Characteristics of lactic acid bacteria isolated from vacuum‐packaged beef

Abstract

The characteristics of 177 psychrotrophic lactic acid bacteria isolated from vacuum‐packaged fresh beef have been studied. Eighteen isolates were identified as Leuconostoc mesenteroides and the remainder were lactobacilli. None of these could be identified down to a species level and they were considered to be atypical streptobacteria or atypical betabacteria. Atypical streptobacteria produced both isomers of lactic acid and did not ferment lactose and maltose. Atypical beta‐bacteria produced only L(+) lactic acid. The nature of the isolates varied considerably from pack to pack. The API 50 lactobacillus identification system proved useful in studying these organisms.