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Liu S, Shao L, Gong J, Sheng J, Ning Z, Xu X, Wang H. Discovery of a temperature-dependent protease spoiling meat from Pseudomonas fragi: Target to myofibrillar and sarcoplasmic proteins rather than collagen. Food Chem 2024; 457:140155. [PMID: 38908241 DOI: 10.1016/j.foodchem.2024.140155] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2024] [Revised: 06/05/2024] [Accepted: 06/16/2024] [Indexed: 06/24/2024]
Abstract
Chilled meat frequently suffered microbial spoilage because bacteria can secrete various proteases that break down the proteins. In this study, Pseudomonas fragi NMC 206 exhibited a temperature-dependent secretion pattern, with the ability to release the specific protease only below 25 °C. It was identified as alkaline protease AprA by LC-MS/MS, with the molecular weight of 50.4 kDa, belonging to the Serralysin family metalloprotease. Its significant potential for meat spoilage in situ resulted in alterations in meat color and sensory evaluation, as well as elevated pH, total volatile basic nitrogen (TVB-N) and the formation of volatile organic compounds (VOCs). The hydrolysis of meat proteins in vitro showed that AprA possessed a considerable proteolysis activity and degradation preferences on meat proteins, especially its ability to degrade myofibrillar and sarcoplasmic proteins, rather than collagen. These observations demonstrated temperatures regulated the secretion of AprA, which was closely related to chilled chicken spoilage caused by bacteria. These will provide a new basis for the preservation of meat products at low temperatures.
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Affiliation(s)
- Silu Liu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Liangting Shao
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junming Gong
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Junsheng Sheng
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Zhenzhen Ning
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Xinglian Xu
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China
| | - Huhu Wang
- State Key Laboratory of Meat Quality Control and Cultured Meat Development, Nanjing Agricultural University, Nanjing 210095, PR China.
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2
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Xing S, Liu K, Gong H, Li H, Liu W, Liu L. Predictive model for growth of Pseudomonas spp. on fresh duck breast as a function of temperature. Poult Sci 2023; 102:102868. [PMID: 37390549 PMCID: PMC10466246 DOI: 10.1016/j.psj.2023.102868] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2023] [Revised: 06/07/2023] [Accepted: 06/08/2023] [Indexed: 07/02/2023] Open
Abstract
This study was performed to develop a predictive growth model of Pseudomonas spp. to ensure the safety of fresh duck breast. Sterile fresh duck breasts were inoculated with Pseudomonas spp. and stored at 4°C, 10°C, 15°C, 20°C, 25°C, and 30°C to measure the microbial change. The Baranyi primary model was used to simulate the growth changes of Pseudomonas spp. at different temperatures. The square root type model and hyperbolic function as secondary models were used to model the effect of temperature on the maximum specific growth rate and lag phase duration. The results showed that the primary models fitted the growth data well (all R2 > 0.900 and RMSE were close to 0). In validation study of secondary model, R2 were 0.987 and 0.925, RMSE were 0.017 and 1.825, respectively, indicating that the parameters of primary models were accurately predicted by secondary models. The validation experiments at tested temperatures proved that the changes of Pseudomonas spp. could be predicted accurately by the developed models combining primary and secondary models both at constant and variable temperatures. The model could be applied to predict the growth of Pseudomonas spp. in logistics for avoiding microbial spoilage on fresh duck breast.
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Affiliation(s)
- Shaohua Xing
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China..
