A Taxonomic study of high pH tolerant lactic acid bacteria associated with vacuum-packaged meat products

Abstract

In the first part of this study the relationship between Lactobacillus divergens, Lactobacillus carnis and Lactobacillus piscicola and their relationship with other Lactobacillus species were investigated using numerical analysis of polyacrylamide gel electrophoresis (PAGE) patterns of their proteins and their physiological, morphological and biochemical characteristics. PAGE analysis of whole cell proteins indicated that '.1-divergens and L. carnis are separate species and that L. piscicola and L. carnis are the same species. Numerical analysis (Ssm) of the physiological, morphological and biochemical data could not distinguish between these organisms and Ssm did not have the same level of resolution as numerical analysis of PAGE data. In the second part of this study DETA-MRS was used as a selective medium to investigate the bacterial population able to grow at pH 8,5 in vacuum- packaged meat and meat products. Some Lactobacillus sake and Leuconostoc mesenteroides subsp. mesenteroides strains were isolated. Two Leuconostoc and two lactic acid bacterial cultures were isolated that did not fit in with descriptions of any of the presently described species. DETA-MRS was also found not to be selective for L. divergens and _1. carnis in vacuum-packaged meat products.