LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT

Abstract

Blown pack is a common alteration in chilled vacuum-packed meat. Clostridium spp. is commonly known as the causing agent of this meat spoilage. In this work we demonstrate that also heterofermentative Lactic Acid Bacteria (LAB) such as Leuconostoc spp. can be involved. We analyzed four samples of chilled vacuum-packed equine meat with blown-pack spoilage and we found high levels of Lc. gasicomitatum (about 7-8 Log ufc/g). This m.o. is able to produce butyric acid and ethanol. We found both this volatile compounds in our samples.

Keywords

• Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack