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Yeom J, Bae D, Kim SA. Microbial dynamics of South Korean beef and surroundings along the supply chain based on high-throughput sequencing. Meat Sci 2024; 214:109520. [PMID: 38703561 DOI: 10.1016/j.meatsci.2024.109520] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2023] [Revised: 04/21/2024] [Accepted: 04/23/2024] [Indexed: 05/06/2024]
Abstract
Microbiological safety and quality of beef is crucial as beef can serve as a reservoir for a variety of bacteria, including spoilage-related and foodborne pathogens. Controlling microbial contamination is a critical aspect of food quality and safety, but it is difficult to prevent as there are several potential sources of contamination from production to distribution. In this study, the microbiological ecology of cattle/beef and associated environmental samples (n = 69) were trace-investigated to reveal microbiome shifts in cattle/beef and possible cross-contaminants throughout the entire supply chain using 16S rRNA gene sequencing. Pseudomonas, Psychrobacter, and Acinetobacter, known as spoilage bacteria, opportunistic pathogens, or antibiotic-resistant bacteria, were the main microorganisms present in cattle/beef, and Staphylococcus became abundant in the final products. The dominance of Acinetobacter and Pseudomonas was noticeable in the slaughtered carcasses and slaughterhouse environment, indicating that the slaughterhouse is a critical site where hygienic practices are required to prevent further contamination. Taxonomic similarities between cattle/beef and several environmental samples, as well as diversity analysis, presented a high potential for microbial transmission. Source tracking identified environmental samples that primarily contributed to the microbiota of cattle/beef. Farm floor (48%), workers' gloves (73%), and carcass splitters (20%) in the slaughterhouse were found to be major sources influencing the microbiome of cattle/beef at the farm, slaughterhouse, and processing plant, respectively. These findings demonstrated the dynamics of bacterial communities in cattle/beef according to stage and detected potential contamination sources, which may aid in a better understanding and control of microbial transmission in beef production.
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Affiliation(s)
- Jeongyeon Yeom
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea
| | - Dongryeoul Bae
- Division of Research and Development, TracoWorld Ltd., Gwangmyeong, South Korea
| | - Sun Ae Kim
- Department of Food Science and Biotechnology, Ewha Womans University, Seoul, South Korea.
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2
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Sequino G, Cobo-Diaz JF, Valentino V, Tassou C, Volpe S, Torrieri E, Nychas GJ, Álvarez Ordóñez A, Ercolini D, De Filippis F. Microbiome mapping in beef processing reveals safety-relevant variations in microbial diversity and genomic features. Food Res Int 2024; 186:114318. [PMID: 38729711 DOI: 10.1016/j.foodres.2024.114318] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/19/2024] [Revised: 04/05/2024] [Accepted: 04/16/2024] [Indexed: 05/12/2024]
Abstract
The microbiome of surfaces along the beef processing chain represents a critical nexus where microbial ecosystems play a pivotal role in meat quality and safety of end products. This study offers a comprehensive analysis of the microbiome along beef processing using whole metagenomics with a particular focus on antimicrobial resistance and virulence-associated genes distribution. Our findings highlighted that microbial communities change dynamically in the different steps along beef processing chain, influenced by the specific conditions of each micro-environment. Brochothrix thermosphacta, Carnobacterium maltaromaticum, Pseudomonas fragi, Psychrobacter cryohalolentis and Psychrobacter immobilis were identified as the key species that characterize beef processing environments. Carcass samples and slaughterhouse surfaces exhibited a high abundance of antibiotic resistance genes (ARGs), mainly belonging to aminoglycosides, β-lactams, amphenicols, sulfonamides and tetracyclines antibiotic classes, also localized on mobile elements, suggesting the possibility to be transmitted to human pathogens. We also evaluated how the initial microbial contamination of raw beef changes in response to storage conditions, showing different species prevailing according to the type of packaging employed. We identified several genes leading to the production of spoilage-associated compounds, and highlighted the different genomic potential selected by the storage conditions. Our results suggested that surfaces in beef processing environments represent a hotspot for beef contamination and evidenced that mapping the resident microbiome in these environments may help in reducing meat microbial contamination, increasing shelf-life, and finally contributing to food waste restraint.
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Affiliation(s)
- Giuseppina Sequino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - José F Cobo-Diaz
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Vincenzo Valentino
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Chrysoula Tassou
- Hellenic Agricultural Organization - DIMITRA, Institute of Technology of Agricultural Products, Sofokli Venizelou 1, 14123 Lycovrissi, Attica, Greece
| | - Stefania Volpe
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | - Elena Torrieri
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy
| | | | - Avelino Álvarez Ordóñez
- Department of Food Hygiene and Technology and Institute of Food Science and Technology, Universidad de León, León, Spain
| | - Danilo Ercolini
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy
| | - Francesca De Filippis
- Department of Agricultural Sciences, University of Naples Federico II, via Università 100, 80055 Portici, (NA), Italy; Task Force on Microbiome Studies, University of Naples Federico II, Italy.
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3
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Wójciak K, Materska M, Pełka A, Michalska A, Małecka-Massalska T, Kačániová M, Čmiková N, Słowiński M. Effect of the Addition of Dandelion ( Taraxacum officinale) on the Protein Profile, Antiradical Activity, and Microbiological Status of Raw-Ripening Pork Sausage. Molecules 2024; 29:2249. [PMID: 38792111 PMCID: PMC11124098 DOI: 10.3390/molecules29102249] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2024] [Revised: 04/29/2024] [Accepted: 04/29/2024] [Indexed: 05/26/2024] Open
Abstract
The study evaluated the effect of adding dandelion extract on the characteristics of raw-ripening pork sausages while reducing the nitrite addition from 150 to 80 mg/kg. The sausages were made primarily from pork ham (80%) and pork jowl (20%). The process involved curing, preparing the meat stuffing, forming the links, and then subjecting the sausages to a 21-day ripening period. Physicochemical parameters such as pH, water activity, and oxidation-reduction potential were compared at the beginning of production and after the ripening process. The study also examined the impact of ripening on protein metabolism in pork sausages and compared the protein profiles of different sausage variants. The obtained research results indicate that dandelion-leaf extract (Taraxacum officinale) were rich in phenolic acids, flavonoids, coumarins, and their derivatives (LC-QTOF-MS method). Antiradical activity test against the ABTS+* and DPPH radical, and the TBARS index, demonstrated that addition of dandelion (0.5-1%) significantly improved the oxidative stability of raw-ripening sausages with nitrite content reduction to 80 mg/kg. A microbiological evaluation of the sausages was also carried out to assess the correctness of the ripening process. The total number of viable bacteria, lactic acid bacteria, and coliforms were evaluated and subsequently identified by mass spectrometry.
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Affiliation(s)
- Karolina Wójciak
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.P.); (A.M.)
| | - Małgorzata Materska
- Department of Chemistry, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Akademicka 15, 20-950 Lublin, Poland;
| | - Arkadiusz Pełka
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.P.); (A.M.)
| | - Agata Michalska
- Department of Animal Food Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland; (A.P.); (A.M.)
| | - Teresa Małecka-Massalska
- Department of Human Physiology, Medical University of Lublin, Radziwiłłowska 11, 20-080 Lublin, Poland;
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia or (M.K.); (N.Č.)
- School of Medical & Health Sciences, University of Economics and Human Sciences in Warsaw, Okopowa 59, 01-043 Warszawa, Poland
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture, Tr. A. Hlinku 2, 94976 Nitra, Slovakia or (M.K.); (N.Č.)
| | - Mirosław Słowiński
- Division of Meat Technology, Department of Food Technology and Food Evaluation, Institute of Food Sciences, Warsaw University of Life Sciences—SGGW, 02-787 Warsaw, Poland;
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Akinyemi MO, Ogunremi OR, Adeleke RA, Ezekiel CN. Probiotic Potentials of Lactic Acid Bacteria and Yeasts from Raw Goat Milk in Nigeria. Probiotics Antimicrob Proteins 2024; 16:163-180. [PMID: 36520357 DOI: 10.1007/s12602-022-10022-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 11/28/2022] [Indexed: 12/23/2022]
Abstract
Probiotic microorganisms are incorporated in foods due to their numerous health benefits. We investigated lactic acid bacteria (LAB) and yeasts isolated from goat milk in Nigeria for novel probiotic strains. In this study, a total of 27 LAB and 23 yeast strains were assessed for their probiotic potentials. Only six LAB strains (Weissella cibaria GM 93m3, Weissella confusa GM 92m1, Pediococcus acidilactici GM 18a, Pediococcus pentosaceus GM 23d, Lactiplantibacillus pentosus GM 102s4, Limosilactobacillus fermentum GM 30m1) and four yeast strains (Candida tropicalis 12a, C. tropicalis 33d, Diutina rugosa 53b, and D. rugosa 77a) identified using partial 16S and 26S rDNA sequencing, respectively, showed survival at pH 2.5, 0.3% bile salt, and simulated gastrointestinal conditions and possessed auto-aggregative and hydrophobic properties, thus satisfying key in vitro criteria as probiotics. All LAB strains showed coaggregation properties and antimicrobial activities against pathogens. Pediococcus pentosaceus GM 23d recorded the strongest coaggregation percentage (34-94%) against 14 pathogens, while W. cibaria GM 93m3 showed the least (6-57%) against eight of the 14 pathogens. The whole cell and extracellular extracts of LAB and yeast strains, with the exception of D. rugosa 77a, had either 2,2-diphenyl-1-picryl-hydrazyl and/or hydroxyl radical scavenging activity. In conclusion, all six LAB and four yeast strains are important probiotic candidates that can be further investigated for use as functional starter cultures.
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Affiliation(s)
- Muiz O Akinyemi
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Omotade R Ogunremi
- Department of Biological Sciences, First Technical University, Ibadan, Oyo State, Nigeria
| | - Rasheed A Adeleke
- Unit for Environmental Sciences and Management, North-West University, Potchefstroom, 2520, South Africa
| | - Chibundu N Ezekiel
- Department of Microbiology, Babcock University, Ilishan Remo, Ogun State, Nigeria.
