Weissella viridescens in meat products – a review

Abstract

Although ubiquitous, bacteria of theWeissellagenus are not given sufficient attention. Many members of the genus were originally classified asLeuconostocorLactobacillus. With the development of molecular methods, these phylogenetically closely related bacteria formed a separate group, theWeissellagenus. Due to its heterofermentative metabolism,Weissellaspp. may cause considerable damage particularly in the meat industry. Slime formation and greening of meat products are sensory defects for which the technologically important speciesWeissella viridescensis responsible. This article summarizes basic information about the influence ofWeissella viridescenson meat processing.