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

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Abstract

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.

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Authors and Affiliations

  1. Department of Food Science and Biotechnology, Dongguk University-Seoul, Seoul, 100-715, Korea

    Seung Won Jung, A. T. M. Mijanur Rahman & Seung Ju Lee

  2. Center for Intelligent Agro-Food Packaging (CIFP), Seoul, 100-272, Korea

    Seung Won Jung, A. T. M. Mijanur Rahman & Seung Ju Lee

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  1. Seung Won Jung
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Correspondence to Seung Ju Lee.

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Jung, S.W., Mijanur Rahman, A.T.M. & Lee, S.J. Identification and evaluation of psychrotrophic lactic acid bacteria from imitation crab sticks to develop a microbial time temperature integrator. Food Sci Biotechnol 24, 141–153 (2015). https://doi.org/10.1007/s10068-015-0020-4

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