Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 72, Issue 1-2, Pages 147-153Publisher
ELSEVIER SCIENCE BV
DOI: 10.1016/S0168-1605(01)00634-1
Keywords
fish; spoilage; 'gravad'; vacuum-packaging; lactic acid bacteria; identification; restriction endonuclease analysis; ribotyping
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A total of 296 lactic acid bacteria (LAB) isolated from spoiled, vacuum-packaged 'gravad' rainbow trout stored at 3 and 8 degreesC were characterised and identified using a molecular approach. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using an rRNA gene restriction pattern (ribotype) identification database. Lactobacillus sakei, L. curvatus and Carnobacterium piscicola were the three main species detected. Only one isolate was identified as C. divergens. Most of the carnobacteria were found in the samples stored at 3 degreesC. The relative proportion of L. sakei was higher in the samples stored at 8 degreesC. (C) 2002 Elsevier Science B.V All rights reserved.
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