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5
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Wu L, Zhao L, Tao Y, Zhang D, He A, Ma X, Zhang H, Li G, Rong L, Li R. Improving the aroma profile of inoculated fermented sausages by constructing a synthetic core microbial community. J Food Sci 2023; 88:4388-4402. [PMID: 37750814 DOI: 10.1111/1750-3841.16764] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2023] [Revised: 08/19/2023] [Accepted: 08/22/2023] [Indexed: 09/27/2023]
Abstract
Commercial starter cultures play a critical role in the industrial production of fermented sausages. However, commercial starter cultures could not reproduce the metabolic actions of diverse microorganisms and the aroma profile of the traditional spontaneously fermented sausages. Identifying the core microbial community in spontaneously fermented sausages will facilitate the construction of a synthetic microbial community for reproducing metabolic actions and flavor compounds in spontaneously fermented sausages. This study aimed to reveal the core microbial community of spontaneously fermented sausages based on their relative abundance, flavor-producing ability, and co-occurrence performance. We identified five promising genera to construct the synthetic core microbial community, these were Lactobacillus, Staphylococcus, Macrococcus, Streptococcus, and Pediococcus. Sausages inoculated with a synthetic core microbial community presented higher quality of aroma profile than the fermented sausages inoculated with a commercial starter culture. Some important volatile flavor compounds of spontaneously fermented sausage, such as (-)-β-pinene, β-caryophyllene, 3-methyl-1-butanol, α-terpineol, ethyl 2-methylpropanoate, and ethyl 3-methylbutanoate which are associated with floral, fruity, sweet, and fresh aromas, were also detected in fermented sausage inoculated with synthetic microbial community. This indicated that the synthetic core microbial community efficiently reproduced flavor metabolism. Overall, this study provides a practical strategy to design a synthetic microbial community applicable to different scientific fields.
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Affiliation(s)
- Liu Wu
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Linyu Zhao
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Yingmei Tao
- Gansu Polytechnic College of Animal Husbandry & Engineering, Wuwei, Gansu, China
- Sichuan University of Science & Engineering, Yibin, Sichuan, China
| | - Di Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - An He
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | | | - Huan Zhang
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Guoliang Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
| | - Liangyan Rong
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
| | - Ruren Li
- School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an, China
- College of Food Science and Technology, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, Liaoning, China
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6
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García-López JD, Barbieri F, Baños A, Madero JMG, Gardini F, Montanari C, Tabanelli G. Use of two autochthonous bacteriocinogenic strains as starter cultures in the production of salchichónes, a type of Spanish fermented sausages. Curr Res Food Sci 2023; 7:100615. [PMID: 37881335 PMCID: PMC10594565 DOI: 10.1016/j.crfs.2023.100615] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2023] [Revised: 10/05/2023] [Accepted: 10/08/2023] [Indexed: 10/27/2023] Open
Abstract
In this work, two autochthonous LAB strains (Lactiplantibacillus paraplantarum BPF2 and Pediococcus acidilactici ST6), isolated from spontaneously fermented sausages produced in Spain, were tested to produce Spanish fermented sausages (salchichón) in pilot plants, due to their promising technological and anti-listerial activity. These products were compared with a sample obtained with a commercial starter (RAP) and a spontaneously fermented control sample. Physico-chemical parameters, microbial counts, metagenomic analysis, biogenic amines content and organoleptic profile of the obtained samples were studied to assess the performances of the native starters. In fact, traditional and artisanal products obtained through spontaneous fermentations can represent an important biodiversity reservoir of strains to be exploited as new potential starter cultures, to improve the safety, quality and local differentiation of traditional products. The data underlined that ST6 strain resulted in a final lower percentage if compared with the other LAB used as starter cultures. The use of starters reduced the BA concentration observed in the sausages obtained with spontaneous fermentation and the BPF2 and ST6 strains were able to decrease the level of products rancidity. Moreover, a challenge test against L. monocytogenes were performed. The data confirmed the effectiveness in the inhibition of L. monocytogenes by the two bacteriocinogenic strains tested, with respect to RAP and control samples, highlighting their ability to produce bacteriocins in real food systems. This work demonstrated the promising application in meat industry of these autochthonous strains as starter cultures to improve sensory differentiation and recognizability of typical fermented sausages.
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Affiliation(s)
| | - Federica Barbieri
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Alberto Baños
- Department of Microbiology, DOMCA S.A.U, 18620, Alhendín, Spain
| | | | - Fausto Gardini
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Chiara Montanari
- Department of Agricultural and Food Sciences, University of Bologna, 47521, Cesena, Italy
| | - Giulia Tabanelli
- Interdepartmental Center for Industrial Agri-Food Research, University of Bologna, 47521, Cesena, Italy
- Department of Agricultural and Food Sciences, University of Bologna, 40127, Bologna, Italy
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7
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Komora N, Maciel C, Isidro J, Pinto CA, Fortunato G, Saraiva JMA, Teixeira P. The Impact of HPP-Assisted Biocontrol Approach on the Bacterial Communities' Dynamics and Quality Parameters of a Fermented Meat Sausage Model. BIOLOGY 2023; 12:1212. [PMID: 37759611 PMCID: PMC10526057 DOI: 10.3390/biology12091212] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/26/2023] [Revised: 08/30/2023] [Accepted: 09/03/2023] [Indexed: 09/29/2023]
Abstract
Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as 'natural', 'sustainable', and 'clean label'. The purpose of the present study was to evaluate the impact of a novel non-thermal food processing method (i.e., HPP-assisted biocontrol combining mild high hydrostatic pressure, listeriophage Listex, and pediocin PA-1 producing Pediococcus acidilactici) on the succession of bacterial communities and quality of a fermented sausage model. A comparative analysis of instrumental color, texture, and lipid peroxidation revealed no significant differences (p > 0.05) in these quality parameters between non- and minimally processed fermented sausages throughout 60-day refrigerated storage (4 °C). The microbiota dynamics of biotreated and untreated fermented sausages were assessed by 16S rRNA next-generation sequencing, and the alpha and beta diversity analyses revealed no dissimilarity in the structure and composition of the bacterial communities over the analyzed period. The innovative multi-hurdle technology proposed herein holds valuable potential for the manufacture of traditional fermented sausages while preserving their unique intrinsic characteristics.
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Affiliation(s)
- Norton Komora
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Cláudia Maciel
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Joana Isidro
- Genomics and Bioinformatics Unit, Department of Infectious Diseases, National Institute of Health Dr. Ricardo Jorge, 1649-016 Lisbon, Portugal;
| | - Carlos A. Pinto
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (C.A.P.); (J.M.A.S.)
| | - Gianuario Fortunato
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
| | - Jorge M. A. Saraiva
- LAQV-REQUIMTE, Chemistry Department, University of Aveiro, Campus Universitário de Santiago, 3810-193 Aveiro, Portugal; (C.A.P.); (J.M.A.S.)
| | - Paula Teixeira
- CBQF—Centro de Biotecnologia e Química Fina—Laboratório Associado, Escola Superior de Biotecnologia, Universidade Católica Portuguesa, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; (N.K.); (G.F.)
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8
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Metataxonomic insights in the distribution of Lactobacillaceae in foods and food environments. Int J Food Microbiol 2023; 391-393:110124. [PMID: 36841075 DOI: 10.1016/j.ijfoodmicro.2023.110124] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/18/2022] [Revised: 01/09/2023] [Accepted: 02/05/2023] [Indexed: 02/23/2023]
Abstract
Members of the family Lactobacillaceae, which now includes species formerly belonging to the genera Lactobacillus and Pediococcus, but also Leuconostocaceae, are of foremost importance in food fermentations and spoilage, but also as components of animal and human microbiota and as potentially pathogenic microorganisms. Knowledge of the ecological distribution of a given species and genus is important, among other things, for the inclusion in lists of microorganisms with a Qualified Presumption of Safety or with beneficial use. The objective of this work is to use the data in FoodMicrobionet database to obtain quantitative insights (in terms of both abundance and prevalence) on the distribution of these bacteria in foods and food environments. We first explored the reliability of taxonomic assignments using the SILVA v138.1 reference database with full length and partial sequences of the 16S rRNA gene for type strain sequences. Full length 16S rRNA gene sequences allow a reasonably good classification at the genus and species level in phylogenetic trees but shorter sequences (V1-V3, V3-V4, V4) perform much worse, with type strains of many species sharing identical V4 and V3-V4 sequences. Taxonomic assignment at the genus level of 16S rRNA genes sequences and the SILVA v138.1 reference database can be done for almost all genera of the family Lactobacillaceae with a high degree of confidence for full length sequences, and with a satisfactory level of accuracy for the V1-V3 regions. Results for the V3-V4 and V4 region are still acceptable but significantly worse. Taxonomic assignment at the species level for sequences for the V1-V3, V3-V4, V4 regions of the 16S rRNA gene of members of the family Lactobacillaceae is hardly possible and, even for full length sequences, and only 49.9 % of the type strain sequences can be unambiguously assigned to species. We then used the FoodMicrobionet database to evaluate the prevalence and abundance of Lactobacillaceae in food samples and in food related environments. Generalist and specialist genera were clearly evident. The ecological distribution of several genera was confirmed and insights on the distribution and potential origin of rare genera (Dellaglioa, Holzapfelia, Schleiferilactobacillus) were obtained. We also found that combining Amplicon Sequence Variants from different studies is indeed possible, but provides little additional information, even when strict criteria are used for the filtering of sequences.
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9
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Dučić M, Barcenilla C, Cobo-Díaz JF, López M, Álvarez-Ordóñez A, Prieto M. High pressure processing at the early stages of ripening enhances the safety and quality of dry fermented sausages elaborated with or without starter culture. Food Res Int 2023; 163:112162. [PMID: 36596111 DOI: 10.1016/j.foodres.2022.112162] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 11/03/2022] [Accepted: 11/15/2022] [Indexed: 11/21/2022]
Abstract
To study the quality of chorizo de León dry fermented sausages (DFS), high pressure processing (HPP) applied at the early stages of ripening and the use of a functional starter culture were evaluated as additional safety measures. Furthermore, the ability to control the populations of artificially inoculated Listeria monocytogenes and Salmonella Typhimurium was investigated and the evolution of microbial communities was assessed by amplicon 16S rRNA metataxonomics. The use of HPP and the starter culture, independently or combined, induced a reduction of Listeria monocytogenes of 1.5, 4.3 and > 4.8 log CFU/g respectively, as compared to control. Salmonella Typhimurium counts were under the detection limit (<1 log) in all treated end-product samples. Both additional measures reduced the activity of undesirable microbiota, such as Serratia and Brochothrix, during the production of DFS. Moreover, the starter culture highly influencedthe taxonomic profile of samples.No adverse sensory effects were observed, and panelists showed preference for HPP treated DFS. In conclusion, this new approach of applying HPP at the early stages of ripening of DFS in combination with the use of a defined starter culture improved the safety and quality of the meat product.
