Chapter 7 Culture media for non-sporulating Gram-positive food spoilage bacteria

摘要: Abstract The spoilage association especially of protein-rich foods can be dominated by Gram-positive bacteria, notably lactic acid bacteria (LAB) which affect vacuum packaged refrigerated processed meats and some dairy products. New food ecosystems are being created novel packaging processing technologies, resulting in associations differing from those previously reported. In addition, improvement identifica-tion methods, allow the detection isolation 'novel' bacterial groups, e.g., Carnobacterium spp. This review considers genera Aerococcus, Brevibacterium, Brochothrix, Carnobacterium, Kurthia, Lactobacillus, Leuconostoc, Microbacterium, Micrococcus, Pediococcus Propionibacterium . Strictly selective procedures, including incubation temperature atmosphere, not yet available for Microbacterium Micrococcus , only with limitations Kurthia On other hand, a causative role has been established clearly all may 'opportunistic' their behaviour. LAB groups Leuconostoc ('LLP-Group') often share similar habitats show physiological behaviour on number elective media. Modifications to increase selectivity have based mainly de Man, Rogosa Sharpe (MRS) or agar, include pH reduction, supplementation chemical preservatives (e.g., sorbic nitrate) use reduced atmospheres suboptimal temperatures. Carnobacteria differ non-aciduric nature, plating procedures high-pH media (pH 8-9) competitors (mainly lactobacilli) eliminated.