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Ding Y, Liao Y, Xia J, Xu D, Li M, Yang H, Lin H, Benjakul S, Zhang B. Changes in the Physicochemical Properties and Microbial Communities of Air-Fried Hairtail Fillets during Storage. Foods 2024; 13:786. [PMID: 38472899 DOI: 10.3390/foods13050786] [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: 11/26/2023] [Revised: 01/12/2024] [Accepted: 01/13/2024] [Indexed: 03/14/2024] Open
Abstract
This study assessed the physicochemical properties of air-fried hairtail fillets (190 °C, 24 min) under different storage temperatures (4, 25, and 35 °C). The findings revealed a gradual decline in sensory scores across all samples during storage, accompanied by a corresponding decrease in thiobarbituric acid reactive substances (TBARS) and total viable count over time. Lower storage temperatures exhibited an effective capacity to delay lipid oxidation and microbiological growth in air-fried hairtail fillets. Subsequently, alterations in the microbiota composition of air-fried hairtail fillets during cold storage were examined. Throughout the storage duration, Achromobacter, Escherichia-Shigella, and Pseudomonas emerged as the three dominant genera in the air-fried hairtail samples. Additionally, Pearson correlation analysis demonstrated that among the most prevalent microbial genera in air-fried hairtail samples, Achromobacter and Psychrobacter exhibited positive correlations with the L* value, a* value, and sensory scores. Conversely, they displayed negative correlations with pH, b* value, and TBARS. Notably, air-fried samples stored at 4 °C exhibited prolonged freshness compared with those stored at 25 °C and 35 °C, suggesting that 4 °C is an optimal storage temperature. This study offers valuable insights into alterations in the physicochemical properties and microbial distribution in air-fried hairtail fillets during storage, facilitating the improvement of meat quality by adjusting microbial communities in air-fried hairtail fillets.
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Affiliation(s)
- Yixuan Ding
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Yueqin Liao
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Jiangyue Xia
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Disha Xu
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Menghua Li
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Hongli Yang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Huimin Lin
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
| | - Soottawat Benjakul
- International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla 90112, Thailand
| | - Bin Zhang
- Zhejiang Provincial Key Laboratory of Health Risk Factors for Seafood, College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan 316022, China
- Pisa Marine Graduate School, Zhejiang Ocean University, Zhoushan 316022, China
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2
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Microbiological Quality and Safety of Fresh Turkey Meat at Retail Level, Including the Presence of ESBL-Producing Enterobacteriaceae and Methicillin-Resistant S. aureus. Foods 2023; 12:foods12061274. [PMID: 36981199 PMCID: PMC10048072 DOI: 10.3390/foods12061274] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2023] [Revised: 03/10/2023] [Accepted: 03/15/2023] [Indexed: 03/19/2023] Open
Abstract
The aim of this work was to study the microbiological safety and quality of marketed fresh turkey meat, with special emphasis on methicillin-resistant S. aureus, ESBL-producing E. coli, and K. pneumoniae. A total of 51 fresh turkey meat samples were collected at retail level in Spain. Mesophile, Pseudomonas spp., enterococci, Enterobacteriaceae, and staphylococci counts were 5.10 ± 1.36, 3.17 ± 0.87, 2.03 ± 0.58, 3.18 ± 1.00, and 2.52 ± 0.96 log CFU/g, respectively. Neither Campylobacter spp. nor Clostridium perfringens was detected in any sample. ESBL-producing K. pneumoniae and E. coli were detected in 22 (43.14%), and three (5.88%) samples, respectively, all of which were multi-resistant. Resistance to antimicrobials of category A (monobactams, and glycilcyclines) and category B (cephalosporins of third or fourth generation, polymixins, and quinolones), according to the European Medicine Agency classification, was found among the Enterobacteriaceae isolates. S. aureus and methicillin-resistant S. aureus were detected in nine (17.65%) and four samples (7.84%), respectively. Resistance to antimicrobials of category A (mupirocin, linezolid, rifampicin, and vancomycin) and category B (cephalosporins of third- or fourth generation) was found among S. aureus, coagulase-negative staphylococci, and M. caseolyticus isolates.
