1
|
Thamsborg KKM, Lund BW, Byrne DV, Leisner JJ, Alexi N. Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef. Foods 2023; 12:4489. [PMID: 38137293 PMCID: PMC10742596 DOI: 10.3390/foods12244489] [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: 11/16/2023] [Revised: 12/06/2023] [Accepted: 12/11/2023] [Indexed: 12/24/2023] Open
Abstract
This study investigated cadaverine as a spoilage indicator in commercial beef products stored under conditions favourable for the growth of lactic acid bacteria. Samples included vacuum-skin-packed entrecotes (EB) aged up to 42 days and modified-atmosphere-packed (70% O2 + 30% CO2) minced beef (MB) stored at 5 °C. Two MB product lines were analysed: one stored aerobically two days post-slaughter before mincing and another stored for 14 days in vacuum packaging prior to mincing. Sensory assessment/evaluation and microbial analysis were performed throughout the shelf life of the products and compared to cadaverine levels measured using LC-MS/MS. Cadaverine concentrations in EB reached approximately 40,000 µg/kg on the "best before" date, while remaining below 50 µg/kg in both MB products on the corresponding date. While cadaverine concentrations in EB displayed a consistent increase, suggesting its potential as a spoilage indicator post-ageing, the low concentrations in MB, did not correlate with sensory assessments, revealing its limitations as a universal spoilage marker. In conclusion, it is necessary to conduct product-specific studies to evaluate the applicability of cadaverine as a spoilage indicator for beef products.
Collapse
Affiliation(s)
- Kristian Key Milan Thamsborg
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Copenhagen, Denmark
| | | | - Derek Victor Byrne
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (D.V.B.); (N.A.)
| | - Jørgen Johannes Leisner
- Department of Veterinary and Animal Sciences, University of Copenhagen, Grønnegårdsvej 15, 1870 Copenhagen, Denmark
| | - Niki Alexi
- Food Quality Perception and Society Science Team, iSENSE Lab, Department of Food Science, Faculty of Technical Sciences, Aarhus University, Agro Food Park 48, 8200 Aarhus N, Denmark; (D.V.B.); (N.A.)
| |
Collapse
|
2
|
Świder O, Roszko MŁ, Wójcicki M, Bujak M, Szczepańska M, Juszczuk-Kubiak E, Średnicka P, Cieślak H. Non-aminobiogenic starter cultures in a model system of cucumber fermentation. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114574] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/15/2023]
|
3
|
Novel cadaverine non-invasive biosensor technology on the prediction of shelf life of modified atmosphere packed pork cutlets. Meat Sci 2022; 192:108876. [DOI: 10.1016/j.meatsci.2022.108876] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/24/2021] [Revised: 04/21/2022] [Accepted: 05/30/2022] [Indexed: 11/17/2022]
|
4
|
Berthoud H, Wechsler D, Irmler S. Production of Putrescine and Cadaverine by Paucilactobacillus wasatchensis. Front Microbiol 2022; 13:842403. [PMID: 35308356 PMCID: PMC8928434 DOI: 10.3389/fmicb.2022.842403] [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: 12/23/2021] [Accepted: 02/14/2022] [Indexed: 11/28/2022] Open
Abstract
Lactic acid bacteria (LAB) play a key role in many food fermentations. However, some LAB species can also cause food spoilage, e.g., through the formation of biogenic amines. Paucilactobacillus wasatchensis is a LAB that causes late gas production in Cheddar cheese, the molecular causes of which are not fully understood. This study reports on the ability of P. wasatchensis WDC04 to produce cadaverine and putrescine in broth supplemented with lysine and ornithine, as well as in a model cheese. The raclette-type semi-hard cheese produced with P. wasatchensis as an adjunct culture contained 1,085 mg kg−1 of cadaverine and 304 mg kg−1 of putrescine after 120 days of ripening. We identified two ornithine decarboxylase genes (odc) and a putrescine-ornithine antiporter gene (potE) in the genome sequence of P. wasatchensis. We could show that the two odc genes, which are located on two contigs, are contiguous and form the genetic cluster odc2-odc1-potE. Alignment searches showed that similar gene clusters exist in the genomes of Levilactobacillus paucivorans DSMZ22467, Lentilactobacillus kribbianus YH-lac9, Levilactobacillus hunanensis 151-2B, and Levilactobacillus lindianensis 220-4. More amino acid sequence comparisons showed that Odc1 and Odc2 shared 72 and 69% identity with a lysine and ornithine decarboxylase from Ligilactobacillus saerimneri 30a, respectively. To clarify the catalytic activities of both enzymes, the odc-coding genes were cloned and heterologously expressed as His-tagged fusion protein. The purified Odc1 protein decarboxylated lysine into cadaverine, while the recombinant Odc2 protein preferentially produced putrescine from ornithine but also exhibited low lysine decarboxylating activity. Both enzymes were active at pH of 5.5, a value often found in cheese. To our knowledge, this is only the second lysine decarboxylase in LAB whose function has been verified. The tandem arrangement of the genes in a single cluster suggests a gene duplication, evolving the ability to metabolize more amino. Divergent substrate preferences highlight the necessity of verifying the functions of genes, in addition to automatic annotation based on sequence similarity. Acquiring new biochemical data allows better predictive models and, in this case, more accurate biogenic amine production potential for LAB strains and microbiomes.
