Publication details
Identifikace bakterií mléčného kvašení v mase baleném v podmínkách ochranné atmosféry
| Title in English | Identification of lactic acid bacteria in meat packed under the conditions of protective atmosphere. |
|---|---|
| Authors | |
| Year of publication | 2007 |
| Type | Article in Periodical |
| Magazine / Source | Veterinářství |
| MU Faculty or unit | |
| Citation | |
| Field | Microbiology, virology |
| Keywords | Lactic Acid Bacteria; identification; meat |
| Description | The goal of this study was detection of lactic acid bacteria in beef and pork packed under the conditions of protective atmosphere and identification of their genus and species. One of the causes of packed meat spoilage were identified lactic acid bacteria as the genus Leuconostoc and Lactobacillus. Quantitative growth of spoilage bacteria reached 106 CFU/g during 21 to 28 days of meat storage depending on the kind of meat. After this time, meat was inedible due to the strong sensory changes under ongoing fermentation processes. |