1
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Huang Q, Zhang H, Zhang L, Xu B. Bacterial microbiota in different types of processed meat products: diversity, adaptation, and co-occurrence. Crit Rev Food Sci Nutr 2023:1-16. [PMID: 37905560 DOI: 10.1080/10408398.2023.2272770] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/02/2023]
Abstract
As a double-edged sword, some bacterial microbes can improve the quality and shelf life of meat products, but others mainly responsible for deterioration of the safety and quality of meat products. This review aims to present a landscape of the bacterial microbiota in different types of processed meat products. After demonstrating a panoramic view of the bacterial genera in meat products, the diversity of bacterial microbiota was evaluated in two dimensions, namely different types of processed meat products and different meats. Then, the influence of environmental factors on bacterial communities was evaluated according to the storage temperature, packaging conditions, and sterilization methods. Furthermore, microbes are not independent. To explore interactions among those genera, co-occurrence patterns were examined. In these respects, this review highlighted the recent advances in fundamental principles that underlie the environmental adaption tricks and why some species tend to occur together frequently, such as metabolic cross-feeding, co-aggregate at microscale, and the intercellular signaling system. Further investigations are required to unveil the underlying molecular mechanisms that govern microbial community systems, ultimately contributing to developing new strategies to harness beneficial microorganisms and control harmful microorganisms.
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Affiliation(s)
- Qianli Huang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Huijuan Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Li Zhang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei, China
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, China
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2
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Wang Z, Li P, Zhou H, Xu B, Cai K, Li P, Zhou K, Wang Z, Han Q. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhiqi Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Ping Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
- State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Food Co. LTD, Nanjing Jiangsu Province China
| | - Kezhou Cai
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Peijun Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Kai Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Zhaoming Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
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3
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Lan W, Sun Y, Feng H, Xie J. Effects of slightly acidic electrolyzed water pretreatment combined with compound bio‐preservatives on quality and microbiota changes of refrigerated obscure pufferfish (
Takifugu obscurus
). J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16287] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
Affiliation(s)
- Weiqing Lan
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
| | - Yuqing Sun
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Haojie Feng
- College of Food Science and Technology Shanghai Ocean University Shanghai China
| | - Jing Xie
- College of Food Science and Technology Shanghai Ocean University Shanghai China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center Shanghai China
- National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University Shanghai China
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4
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Gong W, Zhu Y, Shi X, Zhang W, Wen P. Influence of Tissue Type on the Bacterial Diversity and Community in Pork Bacon. Front Microbiol 2021; 12:799332. [PMID: 34925308 PMCID: PMC8678503 DOI: 10.3389/fmicb.2021.799332] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/21/2021] [Accepted: 11/04/2021] [Indexed: 11/13/2022] Open
Abstract
In current study, bacterial diversity and community in different tissues of pork bacon were determined using high-throughput sequencing. In total, six phyla and 111 bacterial genera were identified. Among them, three dominant genera (Staphylococcus, Acinetobacter, and Macrococcus) were shared by all bacon samples. The linear discriminant analysis showed that 24 bacterial taxa significantly differentiated between the tissues. Results of non-metric Multidimensional Scaling and redundancy analysis showed that physicochemical characteristics of the tissue prominently structured the bacterial communities. Network analysis also illustrated that tissue type was an important factor impacting the bacterial interactions in different types of tissue. The results of current study can add valuable insights to the traditional homemade pork bacon.
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Affiliation(s)
- Wenjuan Gong
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Yan Zhu
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - XiXiong Shi
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - Weibing Zhang
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
| | - PengCheng Wen
- College of Food Science and Engineering, Gansu Agricultural University, Lanzhou, China
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5
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Wei Z, Chu R, Li L, Zhang J, Zhang H, Pan X, Dong Y, Liu G. Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology. Food Sci Anim Resour 2021; 41:701-714. [PMID: 34291217 PMCID: PMC8277172 DOI: 10.5851/kosfa.2021.e30] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/19/2021] [Accepted: 06/09/2021] [Indexed: 11/06/2022] Open
Abstract
In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4°C) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.
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Affiliation(s)
- Zixiang Wei
- Institute of Bio-Pharmaceutical, Liaocheng University, Liaocheng, China
| | - Ruidong Chu
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Lanjie Li
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Jingjing Zhang
- College of Life and Health Science, Camerino University, Camerino, Italy
| | - Huachen Zhang
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Xiaohong Pan
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yifan Dong
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Liaocheng University, Liaocheng, China
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6
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9050803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.
