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Zhuang H, Rothrock MJ, Lawrence KC, Gamble GR, Bowker BC. Effects of in-package cold plasma treatment on poultry breast meat packaged in high CO 2 atmosphere. Poult Sci 2024; 103:104085. [PMID: 39067130 DOI: 10.1016/j.psj.2024.104085] [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: 02/09/2024] [Revised: 06/26/2024] [Accepted: 07/05/2024] [Indexed: 07/30/2024] Open
Abstract
High CO2 in packages significantly extends microbiological shelf life of poultry meat. Cold plasma is an emerging antimicrobial treatment, which generates various reactive gas species and inactivates microbials effectively. The objective of this study was to explore the potential effects of combining high CO2 package and in-package cold plasma (IPCP) treatments on the quality and safety of raw chicken breast meat. Noninoculated samples and samples inoculated with Campylobacter jejuni and Salmonella Typhimurium were packaged in 0, 30, 70, or 100% CO2 (with make-up gas N2) and treated with IPCP at 70 kV for 3 min. Ozone formation, microbial counts, drip loss, pH, and color were measured. There was no interaction effect between high CO2 package and IPCP on microbial counts, drip loss, and color measurements. IPCP reduced spoilage microbial growth by 0.43 log (from 7.00 log to 6.57 log, P = 0.033) and C. jejuni populations by 0.67 log (from 4.82 log to 4.15 log, P < 0.001) on meat surface but did not affect S. Typhimurium (P = 0.206). Increased CO2 in packages had more effect on spoilage microbial growth (more than 1.5 log from 8.08 log to 6.35 log, P < 0.001) and S. Typhimurium populations (more than 0.5 log from 4.94 log to 4.39 log, P = 0.004) than IPCP but did not affect C. jejuni (P = 0.163). IPCP resulted in increases in changes in L* by 1.67 units (0.70 vs. 2.37, P = 0.016) and a* values by 0.56 units (0.73 vs. 1.29, P < 0.001) and decreases in b* values by 0.91 units (0.46 versus -0.45, P = 0.015). High CO2 levels caused increases in changes in L* values by 4.35 units (-0.82 versus 3.53, P < 0.001) with no effects on a* and b* values (P > 0.05). Data demonstrate that there are no combined effects by high CO2 package and IPCP on meat quality and safety of raw chicken breast meat under our experimental conditions. Either high CO2 package or IPCP can retain microbial quality and safety, even though they may cause changes in appearance of stored chicken breast meat.
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Affiliation(s)
- Hong Zhuang
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA.
| | | | - Kurt C Lawrence
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Gary R Gamble
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
| | - Brian C Bowker
- US National Poultry Research Center, USDA-ARS, Athens, GA 30605, USA
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2
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Zhao X, Liu S, Li S, Jiang W, Wang J, Xiao J, Chen T, Ma J, Khan MZ, Wang W, Li M, Li S, Cao Z. Unlocking the power of postbiotics: A revolutionary approach to nutrition for humans and animals. Cell Metab 2024; 36:725-744. [PMID: 38569470 DOI: 10.1016/j.cmet.2024.03.004] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Received: 08/25/2023] [Revised: 02/25/2024] [Accepted: 03/10/2024] [Indexed: 04/05/2024]
Abstract
Postbiotics, which comprise inanimate microorganisms or their constituents, have recently gained significant attention for their potential health benefits. Extensive research on postbiotics has uncovered many beneficial effects on hosts, including antioxidant activity, immunomodulatory effects, gut microbiota modulation, and enhancement of epithelial barrier function. Although these features resemble those of probiotics, the stability and safety of postbiotics make them an appealing alternative. In this review, we provide a comprehensive summary of the latest research on postbiotics, emphasizing their positive impacts on both human and animal health. As our understanding of the influence of postbiotics on living organisms continues to grow, their application in clinical and nutritional settings, as well as animal husbandry, is expected to expand. Moreover, by substituting postbiotics for antibiotics, we can promote health and productivity while minimizing adverse effects. This alternative approach holds immense potential for improving health outcomes and revolutionizing the food and animal products industries.
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Affiliation(s)
- Xinjie Zhao
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Shuai Liu
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Sumin Li
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Wen Jiang
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jingjun Wang
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jianxin Xiao
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Tianyu Chen
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Jiaying Ma
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Muhammad Zahoor Khan
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China; Faculty of Veterinary and Animal Sciences, Department of Animal Breeding and Genetics, The University of Agriculture, Dera Ismail Khan 29220, Pakistan
| | - Wei Wang
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Mengmeng Li
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Shengli Li
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China
| | - Zhijun Cao
- State Key Laboratory of Animal Nutrition and Feeding, College of Animal Science and Technology, China Agricultural University, Beijing 100193, China.
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3
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Alegbeleye O, Alegbeleye I, Oroyinka MO, Daramola OB, Ajibola AT, Alegbeleye WO, Adetunji AT, Afolabi WA, Oyedeji O, Awe A, Badmus A, Oyeboade JT. Microbiological quality of ready to eat coleslaw marketed in Ibadan, Oyo-State, Nigeria. INTERNATIONAL JOURNAL OF FOOD PROPERTIES 2023. [DOI: 10.1080/10942912.2023.2173775] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/19/2023]
Affiliation(s)
- Oluwadara Alegbeleye
- Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, Brazil
| | - Ithamar Alegbeleye
- Department of Computer Science, Faculty of Science, University of Ibadan, Oyo-state, Nigeria
| | - Moses O. Oroyinka
- Department of Crop Protection and Environmental Biology, Faculty of Agriculture, University of Ibadan, Oyo-State, Nigeria
| | | | - Abiola Tosin Ajibola
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | | | - Adewole Tomiwa Adetunji
- Department of Agriculture, Faculty of Applied Sciences, Cape Peninsula University of Technology, Wellington, South Africa
| | - Wasiu Akinloye Afolabi
- Department of Nutrition and Dietetics, Federal University of Agriculture, Abeokuta, Nigeria
| | - Olayinka Oyedeji
- Department of Agriculture, Food and Nutritional Science, University of Alberta, Edmonton, AL, Canada
| | - Adetunji Awe
- Department of Conservation and Marine Sciences, Faculty of Applied Sciences, Cape Peninsula University of Technology, Cape Town, South Africa
| | - Aminat Badmus
- Department of Microbiology, Federal University of Agriculture, Abeokuta, Nigeria
| | - Joshua Temiloluwa Oyeboade
- Department of Aquaculture and Fisheries Management, Federal University of Agriculture, Abeokuta, Nigeria
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4
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Kim E, Yang SM, Kim IS, Lee SY, Kim HY. Identification of Leuconostoc species based on novel marker genes identified using real-time PCR via computational pangenome analysis. Front Microbiol 2022; 13:1014872. [PMID: 36212836 PMCID: PMC9537375 DOI: 10.3389/fmicb.2022.1014872] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/09/2022] [Accepted: 09/06/2022] [Indexed: 11/29/2022] Open
Abstract
Leuconostoc species are important microorganisms in food fermentation but also cause food spoilage. Although these species are commercially important, their taxonomy is still based on inaccurate identification methods. Here, we used computational pangenome analysis to develop a real-time PCR-based method for identifying and differentiating the 12 major Leuconostoc species found in food. Analysis of pan and core-genome phylogenies showed clustering of strains into 12 distinct groups according to the species. Pangenome analysis of 130 Leuconostoc genomes from these 12 species enabled the identification of each species-specific gene. In silico testing of the species-specific genes against 143 publicly available Leuconostoc and 100 other lactic acid bacterial genomes showed that all the assays had 100% inclusivity/exclusivity. We also verified the specificity for each primer pair targeting each specific gene using 23 target and 124 non-target strains and found high specificity (100%). The sensitivity of the real-time PCR method was 102 colony forming units (CFUs)/ml in pure culture and spiked food samples. All standard curves showed good linear correlations, with an R2 value of ≥0.996, suggesting that screened targets have good specificity and strong anti-interference ability from food sample matrices and non-target strains. The real-time PCR method can be potentially used to determine the taxonomic status and identify the Leuconostoc species in foods.
