Lactobacillus fructivorans spoilage of tomato ketchup

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http://hdl.handle.net/1975/554

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Journal of Food Protection. 1997. 60(5): 505-509

Title: Lactobacillus fructivorans spoilage of tomato ketchup
Author: Björkroth, Johanna; Korkeala, Hannu
Publisher: International Association for Food Protection
Date: 1997
Language: en
Number of pages: 441121 bytes
ISSN: 0362-028X
URI: http://hdl.handle.net/1975/554
Abstract: Spoilage characterized by bulging as a result of gas formation in bottled ketchup was studied and resulted in growth on MRS and Rogosa selective Lactobacillus agar. Seventy randomly selected isolates were typed using restriction endonuclease analysis (ClaI, EcoRI, HindIII) and were found to have identical patterns. The strain was identified as Lactobacillus fructivorans using morphological, physiological and biochemical characteristics, combined with information obtained from rRNA gene restriction patterns. Factors affecting growth and survival of this L. fructivorans strain in production circumstances were also studied. Lactobacillus count of 105 CFU/g resulted in spoilage of inoculated ketchup samples. Spoilage occurred only in samples incubated at 15 to 30°C. L. fructivorans implicated in causing spoilage demonstrated heat resistance with a D-value of 1.2 min at 65°C. The strain did not show resistance against alkaline, active chloride containing detergent sanitizer, and also alkyldimethylbenzyl ammonium chloride and alkyldimethylethylbenzyl ammonium chloride containing sanitizer was found to be effective against it.
Subject: Lactobacillus fructivorans
lactic acid bacteria
spoilage
tomato ketchup
characterization
molecular typing


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