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Affiliation(s)
- Miroslav Dučić
- Department of Veterinary Medicine, Faculty of Agriculture, University of Novi Sad, Novi Sad, Serbia.
| | - Coral Barcenilla
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.
| | - José F Cobo-Díaz
- Department of Food Hygiene and Technology, Universidad de León, León, Spain.
| | - Mercedes López
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Universidad de León, León, Spain; Institute of Food Science and Technology, Universidad de León, León, Spain.
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10
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Chen J, Niu Y, Wang J, Yang Z, Cai Z, Dao X, Wang C, Wang Y, Lin Y. Physicochemical property, bacterial diversity, and volatile profile during ripening of naturally fermented dry mutton sausage produced from Jianzhou big-eared goat. Front Microbiol 2022; 13:961117. [PMID: 36118189 PMCID: PMC9478030 DOI: 10.3389/fmicb.2022.961117] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2022] [Accepted: 08/02/2022] [Indexed: 12/04/2022] Open
Abstract
Physicochemical properties, bacterial communities, and volatile compounds of mutton sausage produced from Jianzhou Big-Eared goat meat during natural ripening were investigated. Firmicutes and Bacteroidetes accounted for over 66% of all operational taxonomic units (OTUs) throughout the whole process, with Lachnospiraceae_NK4A136_group and Staphylococcus as the predominant genus during the early and later ripening periods, respectively. The evolution of microbial composition became less rich and diverse. The uncultured bacterium, the Lachnospiraceae_NK4A136_group, and Staphylococcus were marker bacteria on days 0, 7, and 26, respectively, with none on day 16. The bacteria distribution seemed to influence the volatile profile of mutton sausage throughout processing, with the bacterial composition on day 0 and day 7 clustered separately from day 16 and day 26, and the same pattern for the volatile profile. Meanwhile, the concentration of total volatile fraction significantly increased, and the majority of the volatile compounds were generated during late ripening. Non-anal, hexanal, decanal, heptanal, dodecyl aldehyde, benzaldehyde, 3-methylbutanal, γ-dodecalactone, 2-pentylfuran, and 1-octen-3-ol were key volatile compounds, contributing to the overall mutton sausage flavors. Based on Spearman’s correlation analysis, Staphylococcus as well as Psychrobacter were positively correlated with the production of the key volatile compounds, and other bacteria such as Lachnospiraceae_NK4A136_group, Bacteroides, Lactobacillus, Prevotella_1, Odoribacter, and so on were associated with the production of most alcohols and esters.
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Affiliation(s)
- Juan Chen
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Ying Niu
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Jie Wang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Ziyao Yang
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Zijian Cai
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Xiaofang Dao
- College of Food Science and Technology, Southwest Minzu University, Chengdu, China
| | - Chengen Wang
- Sichuan Tian Di Yang Bioengineering Limited Corporation, Chengdu, China
| | - Yong Wang
- College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu, China
| | - Yaqiu Lin
- College of Animal and Veterinary Sciences, Southwest Minzu University, Chengdu, China
- *Correspondence: Yaqiu Lin,
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11
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Sun X, Sun L, Su L, Wang H, Wang D, Liu J, Sun E, Hu G, Liu C, Gao A, Jin Y, Zhao L. Effects of Microbial Communities on Volatile Profiles and Biogenic Amines in Beef Jerky from Inner Mongolian Districts. Foods 2022; 11:foods11172659. [PMID: 36076844 PMCID: PMC9455903 DOI: 10.3390/foods11172659] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/04/2022] [Revised: 08/23/2022] [Accepted: 08/25/2022] [Indexed: 11/16/2022] Open
Abstract
Beef jerky is a traditional fermented meat product from Inner Mongolia, handcrafted by artisans. We investigated the bacteria of the microbial community, volatile flavor components, and biogenic amines of Inner Mongolia beef jerky via high-throughput sequencing, solid-phase microextraction with gas chromatography−mass spectrometry, and high-performance liquid chromatography, respectively. Thirty-three bacteria were identified, predominantly from the genera Pseudomonas (45.4%), Ralstonia (13.4%), and Acinetobacter (7.3%). Fifty-nine volatile flavor compounds and eight biogenic amines were detected. Based on Spearman’s correlation coefficient, 20 bacterial genera were significantly associated with the dominant volatile compounds in the beef jerky samples (p < 0.05). The results demonstrated that beef jerky may be toxic due to cadaverine, putrescine, and histamine; moreover, the amounts of putrescine and cadaverine were positively correlated with the abundance of unclassified_f_Enterobacteriaceae (p < 0.05). These findings shed light on the formation of the microbial community, flavor components, and biogenic amines of beef jerky, thereby providing a basis for improving its quality.
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12
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Barcenilla C, Álvarez-Ordóñez A, López M, Alvseike O, Prieto M. Microbiological Safety and Shelf-Life of Low-Salt Meat Products—A Review. Foods 2022; 11:foods11152331. [PMID: 35954097 PMCID: PMC9367943 DOI: 10.3390/foods11152331] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2022] [Revised: 07/25/2022] [Accepted: 07/29/2022] [Indexed: 11/16/2022] Open
Abstract
Salt is widely employed in different foods, especially in meat products, due to its very diverse and extended functionality. However, the high intake of sodium chloride in human diet has been under consideration for the last years, because it is related to serious health problems. The meat-processing industry and research institutions are evaluating different strategies to overcome the elevated salt concentrations in products without a quality reduction. Several properties could be directly or indirectly affected by a sodium chloride decrease. Among them, microbial stability could be shifted towards pathogen growth, posing a serious public health threat. Nonetheless, the majority of the literature available focuses attention on the sensorial and technological challenges that salt reduction implies. Thereafter, the need to discuss the consequences for shelf-life and microbial safety should be considered. Hence, this review aims to merge all the available knowledge regarding salt reduction in meat products, providing an assessment on how to obtain low salt products that are sensorily accepted by the consumer, technologically feasible from the perspective of the industry, and, in particular, safe with respect to microbial stability.
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Affiliation(s)
- Coral Barcenilla
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Correspondence: ; Tel.: +34-987-291245
| | - Avelino Álvarez-Ordóñez
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Mercedes López
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
| | - Ole Alvseike
- Animalia—Norwegian Meat and Poultry Research Centre, NO-0513 Oslo, Norway
| | - Miguel Prieto
- Department of Food Hygiene and Technology, Faculty of Veterinary Medicine, University of León, 24071 León, Spain
- Institute of Food Science and Technology, University of León, 24007 León, Spain
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13
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Olmo R, Wetzels SU, Armanhi JSL, Arruda P, Berg G, Cernava T, Cotter PD, Araujo SC, de Souza RSC, Ferrocino I, Frisvad JC, Georgalaki M, Hansen HH, Kazou M, Kiran GS, Kostic T, Krauss-Etschmann S, Kriaa A, Lange L, Maguin E, Mitter B, Nielsen MO, Olivares M, Quijada NM, Romaní-Pérez M, Sanz Y, Schloter M, Schmitt-Kopplin P, Seaton SC, Selvin J, Sessitsch A, Wang M, Zwirzitz B, Selberherr E, Wagner M. Microbiome Research as an Effective Driver of Success Stories in Agrifood Systems – A Selection of Case Studies. Front Microbiol 2022; 13:834622. [PMID: 35903477 PMCID: PMC9315449 DOI: 10.3389/fmicb.2022.834622] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2021] [Accepted: 05/24/2022] [Indexed: 12/14/2022] Open
Abstract
Increasing knowledge of the microbiome has led to significant advancements in the agrifood system. Case studies based on microbiome applications have been reported worldwide and, in this review, we have selected 14 success stories that showcase the importance of microbiome research in advancing the agrifood system. The selected case studies describe products, methodologies, applications, tools, and processes that created an economic and societal impact. Additionally, they cover a broad range of fields within the agrifood chain: the management of diseases and putative pathogens; the use of microorganism as soil fertilizers and plant strengtheners; the investigation of the microbial dynamics occurring during food fermentation; the presence of microorganisms and/or genes associated with hazards for animal and human health (e.g., mycotoxins, spoilage agents, or pathogens) in feeds, foods, and their processing environments; applications to improve HACCP systems; and the identification of novel probiotics and prebiotics to improve the animal gut microbiome or to prevent chronic non-communicable diseases in humans (e.g., obesity complications). The microbiomes of soil, plants, and animals are pivotal for ensuring human and environmental health and this review highlights the impact that microbiome applications have with this regard.