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5
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Johansson P, Jääskeläinen E, Nieminen T, Hultman J, Auvinen P, Björkroth KJ. Microbiomes in the Context of Refrigerated Raw Meat Spoilage. MEAT AND MUSCLE BIOLOGY 2020. [DOI: 10.22175/mmb.10369] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/03/2022] Open
Abstract
Meat spoilage is a complicated biological phenomenon taking place over the course of time. Several factors influence it, mainly external factors related to packaging and storage temperature but also internal ones related to contamination diversity and product ingredients. We conducted genomic studies of specific spoilage organisms (SSO) and investigated the spoilage microbiomes providing information about the factors that make a specific organism a competitive SSO, as well as the interactions between certain SSO and the most active species and pathways in packaged raw meat. Our studies showed that spoilage microbiomes are diverse, but certain aspects, such as oxygen content or added marinades, shape this diversity strongly. We have also characterized a new spoilage-associated pathway, i.e., heme-dependent respiration capability, in Leuconostoc gelidum subsp. gasicomitatum. The microbiome studies we conducted explain why this species has become a competitive SSO. It is a fast grower and gains advantage for its growth if oxygen is present in the packages. Since the contamination of psychrotrophic lactic acid bacteria is difficult to avoid in meat manufacture, leuconostocs cause spoilage problems from time to time especially in marinated products or those packaged under high-oxygen–containing atmospheres.
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Affiliation(s)
- Per Johansson
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Elina Jääskeläinen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Timo Nieminen
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
| | - Jenni Hultman
- Faculty of Veterinary Medicine Department of Food Hygiene and Environmental Health
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6
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Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing. Food Microbiol 2019; 81:40-50. [DOI: 10.1016/j.fm.2018.06.003] [Citation(s) in RCA: 20] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/02/2017] [Revised: 05/31/2018] [Accepted: 06/08/2018] [Indexed: 11/15/2022]
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7
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Ghasemi-Varnamkhasti M, Apetrei C, Lozano J, Anyogu A. Potential use of electronic noses, electronic tongues and biosensors as multisensor systems for spoilage examination in foods. Trends Food Sci Technol 2018. [DOI: 10.1016/j.tifs.2018.07.018] [Citation(s) in RCA: 92] [Impact Index Per Article: 15.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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8
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Teixeira JS, Repková L, Gänzle MG, McMullen LM. Effect of Pressure, Reconstituted RTE Meat Microbiota, and Antimicrobials on Survival and Post-pressure Growth of Listeria monocytogenes on Ham. Front Microbiol 2018; 9:1979. [PMID: 30210467 PMCID: PMC6119701 DOI: 10.3389/fmicb.2018.01979] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/02/2018] [Accepted: 08/06/2018] [Indexed: 01/19/2023] Open
Abstract
Pressure treatment of ready-to-eat (RTE) meats extends the shelf life and reduces risks associated with Listeria monocytogenes. However, pressure reduces numbers of Listeria on ham by less than 5 log (CFU/g) and pressure effects on other meat microbiota are poorly documented. This study investigated the impact of pressure and RTE meat microbiota, with or without nisin and rosemary oil, on survival of Listeria after refrigerated storage. Ham was inoculated with a 5-strain cocktail of L. monocytogenes alone or with a cocktail of RTE meat microbiota consisting of Brochothrix thermosphacta, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Lactobacillussakei. Products were treated at 500 MPa at 5°C for 1 or 3 min, with or without rosemary extract or nisin. Surviving cells were differentially enumerated after pressure treatment and after 4 weeks of refrigerated storage. After 4 weeks of storage, products were also analyzed by high throughput sequencing of 16S rRNA amplicons. Pressure treatment reduced counts of Listeria by 1 to 2 log (CFU/g); inactivation of RTE meat microbiota was comparable. Counts of Listeria increased by 1–3 log (CFU/g) during refrigerated storage. RTE meat microbiota did not influence pressure inactivation of Listeria but prevented growth of Listeria during refrigerated storage. Rosemary extract did not influence bacterial inactivation or growth. The combination of nisin with pressure treatment for 3 min reduced counts of Listeria and meat microbiota by >5 log (CFU/g); after 4 weeks of storage, counts were below the detection limit. In conclusion, pressure alone does not eliminate Listeria or other microbiota on RTE ham; however, the presence of non-pathogenic microbiota prevents growth of Listeria on pressure treated ham and has a decisive influence on post-pressure survival and growth.
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Affiliation(s)
- Januana S Teixeira
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lenka Repková
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Michael G Gänzle
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
| | - Lynn M McMullen
- Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, AB, Canada
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9
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Mills J, Horváth K, Reynolds A, Brightwell G. Farm and abattoir sources of Carnobacterium
species and implications for lamb meat spoilage. J Appl Microbiol 2018; 125:142-147. [DOI: 10.1111/jam.13748] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/21/2017] [Revised: 02/14/2018] [Accepted: 02/25/2018] [Indexed: 11/29/2022]
Affiliation(s)
- J. Mills
- AgResearch Ltd, Hopkirk Research Institute; Massey University; Palmerston North New Zealand
| | - K.M. Horváth
- AgResearch Ltd, Hopkirk Research Institute; Massey University; Palmerston North New Zealand
| | - A.D. Reynolds
- AgResearch Ltd, Hopkirk Research Institute; Massey University; Palmerston North New Zealand
| | - G. Brightwell
- AgResearch Ltd, Hopkirk Research Institute; Massey University; Palmerston North New Zealand
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10
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Botta C, Ferrocino I, Cavallero MC, Riva S, Giordano M, Cocolin L. Potentially active spoilage bacteria community during the storage of vacuum packaged beefsteaks treated with aqueous ozone and electrolyzed water. Int J Food Microbiol 2018; 266:337-345. [DOI: 10.1016/j.ijfoodmicro.2017.10.012] [Citation(s) in RCA: 21] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/06/2017] [Revised: 10/04/2017] [Accepted: 10/06/2017] [Indexed: 11/16/2022]
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11
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Kim HS, Han OK, Kwak YS. Complete genome sequence and functional study of the fibrinolytic enzyme-producing bacterium Leuconostoc holzapfelii 5H4, a silage probiotic. J Genomics 2017; 5:32-35. [PMID: 28348641 PMCID: PMC5362763 DOI: 10.7150/jgen.19407] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/05/2022] Open
Abstract
To process silage, rye is usually removed before the heading stage but the rye biomass increased up to 30% after the heading stage. However, after the heading stage, lignification rapidly accelerated and it resulted in a poor NDF digestibility problem. This has led to a demand for a strong fibrinolytic enzyme-producing probiotic for rye silage. The Gram-positive Leuconostoc holzapfelii 5H4 was selected as a fibrinolytic enzyme-producing probiotic to overcome lignification of rye silage. The L. holzapfelii 5H4 has a relatively small circular chromosome (1,885,398 bp), but the strain has one cellulase, two xylanase, and five esterase in its genome sequence. All fibrinolytic enzyme genes were relatively highly expressed compared to housekeeping genes, and this was confirmed by qRT-PCR. In this study, we report the complete genome sequence of the bacterium so that fibrinolytic enzyme production and its fibrinolytic activity mechanism are better understood.
