Weissella viridescens in meat products a review
2013
Duskova, M., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Milk Hygiene and Technology | Kamenik, J., University of Veterinary and Pharmaceutical Sciences, Brno (Czech Republic). Dept. of Meat Hygiene and Technology | Karpiskova, R., Veterinary Research Institute, Brno (Czech Republic)
Although ubiquitous, bacteria of the Weissella genus are not given sufficient attention. Many members of the genus were originally classified as Leuconostoc or Lactobacillus. With the development of molecular methods, these phylogenetically closely related bacteria formed a separate group, the Weissella genus. Due to its heterofermentative metabolism, Weissella spp. may cause considerable damage particularly in the meat industry. Slime formation and greening of meat products are sensory defects for which the technologically important species Weissella viridescens is responsible. This article summarizes basic information about the influence of Weissella viridescens on meat processing.
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