2000.00936.x	en
heal.publicationDate	2000	en
heal.abstract	Strains of the Lactobacillus sakei/curvatus group, mainly non-slime- producing Lact. sakei, dominated the microbial flora of industrially manufactured taverna sausage, a traditional Greek cooked meat, stored at 4 °C and 10 °C in air, vacuum and 100% CO2. Atypical, arginine-positive and melibiose-negative strains of this group were isolated. The isolation frequency of Lact. sakei/curvatus from sausages stored anaerobically was as high as 92-96%, while other meat spoilage organisms were practically absent. Conversely, in air-stored sausages, leuconostocs, mainly Leuconostoc mesenteroides ssp. mesenteroides, had a considerable presence (14-21%), whereas Brochothrix thermosphacta, pseudomonads and Micrococcaceae grew, but failed to increase above 105 cfu g-1 in all samples during storage. Only yeasts were able to compete against LAB and reached almost 107 cfu g-1 after 30 d of aerobic storage at 10 °C. The great dominance (> 108 cfu g-1) of LAB caused a progressive decrease of pH and an increase of the concentration of L-lactate, D-lactate and acetate in all sausage packs. The growth of LAB and its associated chemical changes were more pronounced at 10 °C than 4 °C. At both storage temperatures, L-lactate and acetate increased more rapidly and to a higher concentration aerobically, unlike D-lactate, which formed in higher amounts anaerobically. Storage in air was the worst packaging method, resulting in greening and unpleasant off-odours associated with the high acetate content of the sausages. Carbon dioxide had no significant effect on extending shelf-life. The factors affecting the natural selection of Lact. sakei/curvatus in taverna sausage are discussed. Moreover, it was attempted to correlate the metabolic activity of this group with the physicochemical changes and the spoilage phenomena occurring in taverna sausage under the different storage conditions.	en
heal.journalName	Journal of Applied Microbiology	en
dc.identifier.issue	1	en
dc.identifier.volume	88	en
dc.identifier.doi	10.1046/j.1365-2672.2000.00936.x	en
dc.identifier.spage	58	en
dc.identifier.epage	68	en