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Affiliation(s)
- Rocío Olmo
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
- *Correspondence: Rocío Olmo,
| | - Stefanie Urimare Wetzels
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Jaderson Silveira Leite Armanhi
- Symbiomics Microbiome Solutions, Florianópolis, Brazil
- Genomics for Climate Change Research Center, Universidade Estadual de Campinas, Campinas, Brazil
| | - Paulo Arruda
- Genomics for Climate Change Research Center, Universidade Estadual de Campinas, Campinas, Brazil
- Centro de Biologia Molecular e Engenharia Genética, Universidade Estadual de Campinas, Campinas, Brazil
- Departamento de Genética e Evolução, Instituto de Biologia, Universidade Estadual de Campinas, Campinas, Brazil
| | - Gabriele Berg
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
- Leibniz Institute for Agricultural Engineering and Bioeconomy (ATB), Potsdam, Germany
- Institute for Biochemistry and Biology, University of Potsdam, Potsdam, Germany
| | - Tomislav Cernava
- Institute of Environmental Biotechnology, Graz University of Technology, Graz, Austria
| | - Paul D. Cotter
- Food Bioscience, Teagasc Food Research Centre Moorepark, Fermoy, Ireland
- APC Microbiome Ireland and VistaMilk, Cork, Ireland
| | - Solon Cordeiro Araujo
- SCA, Consultoria em Microbiologia Agrícola, Campinas, Brazil
- Brazil National Association of Inoculant Producers and Importers (ANPII), Campinas, Brazil
| | - Rafael Soares Correa de Souza
- Symbiomics Microbiome Solutions, Florianópolis, Brazil
- Centro de Biologia Molecular e Engenharia Genética, Universidade Estadual de Campinas, Campinas, Brazil
| | - Ilario Ferrocino
- Department of Agricultural, Forest and Food Science, University of Torino, Torino, Italy
| | - Jens C. Frisvad
- Department of Biotechnology and Bioengineering, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Marina Georgalaki
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Hanne Helene Hansen
- Department of Veterinary and Animal Sciences, University of Copenhagen, Frederiksberg, Denmark
| | - Maria Kazou
- Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | | | - Tanja Kostic
- Bioresources Unit, Center for Health & Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Susanne Krauss-Etschmann
- Research Center Borstel, Leibniz Lung Center, Airway Research Center North (ARCN), German Center for Lung Research (DZL), Borstel, Germany
- Institute for Experimental Medicine, Christian Albrechts University, Kiel, Germany
| | - Aicha Kriaa
- Microbiota Interaction With Human and Animal Team (MIHA), Micalis Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Lene Lange
- BioEconomy, Research & Advisory, Copenhagen, Denmark
| | - Emmanuelle Maguin
- Microbiota Interaction With Human and Animal Team (MIHA), Micalis Institute, Université Paris-Saclay, INRAE, AgroParisTech, Jouy-en-Josas, France
| | - Birgit Mitter
- Bioresources Unit, Center for Health & Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Mette Olaf Nielsen
- Department of Animal Science, Faculty of Technical Sciences, Aarhus University, Tjele, Denmark
| | - Marta Olivares
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
| | - Narciso Martín Quijada
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Marina Romaní-Pérez
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
| | - Yolanda Sanz
- Microbial Ecology, Nutrition and Health Research Unit, Institute of Agrochemistry and Food Technology, Spanish National Research Council (IATA-CSIC), Valencia, Spain
| | - Michael Schloter
- Research Unit Comparative Microbiome Analysis, Helmholtz Center Munich, Neuherberg, Germany
| | | | | | - Joseph Selvin
- School of Life Sciences, Pondicherry University, Puducherry, India
| | - Angela Sessitsch
- Bioresources Unit, Center for Health & Bioresources, AIT Austrian Institute of Technology GmbH, Tulln, Austria
| | - Mengcen Wang
- State Key Laboratory of Rice Biology & Ministry of Agricultural and Rural Affairs Laboratory of Molecular Biology of Crop Pathogens and Insects, Institute of Pesticide and Environmental Toxicology, Zhejiang University, Hangzhou, China
| | - Benjamin Zwirzitz
- Institute of Food Science, University of Natural Resources and Life Sciences, Vienna, Austria
| | - Evelyne Selberherr
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
| | - Martin Wagner
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, Tulln, Austria
- Unit of Food Microbiology, Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria
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14
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Dong C, Shao Q, Ren Y, Ge W, Yao T, Hu H, Huang J, Liang Z, Han Y. Assembly, Core Microbiota, and Function of the Rhizosphere Soil and Bark Microbiota in Eucommia ulmoides. Front Microbiol 2022; 13:855317. [PMID: 35591983 PMCID: PMC9110929 DOI: 10.3389/fmicb.2022.855317] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2022] [Accepted: 04/13/2022] [Indexed: 11/16/2022] Open
Abstract
Medicinal plants are inhabited by diverse microbes in every compartment, and which play an essential role in host growth and development, nutrient absorption, synthesis of secondary metabolites, and resistance to biological and abiotic stress. However, the ecological processes that manage microbiota assembly and the phenotypic and metabolic characteristics of the core microbiota of Eucommia ulmoides remain poorly explored. Here, we systematically evaluated the effects of genotypes, compartment niches, and environmental conditions (climate, soil nutrition, and secondary metabolites) on the assembly of rhizosphere soil and bark associated bacterial communities. In addition, phenotypic and metabolic characteristics of E. ulmoides core microbiota, and their relationship with dominant taxa, rare taxa, and pharmacologically active compounds were deciphered. Results suggested that microbiota assembly along the two compartments were predominantly shaped by the environment (especially pH, relative humidity, and geniposide acid) and not by host genotype or compartment niche. There were 690 shared genera in the rhizosphere soil and bark, and the bark microbiota was mainly derived from rhizosphere soil. Core microbiota of E. ulmoides was a highly interactive “hub” microbes connecting dominant and rare taxa, and its phenotypic characteristics had a selective effect on compartment niches. Metabolic functions of the core microbiota included ammonia oxidation, nitrogen fixation, and polyhydroxybutyrate storage, which are closely related to plant growth or metabolism. Moreover, some core taxa were also significantly correlated with three active compounds. These findings provide an important scientific basis for sustainable agricultural management based on the precise regulation of the rhizosphere soil and bark microbiota of E. ulmoides.
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Affiliation(s)
- Chunbo Dong
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China
| | - Qiuyu Shao
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China
| | - Yulian Ren
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China
| | - Wei Ge
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China
| | - Ting Yao
- Analysis and Test Center, Huangshan University, Huangshan, China
| | - Haiyan Hu
- State Key Laboratory of Environmental Geochemistry, Institute of Geochemistry, Chinese Academy of Sciences, Guiyang, China
| | - Jianzhong Huang
- Engineering Research Centre of Industrial Microbiology, Ministry of Education, Fujian Normal University, Fuzhou, China
| | - Zongqi Liang
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China
| | - Yanfeng Han
- Institute of Fungus Resources, Department of Ecology, College of Life Sciences, Guizhou University, Guiyang, China.,Key Laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Guizhou University, Guiyang, China
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15
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Growth and Expression of Virulence Genes of Listeria monocytogenes during the Processing of Dry-Cured Fermented “Salchichón” Manufactured with a Selected Lactilactobacillus sakei. BIOLOGY 2021; 10:biology10121258. [PMID: 34943173 PMCID: PMC8698599 DOI: 10.3390/biology10121258] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 10/06/2021] [Revised: 11/11/2021] [Accepted: 11/30/2021] [Indexed: 01/13/2023]
Abstract
Simple Summary During the ripening process of the dry-cured fermented sausage “salchichón”, Listeria monocytogenes could fail to be eliminated. In addition, the food safety criterion for L. monocytogenes in the European Union sets up a maximum level of 100 units of this microorganism per gram in ready-to-eat products throughout their shelf-life. Thus, since L. monocytogenes could be present in this product, it is necessary to evaluate the impact of the dry-cured fermented processing in the potential virulence of this pathogen, even considering the possible effect of the usual microbiota (lactic-acid bacteria) of “salchichón”. In this work, the effect of the processing of “salchichón”, inoculated with a selected strain of Lactilactobacillus sakei, on the growth of L. monocytogenes and on the expression of its virulence genes, was evaluated. The processing of “salchichón” provoked a relevant reduction in L. monocytogenes, but this pathogen was not completely eliminated. However, a downregulation in the expression of the tested virulence genes was found, which could suppose a reduction in the pathogenic effect of this microorganism. These findings could be of great interest to consider the dry-cured ripening of “salchichón” as a safe process to control the pathogen L. monocytogenes. Abstract The effect of the dry-cured fermented processing of “salchichón” inoculated with a selected strain of Lactilactobacillus sakei (205) on the growth and transcriptional response of three virulence genes (plcA, hly, and iap) of Listeria monocytogenes was evaluated. For this, three different batches of “salchichón” were analyzed: batch B (inoculated only with L. sakei), batch L (inoculated only with L. monocytogenes), and batch L + B (inoculated with both microorganisms). Sausages were ripened for 90 days according to a traditional industrial process. The processing of “salchichón” provoked a reduction in L. monocytogenes counts of around 2 log CFU/g. The downregulation of the expression of the three genes was found at the end of ripening when the water activity (aw) of “salchichón” was <0.85 aw. The combined effect on the reduction in L. monocytogenes counts together with the downregulation in the expression of the virulence genes throughout the “salchichón” processing could be of great interest to control the hazard caused by the presence of this pathogenic bacterium.
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16
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Tang J, Liu Y, Lin B, Zhu H, Jiang W, Yang Q, Chen S. Effects of ultra-long fermentation time on the microbial community and flavor components of light-flavor Xiaoqu Baijiu based on fermentation tanks. World J Microbiol Biotechnol 2021; 38:3. [PMID: 34817705 PMCID: PMC8611178 DOI: 10.1007/s11274-021-03183-3] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2021] [Accepted: 10/29/2021] [Indexed: 01/19/2023]
Abstract
Microbial structure and succession of fermented grains play a significant role in Baijiu's flavor and quality. In this study, high-throughput sequencing (HTS) coupled with headspace solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS) were used to analyze the microbial community structures and flavor components in the fermented grains at the end of fermentation from different fermentation time of light-flavor Xiaoqu Baijiu. HTS results showed that Lactobacillus acetotolerans, Lactobacillus helveticus, Lactobacillus buchneri, Wickerhamomyces, Saccharomyces, and Condenascus were identified as the dominant microbes, but Lactobacillus (96.28%) exhibited obvious advantages at the end of ultra-long fermentation time (day 98). HS-SPME-GC-MS analysis revealed that esters and alcohols had the most abundance in fermented grains of day 98, containing high concentrations of ethyl acetate, diethyl succinate, phenylethyl alcohol, isoamyl alcohol, and n-propanol, which were related to the succession of Lactobacillus and yeast communities. Interestingly, the content of n-propanol in the ultra-long fermentation time samples (day 98) was 6 times of that in normal fermented grains (day 14), which may be caused by higher abundance of Lactobacillus in day 98 samples. Monte Carlo permutation test showed residual starch, acidity, and amino nitrogen (p < 0.05) were important factors affecting the microbial community. Together, these results shed light on the physicochemical changes, microbial dynamics, and key flavor components of fermented grains at the end of fermentation from different fermentation time and provide a strategy for further improvement of Baijiu quality.
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Affiliation(s)
- Jie Tang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Yuancai Liu
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Bin Lin
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Hao Zhu
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Wei Jiang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China
| | - Qiang Yang
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China.
| | - Shenxi Chen
- Hubei Provincial Key Lab for Quality and Safety of Traditional Chinese Medicine Health Food, Jing Brand Research Institute, Jing Brand Co., Ltd., Daye, 435100, Hubei, People's Republic of China.
