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

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 from one producer in the Czech Republic. Catalase and oxidase negative isolates cultivated on MRS agar were identified by two methods – MALDI-TOF MS and genus- and species-specific PCR. Lactobacilli were detected in all analysed samples. Forty strains (33%) of 120 suspect isolates were confirmed as Lactobacillus spp. by both methods. The results of species identification were the same for both methods. Lactobacillus curvatus was detected in one sample of raw pork meat (4%) and six samples of pork ham (26%). Lactobacillus sakei was detected in six samples of raw pork meat (26%) and thirteen samples of pork ham (57%).