PLASMID PROFILES OF LACTIC-ACID BACTERIA ASSOCIATED WITH VACUUM-PACKAGED VIENNA SAUSAGE MANUFACTURE AND SPOILAGE

Plasmid profiles of lactic acid bacteria from spoiled vacuum-packaged vienna sausages (61) and the corresponding manufacturing environment ( 50) were determined to assess the use of this technique for pinpointin g sources of spoilage populations. Although plasmids were present in > 60% of the strains, no profiles were common to these two groups. The o ccurrence of specific individual plasmids in several isolates from the spoilage population may, however, be useful in diagnosing the spoilag e potential of individual strains.