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3
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Wang Y, Tang M, Ma Y, Xu B. Isolation, identification and spoilage capability of dominant spoilage bacteria on Dezhou-braised chicken with different packaging. Lebensm Wiss Technol 2023. [DOI: 10.1016/j.lwt.2023.114710] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 03/30/2023]
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4
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Zhao Y, Meng Z, Shao L, Dai R, Li X, Jia F. Employment of cold atmospheric plasma in chilled chicken breasts and the analysis of microbial diversity after the shelf-life storage. Food Res Int 2022; 162:111934. [DOI: 10.1016/j.foodres.2022.111934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2022] [Revised: 09/08/2022] [Accepted: 09/09/2022] [Indexed: 11/04/2022]
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5
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Effect of supercritical carbon dioxide on bacterial community, volatile profiles and quality changes during storage of Mongolian cheese. Food Control 2022. [DOI: 10.1016/j.foodcont.2022.109225] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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6
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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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7
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Wang Z, Li P, Zhou H, Xu B, Cai K, Li P, Zhou K, Wang Z, Han Q. An insight into the changes in the microbial community of Kantuan‐sliced chicken during storage at different temperatures. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16614] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Zhiqi Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Ping Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
| | - Hui Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Baocai Xu
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
- State Key Laboratory of Meat Processing and Quality Control Jiangsu Yurun Meat Food Co. LTD, Nanjing Jiangsu Province China
| | - Kezhou Cai
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Peijun Li
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Kai Zhou
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
| | - Zhaoming Wang
- School of Food and Biological Engineering Hefei University of Technology Hefei China
- Engineering Research Center of Bio‐process, Ministry of Education Hefei University of Technology Hefei China
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TIAN T, LIU Y, WANG X. Shelf-life extension of chilled beef by sodium lactate enhanced with Natamycin against discoloration and spoilage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.30522] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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9
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WANG X, DING Y, TIAN T, LIU Y. Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.74421] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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10
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WEN Y, KANG Y, ZHANG L, TIAN T, WANG X. Proteomics analysis to investigate the effect of sodium lactate on color stability of beef longissimus lumborum muscle during chilled s torage. FOOD SCIENCE AND TECHNOLOGY 2022. [DOI: 10.1590/fst.55222] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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11
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Han H, Li M, Peng Y, Zhang Z, Yue X, Zheng Y. Microbial Diversity and Non-volatile Metabolites Profile of Low-Temperature Sausage Stored at Room Temperature. Front Microbiol 2021; 12:711963. [PMID: 34512589 PMCID: PMC8430334 DOI: 10.3389/fmicb.2021.711963] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2021] [Accepted: 08/05/2021] [Indexed: 11/17/2022] Open
Abstract
Sausage is a highly perishable food with unique spoilage characteristics primarily because of its specific means of production. The quality of sausage during storage is determined by its microbial and metabolite changes. This study developed a preservative-free low-temperature sausage model and coated it with natural casing. We characterized the microbiota and non-volatile metabolites in the sausage after storage at 20°C for up to 12 days. Bacillus velezensis was the most prevalent species observed after 4 days. Lipids and lipid-like molecules, organoheterocyclic compounds, and organic acids and their derivatives were the primary non-volatile metabolites. The key non-volatile compounds were mainly involved in protein catabolism and β-lipid oxidation. These findings provide useful information for the optimization of sausage storage conditions.
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Affiliation(s)
- Hongjiao Han
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Mohan Li
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yanqi Peng
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Zhenghan Zhang
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Xiqing Yue
- College of Food Science, Shenyang Agricultural University, Shenyang, China
| | - Yan Zheng
- College of Food Science, Shenyang Agricultural University, Shenyang, China
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12
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Efenberger-Szmechtyk M, Gałązka-Czarnecka I, Otlewska A, Czyżowska A, Nowak A. Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products. Molecules 2021; 26:molecules26103009. [PMID: 34070170 PMCID: PMC8158479 DOI: 10.3390/molecules26103009] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/09/2021] [Revised: 05/11/2021] [Accepted: 05/15/2021] [Indexed: 12/12/2022] Open
Abstract
The aim of this study was to investigate the possibility of using Aronia melanocarpa, Chaenomeles superba, and Cornus mas leaf extracts as natural preservatives for pork meat products. Pork sausages were stored in modified atmosphere packaging (MAP) (80% N2 and 20% CO2) at 4 °C for 29 days. The total psychrotrophic counts (TPC) were determined during the storage period, along with the numbers of Enterobacteriaceae and lactic acid bacteria (LAB). The extracts improved the microbial quality of the meat products but to a lesser extent than sodium nitrate (III). They reduced the amounts of Enterobacteriaceae and LAB. The A.melanocarpa leaf extract showed the strongest preservative effect. The bacterial biodiversity of the meat products was investigated based on high-throughput sequencing of the 16S rRNA gene. Two predominant bacteria phyla were identified, Proteobacteria and Firmucutes, mostly consisting of genera Photobacterium, Brochothrix, and Carnobacterium. The extracts also influenced microbial community in sausages decreasing or increasing bacterial relative abundance. The extracts significantly inhibited lipid oxidation and improved the water-holding capacity of the meat, with C. superba extract showing the strongest influence. In addition, A. melanocarpa and C. superba improved the redness (a*) of the sausages. The results of this study show that A. melanocarpa, C. superba, and C. mas leaf extracts can extend the shelf life of meat products stored in MAP at 4 °C.
