1
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Wang K, Chen Y, Cao MK, Zheng GD, Cai L. Influence of microbial community succession on biodegradation of municipal sludge during biodrying coupled with photocatalysis. CHEMOSPHERE 2024; 349:140901. [PMID: 38065267 DOI: 10.1016/j.chemosphere.2023.140901] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/15/2023] [Revised: 11/09/2023] [Accepted: 12/03/2023] [Indexed: 12/23/2023]
Abstract
A 20-day sludge biodrying process was coupled with photocatalysis to improve biodrying efficiency and investigate the effect of photocatalysis on biodegradation. After biodrying, the moisture content in the coupled photocatalytic group (TCA) and the control group (TUCA) decreased from 63.61% to 50.82% and 52.94%, respectively, and the volatile solids content decreased from 73.18% to 63.42% and 64.39%, respectively. Neutral proteinase activity decreased by 9.38% and 28.69%, and lipase activity decreased by 6.12% and 26.17%, respectively, indicating that photocatalysis helped maintain neutral proteinase and lipase activities. The Chao1 and Shannon indices showed that photocatalysis increased fungal diversity and reduced bacterial richness and diversity. The β diversity clustering analysis indicated that the bacterial community structure during the thermophilic phase in TCA differed from that in TUCA. The Kyoto Encyclopedia of Genes and Genomes annotation showed that photocatalysis has the potential to promote the synthesis and degradation of ketone bodies. Biodrying coupled with photocatalysis can improve the dewatering of sludge without negatively affecting biodegradation.
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Affiliation(s)
- Kan Wang
- School of Civil and Environmental Engineering, Ningbo University, Ningbo, 315211, China
| | - Ying Chen
- School of Civil and Environmental Engineering, Ningbo University, Ningbo, 315211, China
| | - Meng-Ke Cao
- School of Civil and Environmental Engineering, Ningbo University, Ningbo, 315211, China
| | - Guo-Di Zheng
- Institute of Geographic Sciences and Natural Resources Research, Chinese Academy of Sciences, Beijing, 100101, China
| | - Lu Cai
- School of Civil and Environmental Engineering, Ningbo University, Ningbo, 315211, China.
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2
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Wang W, Yi Z, Cai W, Ma J, Yang H, Zhou M, Xiao X. Differences in Bacterial Communities of Retail Raw Pork in Different Market Types in Hangzhou, China. Foods 2023; 12:3357. [PMID: 37761065 PMCID: PMC10529276 DOI: 10.3390/foods12183357] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/12/2023] [Revised: 08/27/2023] [Accepted: 08/28/2023] [Indexed: 09/29/2023] Open
Abstract
Pork is widely consumed globally, and pigs' microbiota can potentially harbor foodborne pathogens. Contaminated pork in retail markets poses significant implications for food quality and safety. However, limited studies have compared pork microbiomes in various marketing environments. In this study, we utilized traditional microbial culture methods and high-throughput 16S rRNA sequencing to assess pathogen contamination and bacterial diversity in raw pork samples purchased from farmers' markets and two types of supermarkets (upscale and ordinary) in Hangzhou, China. Traditional microbial plate cultures identified E. coli and Salmonella spp. in 32.1% (27/84) and 15.5% (13/84) of the collected pork samples, respectively. Moreover, 12 out of 13 Salmonella strains were found in farmers' markets. The MIC results indicated a high prevalence of MDR strains, accounting for 51.9% in E. coli and 53.8% in Salmonella. The prevalence of NaClO tolerant strains was 33.3% and 92.3% for E. coli and Salmonella, respectively. Sequencing results indicated significantly higher microbial diversity in farmers' market samples compared to supermarket samples. Farmers' market pork samples exhibited a greater abundance of Acinetobacter, while Pseudomonas and Brochothrix were predominant in supermarket samples. The total abundance of pathogenic and spoilage bacteria was also higher for the farmers' market samples. Cross-contamination during market trading was evident through a high correlation between bacterial abundance in pork from different stalls within the same farmers' market. PICRUSt2 analysis identified significant differences in the average proportions of genes for carbohydrate, energy, and lipid metabolism from the farmers' markets, suggesting an exacerbation of microbial metabolic activity and increased perishability of pork in this environment. In conclusion, this study revealed variations in the characteristics of raw pork bacterial contamination across different types of retail stores, as well as differences in the composition and diversity of their respective bacterial communities.