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7
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Lan W, Sun Y, Zhang N, Xie J. Effects of ε-polylysine and rosemary extract on quality attributes and microbial communities in vacuum-packaged large yellow croaker ( Pseudosciaena crocea) during ice storage. Food Sci Biotechnol 2021; 30:465-474. [PMID: 33868757 DOI: 10.1007/s10068-021-00880-5] [Citation(s) in RCA: 17] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2020] [Revised: 12/23/2020] [Accepted: 01/12/2021] [Indexed: 12/29/2022] Open
Abstract
The effects of vacuum package combined with 0.1% ε-polylysine and 0.2% rosemary extract (V + RP) on the quality attributes and microbial communities of large yellow croaker (Pseudosciaena crocea) during ice storage were investigated. The quality was evaluated by chemical characteristics (total volatile basic nitrogen (TVB-N), K-value and biogenic amines (BAs)), microbiological indexes (Total viable counts (TVC), Shewanella bacteria counts, Pseudomonas bacteria counts, Psychrophilic bacteria counts (PBC)), changes in microbial composition were analyzed using high-throughput sequencing. Results showed that the increase of TVB-N, K-value, microorganisms and BAs could be inhibited by V + RP. Psychrobacter and Pseudomonas were detected in all samples. Shewanella increases rapidly in the middle of storage. Vagococcus and Shewanella were related to the decomposition of ATP, the formation of BAs, and TVB-N, respectively. In conclusion, V + RP presented the optimal effects, which could extend the shelf life of large yellow croaker for another 9 days compared with the control.
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Affiliation(s)
- Weiqing Lan
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, 201306 China
| | - Yuqing Sun
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
| | - Nannan Zhang
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
| | - Jing Xie
- Shanghai Ocean University College of Food Science and Technology, Shanghai, 201306 China
- Shanghai Aquatic Products Processing and Storage Engineering Technology Research Center National Experimental Teaching Demonstration Center for Food Science and Engineering Shanghai Ocean University, Shanghai, 201306 China
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8
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Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis. Int J Food Microbiol 2021; 351:109076. [PMID: 34090034 DOI: 10.1016/j.ijfoodmicro.2021.109076] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 01/08/2021] [Accepted: 01/15/2021] [Indexed: 01/26/2023]
Abstract
To identify the microbial community and origin of the spoilage flora of bacon, the changes in microbial population numbers and community structure were followed along the processing line, using culture-independent and culture-dependent methods. 16S rRNA gene amplicon sequencing (16S-seq) analysis showed that community complexity and structure significantly differed at different processing stages. Some 428 bacterial groups were ascertained at genus level, and Acinetobacter, Pseudomonas, Psychrobacter, and Brochothrix were the predominant bacteria on raw meats. After curing specimens dominated by Psychrobacter, Weissella, Vibrio, Leuconostoc, Myroides, Acinetobacter, and Lactobacillus, a total of 33 species were identified by traditional microbiological analyses and direct sequence determination methods. Our results indicated that curing should be considered one of the primary factors during various processing steps, presumably contaminating the products directly or indirectly.
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9
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Zhang XM, Dang XJ, Wang YB, Sun T, Wang Y, Yu H, Yang WS. Diversity and composition of microbiota during fermentation of traditional Nuodeng ham. J Microbiol 2020; 59:20-28. [PMID: 33355893 DOI: 10.1007/s12275-021-0219-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2020] [Revised: 10/12/2020] [Accepted: 11/02/2020] [Indexed: 01/23/2023]
Abstract
The microbial community is one of the most important factors in shaping the characteristics of fermented food. Nuodeng ham, traditionally produced and subjected to 1-4 years of fermentation, is a dry fermented food product with cultural and economic significance to locals in southwestern China. In this study, we aimed to characterize the microbiota and physicochemical profiles of Nuodeng ham across different stages of fermentation. Ham samples from each of the four years were analyzed by sequencing bacterial 16S rRNA gene and fungal internal transcribed spacer sequence, in order to characterize the diversity and composition of their microflora. A total of 2,679,483 bacterial and 2,983,234 fungal sequences of high quality were obtained and assigned to 514 and 57 genera, respectively. Among these microbes, Staphylococcus and Candida were the most abundant genera observed in the ham samples, though samples from different years showed differences in their microbial abundance. Results of physicochemical properties (pH, water, amino acid, NaCl, nitrate and nitrite contents, and the composition of volatile compounds) revealed differences among the ham samples in the composition of volatile compounds, especially in the third year samples, in which no nitrite was detected. These results suggest that the structure and diversity of microbial communities significantly differed across different stages of fermentation. Moreover, the third year hams exhibits a unique and balanced microbial community, which might contribute to the special flavor in the green and safe food products. Thus, our study lends insights into the production of high quality Nuodeng ham.
