Original Articles
AIVI - June 2010 - Issue 8
https://doi.org/10.4081/ijfs.2010.1035

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

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Received: 7 February 2013
Published: 13 June 2010
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Leuconostoc gasicomitatum, butyric acid, equine meat, blown-pack

Authors

S. Milesi
lucia.zoppi@pagepress.org
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.
S. Pirani
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.
C. Cantoni
Dipartimento di Scienze e Tecnologie Veterinarie per la Sicurezza Alimentare, Facoltà di Medicina Veterinaria, Milano, Italy.
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.

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1.
LEUCONOSTOC GASICOMITATUM AND PRODUCTION OF BUTYRIC ACID IN CHILLED VACUUM-PACKED EQUINE MEAT. Ital J Food Safety [Internet]. 2010 Jun. 13 [cited 2026 Aug. 13];1(8):41-4. Available from: https://www.pagepressjournals.org/ijfs/article/view/ijfs.2010.8.41

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