Identification and evaluation of psychrotrophic lactic acid bacteria from imitation crab sticks to develop a microbial time temperature integrator

• Published in: Food science and biotechnology Vol. 24; no. 1; pp. 141 - 153
• Main Authors: Jung, Seung Won, Mijanur Rahman, A. T. M., Lee, Seung Ju
• Format: Journal Article
• Language: English
• Published: Heidelberg The Korean Society of Food Science and Technology 01.02.2015; 한국식품과학회
• Subjects: Bacteria; Chemistry; Chemistry and Materials Science; Decapoda; Food Science; Nutrition; Research Article; Weissella; 식품과학; psychrotrophic; 16S rRNA; imitation crab stick; lactic acid bacteria; microbial TTI
• ISSN: 1226-7708; 2092-6456
• DOI: 10.1007/s10068-015-0020-4

Ten strains of psychrotrophic Weissella species from imitation crab sticks (ICSs) were isolated and characterized to develop a microbial-based time temperature integrator (TTI). The strains were selected according to their hemolytic activity, gram staining, and catalase reaction. All the strains grew well in modified imitation crab (MIC) broth at 5 and 15°C. Significant acid production, an associated drop in pH values, and a color change were observed in most of the strains after 7-days of incubation at both temperatures. Furthermore, the strains produced a time-temperature dependent color change due to the production of lactic acid. Phylogenetic analyses based on 16S rRNA gene sequences indicated that the ten strains belonged to the genus Weissella .