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Affiliation(s)
- Xiao-Mei Zhang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,College of Basic Medicine, Yunnan University of Chinese Medicine, Kunming, Yunnan, 650500, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Xi-Jun Dang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yuan-Bing Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Tao Sun
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Yao Wang
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China.,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China
| | - Hong Yu
- Yunnan Herbal Laboratory, School of Ecology and Environmental Science, Yunnan University, Kunming, Yunnan, 650091, P. R. China. .,The Research Center of Cordyceps Development and Utilization of Kunming, Yunnan Herbal Biotech Co. Ltd, Kunming, 650106, P. R. China.
| | - Wu-Song Yang
- The Nuodeng Ham Plant Based in Dali State, Yunnan, Dali, P. R. China
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10
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Wang Z, Shi Y, Zhou K, Zhou H, Li X, Li C, Wang Z, Xu B. Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken. Food Res Int 2020; 136:109471. [PMID: 32846556 DOI: 10.1016/j.foodres.2020.109471] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 05/25/2020] [Accepted: 06/18/2020] [Indexed: 12/22/2022]
Abstract
This work investigated the effects of different thermal temperatures (84 °C for 35 min, 95 °C for 30 min, and 121 °C for 20 min) on the shelf life and microbial diversity of Dezhou-braised chicken. During refrigerated storage at 4 °C, the increase rate of total viable counts, pH and TVB-N value, was lower in 95 °C-treated and 121 °C-sterilized groups, when compared with 84 °C-treated group. Electronic nose revealed that the fresh odor of Dezhou-braised chicken treated by 84 °C and 95 °C could be maintained during storage. Additionally, 95 °C contributed to the maintenance of good texture of chicken. High throughput sequencing showed that Bacillus and Clostridium were only very active in 84 °C-treated samples, but not in 95 °C-treated and 121 °C-sterilized samples. Taken together, 95 °C can be developed as one potential thermal treatment temperature for Dezhou-braised chicken, due to its positive effects on maintaining fresh odor and texture together with extending shelf life while also protecting food safety.
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Affiliation(s)
- Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yuzhu Shi
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Xinfu Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Cong Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Zhaobin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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11
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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12
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Sun X, Hong H, Jia S, Liu Y, Luo Y. Effects of phytic acid and lysozyme on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets stored at 4 °C. Food Microbiol 2020; 86:103313. [DOI: 10.1016/j.fm.2019.103313] [Citation(s) in RCA: 36] [Impact Index Per Article: 9.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2018] [Revised: 07/09/2019] [Accepted: 08/24/2019] [Indexed: 02/05/2023]
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13
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Liu Q, Zhang M, Bhandari B, Xu J, Yang C. Effects of nanoemulsion-based active coatings with composite mixture of star anise essential oil, polylysine, and nisin on the quality and shelf life of ready-to-eat Yao meat products. Food Control 2020. [DOI: 10.1016/j.foodcont.2019.106771] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/29/2022]
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14
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Yang W, Wang L, Hu Q, Pei F, Mugambi MA. Identification of Bacterial Composition in Freeze-Dried Agaricus bisporus During Storage and the Resultant Odor Deterioration. Front Microbiol 2019; 10:349. [PMID: 30863388 PMCID: PMC6399203 DOI: 10.3389/fmicb.2019.00349] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/28/2018] [Accepted: 02/11/2019] [Indexed: 11/13/2022] Open
Abstract
Moisture absorption and bacterial growth are critical factors for quality deterioration of freeze-dried Agaricus bisporus. In order to explore the bacterial composition and the resultant odor changes in freeze-dried A. bisporus during storage under three typical conditions (RT: 25°C, 55% RH; HT: 37°C, 85% RH; AT: ambient temperature), bacterial diversity and communities were analyzed using metagenomics. Moreover, volatile compounds were determined using SPME-GC-MS. The results demonstrated that the bacterial composition in freeze-dried A. bisporus was dominated by Pseudomonas, followed by Rhizobium and Pedobacter. In addition, Mucilaginibacter, Flavobacterium, and Thermus were a few other genera more dominant in HT samples, Chryseobacterium was the other genera more dominant in AT samples, while, Sphingobacterium and Chryseobacterium were a few other genera more dominant in RT samples. Furthermore, the increase of benzaldehyde content in HT samples may have been induced by the growth of Pseudomonads and the esters production in RT and AT samples might have been induced by Chryseobacterium. This study provided comprehensive information on exogenous bacterial composition and the resultant odor in freeze-dried A. bisporus. These results may be a theoretical basis for quality control and quick quality detection based on volatiles of freeze-dried A. bisporus.