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17
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Wang H, Su W, Mu Y, Zhao C. Correlation Between Microbial Diversity and Volatile Flavor Compounds of Suan zuo rou, a Fermented Meat Product From Guizhou, China. Front Microbiol 2021; 12:736525. [PMID: 34745037 PMCID: PMC8564356 DOI: 10.3389/fmicb.2021.736525] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2021] [Accepted: 10/01/2021] [Indexed: 11/17/2022] Open
Abstract
Suan zuo rou (SZR), a traditional fermented meat from Guizhou province, China, is loved by local people for its unique flavor and nutritional value. However, the microbial communities and related flavor characteristics of SZR from different regions of Guizhou are unclear. We studied the correlation between the microbial communities and the physicochemical properties and volatile flavor compounds (VFCs) of 15 SZR samples from three regions in Guizhou province. The microbial community structure of SZR was determined by high-throughput sequencing and VFCs were identified by headspace-solid phase microextraction combined with gas chromatography-mass spectrometry. The results indicated that the microbial communities of SZR varied among the regions, as evidenced by the relative abundance of Weissella, Staphylococcus, Brochothrix, Kazachstania, and Debaryomces. There were also significant differences in pH, water activity, NaCl, and total volatile basic nitrogen (P < 0.05). Based on orthogonal projections to latent structures and Pearson’s correlation coefficient, we showed that Wickerhamomyces, Kazachstania, Lactobacillus, Weissella, Brochothrix, Debaryomyces, Staphylococcus, Pediococcus, Pichia, Candida, and Leuconostoc were highly correlated with 48 VFCs (| ρ| > 0.8, P < 0.05). Redundancy analysis showed that most of the dominant bacteria were positively related to water activity, whereas Lactobacillus was positively related with pH, and negatively related with total volatile basic nitrogen.
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Affiliation(s)
- Hanyu Wang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China.,Animal Disease Control and Prevention Center of Guizhou Province, Guizhou University, Guiyang, China
| | - Wei Su
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
| | - Yingchun Mu
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China
| | - Chi Zhao
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China.,Guizhou Key Laboratory for Storage and Processing of Agricultural and Animal Products, Guizhou University, Guiyang, China
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18
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Zwirzitz B, Thalguter S, Wetzels SU, Stessl B, Wagner M, Selberherr E. Autochthonous fungi are central components in microbial community structure in raw fermented sausages. Microb Biotechnol 2021; 15:1392-1403. [PMID: 34739743 PMCID: PMC9049617 DOI: 10.1111/1751-7915.13950] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2021] [Revised: 10/05/2021] [Accepted: 10/06/2021] [Indexed: 11/30/2022] Open
Abstract
Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high‐throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage‐associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.
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Affiliation(s)
- Benjamin Zwirzitz
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Sarah Thalguter
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Stefanie U Wetzels
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Beatrix Stessl
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Martin Wagner
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
| | - Evelyne Selberherr
- Institute of Food Safety, Food Technology and Veterinary Public Health, University of Veterinary Medicine, Vienna, Austria.,Austrian Competence Centre for Feed and Food Quality, Safety and Innovation FFoQSI GmbH, Tulln, Austria
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19
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Bratulić M, Mikuš T, Cvrtila Ž, Cenci-Goga BT, Grispoldi L, Pavunc AL, Novak J, Kos B, Šušković J, Zadravec M, Garofalo C, Kabalin AME, Kozačinski L. Quality of traditionally produced Istrian sausage and identification of autochthonous lactic acid bacteria strains as potential functional starter cultures. Eur Food Res Technol 2021. [DOI: 10.1007/s00217-021-03835-6] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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20
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Li X, Xiong Q, Zhou H, Xu B, Sun Y. Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing. Front Microbiol 2021; 12:713513. [PMID: 34650526 PMCID: PMC8506151 DOI: 10.3389/fmicb.2021.713513] [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: 05/23/2021] [Accepted: 09/06/2021] [Indexed: 11/26/2022] Open
Abstract
Staphylococcus xylosus, Leuconostoc mesenteroides, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Serratia liquefaciens were investigated for their roles in in the spoilage of sterilized smoked bacon. These five strains, individually and in combination, were applied as starters on sliced bacon at 4–5 log10 CFU/g using a hand-operated spraying bottle and stored for 45 days at 0–4°C. Dynamics, diversity, and succession of microbial community during storage of samples were studied by high-throughput sequencing (HTS) of the V3–V4 region of the 16S rRNA gene. A total of 367 bacterial genera belonging to 21 phyla were identified. Bacterial counts in all the inoculated specimens increased significantly within the first 15 days while the microbiota developed into more similar communities with increasing storage time. At the end of the storage time, the highest abundance of Serratia (96.46%) was found in samples inoculated with S. liquefaciens. Similarly, for samples inoculated with C. maltaromaticum and L. mesenteroides, a sharp increase in Carnobacterium and Leuconostoc abundance was observed as they reached a maximum relative abundance of 97.95 and 81.6%, respectively. Hence, these species were not only the predominant ones but could also have been the more competitive ones, potentially inhibiting the growth of other microorganisms. By analyzing the bacterial load of meat products using the SSO model, the relationships between the microbial communities involved in spoilage can be understood to assist further research.
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Affiliation(s)
- Xinfu Li
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Qiang Xiong
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
| | - Hui Zhou
- School of Food Science and Biology Engineering, Hefei University of Technology, Hefei, China
| | - Baocai Xu
- School of Food Science and Biology Engineering, Hefei University of Technology, Hefei, China
| | - Yun Sun
- College of Food Science and Light Industry, Nanjing Tech University, Nanjing, China
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21
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Kamilari E, Efthymiou M, Anagnostopoulos DA, Tsaltas D. Cyprus Sausages' Bacterial Community Identification Through Metataxonomic Sequencing: Evaluation of the Impact of Different DNA Extraction Protocols on the Sausages' Microbial Diversity Representation. Front Microbiol 2021; 12:662957. [PMID: 34079530 PMCID: PMC8165277 DOI: 10.3389/fmicb.2021.662957] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2021] [Accepted: 03/29/2021] [Indexed: 12/11/2022] Open
Abstract
Cyprus traditional sausages from the Troodos mountainous region of Pitsilia gained the protected geographical indication (PGI) designation from the European Committee (EU 2020/C 203/06). Still, we lack authentication protocols for the distinction of “Pitsilia” from industrially produced Cyprus sausages. Microbial activity is an essential contributor to traditional sausages’ sensorial characteristics, but whether the microbial patterns might be associated with the area of production is unclear. In the present research, we applied high-throughput sequencing (HTS) to provide a linkage between the area of production and Cyprus sausages’ bacterial diversity. To strengthen our findings, we used three different DNA extraction commercial kits: (i) the DNeasy PowerFood Microbial Kit (QIAGEN); (ii) the NucleoSpin Food Kit (MACHEREY-NAGEL); and (iii) the blackPREP Food DNA I Kit (Analytik Jena), in which we applied three different microbial cell wall lysis modifications. The modifications included heat treatment, bead beating, and enzymatic treatment. Results regarding metagenomic sequencing were evaluated in terms of number of reads, alpha diversity indexes, and taxonomic composition. The efficacy of each method of DNA isolation was assessed quantitatively based on the extracted DNA yield and the obtained copy number of (a) the 16S rRNA gene, (b) the internal transcribed spacer (ITS) region, and (c) three Gram-positive bacteria that belong to the genera Latilactobacillus (formerly Lactobacillus), Bacillus, and Enterococcus via absolute quantification using qPCR. Compared with some examined industrial sausages, Pitsilia sausages had significantly higher bacterial alpha diversity (Shannon and Simpson indexes). Principal coordinates analysis separated the total bacterial community composition (beta diversity) of the three Pitsilia sausages from the industrial sausages, with the exception of one industrial sausage produced in Pitsilia, according to the manufacturer. Although the eight sausages shared the abundant bacterial taxa based on 16S rDNA HTS, we observed differences associated with bacterial diversity representation and specific genera. The findings indicate that the microbial communities may be used as an additional tool for identifying of the authenticity of Cypriot sausages.
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Affiliation(s)
- Eleni Kamilari
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Marina Efthymiou
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios A Anagnostopoulos
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
| | - Dimitrios Tsaltas
- Department of Agricultural Sciences, Biotechnology and Food Science, Cyprus University of Technology, Limassol, Cyprus
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22
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Bacteria of eleven different species isolated from biofilms in a meat processing environment have diverse biofilm forming abilities. Int J Food Microbiol 2021; 349:109232. [PMID: 34022615 DOI: 10.1016/j.ijfoodmicro.2021.109232] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2021] [Revised: 04/16/2021] [Accepted: 04/25/2021] [Indexed: 11/23/2022]
Abstract
Biofilms are formed by microorganisms protected by a self-produced matrix, most often attached to a surface. In the food processing environments biofilms endanger the product safety by the transmission of spoilage and pathogenic bacteria. In this study, we characterised the biofilm formation of the following eleven strains isolated from biofilms in a meat-processing environment: Acinetobacter harbinensis BF1, Arthrobacter sp. BF1, Brochothrix thermosphacta BF1, Carnobacterium maltaromaticum BF1, Kocuria salsicia BF1, Lactococcus piscium BF1, Microbacterium sp. BF1, Pseudomonas fragi BF1, Psychrobacter sp. BF1, Rhodococcus erythropolis BF1, Stenotrophomonas sp. BF1. We applied whole- genome sequencing and subsequent genome analysis to elucidate genetic features associated with the biofilm lifestyle. We furthermore determined the motility and studied biofilm formation on stainless steel using a static mono-species biofilm model mimicking the meat processing environment. The biomass and the EPS components carbohydrates, proteins and extracellular DNA (eDNA) of the biofilms were investigated after seven days at 10 °C. Whole-genome analysis of the isolates revealed that all strains except the Kocuria salsicia BF1 isolate, harboured biofilm associated genes, including genes for matrix production and motility. Genes involved in cellulose metabolism (present in 82% of the eleven strains) and twitching motility (present in 45%) were most frequently found. The capacity for twitching was confirmed using plate assays for all strains except Lactococcus piscium BF1, which showed the lowest motility behaviour. Differences in biofilm forming abilities could be demonstrated. The bacterial load ranged from 5.4 log CFU/cm2 (Psychrobacter sp. isolate) to 8.7 log CFU/cm2 (Microbacterium sp. isolate). The amount of the matrix components varied between isolates. In the biofilm of six strains we detected all three matrix components at different levels (carbohydrates, proteins and eDNA), in two only carbohydrates and eDNA, and in three only carbohydrates. Carbohydrates were detected in biofilms of all strains ranging from 0.5 to 4.3 μg glucose equivalents/cm2. Overall, the Microbacterium sp. strain showed the highest biofilm forming ability with high bacterial load (8.7 log CFU/cm2) and high amounts of carbohydrates (2.2 μg glucose equivalents/cm2), proteins (present in all experiments) and eDNA (549 ng/cm2). In contrast, Brochothrix thermosphacta was a weak biofilm former, showing low bacterial load and low levels of carbohydrates in the matrix (6.2 log CFU/cm2 and 0.5 μg glucose equivalents/cm2). This study contributes to our understanding of the biofilm forming ability of bacteria highly abundant in the meat processing environment, which is crucial to develop strategies to prevent and reduce biofilm formation in the food producing environment.
