Species diversity of lactic acid bacteria from chilled cooked meat products at expiration date in Belgian retail

Wim Geeraerts, Vasileios Pothakos, Luc De Vuyst, Frederic Leroy

Research output: Chapter in Book/Report/Conference proceedingConference paper


The bacterial communities of a wide variety of chilled cooked meat products (29 different products), originating from pork and poultry, were subjected to extensive sampling. Samples were stored at 4 °C and analyzed at expiration date. Bacterial isolates were obtained from MRS agar, modified MRS agar, and M17 agar. Next, a procedure consisting of (GTG)5-PCR fingerprinting of genomic DNA followed by numerical clustering was performed and for each cluster the identity of a selection of representative isolates was determined by sequencing of the 16S rRNA gene. Based on the preliminary results, seven lactic acid bacterium (LAB) species were retrieved and belonged to the following genera: Carnobacterium, Leuconostoc, Lactobacillus, and Vagococcus. The species Brochothrix thermosphacta was often present too. Overall, Leuc. carnosum and C. divergens were the most common species found on both pork and poultry cooked meats, but pronounced differences between different products were often discovered. Also, some of the samples displayed signs of spoilage at expiration date, indicating potential problems in reaching shelf-life when stored in the Belgian retail chain.
Original languageEnglish
Title of host publicationSymposium "Meet the Belgian Meat Researchers"
PublisherBelgian Association of Meat Science and Technology
Publication statusPublished - Dec 2015
EventSymposium "Meet the Belgian Meat Researchers" - Melle, Belgium
Duration: 2 Dec 20152 Dec 2015


ConferenceSymposium "Meet the Belgian Meat Researchers"


  • Lactic acid bacteria
  • cooked meat


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