Ga. Dykes et al., IDENTIFICATION OF LEUCONOSTOC SPECIES ASSOCIATED WITH THE SPOILAGE OFVACUUM-PACKAGED VIENNA SAUSAGES BY DNA-DNA HYBRIDIZATION, Food microbiology, 11(4), 1994, pp. 271-274
Approximately 36% of predominant microbiological spoilage populations
from vacuum-packaged Vienna sausages consist of leuconostocs which are
difficult to identify phenotypically. Seven leuconostocs selected on
a pro-rata basis as representatives of three phenotypically different
groups from this environment were identified by DNA-DNA hybridization.
as Leuconostoc mesenteroides subsp. mesenteroides (3), Leuconostoc ge
lidum (1) and Leuconostoc paramesenteroides (3). The presence of high
proportions of Leuconostoc paramesenteroides and absence of Leuconosto
c carnosum in this spoilage association was noteworthy. DNA-DNA hybrid
ization represented a reliable identification method for meat spoilage
leuconostocs.