ArticleBrazilian journal of microbiology : [publication of the Brazilian Society for Microbiology]2015
Characterization of the spoilage lactic acid bacteria in "sliced vacuum-packed cooked ham".
Article in Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology], 2015. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 11 papers.
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Who cites it
11 citing papers in PubMed, 38 citations in OpenAlex.
- A Study of Bioactivities and Composition of a Cocktail of Supernatants Derived from Lactic Acid Bacteria for Potential Food Applications.Probiotics and antimicrobial proteins · 2025Article
- Antimicrobial activity of cell-free supernatant of lactic acid bacteria on spoilage bacteria of vacuum-packed sliced emulsion-type sausages.Iranian journal of veterinary research · 2024Article
- Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures.Foods (Basel, Switzerland) · 2023Article
- Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials.Foods (Basel, Switzerland) · 2023Article
- Characterization ofFoods (Basel, Switzerland) · 2023Article
- Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review.Foods (Basel, Switzerland) · 2022Review
- Use of Bacteriocins and Bacteriocinogenic Beneficial Organisms in Food Products: Benefits, Challenges, Concerns.Foods (Basel, Switzerland) · 2022Review
- Mapping the Key Technological and Functional Characteristics of Indigenous Lactic Acid Bacteria Isolated from Greek Traditional Dairy Products.Microorganisms · 2022Article
- Microbiological Changes in Meat and Minced Meat from Beavers (Foods (Basel, Switzerland) · 2021Article
- Application of nisin as biopreservative of pork meat by dipping and spraying methods.Brazilian journal of microbiology : [publication of the Brazilian Society for Microbiology] · 2019Article
- Antifungal Microbial Agents for Food Biopreservation-A Review.Microorganisms · 2017Review
Corrections and comments
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Authors and funding
6 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The lactic acid bacteria are involved with food fermentation and in such cases with food spoilage. Considering the need to reduce the lactic acid bacteria growth in meat products, the aim of this work was to enumerated and investigated the lactic acid bacteria present on sliced vacuum-packed cooked ham stored at 4 °C and 8 °C for 45 days by phenotypic and molecular techniques. The quantification showed that the lactic acid bacteria were present from the first day with mean count of 1.98 log cfu/g for the four batches analyzed. The lactic acid bacteria grew rapidly on the samples, and plate counts around 7.59 log cfu/g and 8.25 log cfu/g were detected after 45 days of storage at 4 °C and 8 °C, respectively; storage temperatures studied showed significant influence on the microorganism in study growth. The predominant lactic acid bacteria associated with the spoilage samples at one day of storage includes Lactobacillus sp., the phenotypic overlap Leuconostoc / Weissella sp. and Enterococcus sp. At 45 days of storage at 4 and 8 °C the mainly specie was Lactobacillus curvatus , following by Lactobacillus sakei and Leuconostoc mesentereoides ; the Enterococcus sp. was not present in the samples.
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