PhD Vermeiren Lieve Compleet - Hogeschool Gent

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ir. Lieve Vermeiren Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms Thesis submitted in fulfillment of the requirements for the degree of Doctor (Ph.D.) in Applied Biological Sciences
Bioconservering van anäeroob verpakte versneden gekookte vleesproducten met niet-bacteriocineproducerende micro-organismen Illustratie: Lactobacillus sakei 10A © Lieve Vermeiren Bacteriophage P200 © Steven Hagens (Swiss Federal Institute of Technology) Vermeiren, L. (2006). Biopreservation of anaerobically packaged sliced cooked meat products by non-bacteriocinogenic micro-organisms. Doctoral dissertation. Universiteit Gent. ISBN: 90-5989-132-5 The author and the promotor give the authorisation to consult and to copy parts of this work for personal use only. Every other use is subject to the copyright laws. Permission to reproduce any material contained in this work should be obtained from the author.
Page 1: Hogeschool Gent Biopreservation of
Page 6 and 7: Woord vooraf Proefbuizen, labojasse
Page 8: Table of contents
Page 11 and 12: 3.4. EFFECT OF PROTECTIVE LAB ON TH
Page 13 and 14: 1. INTRODUCTION....................
Page 15 and 16: 2.8. STATISTICAL ANALYSES 189 3. RE
Page 18 and 19: Introduction and objectives In rece
Page 20 and 21: • Sub-objective 5 Chapter 5 aimed
Page 22: Summary
Page 25 and 26: Chapter 3 presented a systematic st
Page 27 and 28: 10A and an atmosphere containing 50
Page 30: Samenvatting
Page 33 and 34: werden deze stammen beschouwd als m
Page 35 and 36: ewaartemperatuur (4°C versus 7°C)
Page 37 and 38: In-vitro testen toonden aan dat de
Page 40 and 41: Chapter 1 Antagonistic micro-organi
Page 42 and 43: esides lactic acid, including carbo
Page 44 and 45: 1.4.3. The genus Pediococcus This g
Page 46 and 47: taxonomy) and the present phylogene
Page 48 and 49: 1.5.1. Fermentation end-products 1.
Page 50 and 51: The ability of lactic acid to rotat
Page 52 and 53: 1.5.2. Bacteriocins Bacteriocins, p
Page 54 and 55:
molecule inserts into the membrane
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1.5.3. Other antagonistic systems 1
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explains why CMP, immediately after
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Weissella Weissella viridiscens has
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2.3.3.3. Discolouration Green disco
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eported an incidence of L. monocyto
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The use of micro-organisms or their
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3.2.2. Organic acids In general, re
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Furthermore, protective LAB can be
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Fish, fish products and seafood Spo
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Table 1.3. Effect of (non-)bacterio
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performance as a biopreservative in
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Table 1.6. Studies on the effect of
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prevent them from growth of food bo
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The application of the host-specifi
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Multiplicity of infection (MOI) Pha
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using Leuc. carnosum 4010 in frankf
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activity of LAB in general, this se
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effect (Gram et al., 2002). Several
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for one or more of these vitamins o
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clinical cases, patients were immun
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different degrees and classify them
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this way an equal distribution over
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Chapter 2 Evaluation of meat born l
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temperatures, the characterisation
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dextranicum LMG 6908 T , Leuc. carn
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2.6. Behaviour of 12 selected putat
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considered as unacceptable. Finally
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From the 74 remaining strains, only
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Among the isolates, 76% (28/37) was
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Within the group of isolated strain
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with fast growth rates at low tempe
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pH 6.3 6.2 6.1 6.0 5.9 5.8 5.7 0 5
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34th day of the storage period, alt
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Table 2.5. Summary of the LAB-count
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Chapter 3 In-vitro and in-situ grow
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1. Introduction A considerable part
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7°C and revived by transferring a
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The sensory quality of cooked ham s
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lesser extent compared to the LAB s
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LC2 and LM3 not significantly decre
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Sensory rejection was mainly based
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log10(cfu/g), respectively. It migh
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Chapter 4 Co-culture experiments de
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1. Introduction Interest in the rol
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growth characteristics, antibacteri
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1 g/l Peptone (Oxoid)) was prepared
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were sensitive to 8/11 tested antib
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Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
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On the other hand, no significant (
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Table 4.3. Evolution of the glucose
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Log10(cfu/g) Log10(cfu/g) 9 8 7 6 5
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day 28 in the HG-product. However,
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glucose. Buchanan & Bagi (1997) als
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Chapter 5 The interaction of the no
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1. Introduction Several authors hav
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(3) an interaction study at 7°C be
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3. Results and discussion The chemi
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Log10(cfu/g) 9 8 7 6 5 4 3 2 1 0 0
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Clearly, the growth of L. sakei 10A
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Table 5.2. Evolution of the pH of t
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Chapter 6 The sensory acceptability
Page 187 and 188:
1. Introduction During the last dec
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mixture of Leuc. mesenteroides LM2
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to a sensory panel of 18 non-traine
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inoculation, 200 g portions of prod
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Buffering capacity (mmol lactic aci
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where LAB-growth results in sensory
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3.2.1. Antagonistic activity of L.
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In all five products, L. sakei 10A
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the glucose consumption in 10A-samp
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In general, CMP with such low pH-va
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3.3. Discussion 3.3.1. Antagonistic
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that cooked ring sausages were deem
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Chapter 7 The contribution of lacti
Page 215 and 216:
1. Introduction The last two decade
Page 217 and 218:
Table 7.1. Composition of the diffe
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In all three experiments, growth of
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2.5.2. Challenge experiment in CFS
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3. Results and discussion 3.1. Co-c
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However, cell numbers were analysed
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Log10(cfu/ml) or pH Log10(cfu/ml) o
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Log10(cfu/ml) Log10(cfu/ml) 10 9 8
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Log10(cfu/ml) Log10(cfu/ml) 9 8 7 6
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that case the pH of the CFS would h
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Log10(cfu/ml) Log10(cfu/ml) 9 8 7 6
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these experiments when there was st
Page 240:
Chapter 8 Treatment with bacterioph
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1. Introduction Listeria monocytoge
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(7°C and 30°C). Experiments were
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L. monocytogenes cocktail, 100 µl
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3. Results and discussion 3.1. Effe
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susceptibility of the genus Listeri
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end-point for the microbial shelf-l
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therefore, be sufficient to control
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contaminated cooked meat products,
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General discussion, conclusions and
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possible that the bacteriocin was n
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manufactured cooked meat products (
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deviations can be prevented and led
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List of abbreviations
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pfu plaque forming unit PPS Pepton
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References 1. Aasen, I.M., Markusse
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26. Berry, E.D., Liewen, M.B., Mand
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50. Buncic, S., Avery, S.M. & Moorh
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75. Devlieghere, F., Debevere, J. &
Page 282 and 283:
99. Foegeding, P.M., Thomas, A.B.,
Page 284 and 285:
125. Hudson, J.A., Billington, C.,
Page 286 and 287:
150. Korkeala, H., Alanko, T., Mäk
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174. Marceau, A., Zagorec, M. & Cha
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nonbacteriocinogenic Carnobacterium
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style green olive fermentations. Ap
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253. Stratford, M. (2000). Traditio
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277. Vitas, A.I. & Garcia-Jalon, V.
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Curriculum vitae Curriculum vitae L
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of Listeria monocytogenes by the no
Page 304 and 305:
2. ILSI Europe 2nd International Sy
Page 306:
13. EFSA Colloquium On Microorganis
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PhD Vermeiren Lieve Compleet - Hogeschool Gent

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