Collapse
|
5
|
Yang J, Yang X, Liang R, Zhu L, Mao Y, Dong P, Hopkins DL, Luo X, Zhang Y. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food Res Int 2022; 151:110872. [PMID: 34980405 DOI: 10.1016/j.foodres.2021.110872] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/17/2021] [Accepted: 12/03/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to establish the effect of CO2 on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO2 treated MAP: 50% O2/40% CO2/10% N2; control MAP: 50% O2/50% N2). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO2 in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO2 treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO2 containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO2, followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO2 treated MAP. Overall, the application of CO2 in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.
Collapse
Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| |
Collapse
|
6
|
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: 6] [Impact Index Per Article: 2.0] [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.
Collapse
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
| |
Collapse
|
7
|
Li H, Zhang S, Liu R, Yuan L, Wu D, Yang E, Yang H, Ullah S, Ishaq HM, Liu H, Wang Z, Xu J. Potential use of molecular and structural characterization of the gut bacterial community for postmortem interval estimation in Sprague Dawley rats. Sci Rep 2021; 11:225. [PMID: 33420339 PMCID: PMC7794466 DOI: 10.1038/s41598-020-80633-2] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/08/2020] [Accepted: 12/23/2020] [Indexed: 01/15/2023] Open
Abstract
Once the body dies, the indigenous microbes of the host begin to break down the body from the inside and play a key role thereafter. This study aimed to investigate the probable shift in the composition of the rectal microbiota at different time intervals up to 15 days after death and to explore bacterial taxa important for estimating the time since death. At the phylum level, Proteobacteria and Firmicutes showed major shifts when checked at 11 different intervals and emerged at most of the postmortem intervals. At the species level, Enterococcus faecalis and Proteus mirabilis showed a downward and upward trend, respectively, after day 5 postmortem. The phylum-, family-, genus-, and species-taxon richness decreased initially and then increased considerably. The turning point occurred on day 9, when the genus, rather than the phylum, family, or species, provided the most information for estimating the time since death. We constructed a prediction model using genus-level data from high-throughput sequencing, and seven bacterial taxa, namely, Enterococcus, Proteus, Lactobacillus, unidentified Clostridiales, Vagococcus, unidentified Corynebacteriaceae, and unidentified Enterobacteriaceae, were included in this model. The abovementioned bacteria showed potential for estimating the shortest time since death.
Collapse
Affiliation(s)
- Huan Li
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Siruo Zhang
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Ruina Liu
- College of Forensic Medicine, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Lu Yuan
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Di Wu
- College of Forensic Medicine, Xi'an Jiaotong University, Xi'an, 710061, China
| | - E Yang
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Han Yang
- Xi'an Chest Hospital, Xi'an, China
| | - Shakir Ullah
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China
| | - Hafiz Muhammad Ishaq
- Faculty of Veterinary and Animal Sciences, Muhammad Nawaz Shareef University of Agriculture, Multan, Pakistan
| | - Hailong Liu
- The Second Affiliated Hospital of Xi'an Jiaotong University, Xi'an, China
| | - Zhenyuan Wang
- College of Forensic Medicine, Xi'an Jiaotong University, Xi'an, 710061, China.
| | - Jiru Xu
- Department of Microbiology and Immunology, School of Basic Medical Sciences, Xi'an Jiaotong University, Xi'an, 710061, China.
| |
Collapse
|
8
|
Gu X, Feng L, Zhu J, Li Y, Tu K, Dong Q, Pan L. Application of gas sensors for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures. Meat Sci 2020; 171:108282. [PMID: 32858421 DOI: 10.1016/j.meatsci.2020.108282] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/18/2020] [Revised: 06/29/2020] [Accepted: 08/15/2020] [Indexed: 11/20/2022]
Abstract
Pseudomonas have a faster growth rate over other bacteria in chilled meat under aerobic conditions. A non-destructive method for modelling the dynamic growth of Pseudomonas in pork stored at different temperatures using gas sensors was presented in our work. Based on selected gas sensor data, the first-order kinetic equations (Gompertz and Logistic Functions) combined with the secondary model (Square-root Function) effectively simulated Pseudomonas growth in pork at different temperatures with R2 and RMSE values of 0.71-0.97 and 0.27-0.84, respectively. Additionally, these models showed high accuracy with correlation coefficients greater than 0.90, in addition to several individual accuracy values. Furthermore, HS-SPME/GC-MS results demonstrated the presence of identified key volatiles in samples inoculated with Pseudomonas, including three amine compounds (mercaptamine, 1-octanamine and 1-heptadecanamine), phenol and indole. Our work showed that gas sensors are a rapid, easy and non-destructive method with acceptable feasibility in modelling the dynamic growth of spoilage microorganisms in meat.