| | - Kaixin Liu
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Hansheng Gong
- School of Food Engineering, Ludong University, Yantai 264025, China
| | - Huamin Li
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Wenli Liu
- School of Food Engineering, Ludong University, Yantai 264025, China; Yantai Engineering Research Center of Green Food Processing and Quality Control, Ludong University, Yantai 264025, China
| | - Lu Liu
- School of Transportation, Ludong University, Yantai 264025, China
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3
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Yang J, Liang R, Mao Y, Dong P, Zhu L, Luo X, Zhang Y, Yang X. Potential inhibitory effect of carbon dioxide on the spoilage behaviors of Pseudomonas fragi in high-oxygen packaged beef during refrigerated storage. Food Microbiol 2023; 112:104229. [PMID: 36906301 DOI: 10.1016/j.fm.2023.104229] [Citation(s) in RCA: 4] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2022] [Revised: 01/15/2023] [Accepted: 01/21/2023] [Indexed: 01/24/2023]
Abstract
Pseudomonas fragi is a dominant meat spoilage organism under high-oxygen modified atmosphere packaging (HiOx-MAP). This work investigated the effects of CO2 on P. fragi growth and the related spoilage phenomena of HiOx-MAP beef. Minced beef incubated with P. fragi T1, a strain owning the strongest spoilage potential among isolates, was stored under CO2-enriched HiOx-MAP (TMAP; 50% O2/40% CO2/10% N2) or non-CO2 HiOx-MAP (CMAP; 50% O2/50% N2) at 4 °C for 14 days. Compared to CMAP, TMAP maintained sufficient O2 levels to endow beef with higher a* values and meat color stability due to lower P. fragi counts from day 1 (P < 0.05). TMAP samples also showed lower (P < 0.05) lipase activity and protease activity within 14-days and 6-days than CMAP samples respectively. TMAP delayed the significantly increased pH and total volatile basic nitrogen contents occurred in CMAP beef during storage. Despite TMAP markedly promoted the lipid oxidation associated with higher concentrations of hexanal and 2,3-octanedione than CMAP (P < 0.05), TMAP beef retained an acceptable organoleptic odor due to a CO2-inhibition on the microbial-induced 2,3-butanedione and ethyl 2-butenoate formation. This study provided a comprehensive insight into the antibacterial mechanism of CO2 on P. fragi in HiOx-MAP beef.
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Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China.
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong, 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong, 271018, PR China.
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4
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Avidov R, Lublin A, Sudharsan Varma V, Saadi I, Yoselewitz I, Chen Y, Laor Y. Utilization of polyethylene sleeves with forced aeration for composting of broiler carcasses on mass depopulation events: Laboratory-scale simulations and sensitivity analyses. WASTE MANAGEMENT (NEW YORK, N.Y.) 2023; 155:107-117. [PMID: 36368260 DOI: 10.1016/j.wasman.2022.10.019] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/23/2022] [Revised: 09/17/2022] [Accepted: 10/17/2022] [Indexed: 06/16/2023]
Abstract
Composting poultry carcasses and the infected litter is considered feasible during mass depopulation events in response to disease outbreaks. We demonstrate the effect of temperature (40, 50, 60 °C) and aerobic/anaerobic conditions on the degradation of broiler carcasses and broiler litter (BL) and the elimination of pre-inoculated Avian flu and Newcastle viruses and SalmonellaInfantis (3.3 × 105.6 EID50, 7 × 106.0 EID50 and 2 × 107 CFU g-dry matter (DM)-1, respectively). Six broiler carcasses and BL were inoculated and treated with a water-based foam, simulating a common culling method. After 30 days of composting, both viruses were eliminated under all conditions, whileSalmonellapersisted at 40 °C under aerobic and anaerobic conditions (7.4 × 105and 4.4 × 103CFU g-DM-1, respectively). Mass losses were 42-44, 24-26, and 18-22% (aerobic) and 18-27, 21-23, and 0-7% (anaerobic) at 40, 50, and 60 °C, respectively. In the end, the associated odors were not typical of carcasses (aerobic), or they were strong and offensive (anaerobic). Considering the observed mass losses and biomass water holding capacity, we present a sensitivity analysis of the water balance expected in composting sleeves if they are utilized on mass depopulation events. Composting of the carcasses and the BL in enclosed sleeves with forced aeration, following culling by means of water-based foam will generate excess water, depending on sleeve volumes, aeration conditions, and co-addition of absorbing materials like sawdust. No excessive moisture is expected if dry culling methods are used.
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Affiliation(s)
- Ran Avidov
- Institute of Soil, Water and Environmental Sciences, Agricultural Research Organization (ARO) - Volcani Institute, Newe Ya'ar Research Center, Ramat Yishai 30095, Israel; Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, 7612001, Israel
| | - Avishai Lublin
- Division of Avian Diseases, Kimron Veterinary Institute, Bet Dagan, Israel
| | - Vempalli Sudharsan Varma
- Institute of Soil, Water and Environmental Sciences, Agricultural Research Organization (ARO) - Volcani Institute, Newe Ya'ar Research Center, Ramat Yishai 30095, Israel
| | - Ibrahim Saadi
- Institute of Soil, Water and Environmental Sciences, Agricultural Research Organization (ARO) - Volcani Institute, Newe Ya'ar Research Center, Ramat Yishai 30095, Israel
| | - Israel Yoselewitz
- Agricultural Extension Service of Israel (Shaham), Ministry of Agriculture, Israel
| | - Yona Chen
- Faculty of Agriculture, Food and Environment, The Hebrew University of Jerusalem, 7612001, Israel
| | - Yael Laor
- Institute of Soil, Water and Environmental Sciences, Agricultural Research Organization (ARO) - Volcani Institute, Newe Ya'ar Research Center, Ramat Yishai 30095, Israel.
