JMB

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Table. 1.

Table. 1.

Summary of spoilage LAB.

Food sources Spoilage LAB Characteristics of defect References
Wine Pediococcus spp. Increased viscosity and slimy appearance [5-7]
Beer Lb. brevis, Lb. lindneri, Pediococcusspp. Butter odor or sour taste, sticky silk and turbidity [3,21,33,35,44]
Packaged meat products Lb. sakei, Lb. curvatus, Lb. algidus, Lb. fuchuensis, Lb. oligofermentans Leu. gelidum, Leu. carnosum Leu. mesenteroides Off-odor and acidification sometimes with the production of carbon dioxide and hydrogen sulfide and formation of mucus [10-15]
Milk Lc. lactis Sour taste [16,17]
Cheese Lb. curvatus, Lb. fermentum Unpleasant odors, gases and the formation of white calcium lactate crystals [18]
Canned fish products Lb. alimentarius Protein swell and the formation of gas [19]
Vinegar Lb. acetotolerans Turbidity [20]
J. Microbiol. Biotechnol. 2020;30:955~961 https://doi.org/10.4014/jmb.1908.08069
© J. Microbiol. Biotechnol.