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23
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Liu J, Lin C, Zhang W, Yang Q, Meng J, He L, Deng L, Zeng X. Exploring the bacterial community for starters in traditional high-salt fermented Chinese fish (Suanyu). Food Chem 2021; 358:129863. [PMID: 33940298 DOI: 10.1016/j.foodchem.2021.129863] [Citation(s) in RCA: 26] [Impact Index Per Article: 8.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2021] [Revised: 04/13/2021] [Accepted: 04/13/2021] [Indexed: 11/17/2022]
Abstract
Traditional high-salt fermented Suanyu is an ethnic fermented fish product in southwest China. Lactic acid bacteria (LAB) are the most appropriate strains because of their technological properties during ripening fermentation. The diversity of LAB in high-salt fermented Chinese Suanyu was examined through high-throughput sequencing (HTS), and the most suitable LAB strain was acquired through strain isolation and characterization, surimi simulation fermentation system, and principal component analysis (PCA). The processing adaptability of the strain was examined via Suanyu fermentation. Results showed that Lactobacillus, Tetragenococcus, and Weissella were the dominant bacteria in Suanyu, and their contributions were 53.99%, 35.60%, and 4.10%, respectively. The most suitable strain (Lactobacillus plantarum B7) rapidly produced acid, exhibited a strong antibacterial activity, showed salt tolerance, and had no amino acid decarboxylase activity. pH decreased to about 3.6. Eventually, the ability to tolerate 20% salt was observed, and the activity of amino acid decarboxylase was negative. Fermented Suanyu with B7 rapidly produced acid (11.7% d-1). The non-protein nitrogen (NPN) and total free amino acid (FAA) contents of fermented Suanyu were higher and its total volatile base nitrogen (TVB-N), thiobarbituric acid (TBARS), and biogenic amines (BAs) levels were lower than those of naturally fermented Suanyu. Therefore, B7 is a potential microbial starter for Suanyu industrial production.
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Affiliation(s)
- Jingui Liu
- Key laboratory of Plant Resource Conservation and Germplasm Innovation in Mountainous Region (Ministry of Education), Collaborative Innovation Center for Mountain Ecology & Agro-Bioengineering (CICMEAB), College of Life Sciences/Institute of Agro-bioengineering, Guizhou University, Guiyang 550025, Guizhou Province, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Chengxing Lin
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Wei Zhang
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, China
| | - Qin Yang
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Ju Meng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Laping He
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Li Deng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China
| | - Xuefeng Zeng
- School of Liquor and Food Engineering, Guizhou University, Guiyang, China; Guizhou Provincial Key Laboratory of Agricultural and Animal Products Storage and Processing, Guiyang, China; Key Laboratory of Animal Genetics, Breeding and Reproduction in the Plateau Mountainous Region, Ministry of Education, Guiyang, China.
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24
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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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25
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Piombo E, Abdelfattah A, Droby S, Wisniewski M, Spadaro D, Schena L. Metagenomics Approaches for the Detection and Surveillance of Emerging and Recurrent Plant Pathogens. Microorganisms 2021; 9:188. [PMID: 33467169 PMCID: PMC7830299 DOI: 10.3390/microorganisms9010188] [Citation(s) in RCA: 32] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/13/2020] [Revised: 01/09/2021] [Accepted: 01/12/2021] [Indexed: 12/28/2022] Open
Abstract
Globalization has a dramatic effect on the trade and movement of seeds, fruits and vegetables, with a corresponding increase in economic losses caused by the introduction of transboundary plant pathogens. Current diagnostic techniques provide a useful and precise tool to enact surveillance protocols regarding specific organisms, but this approach is strictly targeted, while metabarcoding and shotgun metagenomics could be used to simultaneously detect all known pathogens and potentially new ones. This review aims to present the current status of high-throughput sequencing (HTS) diagnostics of fungal and bacterial plant pathogens, discuss the challenges that need to be addressed, and provide direction for the development of methods for the detection of a restricted number of related taxa (specific surveillance) or all of the microorganisms present in a sample (general surveillance). HTS techniques, particularly metabarcoding, could be useful for the surveillance of soilborne, seedborne and airborne pathogens, as well as for identifying new pathogens and determining the origin of outbreaks. Metabarcoding and shotgun metagenomics still suffer from low precision, but this issue can be limited by carefully choosing primers and bioinformatic algorithms. Advances in bioinformatics will greatly accelerate the use of metagenomics to address critical aspects related to the detection and surveillance of plant pathogens in plant material and foodstuffs.
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Affiliation(s)
- Edoardo Piombo
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy;
- Department of Forest Mycology and Plant Pathology, Uppsala Biocenter, Swedish University of Agricultural Sciences, P.O. Box 7026, 75007 Uppsala, Sweden
| | - Ahmed Abdelfattah
- Institute of Environmental Biotechnology, Graz University of Technology, Petersgasse 12, Graz 8010, Austria;
- Department of Ecology, Environment and Plant Sciences, University of Stockholm, Svante Arrhenius väg 20A, Stockholm 11418, Sweden
| | - Samir Droby
- Department of Postharvest Science, Agricultural Research Organization (ARO), The Volcani Center, Rishon LeZion 7505101, Israel;
| | - Michael Wisniewski
- U.S. Department of Agriculture—Agricultural Research Service (USDA-ARS), Kearneysville, WV 25430, USA;
- Department of Biological Sciences, Virginia Technical University, Blacksburg, VA 24061, USA
| | - Davide Spadaro
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, 10095 Grugliasco, Italy;
- AGROINNOVA—Centre of Competence for the Innovation in the Agroenvironmental Sector, University of Torino, 10095 Grugliasco, Italy
| | - Leonardo Schena
- Department of Agriculture, Università Mediterranea, 89122 Reggio Calabria, Italy;
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26
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Yao D, Xu L, Wang C. Diversity of the microbial community and antioxidant activity during fermentation of red raspberry Enzymes. Food Sci Nutr 2021; 9:99-110. [PMID: 33473274 PMCID: PMC7802569 DOI: 10.1002/fsn3.1961] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/2020] [Revised: 09/21/2020] [Accepted: 10/08/2020] [Indexed: 12/26/2022] Open
Abstract
The diversity and succession of microbial community and antioxidant activity present during the preparation of red raspberry Enzymes with and without starter cultures were investigated by high-throughput sequencing of 16S rRNA and ITS1 genes and correlation analysis of the microbial diversity and antioxidant activity. The results showed that the sample inoculated with mixed fermentation had higher antioxidant activity than the sample without inoculated fermentation. The antioxidant capacity of red raspberry Enzymes increased significantly as the fermentation time increased. Firmicutes and Ascomycota were the predominant phyla of bacteria and fungi in all samples. At the genus level, Rhodococcus and Lactobacillus were the predominating bacteria throughout the fermentation process. The genus Kodamaea dominated the fungal community of early-fermentation samples with microbial inoculated fermentation. Candida spp. grew rapidly in the late stage of fermentation in the samples with spontaneous fermentation. Unweighted pair-group and PCA analysis revealed that the microbiota structures differed between the two groups. RDA and CCA showed that Rhodococcus and Kodamaea had positive effects on the DPPH scavenging ability and other antioxidant indicators, and the total phenol content had a significant and positive correlation coefficient with Gluconobacter. The results indicated that the fermentation by microorganisms significantly improves the oxidation resistance and helps to improve the quality of the red raspberry Enzymes.
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Affiliation(s)
- Di Yao
- Department of Food Science and EngineeringCollege of FoodHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Lei Xu
- Department of Food Science and EngineeringCollege of FoodHeilongjiang Bayi Agricultural UniversityDaqingChina
| | - Changyuan Wang
- Department of Food Science and EngineeringCollege of FoodHeilongjiang Bayi Agricultural UniversityDaqingChina
- Department of National Coarse Cereals Engineering Research CenterHeilongjiang Bayi Agricultural UniversityDaqingChina
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27
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Ongmu Bhutia M, Thapa N, Nakibapher Jones Shangpliang H, Prakash Tamang J. Metataxonomic profiling of bacterial communities and their predictive functional profiles in traditionally preserved meat products of Sikkim state in India. Food Res Int 2020; 140:110002. [PMID: 33648235 DOI: 10.1016/j.foodres.2020.110002] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2020] [Revised: 11/29/2020] [Accepted: 12/08/2020] [Indexed: 12/12/2022]
Abstract
Traditionally preserved meat products are common food items in Sikkim state of India. We studied the high-throughput sequencing of four traditionally preserved meat products viz. beef kargyong, pork kargyong, yak satchu and khyopeh to profile the bacterial communities and also inferred their predictive functional profiles. Overall abundant OTUs in samples showed that Firmicutes was the abundant phylum followed by Proteobacteria and Bacteroidetes. Abundant species detected in each product were Psychrobacter pulmonis in beef kargyong, Lactobacillus sakei in pork kargyong, Bdellovibrio bacteriovorus and Ignatzschinera sp. in yak satchu and Lactobacillus sakei and Enterococcus sp. in khyopeh. Several genera unique to each product, based on analysis of shared OTUs contents, were observed among the samples except in khyopeh. Goods coverage recorded to 1.0 was observed, which reflected the maximum bacterial diversity in the samples. Alpha diversity metrics showed a maximum bacterial diversity in khyopeh and lowest in pork kargyong Community dissimilarities in the products were observed by PCoA plot. A total of 133 KEGG predictive functional pathways was observed in beef kargyong, 131 in pork kargyong, 125 in yak satchu and 101 in khyopeh. Metagenome contribution of the OTUs was computed using PICTRUSt2 and visualized by BURRITO software to predict the metabolic pathways. Several predictive functional profiles were contributed by abundant OTUs represented by Enterococcus, Acinetobacter, Agrobacterium, Bdellovibrio, Chryseobacterium, Lactococcus, Leuconostoc, Psychrobacter, and Staphylococcus.