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5
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Yang J, Yang X, Liang R, Zhu L, Mao Y, Dong P, Hopkins DL, Luo X, Zhang Y. The response of bacterial communities to carbon dioxide in high-oxygen modified atmosphere packaged beef steaks during chilled storage. Food Res Int 2022; 151:110872. [PMID: 34980405 DOI: 10.1016/j.foodres.2021.110872] [Citation(s) in RCA: 12] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/25/2021] [Revised: 10/17/2021] [Accepted: 12/03/2021] [Indexed: 11/30/2022]
Abstract
The objective of this study was to establish the effect of CO2 on the bacterial community in beef steaks held under both high-oxygen modified atmosphere packaging (HiOx-MAP) types (CO2 treated MAP: 50% O2/40% CO2/10% N2; control MAP: 50% O2/50% N2). Steaks were stored at 2 °C for 20 days. Gas composition, meat color, pH values, total volatile basic nitrogen values, total viable counts (TVC) and microbial community dynamics were monitored. Compared to the control MAP, the high level of CO2 in the contrast MAP significantly delayed bacterial growth, resulting in a bright red color as well as extending the shelf-life to over 20 days. The microbial diversity decreased with prolonged storage in both MAP types, but it was more complex in high-CO2 treated MAP steaks. When TVC values approached the shelf-life threshold for the control MAP, Pseudomonas and Brochothrix were the predominant bacteria, while Pseudomonas and Serratia under the CO2 containing MAP were at a lower abundance than under the control MAP. The dominant Pseudomonas species causing spoilage in the control MAP steaks was P. fragi, and this species was inhibited significantly by CO2, followed by P. weihenstephanensis. Inversely, P. versuta instead of P. fragi became the dominant Pseudomonas species under the CO2 treated MAP. Overall, the application of CO2 in HiOx-MAP influenced microbiota succession, which played an important role in retaining beef quality.
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Affiliation(s)
- Jun Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Xiaoyin Yang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
| | - Rongrong Liang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Lixian Zhu
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yanwei Mao
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Pengcheng Dong
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - David L Hopkins
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; Centre for Red Meat and Sheep Development, NSW Department of Primary Industries, Cowra, NSW 2794, Australia
| | - Xin Luo
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China
| | - Yimin Zhang
- Lab of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, Shandong 271018, PR China; National R&D Center for Beef Processing Technology, Tai'an, Shandong 271018, PR China.
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6
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Endo A, Koizumi R, Nakazawa Y, Shiwa Y, Maeno S, Kido Y, Irisawa T, Muramatsu Y, Tada K, Yamazaki M, Myoda T. Characterization of the microbiota and chemical properties of pork loins during dry aging. Microbiologyopen 2021; 10:e1157. [PMID: 33415844 PMCID: PMC7914123 DOI: 10.1002/mbo3.1157] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2020] [Revised: 12/10/2020] [Accepted: 12/21/2020] [Indexed: 12/14/2022] Open
Abstract
Dry aging (DA) allows for the storage of meat without packaging at 0 to 3°C for several weeks. It enhances the production of pleasant flavors, tenderness, and juiciness in meat. Due to the long storage period and roles of indigenous microbiota in the maturation of several meat products, the microbiota of DA meat is of interest in terms of microbial contributions and food hygiene but has not yet been characterized in detail. This study identified the microbiota of pork loins during DA using culturing and culture‐independent meta‐16S rRNA gene sequencing and elucidated its characteristics. The amounts of free amino acids and profiles of aroma‐active compounds were also monitored by high‐performance liquid chromatography and gas chromatography, respectively. The meta‐16S rRNA gene sequencing revealed that Pseudomonas spp. generally dominated the microbiota throughout DA; however, the culturing analysis showed marked changes in the species composition during DA. Acinetobacter spp. were the second most dominant bacteria before DA in the culture‐independent analysis but became a minor population during DA. The cell numbers of yeasts showed an increased tendency during DA, and Debaryomyces hansenii was the only microorganism isolated from all meat samples throughout DA. Well‐known foodborne pathogens were not observed in two microbiota analyses. The amounts of free amino acids were increased by DA, and the number of aroma‐active compounds and their flavor dilution values markedly changed during DA. Most microbial isolates showed positive reactions with proteolytic and lipolytic activities, suggesting their contribution to tenderness and aroma production in DA meats.