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Affiliation(s)
- Hye Sun Kim
- Division of Applied Life Science (BK21 Plus) and Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
| | - Ouk Kyu Han
- Central Area Crop Breeding Division, NICS, RDA, Suwon 16429, Korea
| | - Youn-Sig Kwak
- Division of Applied Life Science (BK21 Plus) and Institute of Agriculture & Life Science, Gyeongsang National University, Jinju 52828, Korea
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12
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Vasilopoulos C, De Vuyst L, Leroy F. Shelf-life Reduction as an Emerging Problem in Cooked Hams Underlines the Need for Improved Preservation Strategies. Crit Rev Food Sci Nutr 2016; 55:1425-43. [PMID: 24915326 DOI: 10.1080/10408398.2012.695413] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
Abstract
Cooked hams have gained an important position within the delicatessen market. Nowadays, consumers not only demand superior sensory properties but also request low levels of sodium and fat and the absence of conventional chemicals and preservatives used for the increase of the technological yield and shelf-life of the products. As a result, products that apply strict quality certificates or ''clean'' labels become increasingly important. However, such cooked hams suffer from a limited shelf-life. Besides some physicochemical effects, this is mainly due to microbial impact, despite the application of modified-atmosphere-packaging and chilling. Microbial spoilage is mostly due to the metabolic manifestation of lactic acid bacteria and Brochothrix thermosphacta, although Enterobacteriaceae and yeasts may occur too. Several preservation strategies have been developed to prolong the shelf-life of such vulnerable cooked meat products by targeting the microbial communities, with different rates of success. Whereas high-pressure treatments do not always pose a straightforward solution, a promising strategy relates to the use of bioprotective cultures containing lactic acid bacteria. The latter consist of strains that are deliberately added to the ham to outcompete undesirable microorganisms. Spoilage problems seem, however, to be specific for each product and processing line, underlining the importance of tailor-made solutions.
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Affiliation(s)
- Charalampos Vasilopoulos
- a Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences , Vrije Universiteit Brussel , Pleinlaan 2, B-1050 , Brussels , Belgium
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13
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Säde E, Lassila E, Björkroth J. Lactic acid bacteria in dried vegetables and spices. Food Microbiol 2016; 53:110-4. [DOI: 10.1016/j.fm.2015.09.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2015] [Revised: 08/28/2015] [Accepted: 09/03/2015] [Indexed: 11/28/2022]
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14
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Kuuliala L, Pippuri T, Hultman J, Auvinen SM, Kolppo K, Nieminen T, Karp M, Björkroth J, Kuusipalo J, Jääskeläinen E. Preparation and antimicrobial characterization of silver-containing packaging materials for meat. Food Packag Shelf Life 2015. [DOI: 10.1016/j.fpsl.2015.09.004] [Citation(s) in RCA: 22] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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15
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Lactic acid bacteria and their controversial role in fresh meat spoilage. Meat Sci 2015; 109:66-74. [DOI: 10.1016/j.meatsci.2015.04.014] [Citation(s) in RCA: 125] [Impact Index Per Article: 13.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2015] [Revised: 04/21/2015] [Accepted: 04/22/2015] [Indexed: 11/19/2022]
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16
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Pothakos V, Aulia YA, Van der Linden I, Uyttendaele M, Devlieghere F. Exploring the strain-specific attachment of Leuconostoc gelidum subsp. gasicomitatum on food contact surfaces. Int J Food Microbiol 2015; 199:41-6. [PMID: 25625910 DOI: 10.1016/j.ijfoodmicro.2015.01.008] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/20/2014] [Revised: 01/07/2015] [Accepted: 01/08/2015] [Indexed: 02/05/2023]
Abstract
The psychrotrophic lactic acid bacterium (LAB) Leuconostoc gelidum subsp. gasicomitatum has emerged as one of the most prevalent specific spoilage organisms (SSOs) of packaged, cold-stored food products in Northern Europe. The whole genome sequencing of the type strain L. gelidum subsp. gasicomitatum LMG 18811(T) revealed genes encoding for proteins related to adhesion. In the present study the attachment of six food and environmental isolates was monitored on stainless steel (SS) and glass surfaces incubated (7 °C for 5-9 days) in two food simulating substrates (i.e. sweet bell pepper juice and boiled eggs in brine). The selection encompassed unique genotypes, isolated from different food products or sampling sites as well as slime-forming biotypes. The evaluation of the attached cells was performed with the bead vortexing method and a viability staining assay coupled with epifluorescence microscopy. On SS surfaces the slime-formers showed the lowest attachment (3.3-4.5 logCFU/cm(2)), while strain L. gelidum subsp. gasicomitatum ab2, which was isolated from an acetic acid bath in a vegetable salad company, reached significantly higher populations of attached cells exceeding 7 logCFU/cm(2). Strain ab2 formed dense cell aggregations on SS after 9 days of incubation in sweet bell pepper juice. The attachment ability of L. gelidum subsp. gasicomitatum on surfaces documented in the present study extends our knowledge and understanding of the spoilage potential and intra-subspecies diversity of this microbe.
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Affiliation(s)
- Vasileios Pothakos
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium.
| | - Yosi Ayu Aulia
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
| | - Inge Van der Linden
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
| | - Mieke Uyttendaele
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
| | - Frank Devlieghere
- LFMFP, Laboratory of Food Microbiology and Food Preservation, Department of Food Safety and Food Quality, Faculty of Bioscience Engineering, Ghent University, Member of Food2Know, Coupure Links 653, B-9000 Gent, Belgium
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17
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Production of buttery-odor compounds and transcriptome response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during growth on various carbon sources. Appl Environ Microbiol 2014; 81:1902-8. [PMID: 25548057 DOI: 10.1128/aem.03705-14] [Citation(s) in RCA: 19] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/24/2023] Open
Abstract
Leuconostoc gelidum subsp. gasicomitatum is a common spoilage bacterium in meat products packaged under oxygen-containing modified atmospheres. Buttery off-odors related to diacetyl/acetoin formation are frequently associated with the spoilage of these products. A whole-genome microarray study, together with gas chromatography (GC)-mass spectrometry (MS) analyses of the pathway end products, was performed to investigate the transcriptome response of L. gelidum subsp. gasicomitatum LMG18811(T) growing on semidefined media containing glucose, ribose, or inosine, which are essential carbon sources in meat. Generally, the gene expression patterns with ribose and inosine were quite similar, indicating that catabolism of ribose and nucleosides is closely linked. Diacetyl/acetoin concentrations as high as 110 or 470 μM were measured when growth was based on inosine or ribose, respectively. The gene expression results for pyruvate metabolism (upregulation of α-acetolactate synthase, downregulation of l-lactate dehydrogenase and pyruvate dehydrogenase) were as expected when diacetyl and acetoin were the end products. No diacetyl production (<7.5 μM) was detected with the glucose-containing medium, even though the cell counts of LMG18811(T) was 6 or 10 times higher than that on inosine or ribose, respectively. Although glucose was the most effective carbon source for the growth of L. gelidum subsp. gasicomitatum, utilization of inosine and ribose resulted in the production of the unwanted buttery-odor compounds. These results increase our understanding of which compounds are likely to enhance the formation of buttery odors during meat spoilage caused by L. gelidum subsp. gasicomitatum.