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
- Correspondence:
| | - Ilona Gałązka-Czarnecka
- Institute of Food Technology and Analysis, Lodz University of Technology, Stefanowskiego 4/10, 90-924 Lodz, Poland;
| | - Anna Otlewska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.O.); (A.C.); (A.N.)
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13
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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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14
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Evaluation of the Spoilage-Related Bacterial Profiles of Vacuum-Packaged Chilled Ostrich Meat by Next-Generation DNA Sequencing Approach. Processes (Basel) 2021. [DOI: 10.3390/pr9050803] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/01/2023] Open
Abstract
Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.
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15
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Bacterial community dynamics during different stages of processing of smoked bacon using the 16S rRNA gene amplicon analysis. Int J Food Microbiol 2021; 351:109076. [PMID: 34090034 DOI: 10.1016/j.ijfoodmicro.2021.109076] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/26/2020] [Revised: 01/08/2021] [Accepted: 01/15/2021] [Indexed: 01/26/2023]
Abstract
To identify the microbial community and origin of the spoilage flora of bacon, the changes in microbial population numbers and community structure were followed along the processing line, using culture-independent and culture-dependent methods. 16S rRNA gene amplicon sequencing (16S-seq) analysis showed that community complexity and structure significantly differed at different processing stages. Some 428 bacterial groups were ascertained at genus level, and Acinetobacter, Pseudomonas, Psychrobacter, and Brochothrix were the predominant bacteria on raw meats. After curing specimens dominated by Psychrobacter, Weissella, Vibrio, Leuconostoc, Myroides, Acinetobacter, and Lactobacillus, a total of 33 species were identified by traditional microbiological analyses and direct sequence determination methods. Our results indicated that curing should be considered one of the primary factors during various processing steps, presumably contaminating the products directly or indirectly.
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Li R, Wang C, Zhou G, Li C, Ye K. The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage. Food Sci Nutr 2021; 9:564-573. [PMID: 33473317 PMCID: PMC7802568 DOI: 10.1002/fsn3.2026] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2020] [Revised: 11/03/2020] [Accepted: 11/09/2020] [Indexed: 11/11/2022] Open
Abstract
Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality. Thermal treatment (121°C, 15 min) decreased the initial total viable bacterial counts by 2.1 log CFU/g and the diversity of the initial bacterial communities in meatballs. Compared with the thermal treatment group, a significantly more rapidly increasing trend of total volatile basic nitrogen and a decreasing trend of pH were observed in the control group. At the end of storage, the bacterial community was dominated by Streptococcus, Acinetobacter and Pseudomonas in the thermal treatment meatballs, whereas Pseudomonas, Pantoea, and Serratia. dominated the bacterial community of the control group. Besides, the predicted metabolic pathways revealed high levels of carbohydrate, amino acid, and lipid metabolism in the control group. This finding could contribute to a deep understanding of the influence of thermal treatment on the meat quality. Moreover, these results could provide a theoretical foundation for the development of alternative and novel nonthermal processing technologies for use in the meat industry.