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Affiliation(s)
- Wenjian Yang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Liuqing Wang
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Qiuhui Hu
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Fei Pei
- Key Laboratory of Grains and Oils Quality Control and Processing, Collaborative Innovation Center for Modern Grain Circulation and Safety, College of Food Science and Engineering, Nanjing University of Finance and Economics, Nanjing, China
| | - Mariga Alfred Mugambi
- Faculty of Agriculture and Food Science, Meru University of Science and Technology, Meru, Kenya
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15
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Li X, Li C, Ye H, Wang Z, Wu X, Han Y, Xu B. Changes in the microbial communities in vacuum-packaged smoked bacon during storage. Food Microbiol 2018; 77:26-37. [PMID: 30297053 DOI: 10.1016/j.fm.2018.08.007] [Citation(s) in RCA: 47] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 12/13/2022]
Abstract
This study aimed to gain deeper insights into the microbiota composition and population dynamics, monitor the dominant bacterial populations and identify the specific spoilage microorganisms (SSOs) of vacuum-packed bacon during refrigerated storage using both culture-independent and dependent methods. High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the prolongation of storage time. The diversity of microbiota was abundant at the initial stage then experienced a continuous decrease. Lactic acid bacteria (LAB) mainly Leuconostoc and Lactobacillus dominated the microbial population after seven days of storage. A total of 26 isolates were identified from different growth media using traditional cultivation isolation and identification method. Leuconostoc mesenteroides and Leuconostoc carnosum were the most prevalent species since day 15, while Lactobacillus sakei and Lactobacillus curvatus were only found on day 45, suggesting that they could be responsible for the spoilage of bacon. Serratia, Rahnella, Fusobacterium and Lactococcus underwent a dramatic increase at some point in individual batchs which may be considered as potential contributors to the spoilage.
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Affiliation(s)
- Xinfu Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Cong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Hua Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Yanqing Han
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China.
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16
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Changes in microbial communities and quality attributes of white muscle and dark muscle from common carp ( Cyprinus carpio ) during chilled and freeze-chilled storage. Food Microbiol 2018. [DOI: 10.1016/j.fm.2018.01.011] [Citation(s) in RCA: 31] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/29/2023]
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17
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Li D, Zhang J, Song S, Feng L, Luo Y. Influence of heat processing on the volatile organic compounds and microbial diversity of salted and vacuum-packaged silver carp ( Hypophthalmichthys molitrix ) fillets during storage. Food Microbiol 2018; 72:73-81. [DOI: 10.1016/j.fm.2017.11.009] [Citation(s) in RCA: 20] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2016] [Revised: 11/15/2017] [Accepted: 11/19/2017] [Indexed: 11/16/2022]
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18
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Zhao L, Zhang Z, Wang M, Sun J, Li H, Malakar PK, Liu H, Pan Y, Zhao Y. New Insights into the Changes of the Proteome and Microbiome of Shrimp ( Litopenaeus vannamei) Stored in Acidic Electrolyzed Water Ice. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:4966-4976. [PMID: 29708332 DOI: 10.1021/acs.jafc.8b00498] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Acidic electrolyzed water (AEW) ice is a novel technique for prolonging the shelf life of foods, but there is limited knowledge of its preservation mechanism. A proteomics approach and 16S rRNA-based Illumina sequencing were employed to investigate the changes of key proteins and bacterial communities in shrimp stored in AEW ice and tap water ice (TW ice) for 7 days. Compared with TW ice, AEW ice markedly retards the degradation of myofibrillar proteins in shrimp, including myosin, actin, and tropomyosin. Moreover, sarcoplasmatic proteins that participate in the carbohydrate catabolic process and amino acid metabolism were also influenced. Furthermore, the growth of spoilage bacteria, which includes the genera Psychrobacter, Shewanella, and Flavobacterium, was significantly inhibited by AEW ice, and the inhibition rates at day 7 were 71.6, 47.8, and 100%, respectively ( p < 0.05). Further correlation analysis showed the links between spoilage bacteria and protein changes can be broken by AEW ice treatment. Collectively, our findings indicated AEW ice can improve the quality of shrimp via previously undescribed mechanisms, which retarded the degradation of myofibrillar proteins and inhibited the growth of spoilage bacteria.
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Affiliation(s)
- Li Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Zhaohuan Zhang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Meng Wang
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Jiangping Sun
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Huan Li
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Pradeep K Malakar
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Haiquan Liu
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
- Engineering Research Center of Food Thermal-Processing Technology , Shanghai Ocean University , Shanghai 201306 , China
| | - Yingjie Pan
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
| | - Yong Zhao
- College of Food Science & Technology , Shanghai Ocean University , Shanghai 201306 , China
- Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) , Ministry of Agriculture , Shanghai 201306 , China
- Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation , Shanghai 201306 , China
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19
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Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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20
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Antimicrobial effects of cinnamon bark oil on microbial composition and quality of grass carp (Ctenopharyngodon idellus) fillets during chilled storage. Food Control 2017. [DOI: 10.1016/j.foodcont.2017.07.017] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/10/2023]
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21
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Ge Q, Gu Y, Zhang W, Yin Y, Yu H, Wu M, Wang Z, Zhou G. Comparison of microbial communities from different Jinhua ham factories. AMB Express 2017; 7:37. [PMID: 28194743 PMCID: PMC5307404 DOI: 10.1186/s13568-017-0334-0] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/25/2017] [Accepted: 01/30/2017] [Indexed: 12/05/2022] Open
Abstract
Microbes in different aged workshops play important roles in the flavor formation of Jinhua ham. However, microbial diversity, community structure and age related changes in workshops are poorly understood. The microbial community structure and diversity in Jinhua ham produced in factories that have 5, 15, and 30 years of history in processing hams were compared using the pyrosequencing technique. Results showed that 571,703 high-quality sequences were obtained and located in 242 genera belonging to 18 phyla. Bacterial diversity and microbial community structure were significantly different with the years of workshops. Three-phase model to characterize the changes of ham microbial communities was proposed. Gas chromatography–mass spectrometry assays indicated that the hams produced in different aged workshops have great differences in number and relative contents of volatiles compounds. These results suggest that different aged factories could form special and well-balanced microbial diversity, which may contribute to the unique flavor characteristics in Jinhua ham.
