TABLE 1.
Characteristics of isolates from spoiling cooked meat products
| Characteristic | Test result witha:
|
||
|---|---|---|---|
| Leuconostoc mesenteroides subsp. mesenteroides MCRI 1 | Lactococcus lactis subsp. lactis MCRI 3 | Leuconostoc citreum MCRI 4 | |
| Gas production from glucose | + | − | + |
| Acid production fromb: | |||
| l-Arabinose | + | + | + |
| Ribose | + | + | − |
| Galactose | + | + | − |
| d-Fructose | + | + | + |
| d-Mannose | + | + | + |
| Sorbitol | − | − | − |
| Amygdalin | + | + | + |
| Arbutin | + | + | + |
| Esculin | + | + | + |
| Maltose | + | + | + |
| Lactose | + | + | − |
| Melibiose | + | − | − |
| Sucrose | + | + | + |
| Trehalose | + | + | + |
| d-Raffinose | + | − | − |
| Starch | − | + | − |
| d-Turanose | + | − | + |
| Growth in: | |||
| 4.0% NaCl | + | + | + |
| 6.5% NaCl | + | + | + |
a
+, positive; −, negative. Based on their 16S rRNA sequences, the closest relative of Leuconostoc mesenteroides subsp. mesenteroides MCRI 1 was Leuconostoc mesenteroides subsp. mesenteroides or subsp. dextranicum (100% identity; 535 of 535 bases), that of Lactococcus lactis subsp. lactis MCRI 3 was Lactococcus lactis subsp. lactis or subsp. hordniae (99.81% identity; 534 of 535 bases), and that of Leuconostoc citreum MCRI 4 was Leuconostoc citreum (99.81% identity; 534 of 535 bases).
b
Tests were performed by using the API 50CH system; readings were taken at 48 h.