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Affiliation(s)
- Wen Wang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China; (W.W.); (Z.Y.); (J.M.); (H.Y.)
| | - Zhengkai Yi
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China; (W.W.); (Z.Y.); (J.M.); (H.Y.)
| | - Wei Cai
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China;
| | - Jiele Ma
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China; (W.W.); (Z.Y.); (J.M.); (H.Y.)
| | - Hua Yang
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China; (W.W.); (Z.Y.); (J.M.); (H.Y.)
| | - Min Zhou
- College of Food Science and Engineering, Wuhan Polytechnic University, Wuhan 430048, China;
| | - Xingning Xiao
- State Key Laboratory for Managing Biotic and Chemical Threats to the Quality and Safety of Agro-Products, MOA Laboratory of Quality & Safety Risk Assessment for Agro-Products (Hangzhou), Institute of Agro-Product Safety and Nutrition, Zhejiang Academy of Agricultural Sciences, Hangzhou, 310021, China; (W.W.); (Z.Y.); (J.M.); (H.Y.)
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3
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Liu W, Kang S, Xue J, Chen S, Yang W, Yan B, Liu D. Self-assembled carboxymethyl chitosan/zinc alginate composite film with excellent water resistant and antimicrobial properties for chilled meat preservation. Int J Biol Macromol 2023; 247:125752. [PMID: 37429349 DOI: 10.1016/j.ijbiomac.2023.125752] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/17/2023] [Accepted: 07/07/2023] [Indexed: 07/12/2023]
Abstract
A major way to reduce meat waste is to extend the shelf life of chilled meat with appropriate packaging. However, most of the packaging film cannot keep meat fresh because of its poor antibacterial and water resistance performance. In this paper, a composite film for chilled meat packaging was synthesized by simple self-assembly of zinc ions with chelating carboxyl groups. Introducing zinc ions into the composite system endows excellent water resistance and antibacterial properties to the film, which are demonstrated by the water vapor permeability and Escherichia coli and Staphylococcus aureus antibacterial tests. The as-prepared composite film also showed enhanced mechanical properties due to the formation of chelation bonds between zinc ions and carboxyl groups. Moreover, the chilled meat preservation test demonstrated the as-prepared composite film can significantly extend the shelf life of pork by five days, indicating its outstanding freshness preservation property. This work demonstrated a facile method to synthesize water-resistant and antimicrobial composite film, which can appear as an effective packaging material for chilled meat and offer a new idea to solve its short shelf-life problem.
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Affiliation(s)
- Wenlong Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Shuai Kang
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China; National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China; School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Ji Xue
- School of Mechanical Engineering, Chengdu University, Chengdu 610106, China
| | - Sheng Chen
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China
| | - Wenshuai Yang
- Department of Chemical and Materials Engineering, University of Alberta, Edmonton T6G 1H9, Alberta, Canada; Zhongyuan Critical Metals Laboratory, Zhengzhou University, Zhengzhou 450001, Henan, China.
| | - Bin Yan
- National Engineering Laboratory for Clean Technology of Leather Manufacture, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, China.
| | - Dayu Liu
- Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, China.