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22
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Higgins D, Pal C, Sulaiman IM, Jia C, Zerwekh T, Dowd SE, Banerjee P. Application of high-throughput pyrosequencing in the analysis of microbiota of food commodities procured from small and large retail outlets in a U.S. metropolitan area - A pilot study. Food Res Int 2017; 105:29-40. [PMID: 29433218 DOI: 10.1016/j.foodres.2017.10.057] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Revised: 10/26/2017] [Accepted: 10/28/2017] [Indexed: 01/08/2023]
Abstract
With the advent of high-throughput sequencing technologies, it is possible to comprehensively analyze the microbial community of foods without culturing them in the laboratory. The estimation of all microbes inhabiting a food commodity (food microbiota) therefore may shed light on the microbial quality and safety of foods. In this study, we utilized high-throughput pyrosequencing of 16S rRNA genes as well as traditional microbiological methods to evaluate the bacterial diversity and the predicted metabolic pathways associated with the bacterial communities of selected foods (romaine lettuce, cabbage, deli meat, and chicken legs, total 200 samples) procured from small and large retail outlets located in Memphis-Shelby County, Tennessee, USA. For high-throughput sequencing, microbial genomic DNA was directly extracted from the food products and subjected to genetic sequencing. Aerobic plate count of all food samples was also performed. Foods from small stores (such as corner stores) were found to contain higher bacterial counts as compared to large stores (such as supermarkets). High-throughput pyrosequencing in tandem with bioinformatics analyses revealed a comprehensive picture of the bacterial ecology of foods at different taxonomic levels. Firmicutes and Proteobacteria were the most abundant phyla across all products. At the genus level, Enterobacter and Pantoea in vegetables, and Bacillus and Aeromonas in animal products were found to be the most abundant. The bacterial predicted metabolic pathways such as inosine-5'-phosphate biosynthesis I, methylglyoxal (MG) degradation pathways, urea cycle, dTDP-l-rhamnose biosynthesis I, and mevalonate pathway I differed in foods procured from small stores as compared to large groceries or supermarkets. The results from this study revealed that the bacterial ecology (both in terms of numbers and types of bacteria) of food commodities might differ based on the vending outlet type (large vs. small) of retail stores. The overall estimation bacterial communities in foods by high-throughput sequencing method may be useful to identify potential taxa responsible for food spoilage. Moreover, the data from pyrosequencing of 16S rRNA genes can also be applied to infer major metabolic pathways in bacteria inhabiting different foods. This may reflect the role of these pathways in food-bacteria interaction and adaptation.
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Affiliation(s)
- Daleniece Higgins
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, University of Memphis, Memphis, TN, USA
| | - Chandan Pal
- Department of Infectious Diseases, Centre for Antibiotic Resistance Research (CARe), University of Gothenburg, Gothenburg, Sweden
| | - Irshad M Sulaiman
- Southeast Regional Laboratory, U.S. Food and Drug Administration, Atlanta, GA, USA
| | - Chunrong Jia
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, University of Memphis, Memphis, TN, USA
| | | | - Scot E Dowd
- Molecular Research LP (MR DNA), Shallowater, TX, USA
| | - Pratik Banerjee
- Division of Epidemiology, Biostatistics, and Environmental Health, School of Public Health, University of Memphis, Memphis, TN, USA.