Collapse
Affiliation(s)
- Xinzhe Gu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Li Feng
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Jingyi Zhu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Yue Li
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Kang Tu
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China
| | - Qingli Dong
- School of Medical Instrument and Food Engineering, University of Shanghai for Science and Technology, 516 Jun Gong Rd., Shanghai 200093, PR China
| | - Leiqing Pan
- College of Food Science and Technology, Nanjing Agricultural University, No.1, Weigang Road, Nanjing, Jiangsu 210095, PR China.
| |
Collapse
|
9
|
Wang J, Lu S, Wang Q, Guo X, He J. Effects of starter cultures on lipid oxidation and accumulation of biogenic amines in traditional Chinese smoked horsemeat sausage. J FOOD PROCESS PRES 2020. [DOI: 10.1111/jfpp.14439] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Affiliation(s)
| | - Shiling Lu
- Food College Shihezi University Shihezi China
| | | | - Xin Guo
- Food College Shihezi University Shihezi China
| | - Jialiang He
- School of Food and Bioengineering Henan University of Science and Technology Luoyang China
| |
Collapse
|
10
|
Cauchie E, Delhalle L, Baré G, Tahiri A, Taminiau B, Korsak N, Burteau S, Fall PA, Farnir F, Daube G. Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples. Front Microbiol 2020; 11:639. [PMID: 32328055 PMCID: PMC7160237 DOI: 10.3389/fmicb.2020.00639] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2019] [Accepted: 03/20/2020] [Indexed: 12/17/2022] Open
Abstract
The aim of this study was to obtain the growth parameters of specific spoilage micro-organisms previously isolated in minced pork (MP) samples and to develop a three-spoilage species interaction model under different storage conditions. Naturally contaminated samples were used to validate this approach by considering the effect of the food microbiota. Three groups of bacteria were inoculated on irradiated samples, in mono- and in co-culture experiments (n = 1152): Brochothrix thermosphacta, Leuconostoc gelidum, and Pseudomonas spp. (Pseudomonas fluorescens and Pseudomonas fragi). Samples were stored in two food packaging [food wrap and modified atmosphere packaging (CO2 30%/O2 70%)] at three isothermal conditions (4, 8, and 12°C). Analysis was carried out by using both 16S rRNA gene amplicon sequencing and classical microbiology in order to estimate bacterial counts during the storage period. Growth parameters were obtained by fitting primary (Baranyi) and secondary (square root) models. The food packaging shows the highest impact on bacterial growth rates, which in turn have the strongest influence on the shelf life of food products. Based on these results, a three-spoilage species interaction model was developed by using the modified Jameson-effect model and the Lotka Volterra (prey-predator) model. The modified Jameson-effect model showed slightly better performances, with 40-86% out of the observed counts falling into the Acceptable Simulation Zone (ASZ). It only concerns 14-48% for the prey-predator approach. These results can be explained by the fact that the dynamics of experimental and validation datasets seems to follow a Jameson behavior. On the other hand, the Lotka Volterra model is based on complex interaction factors, which are included in highly variable intervals. More datasets are probably needed to obtained reliable factors, and so better model fittings, especially for three- or more-spoilage species interaction models. Further studies are also needed to better understand the interaction of spoilage bacteria between them and in the presence of natural microbiota.
Collapse
Affiliation(s)
- Emilie Cauchie
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Laurent Delhalle
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Ghislain Baré
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Assia Tahiri
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Bernard Taminiau
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Nicolas Korsak
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | | | | | - Frédéric Farnir
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| | - Georges Daube
- Department of Food Sciences, Fundamental and Applied Research for Animal and Health, Faculty of Veterinary Medicine, University of Liège, Liège, Belgium
| |
Collapse
|
11
|
Mindt M, Walter T, Kugler P, Wendisch VF. Microbial Engineering for Production of N-Functionalized Amino Acids and Amines. Biotechnol J 2020; 15:e1900451. [PMID: 32170807 DOI: 10.1002/biot.201900451] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2019] [Revised: 03/04/2020] [Indexed: 01/04/2023]
Abstract
N-functionalized amines play important roles in nature and occur, for example, in the antibiotic vancomycin, the immunosuppressant cyclosporine, the cytostatic actinomycin, the siderophore aerobactin, the cyanogenic glucoside linamarin, and the polyamine spermidine. In the pharmaceutical and fine-chemical industries N-functionalized amines are used as building blocks for the preparation of bioactive molecules. Processes based on fermentation and on enzyme catalysis have been developed to provide sustainable manufacturing routes to N-alkylated, N-hydroxylated, N-acylated, or other N-functionalized amines including polyamines. Metabolic engineering for provision of precursor metabolites is combined with heterologous N-functionalizing enzymes such as imine or ketimine reductases, opine or amino acid dehydrogenases, N-hydroxylases, N-acyltransferase, or polyamine synthetases. Recent progress and applications of fermentative processes using metabolically engineered bacteria and yeasts along with the employed enzymes are reviewed and the perspectives on developing new fermentative processes based on insight from enzyme catalysis are discussed.