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18
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Youssef MK, Gill CO, Tran F, Yang X. Unusual compositions of microflora of vacuum-packaged beef primal cuts of very long storage life. J Food Prot 2014; 77:2161-7. [PMID: 25474067 DOI: 10.4315/0362-028x.jfp-14-190] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Vacuum-packaged top butt cuts from a beef packing plant that does not use any carcass decontaminating interventions were assessed for their organoleptic and microbiological properties during storage at 2 or -1.5°C. Cuts stored at 2°C were acceptable after storage for 140 days but were unacceptable after 160 days because of persistent sour, acid odors. Odors of cuts stored at -1.5°C for 160 days were acceptable. The numbers of aerobes on cuts increased from <1 log CFU/cm(2) to 7 or 6 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. The numbers of Enterobacteriaceae increased from <-1 log CFU/cm(2) to 5 or 3 log CFU/cm(2) for cuts stored at 2 or -1.5°C, respectively. Bacteria recovered from initial microflora were, mainly, strictly aerobic organisms. Bacteria recovered from cuts stored for 160 days were mainly Carnobacterium spp. that grew on an acetate-containing agar generally selective for lactic acid bacteria other than Carnobacterium. C. divergens and C. maltaromaticum were recovered from cuts stored at 2°C, but C. maltaromaticum was the only species of Carnobacterium recovered from cuts stored at -1.5°C. No lactic acid bacteria of genera that usually predominate in the spoilage microflora of vacuum-packaged beef at late storage times were recovered from the spoilage microflora. The findings indicate that carnobacteria, initially present at very small numbers, grew exponentially to persistently dominate the spoilage microflora of vacuum-packaged beef cuts of unusually long storage life.
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Affiliation(s)
- M K Youssef
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1; Department of Food Hygiene and Control, Cairo University, 12211 Giza, Egypt
| | - C O Gill
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - F Tran
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1
| | - X Yang
- Agriculture and Agri-Food Canada Lacombe Research Centre, 6000 C & E Trail, Lacombe, Alberta, Canada T4L 1W1.
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Pothakos V, Snauwaert C, De Vos P, Huys G, Devlieghere F. Monitoring psychrotrophic lactic acid bacteria contamination in a ready-to-eat vegetable salad production environment. Int J Food Microbiol 2014; 185:7-16. [DOI: 10.1016/j.ijfoodmicro.2014.05.009] [Citation(s) in RCA: 28] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2013] [Revised: 05/08/2014] [Accepted: 05/10/2014] [Indexed: 11/25/2022]
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20
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Pothakos V, Nyambi C, Zhang BY, Papastergiadis A, De Meulenaer B, Devlieghere F. Spoilage potential of psychrotrophic lactic acid bacteria (LAB) species: Leuconostoc gelidum subsp. gasicomitatum and Lactococcus piscium, on sweet bell pepper (SBP) simulation medium under different gas compositions. Int J Food Microbiol 2014; 178:120-9. [DOI: 10.1016/j.ijfoodmicro.2014.03.012] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/07/2014] [Revised: 03/07/2014] [Accepted: 03/10/2014] [Indexed: 11/27/2022]
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21
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Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium. Food Microbiol 2014; 39:61-7. [DOI: 10.1016/j.fm.2013.11.005] [Citation(s) in RCA: 53] [Impact Index Per Article: 5.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2013] [Revised: 10/29/2013] [Accepted: 11/11/2013] [Indexed: 11/21/2022]
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22
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Pothakos V, Samapundo S, Devlieghere F. Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life. Food Microbiol 2012; 32:437-43. [DOI: 10.1016/j.fm.2012.07.011] [Citation(s) in RCA: 51] [Impact Index Per Article: 4.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/12/2011] [Revised: 07/23/2012] [Accepted: 07/27/2012] [Indexed: 11/29/2022]
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Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum. Appl Environ Microbiol 2012. [PMID: 23204416 DOI: 10.1128/aem.02943-12] [Citation(s) in RCA: 53] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/19/2023] Open
Abstract
Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat.
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Nieminen TT, Välitalo H, Säde E, Paloranta A, Koskinen K, Björkroth J. The effect of marination on lactic acid bacteria communities in raw broiler fillet strips. Front Microbiol 2012; 3:376. [PMID: 23087685 PMCID: PMC3475127 DOI: 10.3389/fmicb.2012.00376] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2012] [Accepted: 10/03/2012] [Indexed: 11/13/2022] Open
Abstract
Marination with marinade containing salt, sugar, and acetic acid is commonly used in Finland to enhance the value of raw broiler meat. In this study, we investigated the effect of marination, marinade components and storage time on composition of bacterial communities in modified atmosphere-packaged (MAP) broiler fillet strips. The communities were characterized using two culture-independent methods: 16S rRNA gene fragment sequencing and terminal restriction fragment length polymorphism. In unmarinated broiler fillet strips, Lactococcus spp. and Carnobacterium spp. predominated at the early storage phase but were partially replaced by Lactobacillus spp. and Leuconostoc spp. when the chilled storage time was extended. In the marinated fillet strips, Lactobacillus spp. and Leuconostoc spp. predominated independent from the storage time. By mixing the different marinade components with broiler meat, we showed that marination changed the community composition and favored Leuconostoc spp. and Lactobacillus spp. by the combined effect of carbohydrates and acetic acid in marinade. Marination increased the maximum level of lactic acid bacteria in broiler meat and enhanced CO2 production and acidification of meat during the chilled storage. Accumulation of CO2 in package head-space due to the enhanced growth of Leuconostoc spp. in marinated meat may lead to bulging of packages, which is a spoilage defect frequently associated with marinated and MAP raw broiler preparations in Finland.
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Affiliation(s)
- T T Nieminen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki Helsinki, Finland
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25
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Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 2012; 157:130-41. [DOI: 10.1016/j.ijfoodmicro.2012.05.020] [Citation(s) in RCA: 365] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 05/21/2012] [Accepted: 05/22/2012] [Indexed: 02/03/2023]
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26
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Comparison of microbial communities in marinated and unmarinated broiler meat by metagenomics. Int J Food Microbiol 2012; 157:142-9. [DOI: 10.1016/j.ijfoodmicro.2012.04.016] [Citation(s) in RCA: 91] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/05/2011] [Revised: 03/15/2012] [Accepted: 04/21/2012] [Indexed: 11/22/2022]
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27
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Rahkila R, Nieminen T, Johansson P, Säde E, Björkroth J. Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat. Int J Food Microbiol 2012; 156:50-9. [PMID: 22445914 DOI: 10.1016/j.ijfoodmicro.2012.02.022] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2011] [Revised: 02/14/2012] [Accepted: 02/27/2012] [Indexed: 11/28/2022]
Abstract
A total of 222 psychrotrophic lactococci isolated from use-by day, modified atmosphere packaged (MAP) meat were identified to the species level by numerical analyses of EcoRI and ClaI ribopatterns and phylogenetic sequence analyses of 16S, rpoA and pheS genes. In addition, their meat spoilage potential was studied. The majority of the isolates (n=215) were identified as Lactococcus piscium, while seven isolates belonged to Lactococcus raffinolactis. L. piscium was shown to be adapted to growing in a variety of MAP meat products including broiler, turkey, pork, and minced meat from beef and pork, where they belonged to the predominating microbiota at the end of the storage. Numerical analyses of EcoRI and ClaI ribopatterns, and phylogenetic sequence analyses of rpoA and pheS genes were shown to be reliable tools in species level identification of meat lactococci. The spoilage potential of L. piscium was evaluated by inoculating representative isolates to MAP pork stored at 6 °C for 22 days. Development of spoilage population was monitored using a culture-independent T-RFLP approach. The sensory shelf life of pork inoculated with L. piscium was shortened compared to the uninoculated control. Alongside with the inoculated L. piscium isolates, Leuconostoc spp. present as initial contaminants in the samples thrived. This shows that even though lactococci were inoculated at higher levels compared to the natural microbiota, they did not occupy the niche and prevent the growth of other lactic acid bacteria.
