Growth of Brochothrix thermosphacta and Lactobacillus sake in refrigerated vacuum-packaged meat

G VIGNOLO,; DE RUIZ HOLGADO, AÍDA P; G OLIVER,; GRACIELA MARGARITA VIGNOLO

Microbiology Aliments Nutrition

MAN

Lugar: Paris; Año: 1999 vol. 17 p. 207 - 213

0759-0644

 The growth rate of various strains of Lactobacillus sake and Brochothrix thermosphacta inoculated on a vacuum-packaged beef semimembranosus muscle and incubated at 2ºC for 18 days were determined. B. thermosphacta grew more rapidly and had a shorter lag phase when compared to L. sakei. Addition of peptone to the substrate, but not glucose, markedly favored the growth of L. sake. Growth of Lactobacillus cells was also positively affected when the meat slices were pre-incubated at 25ºC for 24 h before inoculation. In these conditions, the growth of  L. sake was higher than that of B. thermosphacta after 7 days and  the final cell density at the 18th. day was about 1x 108 cfu/cm2.