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Affiliation(s)
- Ran Li
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Chong Wang
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Guanghong Zhou
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Chunbao Li
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
| | - Keping Ye
- Key Laboratory of Meat Processing and Quality ControlMinistry of EducationNanjingChina
- Jiangsu Collaborative Innovation Center of Meat Production and Processing, Quality and Safety ControlNanjing Agricultural UniversityNanjingChina
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17
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Lv J, Xu W, Ji C, Liang H, Li S, Yang Z, Zhang S, Lin X. Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat. Int J Food Sci Technol 2020. [DOI: 10.1111/ijfs.14905] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Jing Lv
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Wenhuan Xu
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Chaofan Ji
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Huipeng Liang
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Shengjie Li
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Zhaoxia Yang
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Sufang Zhang
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
| | - Xinping Lin
- National Engineering Research Center of Seafood School of Food Science and Technology Dalian Polytechnic University Dalian116034China
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18
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Zuo Q, Huang Y, MinGuo. Evaluation of bacterial diversity during fermentation process: a comparison between handmade and machine-made high-temperature Daqu of Maotai-flavor liquor. ANN MICROBIOL 2020. [DOI: 10.1186/s13213-020-01598-1] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/31/2023] Open
Abstract
Abstract
Purpose
High-temperature Daqu is a traditional fermentation starter that is used for Chinese Maotai-flavor Baijiu production. Although the bacteria in high-temperature Daqu are known to be responsible for developing the quality and flavor of Baijiu during the fermentation process, there is little information on the properties of the bacteria during the fermentation of high-temperature Daqu, especially machine-made high-temperature Daqu. This has limited the development of the Maotai-flavor Baijiu industry, particularly with regard to the mechanized production of Maotai-flavor Baijiu.
Methods
Illumina MiSeq high-throughput sequencing was applied to study bacterial compositions during the fermentation of handmade and machine-made high temperatures.
Results
The results show that bacterial diversity in machine-made Daqu was similar but higher than that in handmade Daqu at the end of fermentation, and there was no significant difference between the methods with regard to the dominant genera and their dynamic changes during fermentation. Rhizobium, Bacillus, Thermoactinomyces, Weissella, Lactobacillus, and Saccharopolyspora were the dominant genera during the fermentation of both Daqus, although the relative abundance of these dominant genera differed between the two methods. Interestingly, the machine-made Daqu contained a higher relative abundance of Bacillus than handmade Daqu at all fermentation times. Bacillus is the most important functional bacteria in the fermentation of Maotai-flavor Baijiu, suggesting that mechanical-molding methods could be applied to industrial Maotai-flavor Daqu production.
Conclusion
These results suggest that mechanical-molding methods could be applied to industrial Maotai-flavor Daqu production, which could be helpful for industrial Maotai-flavor Baijiu production and the development of fermentation technology.
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Wang Z, Shi Y, Zhou K, Zhou H, Li X, Li C, Wang Z, Xu B. Effects of different thermal temperatures on the shelf life and microbial diversity of Dezhou-braised chicken. Food Res Int 2020; 136:109471. [PMID: 32846556 DOI: 10.1016/j.foodres.2020.109471] [Citation(s) in RCA: 24] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/28/2019] [Revised: 05/25/2020] [Accepted: 06/18/2020] [Indexed: 12/22/2022]
Abstract
This work investigated the effects of different thermal temperatures (84 °C for 35 min, 95 °C for 30 min, and 121 °C for 20 min) on the shelf life and microbial diversity of Dezhou-braised chicken. During refrigerated storage at 4 °C, the increase rate of total viable counts, pH and TVB-N value, was lower in 95 °C-treated and 121 °C-sterilized groups, when compared with 84 °C-treated group. Electronic nose revealed that the fresh odor of Dezhou-braised chicken treated by 84 °C and 95 °C could be maintained during storage. Additionally, 95 °C contributed to the maintenance of good texture of chicken. High throughput sequencing showed that Bacillus and Clostridium were only very active in 84 °C-treated samples, but not in 95 °C-treated and 121 °C-sterilized samples. Taken together, 95 °C can be developed as one potential thermal treatment temperature for Dezhou-braised chicken, due to its positive effects on maintaining fresh odor and texture together with extending shelf life while also protecting food safety.
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Affiliation(s)
- Zhaoming Wang
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Yuzhu Shi
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Kai Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China
| | - Hui Zhou
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Xinfu Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Cong Li
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China
| | - Zhaobin Wang
- College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China
| | - Baocai Xu
- Engineering Research Center of Bio-process, Ministry of Education, Hefei University of Technology, Hefei 230009, China; School of Food and Biological Engineering, Hefei University of Technology, Hefei 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing 211806, China; College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095, China.