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Affiliation(s)
- Riitta Rahkila
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland.
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28
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Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. Appl Environ Microbiol 2011; 77:7382-93. [PMID: 21784913 DOI: 10.1128/aem.05304-11] [Citation(s) in RCA: 109] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P < 0.05) the perception of dairy, spoiled-meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.
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29
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Johansson P, Paulin L, Säde E, Salovuori N, Alatalo ER, Björkroth KJ, Auvinen P. Genome sequence of a food spoilage lactic acid bacterium, Leuconostoc gasicomitatum LMG 18811T, in association with specific spoilage reactions. Appl Environ Microbiol 2011; 77:4344-51. [PMID: 21571876 PMCID: PMC3127722 DOI: 10.1128/aem.00102-11] [Citation(s) in RCA: 48] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/18/2011] [Accepted: 05/01/2011] [Indexed: 11/20/2022] Open
Abstract
Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium causing spoilage of cold-stored, modified-atmosphere-packaged (MAP), nutrient-rich foods. Its role has been verified by challenge tests in gas and slime formation, development of pungent acidic and buttery off odors, and greening of beef. MAP meats have especially been prone to L. gasicomitatum spoilage. In addition, spoilage of vacuum-packaged vegetable sausages and marinated herring has been reported. The genomic sequencing project of L. gasicomitatum LMG 18811T was prompted by a need to understand the growth and spoilage potentials of L. gasicomitatum, to study its phylogeny, and to be able to knock out and overexpress the genes. Comparative genomic analysis was done within L. gasicomitatum LMG 18811T and the three fully assembled Leuconostoc genomes (those of Leuconostoc mesenteroides, Leuconostoc citreum, and Leuconostoc kimchii) available. The genome of L. gasicomitatum LMG 18811T is plasmid-free and contains a 1,954,080-bp circular chromosome with an average GC content of 36.7%. It includes genes for the phosphoketolase pathway and alternative pathways for pyruvate utilization. As interesting features associated with the growth and spoilage potential, LMG 18811T possesses utilization strategies for ribose, external nucleotides, nucleosides, and nucleobases and it has a functional electron transport chain requiring only externally supplied heme for respiration. In respect of the documented specific spoilage reactions, the pathways/genes associated with a buttery off odor, meat greening, and slime formation were recognized. Unexpectedly, genes associated with platelet binding and collagen adhesion were detected, but their functionality and role in food spoilage and processing environment contamination need further study.
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Affiliation(s)
- Per Johansson
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Lars Paulin
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Elina Säde
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Noora Salovuori
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - Edward R. Alatalo
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
| | - K. Johanna Björkroth
- Department of Food Hygiene and Environmental Health, University of Helsinki, Helsinki, Finland
| | - Petri Auvinen
- Institute of Biotechnology, University of Helsinki, Helsinki, Finland
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30
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Nieminen T, Vihavainen E, Paloranta A, Lehto J, Paulin L, Auvinen P, Solismaa M, Björkroth K. Characterization of psychrotrophic bacterial communities in modified atmosphere-packed meat with terminal restriction fragment length polymorphism. Int J Food Microbiol 2011; 144:360-6. [DOI: 10.1016/j.ijfoodmicro.2010.10.018] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/13/2010] [Revised: 09/30/2010] [Accepted: 10/17/2010] [Indexed: 11/28/2022]
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31
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Vihavainen EJ, Björkroth KJ. Diversity of Leuconostoc gasicomitatum associated with meat spoilage. Int J Food Microbiol 2009; 136:32-6. [PMID: 19836091 DOI: 10.1016/j.ijfoodmicro.2009.09.010] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2009] [Revised: 09/09/2009] [Accepted: 09/11/2009] [Indexed: 11/25/2022]
Abstract
Leuconostoc gasicomitatum isolates (n=384) associated with spoilage of meat and vegetable-based foods were characterised by pulsed-field gel electrophoresis (PFGE) typing. Our aim was to evaluate the diversity and distribution of spoilage-associated L. gasicomitatum isolates from meat products, and to determine whether the PFGE genotypes are specific to product, producer, or isolation year (1997-2007). PFGE typing differentiated the isolates into 68 genotypes, and revealed that none one of the 54 genotypes associated with meat products was recovered from vegetable-based foods. Generally, the meat-derived genotypes were not specific to meat animal species, and many genotypes included isolates from products of different types or processors, as well as isolates collected in different years. Furthermore, certain genotypes were repeatedly identified from products of the same processing plant suggesting that the processing environment may have an impact on L. gasicomitatum contamination of meat products.
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Affiliation(s)
- Elina J Vihavainen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, Helsinki, Finland.
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32
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Schirmer B, Heir E, Langsrud S. Characterization of the bacterial spoilage flora in marinated pork products. J Appl Microbiol 2009; 106:2106-16. [DOI: 10.1111/j.1365-2672.2009.04183.x] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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33
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Pitkälä A, Koort J, Björkroth J. Identification and antimicrobial resistance of Streptococcus uberis and Streptococcus parauberis isolated from bovine milk samples. J Dairy Sci 2009; 91:4075-81. [PMID: 18832235 DOI: 10.3168/jds.2008-1040] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
Abstract
The conventional identification of Streptococcus uberis/parauberis group (n = 137) in clinical and subclinical bovine mastitis samples originating from 111 different farms was compared with identification based on 16 and 23S rRNA gene HindIII RFLP patterns used as operational taxonomic units in numerical analyses. On the basis of ribopattern analysis only 2 isolates belonged to S. parauberis, which is thus not a frequent cause of bovine intramammary infections in Finland. According to in vitro antimicrobial susceptibility testing, Streptococcus uberis is susceptible to beta-lactam antibiotics. The prevalence of erythromycin (15.6%) and oxytetracycline (40.6%) resistance of clinical S. uberis isolates was higher than reported previously among subclinical isolates. The 2 subclinical S. parauberis isolates were susceptible to all the antimicrobials tested.
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Affiliation(s)
- A Pitkälä
- Finnish Food Safety Authority Evira, Helsinki, Finland.
