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Hoffmann, R. A wiki for the life sciences where authorship matters. Nature Genetics (2008)
 

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Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products.

Three kinds of lactic acid bacteria were isolated from spoiling cooked meat products stored below 10 degrees C. They were identified as Leuconostoc mesenteroides subsp. mesenteroides, Lactococcus lactis subsp. lactis, and Leuconostoc citreum. All three strains grew well in MRS broth at 10 degrees C. In particular, L. mesenteroides subsp. mesenteroides and L. citreum grew even at 4 degrees C, and their doubling times were 23.6 and 51.5 h, respectively. On the other hand, although the bacteria were initially below the detection limit (<10 CFU/g) in model cooked meat products, the bacterial counts increased to 10(8) CFU/g at 10 degrees C after 7 to 12 days.[1]

References

  1. Behavior of psychrotrophic lactic acid bacteria isolated from spoiling cooked meat products. Hamasaki, Y., Ayaki, M., Fuchu, H., Sugiyama, M., Morita, H. Appl. Environ. Microbiol. (2003) [Pubmed]
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