Non-motile, Gram-positive and catalase-negative anaerobic Leuconostoc sp. were found to be involved in the spoilage of vacuum-packaged refrigerated sucuk samples. The spoilage was associated with an accumulation of large quantities of foul-smelling gas and purge in the bag and loss of colour and texture in the meat. Many of these isolates produce bacteriocins, to which the predominant Gram-positive bacteria normally found in these products are sensitive. As the leuconostocs grew at low temperatures and produced bacteriocins, they inhibited the growth of associated sensitive bacteria. Attempts to inoculate purge from spoiled samples into fresh meat, vacuum packaging and refrigeration storage facilitated the growth of Leuconostocs and produced characteristic meat spoilage.
Lactic acid bacteria (LAB), Leuconostoc sp., food-spoilage, bacteriocin
OSMANAĞAOĞLU, ÖZLEM (2003) "Behaviour and Biological Control of Bacteriocin-Producing Leuconostocs Associated with Spoilage of Vacuum-Packaged Sucuk," Turkish Journal of Veterinary & Animal Sciences: Vol. 27: No. 2, Article 29. Available at: https://journals.tubitak.gov.tr/veterinary/vol27/iss2/29