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34
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Vihavainen EJ, Murros AE, Björkroth KJ. Leuconostoc spoilage of vacuum-packaged vegetable sausages. J Food Prot 2008; 71:2312-5. [PMID: 19044279 DOI: 10.4315/0362-028x-71.11.2312] [Citation(s) in RCA: 31] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
The present study was conducted to assess the role of lactic acid bacteria (LAB) in spoilage of a vacuum-packaged vegetable sausage product. This spoilage problem was characterized by formation of gas and slime, and was limiting the shelf life of the product. To investigate the LAB populations, LAB were enumerated in vegetable sausages graded as either spoiled or acceptable. From these vegetable sausages, 110 prevailing LAB isolates were recovered and identified using an LAB ribotyping database, which uses HindIII restriction fragment length polymorphism patterns of the 16S and 23S rRNA genes as operational taxonomic units. Finally, to determine the effects of the prevailing LAB on the sensory properties of the product, fresh vegetable sausages were inoculated with six LAB strains. The results revealed that Leuconostoc gelidum, Leuconostoc gasicomitatum, and Leuconostoc mesenteroides were the predominant LAB in the commercial vegetable sausages. The inoculation of these LAB onto vegetable sausages resulted in the formation of gas, slime, and a sour off-odor. Based on these findings, L. gelidum, L gasicomitatum, and L. mesenteroides were responsible for spoilage of the vegetable sausage product.
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Affiliation(s)
- Elina J Vihavainen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O. Box 66, FIN-00014, University of Helsinki, Finland.
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De Bruyne K, Schillinger U, Caroline L, Boehringer B, Cleenwerck I, Vancanneyt M, De Vuyst L, Franz CMAP, Vandamme P. Leuconostoc holzapfelii sp. nov., isolated from Ethiopian coffee fermentation and assessment of sequence analysis of housekeeping genes for delineation of Leuconostoc species. Int J Syst Evol Microbiol 2008; 57:2952-2959. [PMID: 18048756 DOI: 10.1099/ijs.0.65292-0] [Citation(s) in RCA: 87] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
A Gram-positive, ovoid lactic acid bacterium, strain LMG 23990(T), was isolated from Ethiopian coffee fermentation. 16S rRNA gene sequence analysis indicated that the novel strain belongs to the genus Leuconostoc, with Leuconostoc citreum and Leuconostoc lactis as the closest neighbours (99.6 and 99.0 % 16S rRNA gene sequence similarity, respectively). Genotypic fingerprinting by fluorescent amplified fragment length polymorphism, whole-cell protein electrophoresis, DNA-DNA hybridizations, comparative sequence analysis of pheS, rpoA, atpA, and physiological and biochemical tests allowed us to differentiate strain LMG 23990(T) from all established Leuconostoc species. Strain LMG 23990(T) (=CCUG 54536(T)) therefore represents a novel species, for which the name Leuconostoc holzapfelii sp. nov. is proposed.
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Affiliation(s)
- Katrien De Bruyne
- Laboratory of Microbiology, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Ulrich Schillinger
- Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
| | - Lily Caroline
- Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
| | - Benjamin Boehringer
- Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
| | - Ilse Cleenwerck
- BCCM/LMG Bacteria Collection, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Marc Vancanneyt
- BCCM/LMG Bacteria Collection, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium
| | - Luc De Vuyst
- Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Department of Applied Biological Sciences and Engineering, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium
| | - Charles M A P Franz
- Federal Research Centre for Nutrition and Food, Institute of Hygiene and Toxicology, Haid-und-Neu-Strasse 9, D-76131 Karlsruhe, Germany
| | - Peter Vandamme
- Laboratory of Microbiology, Ghent University, Ledeganckstraat 35, B-9000 Ghent, Belgium
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Lyhs U, Björkroth JK. Lactobacillus sakei/curvatus is the prevailing lactic acid bacterium group in spoiled maatjes herring. Food Microbiol 2007; 25:529-33. [PMID: 18355678 DOI: 10.1016/j.fm.2007.11.007] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/17/2007] [Revised: 11/18/2007] [Accepted: 11/29/2007] [Indexed: 11/19/2022]
Abstract
A total of 164 lactic acid bacteria (LAB) isolated from spoiled maatjes herring stored in air and under modified atmosphere at 4 or 10 degrees C were characterised and identified using an rRNA gene restriction pattern (ribotype) database. The isolates were initially grouped according to their HindIII restriction endonuclease profiles and further identified to species level using numerical analysis. Lactobacillus sakei, Lactobacillus curvatus and strains of the L. curvatus spp./Lactobacillus fuchuensis group were the main species detected. Of all the isolates, six were identified as Lactococcus spp.
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Affiliation(s)
- Ulrike Lyhs
- Ruralia Institute, University of Helsinki, Kampusranta 9C, 60320 Seinäjoki, Finland.
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37
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Leisner JJ, Laursen BG, Prévost H, Drider D, Dalgaard P. Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiol Rev 2007; 31:592-613. [PMID: 17696886 PMCID: PMC2040187 DOI: 10.1111/j.1574-6976.2007.00080.x] [Citation(s) in RCA: 227] [Impact Index Per Article: 13.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
Abstract
The genus Carnobacterium contains nine species, but only C. divergens and C. maltaromaticum are frequently isolated from natural environments and foods. They are tolerant to freezing/thawing and high pressure and able to grow at low temperatures, anaerobically and with increased CO2 concentrations. They metabolize arginine and various carbohydrates, including chitin, and this may improve their survival in the environment. Carnobacterium divergens and C. maltaromaticum have been extensively studied as protective cultures in order to inhibit growth of Listeria monocytogenes in fish and meat products. Several carnobacterial bacteriocins are known, and parameters that affect their production have been described. Currently, however, no isolates are commercially applied as protective cultures. Carnobacteria can spoil chilled foods, but spoilage activity shows intraspecies and interspecies variation. The responsible spoilage metabolites are not well characterized, but branched alcohols and aldehydes play a partial role. Their production of tyramine in foods is critical for susceptible individuals, but carnobacteria are not otherwise human pathogens. Carnobacterium maltaromaticum can be a fish pathogen, although carnobacteria are also suggested as probiotic cultures for use in aquaculture. Representative genome sequences are not yet available, but would be valuable to answer questions associated with fundamental and applied aspects of this important genus.
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Affiliation(s)
- Jørgen J Leisner
- Department of Veterinary Pathobiology, Faculty of Life Sciences, University of Copenhagen, Grønnegårdsvej 15, DK-1870 Frederiksberg C., Denmark.
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Vihavainen EJ, Björkroth KJ. Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum. Int J Food Microbiol 2007; 119:340-5. [PMID: 17913272 DOI: 10.1016/j.ijfoodmicro.2007.08.029] [Citation(s) in RCA: 50] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2007] [Revised: 08/20/2007] [Accepted: 08/27/2007] [Indexed: 10/22/2022]
Abstract
Moisture-enhancing and marinating of meats are commonly used by the meat industry to add value to raw, retail products. Recently in Finland, certain value-added beef steak products have proven to be unusually susceptible to microbial spoilage leading to untoward quality deteriorations during producer-defined shelf-life. This study was conducted to evaluate the role of lactic acid bacteria (LAB) in the premature spoilage of value-added beef packaged under high-oxygen modified atmospheres. Spoilage was characterised by green discolouration and a buttery off-odour. The predominant LAB in eight packages of spoiled, marinated or moisture-enhanced beef steaks were identified by reference to a 16 and 23S rRNA gene restriction fragment length polymorphism pattern (ribotype) database. Leuconostoc gasicomitatum, Leuconostoc gelidum, Lactobacillus algidus, Lactobacillus sakei and Carnobacterium divergens were found to predominate in the LAB populations at numbers above 10(8) CFU/g. Inoculation of moisture-enhanced steaks with LAB strains and strain mixtures originating from the spoiled products demonstrated the spoilage potential of L. gasicomitatum and L. gelidum isolates. These two species produced green surface discolouration and buttery off-odours similar to these found in the spoiled, commercial products.