Collapse
Affiliation(s)
- Melanie Mindt
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany.,BU Bioscience, Wageningen University and Research, Wageningen, 6708 PB, The Netherlands
| | - Tatjana Walter
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Pierre Kugler
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| | - Volker F Wendisch
- Genetics of Prokaryotes, Biology and CeBiTec, Bielefeld University, Bielefeld, 33615, Germany
| |
Collapse
|
12
|
Ying X, Kang A, Zhu X, Li X. Molecular imprint enhanced specific adsorption visualization on electrospun chromogenic membrane for efficient detection of putrescine. J Appl Polym Sci 2019. [DOI: 10.1002/app.48186] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022]
Affiliation(s)
- Xiaoguang Ying
- College of Chemical EngineeringFuzhou University Fuzhou 350108 Fujian China
| | - Anshun Kang
- College of Chemical EngineeringFuzhou University Fuzhou 350108 Fujian China
| | - Xiaomei Zhu
- College of Chemical EngineeringFuzhou University Fuzhou 350108 Fujian China
| | - Xiao Li
- College of Chemical EngineeringFuzhou University Fuzhou 350108 Fujian China
| |
Collapse
|
13
|
A review of pretreatment and analytical methods of biogenic amines in food and biological samples since 2010. J Chromatogr A 2019; 1605:360361. [DOI: 10.1016/j.chroma.2019.07.015] [Citation(s) in RCA: 36] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2019] [Revised: 07/04/2019] [Accepted: 07/08/2019] [Indexed: 01/01/2023]
|
14
|
Huichao Z, Binbin L, Lili Z, Qingling W, Baokun L, Shiling L. The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages. J Food Saf 2019. [DOI: 10.1111/jfs.12638] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/23/2022]
Affiliation(s)
- Zhang Huichao
- College of Food ScienceShihezi University Shihezi China
| | - Li Binbin
- College of Food ScienceShihezi University Shihezi China
| | - Zhao Lili
- College of Food ScienceShihezi University Shihezi China
| | - Wang Qingling
- College of Food ScienceShihezi University Shihezi China
| | - Li Baokun
- College of Food ScienceShihezi University Shihezi China
| | - Lu Shiling
- College of Food ScienceShihezi University Shihezi China
| |
Collapse
|
15
|
Strain-Level Diversity Analysis of Pseudomonas fragi after In Situ Pangenome Reconstruction Shows Distinctive Spoilage-Associated Metabolic Traits Clearly Selected by Different Storage Conditions. Appl Environ Microbiol 2018; 85:AEM.02212-18. [PMID: 30366996 DOI: 10.1128/aem.02212-18] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2018] [Accepted: 10/18/2018] [Indexed: 11/20/2022] Open
Abstract
Microbial spoilage of raw meat causes huge economic losses every year. An understanding of the microbial ecology associated with the spoilage and its dynamics during the refrigerated storage of meat can help in preventing and delaying the spoilage-related activities. The raw meat microbiota is usually complex, but only a few members will develop during storage and cause spoilage upon the pressure from several external factors, such as temperature and oxygen availability. We characterized the metagenome of beef packed aerobically or under vacuum during refrigerated storage to explore how different packaging conditions may influence the microbial composition and potential spoilage-associated activities. Different population dynamics and spoilage-associated genomic repertoires occurred in beef stored aerobically or in vacuum packaging. Moreover, the pangenomes of Pseudomonas fragi strains were extracted from metagenomes. We demonstrated the presence of specific, storage-driven strain-level profiles of Pseudomonas fragi, characterized by different gene repertoires and thus potentially able to act differently during meat spoilage. The results provide new knowledge on strain-level microbial ecology associated with meat spoilage and may be of value for future strategies of spoilage prevention and food waste reduction.IMPORTANCE This work provides insights on the mechanisms involved in raw beef spoilage during refrigerated storage and on the selective pressure exerted by the packaging conditions. We highlighted the presence of different microbial metagenomes during the spoilage of beef packaged aerobically or under vacuum. The packaging condition was able to select specific Pseudomonas fragi strains with distinctive genomic repertoires. This study may help in deciphering the behavior of different biomes directly in situ in food and in understanding the specific contribution of different strains to food spoilage.
Collapse
|
16
|
Han L, Yuan J, Ao X, Lin S, Han X, Ye H. Biochemical Characterization and Phylogenetic Analysis of the Virulence Factor Lysine Decarboxylase From Vibrio vulnificus. Front Microbiol 2018; 9:3082. [PMID: 30619163 PMCID: PMC6297170 DOI: 10.3389/fmicb.2018.03082] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/04/2018] [Accepted: 11/29/2018] [Indexed: 12/11/2022] Open
Abstract
Cadaverine is produced in organisms from the amino acid lysine in a decarboxylation reaction catalyzed by lysine decarboxylase (EC 4.1.1.18). The inducible lysine decarboxylase CadA plays a vital role in acid stress response for enteric bacteria. Vibrio vulnificus is an extremely virulent human pathogen causing gastroenteritis when the acid conditions that prevent survival of V. vulnificus in the stomach or small intestine are overcome. A gene encoding CadA was identified from V. vulnificus. Subsequent analyses showed that CadA from V. vulnificus (VvCadA) is a decamer with a 82-kDa subunit. Homogenous VvCadA was purified from Escherichia coli and used for lysine decarboxylation with an optimal pH of 6.0 and optimal temperature of 37°C. The apparent V max and K m for lysine were 9.45 ± 0.24 μM/min and 0.45 ± 0.05 mM, respectively. Mutation analysis suggested that the amino-acid-binding pyridoxal phosphate, the cofactor of the enzyme, plays a vital role in the reaction. Mutation of the negatively charged residues interacting with lysine also affected the activity of the enzyme to some extent. Quantitative RT-PCR showed that expression of VvcadA was up-regulated under low pH, low salinity, and oxidative stresses. Furthermore, the concentration of cadaverine released to the cell exterior also increased under these stresses. Protein sequence similarity network (SSN) analysis indicated that lysine decarboxylases with ornithine decarboxylases and arginine decarboxylases shared a common ancestor, and that lysine decarboxylases are more conserved during evolution. Our data provide evidence for the biochemical characteristics and important roles of VvCadA under stress conditions.