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23
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Zhang J, Song S, Li D, Luo Y. Microbial communities and biogenic amines of crucian carp (Carassius auratus) fillets during partial freezing and chilled storage. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2017. [DOI: 10.1080/10942912.2017.1326938] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Jingbin Zhang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Sijia Song
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Dongping Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongkang Luo
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
- Beijing Laboratory for Food and Safety, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
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24
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Kim HY, Seo J, Kim TH, Shim B, Cha SM, Yu S. Pyrosequencing-based assessment of microbial community shifts in leachate from animal carcass burial lysimeter. THE SCIENCE OF THE TOTAL ENVIRONMENT 2017; 587-588:232-239. [PMID: 28249748 DOI: 10.1016/j.scitotenv.2017.02.126] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/21/2016] [Revised: 02/15/2017] [Accepted: 02/15/2017] [Indexed: 06/06/2023]
Abstract
This study examined the use of microbial community structure as a bio-indicator of decomposition levels. High-throughput pyrosequencing technology was used to assess the shift in microbial community of leachate from animal carcass lysimeter. The leachate samples were collected monthly for one year and a total of 164,639 pyrosequencing reads were obtained and used in the taxonomic classification and operational taxonomy units (OTUs) distribution analysis based on sequence similarity. Our results show considerable changes in the phylum-level bacterial composition, suggesting that the microbial community is a sensitive parameter affected by the burial environment. The phylum classification results showed that Proteobacteria (Pseudomonas) were the most influential taxa in earlier decomposition stage whereas Firmicutes (Clostridium, Sporanaerobacter, and Peptostreptococcus) were dominant in later stage under anaerobic conditions. The result of this study can provide useful information on a time series of leachate profiles of microbial community structures and suggest patterns of microbial diversity in livestock burial sites. In addition, this result can be applicable to predict the decomposition stages under clay loam based soil conditions of animal livestock.
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Affiliation(s)
- Hyun Young Kim
- Radiation Research Division for Industry and Environment, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-Si, Jeollabuk-Do 56212, Republic of Korea
| | - Jiyoung Seo
- Reliability Test Center, Defense Agency for Technology and Quality, Seoul 02455, Republic of Korea
| | - Tae-Hun Kim
- Radiation Research Division for Industry and Environment, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-Si, Jeollabuk-Do 56212, Republic of Korea
| | - Bomi Shim
- Radiation Research Division for Industry and Environment, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-Si, Jeollabuk-Do 56212, Republic of Korea
| | - Seok Mun Cha
- Radiation Research Division for Industry and Environment, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-Si, Jeollabuk-Do 56212, Republic of Korea
| | - Seungho Yu
- Radiation Research Division for Industry and Environment, Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup-Si, Jeollabuk-Do 56212, Republic of Korea.
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25
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Effect of cinnamon essential oil on bacterial diversity and shelf-life in vacuum-packaged common carp ( Cyprinus carpio ) during refrigerated storage. Int J Food Microbiol 2017; 249:1-8. [DOI: 10.1016/j.ijfoodmicro.2016.10.008] [Citation(s) in RCA: 72] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2016] [Revised: 10/05/2016] [Accepted: 10/09/2016] [Indexed: 02/02/2023]
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26
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Zhu Y, Bai J, Zhang Y, Xiao X, Dong Y. Effects of bitter melon (Momordica charantia L.) on the gut microbiota in high fat diet and low dose streptozocin-induced rats. Int J Food Sci Nutr 2017; 67:686-95. [PMID: 27352776 DOI: 10.1080/09637486.2016.1197185] [Citation(s) in RCA: 24] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/26/2022]
Abstract
The effects on gut microbiota of type 2 diabetic rats fed a bitter melon formulation (BLSP, a lyophilized superfine powder) were investigated. BLSP treatment significantly reduced fasting blood glucose levels (p < 0.05) and serum insulin levels (p < 0.05) of the diabetic rats. The gut microbiota of treated and control rats were profiled by PCR amplification and pyrosequencing of 16S rRNA genes (V3-V9 region). BLSP significantly reduced the ratio of Firmicutes to Bacteroidetes in diabetic rats, while the relative abundances of Ruminococcaceae, Bacteroides and Ruminococcus were significantly lowered in BLSP-treated rats compared to diabetic rats. Additionally, BLSP significantly suppressed the activation of MAPK (JNK and p38). The results indicate that BLSP can significantly modify the proportions of particular gut microbiota in diabetic rats without disturbing the normal population diversity. By suppressing the activation of MAPK signaling pathway, a BLSP containing diet may ameliorate type 2 diabetes.