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Affiliation(s)
- Meera Ongmu Bhutia
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Namrata Thapa
- Biotech Hub, Department of Zoology, Nar Bahadur Bhandari Degree College, Tadong 737102, Sikkim, India.
| | - H Nakibapher Jones Shangpliang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India
| | - Jyoti Prakash Tamang
- DAICENTER (DBT-AIST International Centre for Translational and Environmental Research) and Bioinformatics Centre, Department of Microbiology, School of Life Sciences, Sikkim University, Gangtok 737102, Sikkim, India.
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28
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Li Y, Yu Z, Zhu Y, Cao Z. Selection of nitrite-degrading and biogenic amine-degrading strains and its involved genes. FOOD QUALITY AND SAFETY 2020. [DOI: 10.1093/fqsafe/fyaa027] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
Abstract
Objectives
Accumulation of nitrite and biogenic amines (BAs) in fermented meat products is a matter of public health concern. The study aimed to screen nitrite-degrading and BA-degrading strains from sour porridges and sausages and bacon products in China.
Materials and Methods
After screening out 12 strains, the degradation of nitrite, the degradation of BAs, the activities of nitrite-reducing enzymes, and the detection of genes involved in the BAs were assessed by spectrophotometry method with hydrochloric acid naphthalene ethylenediamine, high-performance liquid chromatography, GENMED kit, and polymerase chain reaction, respectively.
Results
Pediococcus pentosaceus labelled M SZ1 2 and M GC 2, Lactobacillus plantarum labelled M SZ2 2, and Staphylococcus xylosus labelled Y CC 3 were selected. The activity of nitrite-reducing enzyme in M SZ2 2 was 2.663 units/mg. The degradation rate of total BAs of M SZ2 2 was 93.24%. The degradation rates of nitrite and BAs of M SZ1 2 were 86.49% and 37.87%, respectively. The activity of nitrite-reducing enzyme in M SZ1 2 was up to 1.962 units/mg. M GC 2 showed higher degradation rates of nitrite (89.19%) and Y CC 3 showed higher degradation rates of BAs (36.16%). The genes encoding the multicopper oxidases (suf I/D2EK17) were detected in the four strains, which also did not contain BAs (histidine decarboxylase (hdc), tyrosine decarboxylase (tdc), ornithine decarboxylase (odc), lysine decarboxylase (ldc)) formation encoding genes.
Conclusion
These four strains (M SZ1 2, M GC 2, M SZ2 2, and Y CC 3) are promising candidates to use as starter cultures for nitrite and BAs in fermented sausages.
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Affiliation(s)
- Yuxin Li
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, China
| | - Zhihui Yu
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, China
| | - Yingchun Zhu
- College of Food Science and Engineering, Shanxi Agricultural University, Shanxi, China
| | - Zhixiang Cao
- College of Food Science and Technology, Hebei Agricultural University, Hebei, China
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29
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Dietary Supplementation with Sugar Beet Fructooligosaccharides and Garlic Residues Promotes Growth of Beneficial Bacteria and Increases Weight Gain in Neonatal Lambs. Biomolecules 2020; 10:biom10081179. [PMID: 32823755 PMCID: PMC7465112 DOI: 10.3390/biom10081179] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2020] [Revised: 08/04/2020] [Accepted: 08/08/2020] [Indexed: 11/25/2022] Open
Abstract
The proper development of the early gastrointestinal tract (GIT) microbiota is critical for newborn ruminants. This microbiota is susceptible to modification by diverse external factors (such as diet) that can lead to long-lasting results when occurring in young ruminants. Dietary supplementation with prebiotics, ingredients nondigestible and nonabsorbable by the host that stimulate the growth of beneficial GIT bacteria, has been applied worldwide as a potential approach in order to improve ruminant health and production yields. However, how prebiotics affect the GIT microbiota during ruminants’ early life is still poorly understood. We investigated the effect of milk supplementation with a combination of two well-known prebiotics, fructooligosaccharides (FOS) from sugar beet and garlic residues (all together named as “additive”), exerted on preweaned lamb growth and the composition of their fecal microbiota, by using 16S rRNA gene amplicon high-throughput sequencing. The results showed a significant increase in the mean daily weight gain of lambs fed with the additive. Lamb fecal microbiota was also influenced by the additive intake, as additive-diet lambs showed lower bacterial diversity and were significantly more abundant in Bifidobacterium, Enterococcus, Lactobacillus and Veillonella. These bacteria have been previously reported to confer beneficial properties to the ruminant, including promotion of growth and health status, and our results showed that they were strongly linked to the additive intake and the increased weight gain of lambs. This study points out the combination of FOS from sugar beet and garlic residues as a potential prebiotic to be used in young ruminants’ nutrition in order to improve production yields.
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30
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Gan X, Zhao L, Li J, Tu J, Wang Z. Effects of partial replacement of NaCl with KCl on bacterial communities and physicochemical characteristics of typical Chinese bacon. Food Microbiol 2020; 93:103605. [PMID: 32912580 DOI: 10.1016/j.fm.2020.103605] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2020] [Revised: 07/15/2020] [Accepted: 07/23/2020] [Indexed: 11/17/2022]
Abstract
This work aimed to determine the effects of partial substitution of NaCl with 0% (control), 30%, 50%, and 70% of KCl on the bacterial communities, proteolysis and lipid oxidation of Chinese bacon during processing. The proportion of genus Lactobacillus increased from 22.45% (fresh meat) to 72.78%, 81.64%, 76.53% and 85.63% at the end of processing for 0%, 30%, 50% and 70% KCl replacement samples, respectively. During the processing, Lactobacillus gradually became the dominant one, and higher the KCl ratio, more rapid was the process. After salting, the TBARS of control was markedly higher (P < 0.05) than that of the others, while a similar lipid oxidation level (P > 0.05) was observed at the end of processing for different groups. After salting, there was no difference in total free amino acids (TFAA) content among four treatments (P > 0.05), whereas KCl replacement samples shared significantly higher (P < 0.05) values than control at the end of processing. Redundancy analysis and Pearson correlation showed positive correlation between Lactobacillus versus TBARS and TFAA. Partial replacement of NaCl with KCl could, directly or subsequently by promoting the growth of Lactobacillus, influence proteolysis and lipid oxidation over the manufacturing process.
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Affiliation(s)
- Xiao Gan
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Ling Zhao
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Jungang Li
- College of Life Science & Biotechnology, Mianyang Teacher' College, Mianyang, 621006, Sichuan, China
| | - Juncai Tu
- Department of Wine, Food and Molecular Biosciences, Lincoln University, P O Box 84, Lincoln 7647, Christchurch, New Zealand
| | - Zhaoming Wang
- School of Food and Biological Engineering, Hefei University of Technology, Hefei, 230009, Anhui, China.
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31
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Belleggia L, Milanović V, Ferrocino I, Cocolin L, Haouet MN, Scuota S, Maoloni A, Garofalo C, Cardinali F, Aquilanti L, Mozzon M, Foligni R, Pasquini M, Trombetta MF, Clementi F, Osimani A. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing. Meat Sci 2020; 165:108128. [DOI: 10.1016/j.meatsci.2020.108128] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/21/2022]
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32
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Wagner EM, Pracser N, Thalguter S, Fischel K, Rammer N, Pospíšilová L, Alispahic M, Wagner M, Rychli K. Identification of biofilm hotspots in a meat processing environment: Detection of spoilage bacteria in multi-species biofilms. Int J Food Microbiol 2020; 328:108668. [PMID: 32474228 DOI: 10.1016/j.ijfoodmicro.2020.108668] [Citation(s) in RCA: 38] [Impact Index Per Article: 9.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 04/03/2020] [Accepted: 05/18/2020] [Indexed: 12/15/2022]
Abstract
Biofilms are comprised of microorganisms embedded in a self-produced matrix that normally adhere to a surface. In the food processing environment they are suggested to be a source of contamination leading to food spoilage or the transmission of food-borne pathogens. To date, research has mainly focused on the presence of (biofilm-forming) bacteria within food processing environments, without measuring the associated biofilm matrix components. Here, we assessed the presence of biofilms within a meat processing environment, processing pork, poultry and beef, by the detection of microorganisms and at least two biofilm matrix components. Sampling included 47 food contact surfaces and 61 non-food contact surfaces from eleven rooms within an Austrian meat processing plant, either during operation or after cleaning and disinfection. The 108 samples were analysed for the presence of microorganisms by cultivation and targeted quantitative real-time PCR based on 16S rRNA. Furthermore, the presence of the major matrix components carbohydrates, extracellular DNA and proteins was evaluated. Overall, we identified ten biofilm hotspots, among them seven of which were sampled during operation and three after cleaning and disinfection. Five biofilms were detected on food contact surfaces (cutters and associated equipment and a screw conveyor) and five on non-food contact surfaces (drains and water hoses) resulting in 9.3 % of the sites being classified as biofilm positive. From these biofilm positive samples, we cultivated bacteria of 29 different genera. The most prevalent bacteria belonged to the genera Brochothrix (present in 80 % of biofilms), Pseudomonas and Psychrobacter (isolated from 70 % biofilms). From each biofilm we isolated bacteria from four to twelve different genera, indicating the presence of multi-species biofilms. This work ultimately determined the presence of multi-species biofilms within the meat processing environment, thereby identifying various sources of potential contamination. Especially the identification of biofilms in water hoses and associated parts highlights the need of a frequent monitoring at these sites. The knowledge gained about the presence and composition of biofilms (i.e. chemical and microbiological) will help to prevent and reduce biofilm formation within food processing environments.
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Affiliation(s)
- Eva M Wagner
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria
| | - Nadja Pracser
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, 1210 Vienna, Austria
| | - Sarah Thalguter
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria
| | - Katharina Fischel
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, 1210 Vienna, Austria
| | - Nicole Rammer
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, 1210 Vienna, Austria
| | - Lucie Pospíšilová
- Veterinary Research Institute, Department of Bacteriology, 621 00 Brno, Czech Republic
| | - Merima Alispahic
- University of Veterinary Medicine Vienna, University Clinic for Poultry and Fish Medicine, Clinical Unit of Poultry Medicine, 1210 Vienna, Austria
| | - Martin Wagner
- FFoQSI GmbH - Austrian Competence Centre for Feed and Food Quality, Safety and Innovation, 3430 Tulln, Austria; University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, 1210 Vienna, Austria
| | - Kathrin Rychli
- University of Veterinary Medicine Vienna, Institute for Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology, 1210 Vienna, Austria.