Collapse
Affiliation(s)
- Lifen Han
- The United Innovation of Mengchao Hepatobiliary Technology Key Laboratory of Fujian Province, Mengchao Hepatobiliary Hospital, Fujian Medical University, Fuzhou, China
- Infectious Diseases Hospital of Fuzhou, Fuzhou, China
| | - Jinjin Yuan
- The United Innovation of Mengchao Hepatobiliary Technology Key Laboratory of Fujian Province, Mengchao Hepatobiliary Hospital, Fujian Medical University, Fuzhou, China
- Infectious Diseases Hospital of Fuzhou, Fuzhou, China
| | - Xiulan Ao
- The United Innovation of Mengchao Hepatobiliary Technology Key Laboratory of Fujian Province, Mengchao Hepatobiliary Hospital, Fujian Medical University, Fuzhou, China
- Infectious Diseases Hospital of Fuzhou, Fuzhou, China
| | - Shujin Lin
- The United Innovation of Mengchao Hepatobiliary Technology Key Laboratory of Fujian Province, Mengchao Hepatobiliary Hospital, Fujian Medical University, Fuzhou, China
- Infectious Diseases Hospital of Fuzhou, Fuzhou, China
| | - Xiao Han
- College of Biological Science and Engineering, Fuzhou University, Fuzhou, China
| | - Hanhui Ye
- The United Innovation of Mengchao Hepatobiliary Technology Key Laboratory of Fujian Province, Mengchao Hepatobiliary Hospital, Fujian Medical University, Fuzhou, China
- Infectious Diseases Hospital of Fuzhou, Fuzhou, China
| |
Collapse
|
17
|
Dhusia K, Raja K, Thomas PPM, Yadav PK, Ramteke PW. Molecular dynamics simulation analysis of conessine against multi drug resistant Serratia marcescens. INFECTION GENETICS AND EVOLUTION 2018; 67:101-111. [PMID: 30396000 DOI: 10.1016/j.meegid.2018.11.001] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/23/2018] [Revised: 10/02/2018] [Accepted: 11/01/2018] [Indexed: 10/27/2022]
Abstract
Ornithine decarboxylase (ODC) is an immediate precursor of polyamine biosynthesis in Serratia marcescens and a potential target for inhibition of its growth. We predicted the 3D structural conformation of ODC enzyme and validated it using MDS in our previous study. In this current study, the potential inhibitors of ODC were obtained by virtual screening of potential inhibitors from ZINC database and studied in depth for their different binding pose. Among the ten virtually screened inhibitors, Conessine exhibited the best binding with ODC and its inhibition property was studied further by MDS studies. The natural compound conessine is isolated from plant Holarrhena antidysenterica and it is studied against ODC of Serratia marcenses for its inhibitory potentials. This revealed unforeseen twisted position in root mean square fluctuation (RMSF) and ODC modelled conformation that influenced ligand binding. Both predicted model and ligand bound model were compared and found to be stable with Root Mean Square Deviation (RMSD) of approximately 7 nm and 0.25 nm to that of crystallographic structure over simulation time of 55 ns and 70 ns respectively. This work paves the way for future development of new drugs against nosocomial diseases caused by Serratia marcescens.
Collapse
Affiliation(s)
- Kalyani Dhusia
- Department of Computational Biology & Bioinformatics, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad 211007, U.P., India
| | - Kalpana Raja
- Department of Dermatology, University of Michigan Medical School, Ann arbor, MI 48109, USA
| | - Pierre Paul Michel Thomas
- Institute of Public Health Genomics, Genetics and Cell Biology cluster, GROW Research School for Oncology and Developmental Biology, Maastricht University, the Netherlands
| | - Pramod K Yadav
- Department of Computational Biology & Bioinformatics, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad 211007, U.P., India
| | - Pramod W Ramteke
- Department of Biological Sciences, Sam Higginbottom University of Agriculture, Technology and Sciences, Allahabad 211007, U.P., India.