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Affiliation(s)
- Ying Zhu
- a School of Food and Biological Engineering , Jiangsu University , Zhenjiang , P.R. China
| | - Juan Bai
- a School of Food and Biological Engineering , Jiangsu University , Zhenjiang , P.R. China
| | - Yi Zhang
- a School of Food and Biological Engineering , Jiangsu University , Zhenjiang , P.R. China
| | - Xiang Xiao
- a School of Food and Biological Engineering , Jiangsu University , Zhenjiang , P.R. China
| | - Ying Dong
- a School of Food and Biological Engineering , Jiangsu University , Zhenjiang , P.R. China
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27
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Tian X, Wu W, Yu Q, Hou M, Gao F, Li X, Dai R. Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene. Meat Sci 2016; 123:97-104. [PMID: 27665069 DOI: 10.1016/j.meatsci.2016.09.007] [Citation(s) in RCA: 34] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2016] [Revised: 09/08/2016] [Accepted: 09/12/2016] [Indexed: 12/17/2022]
Abstract
The bacterial ecology of long term ohmic- (LTOH) and water bath- (WB) cooked pork longissimus lumborum during refrigerated storage was investigated by culture-dependent and amplicon sequencing of 16S rRNA gene. High bacterial diversity was observed in both LTOH- and WB-cooked meat, and the diversity decreased with prolonged storage, however, it was more complex in LTOH-cooked meat compared with WB treated ones. Bacillus, Pseudomonas, Enterococcus and Lactococcus were the most prevalent genera in the first two weeks and were replaced by Carnobacterium by the end of storage. Brevundimonas, Bacteroidaceae, Lactobacillaceae, uncultured Clostridiales Family_XIII, Alcaligenaceae and Micrococcales were more abundant in LTOH-cooked meat, while only Moraxellaceae were more abundant in WB-cooked samples. The different abundances may have resulted from the reaction of bacteria to different heating mechanisms. Overall, LTOH-cooked meat has a similar shelf-life with shorter processing time compared to WB treated ones.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Wei Wu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Man Hou
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Fang Gao
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Xingmin Li
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China; Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, No. 17 Qinghua East Road, Haidian District, Beijing 100083, PR China.
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28
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Koo OK, Baker CA, Kim HJ, Park SH, Ricke SC. Metagenomic assessment of the microbial diversity in ground pork products from markets in the North Central Region of South Korea. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2016; 51:622-627. [PMID: 27192496 DOI: 10.1080/03601234.2016.1181910] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The purpose of this study was to characterize the microbial community in ground pork using molecular approaches. Forty six ground pork products were purchased from local stores in the north central area of South Korea. Aerobic plate counts varied 4.23 ± 5.14 × 10(5) CFU/g with the range between 5.00 × 10(3) and 1.85 × 10(6) CFU/g for ground pork samples. Four ground meat samples were further processed for metagenomic analysis. Pseudomonas species was the most relative abundant with a wide range occurring (1.72 to 77.7%) as part of the microbial genera in ground pork. Bacteria such as Carnobacterium, Yersinia, Photobacterium were also identified in ground pork. Despite the prominence of certain genera across all samples there was still extensive microbial diversity among ground pork products that originated from different slaughter houses and were processed in different markets. Such diversity indicates that designing interventions to extend shelf life may be hampered by the extensive variability in the microbial consortia associated with pork products. However, this diversity may be useful for developing microbial traceability signatures unique to a slaughter house or a particular market.
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Affiliation(s)
- Ok-Kyung Koo
- a Department of Food and Nutrition , Gyeongsang National University , Jinju , Republic of Korea
- b Institute of Agriculture & Life Science, Gyeongsang National University , Jinju , Republic of Korea
| | - Christopher A Baker
- c Center for Food Safety, Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Hyun-Jung Kim
- d Food Safety Research Group, Korea Food Research Institute , Seongnam-si , Republic of Korea
| | - Si Hong Park
- c Center for Food Safety, Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
| | - Steven C Ricke
- c Center for Food Safety, Department of Food Science, University of Arkansas , Fayetteville , Arkansas , USA
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29
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Koo OK, Kim HJ, Baker CA, Park SH, Ricke SC. Microbial Diversity of Ground Beef Products in South Korean Retail Market Analyzed by PCR-DGGE and 454 Pyrosequencing. FOOD BIOTECHNOL 2016. [DOI: 10.1080/08905436.2015.1137216] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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30
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Bokulich NA, Lewis ZT, Boundy-Mills K, Mills DA. A new perspective on microbial landscapes within food production. Curr Opin Biotechnol 2016; 37:182-189. [PMID: 26773388 PMCID: PMC4913695 DOI: 10.1016/j.copbio.2015.12.008] [Citation(s) in RCA: 64] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/22/2015] [Revised: 12/10/2015] [Accepted: 12/15/2015] [Indexed: 01/01/2023]
Abstract
High-throughput, 'next-generation' sequencing tools offer many exciting new possibilities for food research. From investigating microbial dynamics within food fermentations to the ecosystem of the food-processing built environment, amplicon sequencing, metagenomics, and transcriptomics present novel applications for exploring microbial communities in, on, and around our foods. This review discusses the many uses of these tools for food-related and food facility-related research and highlights where they may yield nuanced insight into the microbial world of food production systems.