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4
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Zeng P, Zhang P, Yi L, Wong KY, Chen S, Chan KF, Leung SSY. A novel ESKAPE-sensitive peptide with enhanced stability and its application in controlling multiple bacterial contaminations in chilled fresh pork. Food Chem 2023; 413:135647. [PMID: 36796263 DOI: 10.1016/j.foodchem.2023.135647] [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: 12/02/2022] [Revised: 02/02/2023] [Accepted: 02/04/2023] [Indexed: 02/11/2023]
Abstract
The co-existence of various pathogenic bacteria on the surface of pork products exacerbates difficulties in food safety control. Developing broad-spectrum and stable antibacterial agents that are not antibiotics is an unmet need. To address this issue, all l-arginine residues of a reported peptide (IIRR)4-NH2 (zp80) were substituted with the corresponding D enantiomers. This novel peptide (IIrr)4-NH2 (zp80r) was expected to maintain favourable bioactivity against ESKAPE strains and have enhanced proteolytic stability compared with zp80. In a series of experiments, zp80r maintained favourable bioactivities against starvation-induced persisters. Electron microscopy and fluorescent dye assays were used to verify the antibacterial mechanism of zp80r. Importantly, zp80r reduced bacterial colonies in chilled fresh pork contaminated with multiple bacterial species. This newly designed peptide is a potential antibacterial candidate to combat problematic foodborne pathogens during storage of pork.
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Affiliation(s)
- Ping Zeng
- School of Pharmacy, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong; State Key Laboratory of Chemical Biology and Drug Discovery and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| | - Pengfei Zhang
- School of Pharmacy, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong
| | - Lanhua Yi
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Kowloon, Hong Kong; College of Food Science, Southwest University, Chongqing, PR China
| | - Kwok-Yin Wong
- State Key Laboratory of Chemical Biology and Drug Discovery and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong
| | - Sheng Chen
- Department of Infectious Diseases and Public Health, Jockey Club College of Veterinary Medicine and Life Sciences, City University of Hong Kong, Kowloon, Hong Kong
| | - Kin-Fai Chan
- State Key Laboratory of Chemical Biology and Drug Discovery and Department of Applied Biology and Chemical Technology, The Hong Kong Polytechnic University, Hung Hom, Kowloon, Hong Kong.
| | - Sharon Shui Yee Leung
- School of Pharmacy, Faculty of Medicine, The Chinese University of Hong Kong, Shatin, Hong Kong.
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5
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Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions. Meat Sci 2023; 195:109019. [DOI: 10.1016/j.meatsci.2022.109019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2022] [Revised: 10/10/2022] [Accepted: 10/24/2022] [Indexed: 11/06/2022]
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6
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Song J, Chen H, Zhang X, Liu C. Dynamics of microbial communities of fresh broad bean pods and screening of biological preservatives. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114048] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
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7
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Zhao F, Wei Z, Zhou G, Kristiansen K, Wang C. Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat. Foods 2022; 11:foods11152307. [PMID: 35954075 PMCID: PMC9367820 DOI: 10.3390/foods11152307] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2022] [Revised: 07/27/2022] [Accepted: 07/28/2022] [Indexed: 02/06/2023] Open
Abstract
Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with Pseudomonads and Brochothrix being the dominant taxa. Acinetobacter sp., Myroides sp., and Kurthia sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail.
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Affiliation(s)
- Fan Zhao
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, 2100 Copenhagen, Denmark;
| | - Zhenqian Wei
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.W.); (G.Z.)
| | - Guanghong Zhou
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.W.); (G.Z.)
| | - Karsten Kristiansen
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, 2100 Copenhagen, Denmark;
- BGI-Shenzhen, Shenzhen 518083, China
- Institute of Metagenomics, Qingdao-Europe Advanced Institute for Life Sciences, BGI-Qingdao, Qingdao 166555, China
- Correspondence: (K.K.); (C.W.)
| | - Chong Wang
- Laboratory of Genomics and Molecular Biomedicine, Department of Biology, University of Copenhagen, 2100 Copenhagen, Denmark;
- Key Laboratory of Meat Products Processing, Ministry of Agriculture, Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China; (Z.W.); (G.Z.)
- Correspondence: (K.K.); (C.W.)