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20
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Comparative analysis of quality and microbial safety of ohmic and water bath cooked pork batter during refrigerated storage. Journal of Food Science and Technology 2020; 57:2461-2471. [PMID: 32549596 DOI: 10.1007/s13197-020-04281-0] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 12/30/2019] [Accepted: 01/29/2020] [Indexed: 10/25/2022]
Abstract
In this study, the microbial safety, lipid and protein oxidation, and water characteristics of ohmic (OH) and water bath (WB) cooked pork batter during storage at 4 °C were investigated. The results indicated that the cooking time was much shorter for samples cooked to 72 °C by OH cooking (2 min) than WB cooking (41 min), but OH and WB cooked samples had no significant difference in total viable colony (TVC) at day 28. No significant differences were observed in thiobarbituric acid reactive substances (TBARS) and total sulfhydryl content between OH and WB cooked samples (P > 0.05), but the OH cooked samples had higher carbonyl content (P < 0.05). Although there were no significant differences for water content and drip loss between OH and WB cooked samples, the relaxation time T 22 of the OH cooked samples were longer than WB cooked ones (P < 0.05). On the whole, the qualities of the OH cooked samples were comparable to the WB cooked ones during the entire storage period, indicating that there was a great prospect for OH cooking to be applied in the meat product industry.
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21
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Efenberger-Szmechtyk M, Nowak A, Czyżowska A, Kucharska AZ, Fecka I. Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts. Molecules 2020; 25:molecules25092011. [PMID: 32344904 PMCID: PMC7248868 DOI: 10.3390/molecules25092011] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/23/2020] [Accepted: 04/23/2020] [Indexed: 12/13/2022] Open
Abstract
The purpose of this study was to investigate the composition of leaf extracts from Aronia melanocarpa, Chaenomeles superba, and Cornus mas, and their antimicrobial activity against typical spoilage-causing and pathogenic bacteria found in meat and meat products. The highest total phenolic content (TPC) was detected in C. superba extract, followed by C. mas and A. melanocarpa extracts. The antioxidant capacity of the extracts was measured by DPPH and ABTS assays. The lowest IC50 values were found for C. superba extract, followed by C. mas and A. melanocarpa extracts. LC-MS and HPLC analysis revealed that A. melanocarpa and C. superba extracts contained hydroxycinnamic acid derivatives and flavonoids (mainly flavonols). Hydroxycinnamic acid derivatives were detected in the C. mas extract, as well as flavonols, ellagitannins, and iridoids. The antibacterial activity of the plant extracts was tested against Gram-negative bacteria (Moraxella osloensis, Pseudomonas fragi, Acinetobacter baumanii, Escherichia coli, Enterobacter aerogenes, Salmonella enterica) and Gram-positive bacteria (Enterococcus faecium, Staphylococcus aureus, Brochothrix thermosphacta, Lactobacillus sakei, Listeria monocytogenes) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µmax) and extending the lag phase (tlag). C. mas showed most potent antibacterial activity, as confirmed by principal component analysis (PCA).