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Affiliation(s)
- Nicholas A Bokulich
- Department of Viticulture and Enology, University of California, Davis, CA 95616,United States; Department of Food Science and Technology, University of California, Davis, CA 95616,United States; Foods for Health Institute, University of California, Davis, CA 95616, United States
| | - Zachery T Lewis
- Department of Food Science and Technology, University of California, Davis, CA 95616,United States; Foods for Health Institute, University of California, Davis, CA 95616, United States
| | - Kyria Boundy-Mills
- Department of Food Science and Technology, University of California, Davis, CA 95616,United States
| | - David A Mills
- Department of Viticulture and Enology, University of California, Davis, CA 95616,United States; Department of Food Science and Technology, University of California, Davis, CA 95616,United States; Foods for Health Institute, University of California, Davis, CA 95616, United States.
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31
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Kergourlay G, Taminiau B, Daube G, Champomier Vergès MC. Metagenomic insights into the dynamics of microbial communities in food. Int J Food Microbiol 2015; 213:31-9. [DOI: 10.1016/j.ijfoodmicro.2015.09.010] [Citation(s) in RCA: 87] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/09/2015] [Revised: 09/04/2015] [Accepted: 09/13/2015] [Indexed: 02/06/2023]
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32
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Stoops J, Crauwels S, Waud M, Claes J, Lievens B, Van Campenhout L. Microbial community assessment of mealworm larvae (Tenebrio molitor) and grasshoppers (Locusta migratoria migratorioides) sold for human consumption. Food Microbiol 2015; 53:122-7. [PMID: 26678139 DOI: 10.1016/j.fm.2015.09.010] [Citation(s) in RCA: 93] [Impact Index Per Article: 10.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/08/2015] [Revised: 08/19/2015] [Accepted: 09/16/2015] [Indexed: 10/23/2022]
Abstract
In Western countries, the popularity of edible insects as an alternative animal protein source is increasing. Nevertheless, there is a lack of profound insight into the microbial safety and shelf life of living insects sold for human consumption. The purpose of this study was to characterise the microflora of fresh edible mealworm larvae and grasshoppers in a quantitative and qualitative way. Therefore, culture-dependent analyses (the total viable aerobic count, Enterobacteriaceae, lactic acid bacteria, yeasts and moulds, and bacterial endospores) and next-generation sequencing (454amplicon pyrosequencing) were performed. High microbial counts were obtained for both insect species. Different insect batches resulted in quite similar microbial numbers, except for bacterial endospores. However, the bacterial community composition differed between both insect species. The most abundant operational taxonomic unit in mealworm larvae was Propionibacterium. Also members of the genera Haemophilus, Staphylococcus and Clostridium were found. Grasshoppers were mainly dominated by Weissella, Lactococcus and Yersinia/Rahnella. Overall, a variety of potential spoilage bacteria and food pathogens were characterised. The results of this study suggest that a processing step with a microbiocidal effect is required to avoid or minimize risks involved with the consumption of edible insects.
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Affiliation(s)
- J Stoops
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M²S), Lab4Food, Campus Geel, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium
| | - S Crauwels
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M(2)S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium
| | - M Waud
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M(2)S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium
| | - J Claes
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M²S), Lab4Food, Campus Geel, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium
| | - B Lievens
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M(2)S), Laboratory for Process Microbial Ecology and Bioinspirational Management (PME & BIM), Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium
| | - L Van Campenhout
- KU Leuven, Faculty of Engineering Technology, Department of Microbial and Molecular Systems (M²S), Lab4Food, Campus Geel, B-2440 Geel, Belgium; KU Leuven, Leuven Food Science and Nutrition Research Centre (LFoRCe), B-3001 Leuven, Belgium.
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Zhao F, Zhou G, Ye K, Wang S, Xu X, Li C. Microbial changes in vacuum-packed chilled pork during storage. Meat Sci 2015; 100:145-49. [PMID: 25460118 DOI: 10.1016/j.meatsci.2014.10.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 08/06/2014] [Accepted: 10/05/2014] [Indexed: 11/29/2022]
Abstract
Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More than 200 bacterial genera belonging to eighteen phyla were observed, and most of them are likely to be associated with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations changed greatly during storage, of which the seventh day was a critical time point for microbial diversity. Micrococcaceae, Flavobacteriaceae, Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the major components that may be associated with the spoilage of meat. Although the potential impact of detected microbes on meat hygiene and/or safety is unknown, effective decontamination of the whole chain is always important for meat industry to guarantee meat safety and to improve shelf-life of fresh meat.
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Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives. Food Microbiol 2015; 48:192-9. [DOI: 10.1016/j.fm.2014.12.012] [Citation(s) in RCA: 59] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2014] [Revised: 11/21/2014] [Accepted: 12/27/2014] [Indexed: 11/17/2022]
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35
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Peng Q, Yang Y, Guo Y, Han Y. Analysis of Bacterial Diversity During Acetic Acid Fermentation of Tianjin Duliu Aged Vinegar by 454 Pyrosequencing. Curr Microbiol 2015; 71:195-203. [DOI: 10.1007/s00284-015-0823-9] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2014] [Accepted: 03/01/2015] [Indexed: 11/30/2022]
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