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8
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Xiao L, Kang S, Lapu M, Jiang P, Wang X, Liu D, Li J, Liu M. Preparation and characterization of chitosan/pullulan film loading carvacrol for targeted antibacterial packaging of chilled meat. Int J Biol Macromol 2022; 211:140-149. [PMID: 35561855 DOI: 10.1016/j.ijbiomac.2022.05.044] [Citation(s) in RCA: 21] [Impact Index Per Article: 10.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2022] [Revised: 05/02/2022] [Accepted: 05/06/2022] [Indexed: 01/13/2023]
Abstract
In this research, the common microorganisms in chilled meat were used as the targeted antibacterial objects. Chitosan, pullulan, and carvacrol were chosen to prepare the edible antibacterial film. The effects of different concentrations of carvacrol on the microstructure, physical properties and antibacterial properties of the films were investigated. The results showed that the antibacterial activity of chitosan/pullulan film (CS/PU) was unsatisfactory, when carvacrol was added, the antibacterial activity of the chitosan/pullulan/carvacrol film (CS/PU/CAR) improved significantly (p < 0.05), and the water vapor permeability (WVP) of the CS/PU/CAR decreased significantly (p < 0.05). When the carvacrol concentration was higher than 1.25% (w/v), the tensile strength and percentage elongation at break of the CS/PU/CAR increased significantly (p < 0.05), and the CS/PU/CAR exhibited satisfying antibacterial activity against the common bacteria in chilled meat such as Pseudomonas fluorescens, Listeria monocytogenes, Escherichia coli, Pseudomonas putida, Enterobacter cloacae, and Staphylococcus aureus. Finally, the CS/PU/CAR film was applied to the preservation of chilled goat meat and extended the shelf life of goat meat to more than 15 days. These results suggested that the targeted CS/PU/CAR film can be used as biodegradable films for the active packaging of chilled meat.
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Affiliation(s)
- Longquan Xiao
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China; School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Shuai Kang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Molazi Lapu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China
| | - Peng Jiang
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China
| | - Xinhui Wang
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Dayu Liu
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China; Meat Processing Key Laboratory of Sichuan Province, Chengdu University, Chengdu 610106, Sichuan, China
| | - Jing Li
- School of Food and Biological Engineering, Chengdu University, Chengdu 610106, Sichuan, China.
| | - Mingxue Liu
- School of Life Science and Engineering, Southwest University of Science and Technology, Mianyang 621010, Sichuan, China.
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9
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Zhang Y, Ma X, Li X, Bi J, Zhang G, Hao H, Hou H. Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken. J Food Saf 2022. [DOI: 10.1111/jfs.12980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanan Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinxiu Ma
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinyu Li
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Jingran Bi
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Gongliang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongman Hou
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
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10
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Identification of Potential Peptide Marker(s) for Evaluating Pork Meat Freshness via Mass Spectrometry-Based Peptidomics during Storage under Different Temperatures. Foods 2022; 11:foods11081144. [PMID: 35454731 PMCID: PMC9027284 DOI: 10.3390/foods11081144] [Citation(s) in RCA: 4] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2022] [Revised: 04/08/2022] [Accepted: 04/11/2022] [Indexed: 02/04/2023] Open
Abstract
This study applied peptidomics to investigate potential biomarkers for evaluating pork-meat freshness. The spoilage time points of pork meat stored at −2, 4, 10, and 25 °C were defined by evaluating meat freshness indicators (color, total viable count, pH, and total volatile basic nitrogen). Peptide MVHMASKE was identified as a potential peptide marker via multivariate analysis. Pearson correlation revealed a negative correlation between intensity of MVHMASKE and total viable count/total volatile basic nitrogen. In addition, the correlation between peptide content and the change in pork-meat freshness was verified using real-life samples, and the content of MVHMASKE showed a significant decline during storage under 4 and 25 °C, correspondingly reflecting the change of pork meat from fresh to spoiled. This study provides favorable evidence to evaluate pork-meat freshness by monitoring the change of peptide MVHMASKE in content based on mass spectrometry-based peptidomics.