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Affiliation(s)
- Elina J Vihavainen
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, FIN-00014, University of Helsinki, Finland.
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Lundström HS, Björkroth J. Lactic acid bacteria in marinades used for modified atmosphere packaged broiler chicken meat products. J Food Prot 2007; 70:766-70. [PMID: 17388074 DOI: 10.4315/0362-028x-70.3.766] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Lactic acid bacteria (LAB) in some marinades commonly used in Finland for modified atmosphere packaged poultry meat products were enumerated and identified to determine whether the marinades contained LAB species that cause meat spoilage. The concentrations of LAB in 51 marinade samples ranged from less than 100 to 8.0 x 10(5) CFU/ml. Seventeen of the samples produced LAB growth only after enrichment, and in five samples no growth was detected either by direct culturing or enrichment. Eighty-eight randomly selected isolates, 51 from the enumerated plates and 37 from enriched samples, were identified using a database of 16S and 23S rRNA gene HindIII restriction fragment length polymorphism patterns of over 300 type and references LAB strains as operational taxonomic units in numerical analyses. The predominating LAB in the enumerated samples was Lactobacillus plantarum (25 of 51 isolates). Eleven isolates were identified as Lactobacillus paracasei subsp. paracasei, and nine were Lactobacillus parabuchneri. None of these species are considered specific spoilage LAB in marinated modified atmosphere packaged poultry meat products nor have they been reported to dominate in unspoiled late-shelf-life products. These results indicate that even though marinades may contain high numbers of LAB, they are not necessarily sources of specific meat spoilage LAB. Therefore, risks associated with meat quality are not predicted by quantitative enumeration of LAB in marinades.
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Affiliation(s)
- Hanna-Saara Lundström
- Department of Food and Environmental Hygiene, P.O. Box 66, FIN-00014 University of Helsinki, Helsinki, Finland.
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Vihavainen E, Lundström HS, Susiluoto T, Koort J, Paulin L, Auvinen P, Björkroth KJ. Role of broiler carcasses and processing plant air in contamination of modified-atmosphere-packaged broiler products with psychrotrophic lactic acid bacteria. Appl Environ Microbiol 2007; 73:1136-45. [PMID: 17142357 PMCID: PMC1828681 DOI: 10.1128/aem.01644-06] [Citation(s) in RCA: 61] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2006] [Accepted: 11/18/2006] [Indexed: 11/20/2022] Open
Abstract
Some psychrotrophic lactic acid bacteria (LAB) are specific meat spoilage organisms in modified-atmosphere-packaged (MAP), cold-stored meat products. To determine if incoming broilers or the production plant environment is a source of spoilage LAB, a total of 86, 122, and 447 LAB isolates from broiler carcasses, production plant air, and MAP broiler products, respectively, were characterized using a library of HindIII restriction fragment length polymorphism (RFLP) patterns of the 16 and 23S rRNA genes as operational taxonomic units in numerical analyses. Six hundred thirteen LAB isolates from the total of 655 clustered in 29 groups considered to be species specific. Sixty-four percent of product isolates clustered either with Carnobacterium divergens or with Carnobacterium maltaromaticum type strains. The third major product-associated cluster (17% of isolates) was formed by unknown LAB. Representative strains from these three clusters were analyzed for the phylogeny of their 16S rRNA genes. This analysis verified that the two largest RFLP clusters consisted of carnobacteria and showed that the unknown LAB group consisted of Lactococcus spp. No product-associated LAB were detected in broiler carcasses sampled at the beginning of slaughter, whereas carnobacteria and lactococci, along with some other specific meat spoilage LAB, were recovered from processing plant air at many sites. This study reveals that incoming broiler chickens are not major sources of psychrotrophic spoilage LAB, whereas the detection of these organisms from the air of the processing environment highlights the role of processing facilities as sources of LAB contamination.
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Affiliation(s)
- Elina Vihavainen
- Department of Food and Environmental Hygiene, University of Helsinki, Finland.
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41
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Koort J, Coenye T, Vandamme P, Björkroth J. Streptococcus parauberis associated with modified atmosphere packaged broiler meat products and air samples from a poultry meat processing plant. Int J Food Microbiol 2006; 106:318-23. [PMID: 16271788 DOI: 10.1016/j.ijfoodmicro.2005.09.008] [Citation(s) in RCA: 10] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/12/2005] [Revised: 07/01/2005] [Accepted: 09/15/2005] [Indexed: 11/29/2022]
Abstract
Lactic acid bacteria (LAB) isolated from marinated or non-marinated, modified atmosphere packaged (MAP) broiler leg products and air samples of a large-scale broiler meat processing plant were identified and analyzed for their phenotypic properties. Previously, these strains had been found to be coccal LAB. However, the use of a 16 and 23S rRNA gene RFLP database had not resulted in species identification because none of the typically meat-associated LAB type strains had clustered together with these strains in the numerical analysis of the RFLP patterns. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. The 16S rRNA gene sequences of three isolates possessed the highest similarities (over 99%) with the sequence of S. parauberis type strain. However, in the numerical analysis of HindIII ribopatterns, the type strain did not cluster together with these isolates. Reassociation values between S. parauberis type or reference strain and the strains studied varied from 82 to 97%, confirming that these strains belong to S. parauberis. Unexpectedly, most of the broiler meat-originating strains studied for their phenotypical properties did not utilize lactose at all and the same strains fermented also galactose very weakly, properties considered atypical for S. parauberis. This is, to our knowledge, the first report of lactose negative S. parauberis strains and also the first report associating S. parauberis with broiler slaughter and meat products.
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Affiliation(s)
- Joanna Koort
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O.Box 66, FIN-00014 University of Helsinki, Helsinki, Finland.
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Cayré M, Garro O, Vignolo G. Effect of storage temperature and gas permeability of packaging film on the growth of lactic acid bacteria and Brochothrix thermosphacta in cooked meat emulsions. Food Microbiol 2005. [DOI: 10.1016/j.fm.2005.01.003] [Citation(s) in RCA: 35] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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43
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Koort J, Murros A, Coenye T, Eerola S, Vandamme P, Sukura A, Björkroth J. Lactobacillus oligofermentans sp. nov., associated with spoilage of modified-atmosphere-packaged poultry products. Appl Environ Microbiol 2005; 71:4400-6. [PMID: 16085830 PMCID: PMC1183308 DOI: 10.1128/aem.71.8.4400-4406.2005] [Citation(s) in RCA: 54] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Unidentified lactic acid bacterium (LAB) isolates which had mainly been detected in spoiled, marinated, modified atmosphere packaged (MAP) broiler meat products during two previous studies, were identified and analyzed for their phenotypic properties and the capability to produce biogenic amines. To establish the taxonomic position of these isolates, 16S rRNA gene sequence analysis, numerical analysis of ribopatterns, and DNA-DNA hybridization experiments were done. Unexpectedly for a meat-spoilage-associated LAB, the strains utilized glucose very weakly. According to the API 50 CHL test, arabinose and xylose were the only carbohydrates strongly fermented. None of the six strains tested for production of histamine, tyramine, tryptamine, phenylethylamine, putrescine, and cadaverine were able to produce these main meat-associated biogenic amines in vitro. The polyphasic taxonomy approach showed that these strains represent a new Lactobacillus species. The six isolates sequenced for the 16S rRNA encoding genes shared the highest similarity (95.0 to 96.3%) with the sequence of the Lactobacillus durianis type strain. In the phylogenetic tree, these isolates formed a distinct cluster within the Lactobacillus reuteri group, which also includes L. durianis. Numerical analyses of HindIII-EcoRI ribotypes placed all isolates together in a cluster with seven subclusters well separated from the L. reuteri group reference strains. The DNA-DNA hybridization levels between Lactobacillus sp. nov. isolates varied from 67 to 96%, and low hybridization levels (3 to 15%) were obtained with the L. durianis type strain confirming that these isolates belong to the same species different from L. durianis. The name Lactobacillus oligofermentans sp. nov. is proposed, with strain LMG 22743T (also known as DSM 15707T or AMKR18T) as the type strain.
