IDENTIFICATION OF LEUCONOSTOC SPECIES ASSOCIATED WITH THE SPOILAGE OFVACUUM-PACKAGED VIENNA SAUSAGES BY DNA-DNA HYBRIDIZATION

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.