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33
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Hu Y, Zhang L, Liu Q, Wang Y, Chen Q, Kong B. The potential correlation between bacterial diversity and the characteristic volatile flavour of traditional dry sausages from Northeast China. Food Microbiol 2020; 91:103505. [PMID: 32539975 DOI: 10.1016/j.fm.2020.103505] [Citation(s) in RCA: 88] [Impact Index Per Article: 22.0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2019] [Revised: 03/23/2020] [Accepted: 03/24/2020] [Indexed: 10/24/2022]
Abstract
The objective of this study was to explore the correlation between bacterial communities and volatile compounds in traditional dry sausages from different regions in Northeast China. The bacterial community structure of dry sausages from five different regions as determined by high-throughput sequencing technology demonstrated that Firmicutes and Proteobacteria were the predominant phyla; Lactobacillus, Staphylococcus, Leuconostoc, Lactococcus and Weissella were the predominant genera; and Staphylococcus xylosus, Lactobacillus sakei, Weissella hellenica, Leuconostoc citreum, Lactococcus raffinolactis and Lactobacillus plantarum were the predominant species. Meanwhile, a total of 120 volatile compounds were detected in sausages from five different regions and mainly included alcohols, acids, aldehydes, ketones, esters and terpenes. Furthermore, the potential correlations between the core bacteria and major volatile compounds (64) were explored based on Spearman's correlation analysis. Positive correlations were found between W. hellenica, Lb. sakei, Lactococcus lactis, Lactobacillus alimentarius, Lb. plantarum and carboxylic acids and alcohols. Lc. lactis, Lb. alimentarius and Lb. plantarum were associated with the production of most esters, aldehydes and ketones. This study provides a deep insight into the relationship between the bacterial community and the volatile flavour profile of dry sausages, which may be helpful for the production of fermented dry sausages.
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Affiliation(s)
- Yingying Hu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Lang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Qian Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China
| | - Yan Wang
- Shimadzu (China) Co., LTD., Shenyang, Liaoning, 110000, China
| | - Qian Chen
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
| | - Baohua Kong
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang, 150030, China.
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34
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Li T, Sun X, Chen H, He B, Mei Y, Wang D, Li J. Effect of the Combination of Vanillin and Chitosan Coating on the Microbial Diversity and Shelf-Life of Refrigerated Turbot ( Scophthalmus maximus) Filets. Front Microbiol 2020; 11:462. [PMID: 32296401 PMCID: PMC7137994 DOI: 10.3389/fmicb.2020.00462] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/20/2019] [Accepted: 03/04/2020] [Indexed: 02/03/2023] Open
Abstract
The effect of the combination of vanillin and chitosan (VC) coating on the microbiota composition and shelf-life of turbot (Scophthalmus maximus) filets during a 15-day storage period at 4 ± 1°day was investigated in this study. The control and coated fish samples were analyzed periodically for sensory and chemical attributes [total volatile basic nitrogen (TVB-N), thiobarbituric acid reactive substances (TBARS), and pH] and the presence of dominant spoilage microbiota. The results suggested that the sensory and the chemical quality of turbot filets effectively improved after treatment with vanillin (final concentration 2 mg/ml) combined with 1% chitosan, and the shelf-life was prolonged for 6 to 7 days compared with the control group. Furthermore, high-throughput sequencing showed that Proteobacteria (52.2%) and Firmicutes (29.8%) were the dominant bacteria at the phylum level in fresh turbot filets, while Pseudomonadaceae (40.2%) and Lactobacillaceae (39.4%) were the dominant bacteria at the family level in deteriorated turbot filets. However, after VC treatment, the relative abundance of Pseudomonadaceae and Lactobacillaceae decreased significantly due to the growth inhibition of potential bacteria, specifically spoilage bacteria, along with the rich bacterial diversity at the end of storage. Therefore, our data indicated that VC treatment might be effective in decreasing bacteria-induced quality deterioration and in extending the shelf-life of refrigerated turbot filets.
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Affiliation(s)
- Tingting Li
- Key Laboratory of Biotechnology and Bioresources Utilization, Dalian Minzu University, Ministry of Education, Dalian, China
| | - Xiaojia Sun
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Haitao Chen
- Beijing Key Laboratory of Flavor Chemistry, Beijing Technology and Business University, Beijing, China
| | - Binbin He
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Yongchao Mei
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Dangfeng Wang
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
| | - Jianrong Li
- College of Food Science and Technology, Bohai University, Jinzhou, China.,Food Safety Key Lab of Liaoning Province, Jinzhou, China.,National and Local Joint Engineering Research Center of Storage, Processing, and Safety Control Technology for Fresh Agricultural and Aquatic Products, Jinzhou, China
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35
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Geng DH, Liang T, Yang M, Wang L, Zhou X, Sun X, Liu L, Zhou S, Tong LT. Effects of Lactobacillus combined with semidry flour milling on the quality and flavor of fermented rice noodles. Food Res Int 2019; 126:108612. [DOI: 10.1016/j.foodres.2019.108612] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/15/2019] [Revised: 07/31/2019] [Accepted: 08/11/2019] [Indexed: 11/29/2022]
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36
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Settanni L, Barbaccia P, Bonanno A, Ponte M, Di Gerlando R, Franciosi E, Di Grigoli A, Gaglio R. Evolution of indigenous starter microorganisms and physicochemical parameters in spontaneously fermented beef, horse, wild boar and pork salamis produced under controlled conditions. Food Microbiol 2019; 87:103385. [PMID: 31948626 DOI: 10.1016/j.fm.2019.103385] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/08/2019] [Revised: 10/18/2019] [Accepted: 11/18/2019] [Indexed: 02/03/2023]
Abstract
The present work was carried out to evaluate the microbiological and physicochemical composition of salamis produced with the meat of beef, horse, wild boar and pork. Salami productions occurred under controlled laboratory conditions to exclude butchery environmental contaminations, without the addition of nitrate and nitrite. All trials were monitored during the ripening (13 °C and 90% relative humidity) extended until 45 d. The evolution of physicochemical parameters showed that beef and pork salamis were characterized by a higher content of branched chain fatty acids (FA) and rumenic acid than horse and wild boar salamis, whereas the last two productions showed higher values of secondary lipid oxidation. Plate counts showed that lactic acid bacteria (LAB), yeasts and coagulase-negative staphylococci (CNS) populations dominated the microbial community of all productions with Lactobacillus and Staphylococcus as most frequently isolated bacteria. The microbial diversity evaluated by MiSeq Illumina showed the presence of members of Gammaproteobacteria phylum, Moraxellaceae family, Acinetobacter, Pseudomonas, Carnobacterium and Enterococcus in all salamis. This study showed the natural evolution of indigenous fermented meat starter cultures and confirmed a higher suitability of horse and beef meat for nitrate/nitrite free salami production due to their hygienic quality at 30 d.
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Affiliation(s)
- Luca Settanni
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Pietro Barbaccia
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Adriana Bonanno
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Marialetizia Ponte
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Rosalia Di Gerlando
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Elena Franciosi
- Research and Innovation Centre, Fondazione Edmund Mach (FEM), Via E. Mach 1, San Michele All'Adige, Italy
| | - Antonino Di Grigoli
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy
| | - Raimondo Gaglio
- Dipartimento Scienze Agrarie, Alimentari e Forestali, Università di Palermo, Viale Delle Scienze 4, 90128, Palermo, Italy.
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37
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Effect of NaCl substitutes on the physical, microbial and sensory characteristics of Harbin dry sausage. Meat Sci 2019; 156:205-213. [DOI: 10.1016/j.meatsci.2019.05.035] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/03/2019] [Revised: 05/21/2019] [Accepted: 05/31/2019] [Indexed: 11/21/2022]
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38
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Juárez-Castelán C, García-Cano I, Escobar-Zepeda A, Azaola-Espinosa A, Álvarez-Cisneros Y, Ponce-Alquicira E. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization. Meat Sci 2019; 150:7-13. [DOI: 10.1016/j.meatsci.2018.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 08/29/2018] [Accepted: 09/02/2018] [Indexed: 11/30/2022]
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39
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Franciosa I, Alessandria V, Dolci P, Rantsiou K, Cocolin L. Sausage fermentation and starter cultures in the era of molecular biology methods. Int J Food Microbiol 2018; 279:26-32. [DOI: 10.1016/j.ijfoodmicro.2018.04.038] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/18/2018] [Revised: 04/23/2018] [Accepted: 04/24/2018] [Indexed: 01/02/2023]
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40
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Zang J, Xu Y, Xia W, Yu D, Gao P, Jiang Q, Yang F. Dynamics and diversity of microbial community succession during fermentation of Suan yu, a Chinese traditional fermented fish, determined by high throughput sequencing. Food Res Int 2018; 111:565-573. [PMID: 30007719 DOI: 10.1016/j.foodres.2018.05.076] [Citation(s) in RCA: 86] [Impact Index Per Article: 14.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/04/2018] [Revised: 05/29/2018] [Accepted: 05/31/2018] [Indexed: 01/10/2023]
Abstract
The main goal of this study was to investigate the dynamics, diversity and succession of microbial community present during the preparation of Suan yu (fermented fish), with and without starter cultures by high-throughput sequencing of 16S rRNA and ITS1 genes. Firmicutes and Ascomycota were the predominant phyla of bacteria and fungi, respectively, in all samples. At the genus level, Lactobacillus, Macrococcus and Staphylococcus were the predominating bacteria throughout the fermentation process, regardless of the inclusion of starter cultures. Saccharomyces was the predominating fungal genus in the early-fermentation stage of samples that inoculated starter cultures (MS), while the final product was dominated by Candida and Wickerhamomyces. Compared with naturally-fermented samples (NS; no starter cultures), Lactococcus, Leuconostoc, Enterococcus, Vibrio, Fusicolla and Torulaspora were inhibited and Aureobasidium emerged in samples inoculated with starter cultures (P < .05). Unweighted pair-group and principal component analyses of bacterial and fungal compositions revealed that microbiota structures differed between NS and MS samples. Redundancy analysis indicated that water content and pH might be important factors influencing the dominant bacterial and fungal community. Results indicated that microbial community were dynamic during fermentation process and the inoculation of mixed starter culture inhibited the growth of many organisms associated with food spoilage and contributed to the improvement of the quality of Suan yu products.
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Affiliation(s)
- Jinhong Zang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Yanshun Xu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Wenshui Xia
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China.
| | - Dawei Yu
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Pei Gao
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Qixing Jiang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
| | - Fang Yang
- State Key Laboratory of Food Science and Technology, School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, PR China
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