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11
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Cold plasmas combined with Ar-based MAP for meatball products: Influence on microbiological shelflife and quality attributes. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113137] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
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12
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Chai Z, Bi H. Capture and identification of bacteria from fish muscle based on immunomagnetic beads and MALDI-TOF MS. Food Chem X 2022; 13:100225. [PMID: 35498980 PMCID: PMC9039919 DOI: 10.1016/j.fochx.2022.100225] [Citation(s) in RCA: 6] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2021] [Revised: 01/02/2022] [Accepted: 01/20/2022] [Indexed: 11/12/2022] Open
Abstract
A protocol for the bacterial analysis in fish muscle was developed. Anti-bacterial antibodies modified magnetic beads (MBs) were used to capture bacteria. The bacterial identification accuracy from different complex food matrices was good. The presence of 10 CFU/mL E. coli is still detectable. It is promising to be applied in bacterial analysis to ensure muscle food safety.
In the present study, E. coli was taken as a model bacterium, anti-E. coli functionalized magnetic beads were constructed and used to capture E. coli from aqueous extracts of fish sarcoplasmic protein (FSP) and fish muscle protein of sablefish. The excellency of the reproducibility of the present protocol was demonstrated by capturing E. coli from sablefish FSP extracts. The presence of 10 CFU/mL E. coli is still detectable. A microbial safety test on the surface of fish muscle was successfully performed. The bacterial identification accuracy from samples with different matrices was found to be excellent with RSD = 3%. High specific detection of target bacteria in complex biological samples was testified by spiking Staphylococcus aureus and Klebsiella pneumoniae in samples as interference. Ten biomarker ions were discovered for E. coli’s recognition. It is promising to apply the present protocol in bacterial analysis in muscle food samples to ensure their safety.
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13
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Dester E, Alocilja E. Current Methods for Extraction and Concentration of Foodborne Bacteria with Glycan-Coated Magnetic Nanoparticles: A Review. BIOSENSORS 2022; 12:bios12020112. [PMID: 35200372 PMCID: PMC8869689 DOI: 10.3390/bios12020112] [Citation(s) in RCA: 11] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/08/2022] [Revised: 02/04/2022] [Accepted: 02/08/2022] [Indexed: 06/01/2023]
Abstract
Rapid and accurate food pathogen detection is an essential step to preventing foodborne illnesses. Before detection, removal of bacteria from the food matrix and concentration to detectable levels are often essential steps. Although many reviews discuss rapid concentration methods for foodborne pathogens, the use of glycan-coated magnetic nanoparticles (MNPs) is often omitted. This review seeks to analyze the potential of this technique as a rapid and cost-effective solution for concentration of bacteria directly from foods. The primary focus is the mechanism of glycan-coated MNP binding, as well as its current applications in concentration of foodborne pathogens. First, a background on the synthesis, properties, and applications of MNPs is provided. Second, synthesis of glycan-coated particles and their theorized mechanism for bacterial adhesion is described. Existing research into extraction of bacteria directly from food matrices is also analyzed. Finally, glycan-coated MNPs are compared to the magnetic separation technique of immunomagnetic separation (IMS) in terms of cost, time, and other factors. At its current state, glycan-coated MNPs require more research to fully identify the mechanism, potential for optimization, and extraction capabilities directly in food matrices. However, current research indicates glycan-coated MNPs are an incredibly cost-effective method for rapid food pathogen extraction and concentration.