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
- Correspondence: ; Tel.: +48-426313479
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Izabela Fecka
- Department of Pharmacognosy and Herbal Medicines, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland;
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22
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Duan X, Chen S, Duan S, Lan C, Yang Z, Cao Y, Miao J. Antibiotic activities of the natural antimicrobial substance produced by Lactobacillus paracasei FX-6 against Pseudomonas putida. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.109096] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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23
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Chen X, Zhu L, Liang R, Mao Y, Hopkins DL, Li K, Dong P, Yang X, Niu L, Zhang Y, Luo X. Shelf-life and bacterial community dynamics of vacuum packaged beef during long-term super-chilled storage sourced from two Chinese abattoirs. Food Res Int 2020; 130:108937. [DOI: 10.1016/j.foodres.2019.108937] [Citation(s) in RCA: 17] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2019] [Revised: 12/18/2019] [Accepted: 12/19/2019] [Indexed: 12/22/2022]
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24
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Huang J, Zhang W, Fan R, Liu Z, Huang T, Li J, Du T, Xiong T. Composition and functional diversity of fecal bacterial community of wild boar, commercial pig and domestic native pig as revealed by 16S rRNA gene sequencing. Arch Microbiol 2020; 202:843-857. [PMID: 31894392 DOI: 10.1007/s00203-019-01787-w] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2019] [Revised: 11/22/2019] [Accepted: 12/03/2019] [Indexed: 02/06/2023]
Abstract
The bacterial community in mammalian gastrointestinal tract is abundant and complex. To date, little is known about the gut microbiota of wild boar. This study aimed to investigate the fecal bacterial diversity of wild boar and compare with commercial pig and domestic native pig. The diet composition showed that the diets of wild boar, commercial pig and domestic native pig were different from each other. More than 1,760,000 quality-filtered sequences were obtained, and the results revealed distinct compositions and diversity of fecal microbiota in three groups. PCoA and NMDS analyses showed that fecal bacterial communities of wild boar, commercial pig and domestic native pig formed distinctly different clusters. Although the three groups shared a large size of OTUs comprising a core microbiota community, a strong distinction existed at family and genus levels. Ruminococcaceae, Prevotellaceae and Christensenellaceae were more abundant in the feces of wild boar than in domestic native pig and commercial pig. At the genus level, the proportion of unidentified Christensenellaceae was remarkably higher in wild boar group, while commercial pig and domestic native pig group had a higher abundance of Streptococcus and Lactobacillus. Tax4Fun predictions of metagenome function showed statistically significant differences in the functions of fecal microbiota in three groups. There were more bacteria genes with amino acid metabolism, cell growth and death, cell motility, energy metabolism, immune system and environmental adaptation observed in wild boar feces, while commercial pig feces contained more bacteria genes with carbohydrate metabolism, drug resistance, aging, infectious diseases, lipid metabolism, endocrine and metabolic diseases. These results indicated that the fecal microbial ecosystem of the wild boar is significantly different from that of domestic native pig and commercial pig, suggesting that diet is an important factor leading to differences in bacterial abundance and diversity in feces.
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Affiliation(s)
- Jinqing Huang
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Wenjuan Zhang
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Rong Fan
- Institute of Bioprocess and Pharmaceutical Technology, University of Applied Sciences, Wiesenstrasse 14, 35390, Giessen, Germany
| | - Zhanggen Liu
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Tao Huang
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Junyi Li
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Tonghao Du
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China
| | - Tao Xiong
- State Key Laboratory of Food Science and Technology, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China. .,School of Food Science and Technology, Nanchang University, No. 235 Nanjing East Road, Nanchang, 330047, Jiangxi, People's Republic of China.
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25
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Liu Z, Li J, Huang T, Xiao Y, Peng Z, Xie M, Xiong T. Comparison of the bacterial communities in home-made Nanfeng yancai with and without salt. Food Res Int 2019; 125:108509. [DOI: 10.1016/j.foodres.2019.108509] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2019] [Revised: 06/18/2019] [Accepted: 06/21/2019] [Indexed: 12/19/2022]
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26
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Liu Z, Peng Z, Huang T, Xiao Y, Li J, Xie M, Xiong T. Comparison of bacterial diversity in traditionally homemade paocai and Chinese spicy cabbage. Food Microbiol 2019; 83:141-149. [DOI: 10.1016/j.fm.2019.02.012] [Citation(s) in RCA: 47] [Impact Index Per Article: 9.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/01/2018] [Revised: 01/22/2019] [Accepted: 02/22/2019] [Indexed: 01/02/2023]
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27
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Inactivation and recovery kinetics of Escherichia coli O157:H7 treated with ohmic heating in broth. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.04.062] [Citation(s) in RCA: 13] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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28
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Shelf-life and microbial community dynamics of super-chilled beef imported from Australia to China. Food Res Int 2019; 120:784-792. [DOI: 10.1016/j.foodres.2018.11.039] [Citation(s) in RCA: 33] [Impact Index Per Article: 6.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/24/2018] [Revised: 11/14/2018] [Accepted: 11/16/2018] [Indexed: 01/11/2023]
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29
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Peruzy MF, Murru N, Yu Z, Kerkhof PJ, Neola B, Joossens M, Proroga YTR, Houf K. Assessment of microbial communities on freshly killed wild boar meat by MALDI-TOF MS and 16S rRNA amplicon sequencing. Int J Food Microbiol 2019; 301:51-60. [PMID: 31100642 DOI: 10.1016/j.ijfoodmicro.2019.05.005] [Citation(s) in RCA: 27] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2018] [Revised: 05/06/2019] [Accepted: 05/06/2019] [Indexed: 12/22/2022]
Abstract
Wild boars (Sus scrofa) are the most widely distributed large mammals and recent increase in consumption of wild boar meat urges the need of microbiological quality criteria. The aim of the study was to characterize the initial bacterial contamination on freshly-killed wild boar meat using a culture-dependent approach with ISO-methods combined with matrix-assisted laser desorption/ionization time-of-flight mass spectrometry identification and 16S rRNA amplicon sequencing. Moreover, the presence of foodborne pathogens was examined using Real-Time-PCR and confirmed by classical isolation. Analysing 22 unrelated wild boar meat samples showed a higher bacterial contamination level compared to pork, with Salmonella present in almost one third of the samples. A great variability of the microbial contamination between the samples was recorded, as well as complementary results between culturing and 16S rRNA amplicon sequencing as frequently isolated genera were not always detected, and vice versa. Furthermore, the foodborne pathogen Salmonella was never detected with 16S rRNA amplicon sequencing, demonstrating the necessity for a cautious approach in the implementation of new analysis techniques in food safety. The present work determines that attention should be paid to the trade of non-inspected meat directly to retail or consumers.
