lactobacillus spp. – MASO-INTERNATIONAL

The detection of psychrotrophic lactobacilli and the occurrence of Lactobacillus curvatus and Lactobacillus sakei in samples of pork meat and ham

Authors: Ines Lačanin, Marta Dušková, Ondřej Chlumský, Josef Kameník, Ondrej Šedo, Zbyněk Zdráhal and Renáta Karpíšková
Keywords: MALDI-TOF MS, PCR, lactobacillus spp., meat products

The aim of this study was to detect psychrotrophic lactobacilli, to monitor the occurrence of Lactobacillus curvatus and Lactobacillus sakei in raw pork meat and pork ham, and to compare the results of the identification of bacteria by MALDI-TOF mass spectrometry and genus- and species-specific polymerase chain reaction (PCR). The samples (n = 23) came … [Read more…]

Lactic acid bacteria and their influence on the shelf life of heat-treated meat products

Authors: Josef Kameník, Marta Dušková, Ondrej Šedo, Zbyněk Zdráhal and Ines Lačanin
Keywords: MALDI-TOF MS, frankfurters, lactobacillus spp., lactococcus spp., leuconostoc spp.

The aim of the study was to analyse lactic acid bacteria (LAB) in frankfurters with a finely comminuted batter after their packaging in a modified atmosphere (N2/CO2: 70/30) and subsequent storage for 21 days at 2 °C. Microbiological tests of the production plant environment for the presence of LAB and potential product contamination were also … [Read more…]

The occurrence and characterisation of lactobacilli in meat products

Authors: Marta Dušková and Renáta Karpíšková
Keywords: antibiotic resistance, broth microdilution method, lactobacillus spp., minimum inhibitory concentration (MIC), polymerase chain reaction, species identification

The aim of this study was to monitor the frequency of lactobacilli in ready-to-eat meat products and to determine the species and the antimicrobial susceptibility. Identification of suspect isolates was investigated in this work by polymerase chain reaction. A total of 148 samples of meat products were examined, and lactobacilli were detected in 107 samples … [Read more…]