Three Systems for Biochemical Characterization of Lactobacilli Associated with Meat Spoilage

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Abstract
Three methods (APIZYM, Minitek and VPI systems) were compared for their ability to characterize some of lactobacillus isolates from anaerobically spoiled meats. Nineteen authentic lactobacillus cultures obtained from various sources were also compared. Greening spoilage isolates from frankfurters were identified as Lactobacillus viridescens by the APIZYM and Minitek tests. Lactobacillus isolates from spoiled veal were identified as Lactobacillus plantarum by one of the three methods. Other isolates which could not be assigned to a generic level appeared to be atypical streptobacteria or betabacteria. Except for some disagreement in the identity of lactobacilli among the three systems, they proved useful in distinguishing between the different lactobacilli.