LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT

LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT

Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of ch...

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Bibliographic Details
Main Authors: C. Cantoni, S. Pirani, S. Milesi
Format: Article
Language:English
Published: PAGEPress Publications 2013-02-01
Series:Italian Journal of Food Safety
Subjects:
Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack
Online Access:http://www.pagepressjournals.org/index.php/ijfs/article/view/1035
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spelling doaj-52cbb56f4c0940bd9efae459fec8cf312020-11-25T01:27:28ZengPAGEPress PublicationsItalian Journal of Food Safety2239-71322013-02-0118414410.4081/ijfs.2010.8.41LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEATC. CantoniS. PiraniS. MilesiBlown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.http://www.pagepressjournals.org/index.php/ijfs/article/view/1035Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack
collection DOAJ
language English
format Article
sources DOAJ
author C. Cantoni
S. Pirani
S. Milesi
spellingShingle C. Cantoni
S. Pirani
S. Milesi
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
Italian Journal of Food Safety
Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack
author_facet C. Cantoni
S. Pirani
S. Milesi
author_sort C. Cantoni
title LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
title_short LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
title_full LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
title_fullStr LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
title_full_unstemmed LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT
title_sort leuconostoc gasicomitatum and production of butyric acid in chilled vacuum-packed equine meat
publisher PAGEPress Publications
series Italian Journal of Food Safety
issn 2239-7132
publishDate 2013-02-01
description Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.
topic Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack
url http://www.pagepressjournals.org/index.php/ijfs/article/view/1035
work_keys_str_mv AT ccantoni leuconostocgasicomitatumandproductionofbutyricacidinchilledvacuumpackedequinemeat
AT spirani leuconostocgasicomitatumandproductionofbutyricacidinchilledvacuumpackedequinemeat
AT smilesi leuconostocgasicomitatumandproductionofbutyricacidinchilledvacuumpackedequinemeat
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