| |
Collapse
|
18
|
Gullian Klanian M, Delgadillo Díaz M, Sánchez Solís MJ. Molecular Characterization of Histamine-Producing Psychrotrophic Bacteria Isolated from Red Octopus ( Octopus maya) in Refrigerated Storage. High Throughput 2018; 7:E25. [PMID: 30181439 PMCID: PMC6163691 DOI: 10.3390/ht7030025] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2018] [Revised: 08/29/2018] [Accepted: 08/31/2018] [Indexed: 11/16/2022] Open
Abstract
The present study aimed at determining the histamine production capacity of Gram (+) and Gram (-) bacteria isolated from Octopus maya, along with identifying the presence of amino acid decarboxylase genes. Of the total 80 psychrotrophic microorganisms, 32 strains were identified as histamine-forming bacteria. The recombinant DNA technique was used for genotypic identification of histidine (hdc), ornithine (odc), and lysine decarboxylases (ldc) genes. Thirty-two strains were able to produce 60⁻100 ppm in trypticase soy broth with 1.0% l-histidine after 6 h at 20 °C. NR6B showed 98% homology with Hafnia alvei. NR73 represented 18.8% of the total isolates and showed 98% homology with Enterobacter xianfengensis and Enterobacter cloacae. NR6A represented 6% of the total isolates, which were identified as Lactococcus sp. The hdc gen from NR6B showed 100% identity with hdc from Morganella morganii; ldc showed 97.7% identity with ldc from Citrobacter freundii. The Odc gene was detected only in NR73 and showed 100% identity with Enterobacter sp. All the isolated were identified as weak histamine⁻former. The ingestion of a food containing small amounts of histamine has little effect on humans; however, the formation of biogenic amines is often considered as an indicator of hygienic quality; this emphasizes the importance of improving good management practices and storage.
Collapse
Affiliation(s)
- Mariel Gullian Klanian
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
| | - Mariana Delgadillo Díaz
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
| | - Maria José Sánchez Solís
- Experimental Unit, University Marist of Mérida, Periférico Norte Tablaje Catastral 13941, Carretera Mérida-Progreso, Mérida 97300, Yucatán, México.
| |
Collapse
|
19
|
Cardinali F, Milanović V, Osimani A, Aquilanti L, Taccari M, Garofalo C, Polverigiani S, Clementi F, Franciosi E, Tuohy K, Mercuri ML, Altissimi MS, Haouet MN. Microbial dynamics of model Fabriano-like fermented sausages as affected by starter cultures, nitrates and nitrites. Int J Food Microbiol 2018; 278:61-72. [DOI: 10.1016/j.ijfoodmicro.2018.04.032] [Citation(s) in RCA: 26] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2017] [Revised: 03/29/2018] [Accepted: 04/18/2018] [Indexed: 01/11/2023]
|
20
|
Zhang QQ, Rui X, Shi YX, Wang XY, Dong MS. Effects of phenolic acids on the biogenic amine formation ofEnterobacter aerogenes. J FOOD PROCESS PRES 2017. [DOI: 10.1111/jfpp.13554] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Qiu Qin Zhang
- College of Food Science and Technology, Nanjing Agricultural University; Nanjing PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing PR China
| | - Xin Rui
- College of Food Science and Technology, Nanjing Agricultural University; Nanjing PR China
| | - Ying Xuan Shi
- College of Food Science and Technology, Nanjing Agricultural University; Nanjing PR China
| | - Xiao Ying Wang
- College of Food Science and Technology, Nanjing Agricultural University; Nanjing PR China
| | - Ming Sheng Dong
- College of Food Science and Technology, Nanjing Agricultural University; Nanjing PR China
- Jiangsu Collaborative Innovation Center of Meat Production and Processing; Nanjing Agricultural University; Nanjing PR China
| |
Collapse
|
21
|
Impact of Lactobacillus curvatus 54M16 on microbiota composition and growth of Listeria monocytogenes in fermented sausages. Food Microbiol 2017; 72:1-15. [PMID: 29407386 DOI: 10.1016/j.fm.2017.11.003] [Citation(s) in RCA: 37] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2017] [Revised: 10/31/2017] [Accepted: 11/06/2017] [Indexed: 01/11/2023]
Abstract
Lactobacillus curvatus 54M16 produced bacteriocins sak X, sak Tα, sak Tβ and sak P. The aim of this study was to investigate the anti-listerial activity of the bacteriocins-producing strain against Listeria monocytogenes in vitro co-culture experiments and during the manufacture of fermented sausages. In MRS broth, Lb. curvatus 54M16 was able to inhibit L. monocytogenes to undetectable levels after 48 h at 20 °C or 5 days at 15 °C. Anti-listerial activity was lower during the production of fermented sausages with pathogen inoculation at levels of approximately 4 Log CFU g-1. However, total inhibition of L. monocytogenes native to the raw ingredients was achieved over the course of the fermentation. Moreover, 16S rRNA-based analysis revealed the ability of Lb. curvatus 54M16 to dominate and affect the bacterial ecosystem, whereas spoilage-associated bacterial genera, such as Brochothrix, Psychrobacter, Pseudomonas and some Enterobacteriaceae, were found until the end of ripening in sausages without Lb. curvatus 54M16. The use of the bacteriocins-producing Lb. curvatus 54M16 in fermented sausages could be an important contribution to product safety, provided that eco-physiological factors and other preservation methods are maintained at levels required for the inhibition of pathogens in controlled conditions.