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Affiliation(s)
- M F Peruzy
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - N Murru
- Department of Veterinary Medicine and Animal Production, University of Naples "Federico II", Via Delpino 1, 80137 Napoli, Italy.
| | - Z Yu
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium; Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - P-J Kerkhof
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
| | - B Neola
- Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, NA, Italy
| | - M Joossens
- Laboratory of Microbiology, Department of Biochemistry and Microbiology, Ghent University, Karel Lodewijk Ledeganckstraat 35, Ghent, Belgium
| | - Y T R Proroga
- Department of Food Microbiology, Istituto Zooprofilattico Sperimentale del Mezzogiorno, Via Salute, 2, Portici, NA, Italy
| | - K Houf
- Department of Veterinary Public Health and Food Safety, Faculty of Veterinary Medicine, Ghent University, Salisburylaan 133, 9820 Merelbeke, Belgium
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30
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Liu DY, Xiao X, Wang HH, Zhang QY, Zou YF. Characterization of the bacterial community of braised chicken, a specialty poultry product in China. Poult Sci 2019; 98:1055-1063. [PMID: 30137620 DOI: 10.3382/ps/pey375] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/17/2018] [Accepted: 07/22/2018] [Indexed: 11/20/2022] Open
Abstract
High-throughput sequencing of 16S rDNA and culture-dependent methods were applied to determine the bacterial communities of braised chicken during processing and storage. Environmental microorganisms were also evaluated using a sedimentation plate method. The results showed that airborne microbial counts in the braising room were higher than those in the control room (25°C, a space to lower the temperature of the chicken products) and storage rooms (4°C). The microbial identification technique 16S rDNA sequences has indicated that more than 229 operational bacterial species were associated with the microbiota present in braised chicken, largely involving Pseudomonas, Psychrobacter, Weissella, Kurthia, Brochothrix, and Lactobacillus in modified-atmosphere packing (MAP) products. The storage place and temperature during processing has great impact on the shelf life of the chicken. The microbes in MAP were significantly higher (P < 0.05) in 0 and 7th day, while the microbial activity in vacuum packaging (VP) was lower because the VP products were treated at higher temperature (100°C for 20 min). Within chicken products, Pseudomonas, Brochothrix, and Lactobacillus were most prevalent in MAP products. According to this research, in order to prolong the shelf life of meat products, proper storage places and packaging conditions are necessary to be improved to reduce the microbial load in the food products.
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Affiliation(s)
- Deng Yong Liu
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Xiong Xiao
- College of Food Science and Technology, Bohai University, Jinzhou 121013, China
| | - Hu Hu Wang
- Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
| | - Qing Yong Zhang
- Department of Quality Assurance, Shandong Dezhou Braised Chicken Co., Ltd., Dezhou 253003, China
| | - Yu Feng Zou
- Collaborative Innovation Center of Meat Production and Processing, Quality and Safety Control, Nanjing Agricultural University, Nanjing 210095, China
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31
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Tian X, Yu Q, Yao D, Shao L, Liang Z, Jia F, Li X, Hui T, Dai R. New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating. Front Microbiol 2018; 9:2936. [PMID: 30574129 PMCID: PMC6291463 DOI: 10.3389/fmicb.2018.02936] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2018] [Accepted: 11/15/2018] [Indexed: 12/03/2022] Open
Abstract
The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of Escherichia coli O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of E. coli cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of E. coli cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.