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Affiliation(s)
- Joanna Koort
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, P.O. Box 66, FIN-00014 University of Helsinki, Helsinki, Finland.
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Björkroth J. Microbiological ecology of marinated meat products. Meat Sci 2005; 70:477-80. [DOI: 10.1016/j.meatsci.2004.07.018] [Citation(s) in RCA: 97] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2004] [Revised: 07/08/2004] [Accepted: 07/15/2004] [Indexed: 11/17/2022]
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Björkroth J, Ristiniemi M, Vandamme P, Korkeala H. Enterococcus species dominating in fresh modified-atmosphere-packaged, marinated broiler legs are overgrown by Carnobacterium and Lactobacillus species during storage at 6 °C. Int J Food Microbiol 2005; 97:267-76. [PMID: 15582737 DOI: 10.1016/j.ijfoodmicro.2004.04.011] [Citation(s) in RCA: 34] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/10/2003] [Revised: 09/30/2003] [Accepted: 04/12/2004] [Indexed: 10/26/2022]
Abstract
In order to show which of the initial lactic acid bacteria (LAB) contaminants are also causing spoilage of a modified-atmosphere-packaged (MAP), marinated broiler leg product at 6 degrees C, LAB were enumerated and identified on the 2nd and 17th days following manufacture. A total of 8 fresh and 13 spoiled packages were studied for LAB levels. In addition, aerobic mesophilic bacteria and Enterobacteriaceae were determined. The average CFU/g values in the 8 fresh packages were 1.3 x 10(3), 9.8 x 10(3) and 2.6 x 10(2) on de Man Rogosa Sharpe agar (MRS), Plate Count Agar (PCA) and Violet Red Bile Glucose agar (VRBG), respectively. The commercial shelf life for the product had been set as 12 days, and all packages analyzed on the 17th day were deemed unfit for human consumption by sensory analysis. The corresponding CFU/g averages in the spoiled product were 1.4 x 10(9), 1.1 x 10(9) and 3.9 x 10(7) on MRS, PCA and VRBG agar, respectively. For characterization of LAB population, 104 colonies originating from the fresh packages and 144 colonies from the spoiled packages were randomly picked, cultured pure and identified to species level using a 16 and 23S rDNA HindIII RFLP (ribotyping) database. The results showed that enterococci (35.7% of the LAB population) were dominating in the fresh product, whereas carnobacteria (59.7%) dominated among the spoilage LAB. Enterococcus faecalis, Carnobacterium piscicola and Carnobacterium divergens were the main species detected. In general, when the initial LAB population is compared to the spoilage LAB, a shift from homofermentative cocci towards carnobacteria, Lactobacillus sakei/curvatus and heterofermentative rods is seen in this marinated product.
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Affiliation(s)
- Johanna Björkroth
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 57, FIN-00014 Helsinki, Finland.
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Koort J, Vandamme P, Schillinger U, Holzapfel W, Björkroth J. Lactobacillus curvatus subsp. melibiosus is a later synonym of Lactobacillus sakei subsp. carnosus. Int J Syst Evol Microbiol 2004; 54:1621-1626. [PMID: 15388719 DOI: 10.1099/ijs.0.63164-0] [Citation(s) in RCA: 41] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
On the basis of phenotypic and DNA–DNA reassociation studies, strain CCUG 34545T has been considered to represent a distinct Lactobacillus curvatus subspecies, Lactobacillus curvatus subsp. melibiosus. However, in several independent studies dealing with Lactobacillus sakei and L. curvatus strains, the subspecies division of L. curvatus has been found to be controversial. The original study distinguishing the two subspecies within both L. curvatus and L. sakei also lacked 16S rRNA gene sequence analyses. Therefore, the taxonomic position of L. curvatus subsp. melibiosus CCUG 34545T was re-evaluated in a polyphasic taxonomy study that included 16S rRNA gene sequence analysis, DNA–DNA reassociation, DNA G+C content determination, numerical analysis of ribotypes and whole-cell protein patterns and the examination of some fundamental phenotypic properties. The results obtained indicate that strain CCUG 34545T and its duplicate, CCUG 41580T, are Lactobacillus sakei subsp. carnosus strains and that L. curvatus subsp. melibiosus is a later synonym of L. sakei subsp. carnosus.
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Affiliation(s)
- Joanna Koort
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland
| | - Peter Vandamme
- Laboratory of Microbiology, University of Ghent, 9000 Ghent, Belgium
| | - Ulrich Schillinger
- Institute for Hygiene and Toxicology, Federal Research Centre for Nutrition, 76131 Karlsruhe, Germany
| | - Wilhelm Holzapfel
- Laboratory of Microbiology, University of Ghent, 9000 Ghent, Belgium
| | - Johanna Björkroth
- Department of Food and Environmental Hygiene, Faculty of Veterinary Medicine, University of Helsinki, 00014 Helsinki, Finland
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Hemme D, Foucaud-Scheunemann C. Leuconostoc, characteristics, use in dairy technology and prospects in functional foods. Int Dairy J 2004. [DOI: 10.1016/j.idairyj.2003.10.005] [Citation(s) in RCA: 194] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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48
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Yansanjav A, Svec P, Sedlácek I, Hollerová I, Nemec M. Ribotyping of lactobacilli isolated from spoiled beer. FEMS Microbiol Lett 2003; 229:141-4. [PMID: 14659554 DOI: 10.1016/s0378-1097(03)00817-6] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022] Open
Abstract
Twenty-nine Lactobacillus strains contaminating beers in different Czech breweries as well as representative type strains obtained from the Czech Collection of Microorganisms were characterized using ribotyping with EcoRI and a probe made complementary to 16S and 23S rRNA genes. Biochemical test results assigned the 29 strains to the species L. brevis, L. plantarum, L. buchneri and L. paracasei subsp. paracasei. Ribotyping separated L. brevis, L. plantarum and L. paracasei subsp. paracasei strains into species-specific ribogroups in full correspondence with biotyping; L. buchneri strains were split into two ribogroups. Characteristic band patterns for each species and even typical bands of certain sizes were observed.
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Affiliation(s)
- Altanzaya Yansanjav
- Department of Microbiology, Faculty of Science, Masaryk University, Tvrdého 14, 602 00 Brno, Czech Republic
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