Collapse
|
22
|
Modified QuEChERS combined with ultra high performance liquid chromatography tandem mass spectrometry to determine seven biogenic amines in Chinese traditional condiment soy sauce. Food Chem 2017; 229:502-508. [DOI: 10.1016/j.foodchem.2017.02.120] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/15/2016] [Revised: 12/20/2016] [Accepted: 02/23/2017] [Indexed: 11/17/2022]
|
23
|
Hernández I. Bacteriophages against Serratia as Fish Spoilage Control Technology. Front Microbiol 2017; 8:449. [PMID: 28421038 PMCID: PMC5378772 DOI: 10.3389/fmicb.2017.00449] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2016] [Accepted: 03/03/2017] [Indexed: 02/02/2023] Open
Abstract
Bacteria of the genus Serratia, mainly S. proteamaculans and S. fonticola, are important spoilage agents in Atlantic horse mackerel (Trachurus trachurus). In order to evaluate whether bacteriophages against Serratia could delay the spoilage process, 11 viral strains active against this genus were isolated from food and best candidate was applied to fresh mackerel filets. All the phages belong to the Siphoviridae and Podoviridae families and were active at multiplicity of infection (MOI) levels below 1:1 in Long & Hammer broth. The ability of phage AZT6 to control Serratia populations in real food was tested in Atlantic horse mackerel extract and applied to fresh mackerel filets. Treatment with high phage concentration (MOI 350:1, initial Serratia population 3.9 ± 0.3 Log cfu/g) can reduce the Serratia populations up to 90% during fish storage (a maximum of 6 days) at low temperatures (6°C). Bacterial inhibition was dependent on the bacteriophage dosage, and MOI of 10:1 or lower did not significantly affect the Serratia populations.
Collapse
Affiliation(s)
- Igor Hernández
- AZTI-Tecnalia, Food Research Division, Parque Tecnológico de Bizkaia,Derio, Spain
| |
Collapse
|
24
|
Guarcello R, De Angelis M, Settanni L, Formiglio S, Gaglio R, Minervini F, Moschetti G, Gobbetti M. Selection of Amine-Oxidizing Dairy Lactic Acid Bacteria and Identification of the Enzyme and Gene Involved in the Decrease of Biogenic Amines. Appl Environ Microbiol 2016; 82:6870-6880. [PMID: 27637883 PMCID: PMC5103086 DOI: 10.1128/aem.01051-16] [Citation(s) in RCA: 53] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/06/2016] [Accepted: 09/12/2016] [Indexed: 11/20/2022] Open
Abstract
Accumulation of biogenic amines (BAs) in cheese and other foods is a matter of public health concern. The aim of this study was to identify the enzyme activities responsible for BA degradation in lactic acid bacteria which were previously isolated from traditional Sicilian and Apulian cheeses. The selected strains would control the concentration of BAs during cheese manufacture. First, 431 isolates not showing genes encoding the decarboxylases responsible for BA formation were selected using PCR-based methods. Ninety-four out of the 431 isolates degraded BAs (2-phenylethylamine, cadaverine, histamine, putrescine, spermine, spermidine, tyramine, or tryptamine) during cultivation on chemically defined medium. As shown by random amplification of polymorphic DNA-PCR and partial sequencing of the 16S rRNA gene, 78 of the 94 strains were Lactobacillus species (Lactobacillus casei, Lb. fermentum, Lb. parabuchneri, Lb. paracasei, Lb. paraplantarum, and Lb. rhamnosus), Leuconostoc species (Leuconostoc lactis and Ln. mesenteroides), Pediococcus pentosaceus, Lactococcus lactis, Streptococcus species (Streptococcus gallolyticus and S. thermophilus), Enterococcus lactis, and Weissella paramesenteroides A multicopper oxidase-hydrolyzing BA was purified from the most active strain, Lb. paracasei subsp. paracasei CB9CT. The gene encoding the multicopper oxidase was sequenced and was also detected in other amine-degrading strains of Lb. fermentum, Lb. paraplantarum, and P. pentosaceus Lb. paracasei subsp. paracasei CB9CT and another strain (CACIO6CT) of the same species that was able to degrade all the BAs were singly used as adjunct starters for decreasing the concentration of histamine and tyramine in industrial Caciocavallo cheese. The results of this study disclose a feasible strategy for increasing the safety of traditional cheeses while maintaining their typical sensorial traits. IMPORTANCE Because high concentrations of the potentially toxic biogenic amines may be found in traditional/typical cheeses, the safety of these food items should be improved. Lactic acid bacteria selected for the ability to degrade biogenic amines may be used during cheese making to control the concentrations of biogenic amines.
Collapse
Affiliation(s)
- Rosa Guarcello
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Maria De Angelis
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Luca Settanni
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Sabino Formiglio
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Raimondo Gaglio
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Fabio Minervini
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| | - Giancarlo Moschetti
- Dipartimento di Scienze Agrarie e Forestali, Università degli Studi di Palermo, Palermo, Italy
| | - Marco Gobbetti
- Dipartimento di Scienze del Suolo, della Pianta e degli Alimenti, Università degli Studi di Bari Aldo Moro, Bari, Italy
| |
Collapse
|
25
|
Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions. Appl Environ Microbiol 2016; 82:4045-54. [PMID: 27129965 DOI: 10.1128/aem.00793-16] [Citation(s) in RCA: 104] [Impact Index Per Article: 13.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/11/2016] [Accepted: 04/21/2016] [Indexed: 01/30/2023] Open
Abstract
UNLABELLED Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n = 20), including LD (n = 10) and SD (n = 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher's hand. The microbiota of both meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between meat and environmental samples, with higher levels of Proteobacteria in meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the meat samples and were positively correlated with Proteobacteria Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the contamination. IMPORTANCE The study provides an in-depth description of the microbiota of meat and meat processing environments. It highlights the importance of the environment as a contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of contamination.
