Acta Vet. Brno 2013, 82: 237-241

https://doi.org/10.2754/avb201382030237

Weissella viridescens in meat products – a review

Marta Dušková1, Josef Kameník2, Renáta Karpíšková1,3

1University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Milk Hygiene and Technology, Brno, Czech Republic
2University of Veterinary and Pharmaceutical Sciences Brno, Faculty of Veterinary Hygiene and Ecology, Department of Meat Hygiene and Technology, Brno, Czech Republic
3Veterinary 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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