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Affiliation(s)
- Emma Dester
- Nano-Biosensors Lab, Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA;
- Global Alliance for Rapid Diagnostics, Michigan State University, East Lansing, MI 48824, USA
| | - Evangelyn Alocilja
- Nano-Biosensors Lab, Department of Biosystems and Agricultural Engineering, Michigan State University, East Lansing, MI 48824, USA;
- Global Alliance for Rapid Diagnostics, Michigan State University, East Lansing, MI 48824, USA
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14
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Bassey AP, Chen Y, Zhu Z, Odeyemi OA, Gao T, Olusola OO, Ye K, Li C, Zhou G. Evaluation of spoilage indexes and bacterial community dynamics of modified atmosphere packaged super-chilled pork loins. Food Control 2021. [DOI: 10.1016/j.foodcont.2021.108383] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023]
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15
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Effects of different doses of electron beam irradiation on bacterial community of Portunus trituberculatus. FOOD BIOSCI 2021. [DOI: 10.1016/j.fbio.2021.101198] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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16
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Wei Z, Chu R, Li L, Zhang J, Zhang H, Pan X, Dong Y, Liu G. Study on Microbial Community Succession and Protein Hydrolysis of Donkey Meat during Refrigerated Storage Based on Illumina NOVA Sequencing Technology. Food Sci Anim Resour 2021; 41:701-714. [PMID: 34291217 PMCID: PMC8277172 DOI: 10.5851/kosfa.2021.e30] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2021] [Revised: 05/19/2021] [Accepted: 06/09/2021] [Indexed: 11/06/2022] Open
Abstract
In this study, the microbial community succession and the protein hydrolysis of donkey meat during refrigerated (4°C) storage were investigated. 16S rDNA sequencing method was used to analyze the bacteria community structure and succession in the level of genome. Meanwhile, the volatile base nitrogen (TVB-N) was measured to evaluate the degradation level of protein. After sorting out the sequencing results, 1,274,604 clean data were obtained, which were clustered into 2,064 into operational taxonomic units (OTUs), annotated to 32 phyla and 527 genus. With the prolonging of storage time, the composition of microorganism changed greatly. At the same time, the diversity and richness of microorganism decreased and then increased. During the whole storage period, Proteobacteria was the dominant phyla, and the Photobacterium, Pseudompnas, and Acinetobacter were the dominant genus. According to correlation analysis, it was found that the abundance of these dominant bacteria was significantly positively correlated with the variation of TVB-N. And Pseudomonas might play an important role in the production of TVB-N during refrigerated storage of donkey meat. The predicted metabolic pathways, based on PICRUSt analysis, indicated that amino metabolism in refrigerated donkey meat was the main metabolic pathways. This study provides insight into the process involved in refrigerated donkey meat spoilage, which provides a foundation for the development of antibacterial preservative for donkey meat.
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Affiliation(s)
- Zixiang Wei
- Institute of Bio-Pharmaceutical, Liaocheng University, Liaocheng, China
| | - Ruidong Chu
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Lanjie Li
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Jingjing Zhang
- College of Life and Health Science, Camerino University, Camerino, Italy
| | - Huachen Zhang
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Xiaohong Pan
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Yifan Dong
- College of Agronomy, Liaocheng University, Liaocheng, China
| | - Guiqin Liu
- College of Agronomy, Liaocheng University, Liaocheng, China
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Assessment of quality characteristics and bacterial community of modified atmosphere packaged chilled pork loins using 16S rRNA amplicon sequencing analysis. Food Res Int 2021; 145:110412. [PMID: 34112415 DOI: 10.1016/j.foodres.2021.110412] [Citation(s) in RCA: 20] [Impact Index Per Article: 6.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/08/2021] [Revised: 05/03/2021] [Accepted: 05/08/2021] [Indexed: 11/20/2022]
Abstract
Modified atmosphere packaging (MAP) is widely applied in packaging meat and meat products. While most studies had employed culture-dependent microbiological analyses or polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE), the recent application of high-throughput sequencing (HTS) has been effective and reliable in detecting the microbial consortium associated with food spoilage. Since MAP application is limited in China, applying HTS in assessing the microbial consortium of meat and meat products in the country becomes imperative. In this study, quality indexes and bacterial enumeration often used as spoilage indicators were employed to assess MAP fresh pork under chilled (4 °C) storage for 21 d. The results indicated that 70%O2/30%CO2 (Group A) retained more redness (a*) content, while 70%N2/30%CO2 (Group B) markedly reduced spoilage indicators compared to the control group. Notably, high-throughput sequencing indicated that Group B and 20%O2/60%N2/20%CO2 (Group C) inhibited the growth of abundant spoilers, Pseudomonas spp. and Brochothrix spp. Thus, MAP (Group B and C) has promising potential in inhibiting predominant meat spoilers during chilled storage. This study provides valuable information to food industries on the potential application of MAP to control meat spoilage in Chinese markets.
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