Collapse
|
26
|
Xie C, Wang HH, Deng SL, Xu XL. The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2015.11.028] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
|
27
|
Bhatia SK, Kim YH, Kim HJ, Seo HM, Kim JH, Song HS, Sathiyanarayanan G, Park SH, Park K, Yang YH. Biotransformation of lysine into cadaverine using barium alginate-immobilized Escherichia coli overexpressing CadA. Bioprocess Biosyst Eng 2015; 38:2315-22. [PMID: 26314400 DOI: 10.1007/s00449-015-1465-9] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2015] [Accepted: 08/22/2015] [Indexed: 11/26/2022]
Abstract
In this study, Escherichia coli cells overexpressing lysine decarboxylase (CadA) were used for cadaverine production. Barium alginate was selected as a matrix for immobilization of E. coli YH91. Free cells and immobilized cells (IC) were characterized for their physiochemical properties, and the optimum pH and temperature were determined as 6 and 37 °C, respectively. Immobilized cells were three times more thermally stable compared to free cells at the optimum temperature and had a half-life (t 1/2) of 131 h. The free cells lost most of lysine decarboxylase activity after nine cycles, but in contrast immobilized cells retained 56% of their residual activity even after the 18th cycle. The immobilized cells gave a maximum production of cadaverine (75.8 g/L) with 84% conversion.
Collapse
Affiliation(s)
- Shashi Kant Bhatia
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Yong Hyun Kim
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Hyun Joong Kim
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Hyung-Min Seo
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Jung-Ho Kim
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Hun-Seok Song
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Ganesan Sathiyanarayanan
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea
| | - Sung-Hee Park
- Food Ingredients Center, Foods R&D, CheilJedang, Guro-dong, Guro-Gu, Seoul, 152-051, Republic of Korea
| | - Kyungmoon Park
- Department of Biological and Chemical Engineering, Hongik University, Sejong Ro 2639, Jochiwon, Sejong, 339-701, Republic of Korea
| | - Yung-Hun Yang
- Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, 143-701, Republic of Korea.
- Microbial Carbohydrate Resource Bank, Konkuk University, Seoul, 143-701, Republic of Korea.
| |
Collapse
|
28
|
Bubelová Z, Buňka F, Taťáková M, Štajnochová K, Purevdorj K, Buňková L. Effects of temperature, pH and NaCl content on in vitro putrescine and cadaverine production through the growth of Serratia marcescens CCM 303. JOURNAL OF ENVIRONMENTAL SCIENCE AND HEALTH. PART. B, PESTICIDES, FOOD CONTAMINANTS, AND AGRICULTURAL WASTES 2015; 50:797-808. [PMID: 26357890 DOI: 10.1080/03601234.2015.1058097] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/05/2023]
Abstract
The aim of this study was to evaluate the combined effect of temperature (10, 20 and 37°C), pH (4, 5, 6, 7 and 8), and NaCl content (0, 1, 3, 4, 5 and 6% w/v) on the growth and putrescine and cadaverine production of Serratia marcescens CCM 303 under model conditions. The decarboxylase activity of S. marcescens was monitored in broth after cultivation. The cultivation medium was enriched with selected amino acids (ornithine, arginine and lysine; 0.2% w/v each) serving as precursors of biogenic amines. Levels of putrescine and cadaverine in broth were analysed by high-performance liquid chromatography after pre-column derivatisation with o-phthalaldehyde reagent. S. marcescens produced higher amounts of putrescine (up to 2096.8 mg L(-1)) compared to cadaverine content (up to 343.3 mg L(-1)) in all cultivation media. The highest putrescine and cadaverine concentrations were reached during cultivation at 10-20°C, pH 5-7 and NaCl content 1-3% w/v. On the other hand, the highest BAs production of individual cell (recalculated based on a cell; so called "yield factor") was observed at 10°C, pH 4 and salt concentration 3-5% w/v as a response to environmental stress.
Collapse
Affiliation(s)
- Zuzana Bubelová
- a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - František Buňka
- a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - Monika Taťáková
- a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - Kateřina Štajnochová
- a Department of Food Technology, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - Khatantuul Purevdorj
- b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| | - Leona Buňková
- b Department of Environmental Protection Engineering, Faculty of Technology, Tomas Bata University in Zlín , Zlín , Czech Republic
| |
Collapse
|
29
|
Wunderlichová L, Buňková L, Koutný M, Jančová P, Buňka F. Formation, Degradation, and Detoxification of Putrescine by Foodborne Bacteria: A Review. Compr Rev Food Sci Food Saf 2014. [DOI: 10.1111/1541-4337.12099] [Citation(s) in RCA: 98] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/20/2023]
Affiliation(s)
- Leona Wunderlichová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Leona Buňková
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Marek Koutný
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - Petra Jančová
- Dept. of Environmental Protection Engineering; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| | - František Buňka
- Dept. of Food Technology; Faculty of Technology; Tomas Bata Univ. in Zlín; nám. T. G. Masaryka 275 76272 Zlín Czech Republic
| |
Collapse
|
30
|
|