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Affiliation(s)
- Xiaojing Tian
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Qianqian Yu
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Donghao Yao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Lele Shao
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Zhihong Liang
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Fei Jia
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Xingmin Li
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Teng Hui
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
| | - Ruitong Dai
- Beijing Advanced Innovation Center for Food Nutrition and Human Health, College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China.,Beijing Higher Institution Engineering Research Center of Animal Product, China Agricultural University, Beijing, China
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32
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33
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Tian X, Yu Q, Wu W, Li X, Dai R. Comparative proteomic analysis of Escherichia coli O157:H7 following ohmic and water bath heating by capillary-HPLC-MS/MS. Int J Food Microbiol 2018; 285:42-49. [DOI: 10.1016/j.ijfoodmicro.2018.06.005] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2018] [Revised: 05/12/2018] [Accepted: 06/07/2018] [Indexed: 10/14/2022]
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34
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Li X, Li C, Ye H, Wang Z, Wu X, Han Y, Xu B. Changes in the microbial communities in vacuum-packaged smoked bacon during storage. Food Microbiol 2018; 77:26-37. [PMID: 30297053 DOI: 10.1016/j.fm.2018.08.007] [Citation(s) in RCA: 44] [Impact Index Per Article: 7.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/01/2018] [Revised: 08/15/2018] [Accepted: 08/16/2018] [Indexed: 12/13/2022]
Abstract
This study aimed to gain deeper insights into the microbiota composition and population dynamics, monitor the dominant bacterial populations and identify the specific spoilage microorganisms (SSOs) of vacuum-packed bacon during refrigerated storage using both culture-independent and dependent methods. High-throughout sequencing (HTS) showed that the microbial composition changed greatly with the prolongation of storage time. The diversity of microbiota was abundant at the initial stage then experienced a continuous decrease. Lactic acid bacteria (LAB) mainly Leuconostoc and Lactobacillus dominated the microbial population after seven days of storage. A total of 26 isolates were identified from different growth media using traditional cultivation isolation and identification method. Leuconostoc mesenteroides and Leuconostoc carnosum were the most prevalent species since day 15, while Lactobacillus sakei and Lactobacillus curvatus were only found on day 45, suggesting that they could be responsible for the spoilage of bacon. Serratia, Rahnella, Fusobacterium and Lactococcus underwent a dramatic increase at some point in individual batchs which may be considered as potential contributors to the spoilage.
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Affiliation(s)
- Xinfu Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Cong Li
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Hua Ye
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Zhouping Wang
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China
| | - Xiang Wu
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Yanqing Han
- State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China
| | - Baocai Xu
- School of Food Science and Technology, Jiangnan University, Wuxi, 214122, China; School of Food Science and Engineering, Hefei University of Technology, Hefei, 230009, China; State Key Laboratory of Meat Processing and Quality Control, Yurun Group, Nanjing, 211806, China.
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35
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Abstract
Ohmic heating (OH) is an alternative food processing technology for effectively inactivating microorganisms that depends on the heat that has been generated when electrical current passes directly through food material. The advantages of OH for microbial inactivation include shorter heating time, more uniform heat distribution inside food, reduced nutrition losses, and higher energy efficiency. This review presents some published information regarding the inactivation of microorganisms by OH, including the major factors that influence the inactivation effectiveness of OH, the inactivation of vegetative cells and spores in foods by OH, the inactivation mechanisms of OH, and the challenges and prospects of OH for food processing. This information will improve the understanding of OH for inactivation of microorganisms and promote the application of OH in the food industry.
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Affiliation(s)
- Xiaojing Tian
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Qianqian Yu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Wei Wu
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
| | - Ruitong Dai
- College of Food Science and Nutritional Engineering and Beijing Higher Institution Engineering Research Center of Animal Products, China Agricultural University, 17 Qinghua East Road, Haidian District, Beijing 100083, People's Republic of China
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36
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Characterization of a microbial community developing during refrigerated storage of vacuum packed Yao meat, a Chinese traditional food. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2018.01.005] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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