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Affiliation(s)
- Akihito Endo
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Ryosuke Koizumi
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan.,Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yozo Nakazawa
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yuh Shiwa
- Department of Molecular Microbiology, Faculty of Life Sciences, Tokyo University of Agriculture, Tokyo, Japan.,NODAI Genome Research Center, Tokyo University of Agriculture, Tokyo, Japan
| | - Shintaro Maeno
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Yoshihiko Kido
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Tomohiro Irisawa
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Yoshiki Muramatsu
- Department of Bioproduction and Environment Engineering, Faculty of Regional Environment Science, Tokyo University of Agriculture, Tokyo, Japan
| | - Kotaro Tada
- Department of Agricultural Innovation for Sustainability, Faculty of Agriculture, Tokyo University of Agriculture, Kanagawa, Japan
| | - Masao Yamazaki
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
| | - Takao Myoda
- Department of Food, Aroma and Cosmetic Chemistry, Faculty of Bioindustry, Tokyo University of Agriculture, Hokkaido, Japan
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Identification and selection of heat-stable protease and lipase-producing psychrotrophic bacteria from fresh and chilled raw milk during up to five days storage. Lebensm Wiss Technol 2020. [DOI: 10.1016/j.lwt.2020.110165] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/12/2023]
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8
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Wickramasinghe NN, Hlaing MM, Ravensdale JT, Coorey R, Chandry PS, Dykes GA. Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads. Sci Rep 2020; 10:16457. [PMID: 33020559 PMCID: PMC7536239 DOI: 10.1038/s41598-020-73612-0] [Citation(s) in RCA: 31] [Impact Index Per Article: 7.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/21/2020] [Accepted: 09/11/2020] [Indexed: 02/02/2023] Open
Abstract
Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Limited information is available on the matrix composition of the biofilms formed by these bacteria. We quantified and characterized the main components of the matrix of mono-species biofilms of selected Pseudomonas fragi and Pseudomonas lundensis strains using chemical analysis and Raman spectroscopy. The biofilms were grown at 10 °C and 25 °C on nitro-cellulose membranes placed on surface sterilized beef cuts. Extra-cellular polymeric substances of the matrix were extracted in soluble and bound forms and were chemically assessed for total carbohydrates, proteins and extra-cellular DNA. Both Pseudomonas species showed a significant increase in total carbohydrates and total proteins when grown at 10 °C as compared to 25 °C. Extra-cellular DNA did not show a strong correlation with growth temperature. Raman spectra were obtained from planktonic bacteria and membrane grown biofilms at 10 °C and 25 °C. Higher levels of guanine were detected in planktonic cells as compared to biofilm cells. This study suggests that psychrotrophic Pseudomonas species may respond to cold stress by increasing extra-cellular polymer secretions.
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Affiliation(s)
- Nirmani N Wickramasinghe
- School of Public Health, Curtin University, Bentley, WA, 6102, Australia
- CSIRO, Agriculture and Food, Werribee, VIC, 3030, Australia
| | - Mya M Hlaing
- CSIRO, Agriculture and Food, Werribee, VIC, 3030, Australia
| | | | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, WA, 6102, Australia
| | | | - Gary A Dykes
- Graduate Research School, Curtin University, Bentley, WA, 6102, Australia.
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9
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Belleggia L, Milanović V, Ferrocino I, Cocolin L, Haouet MN, Scuota S, Maoloni A, Garofalo C, Cardinali F, Aquilanti L, Mozzon M, Foligni R, Pasquini M, Trombetta MF, Clementi F, Osimani A. Is there any still undisclosed biodiversity in Ciauscolo salami? A new glance into the microbiota of an artisan production as revealed by high-throughput sequencing. Meat Sci 2020; 165:108128. [DOI: 10.1016/j.meatsci.2020.108128] [Citation(s) in RCA: 26] [Impact Index Per Article: 6.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2019] [Revised: 03/17/2020] [Accepted: 03/18/2020] [Indexed: 12/21/2022]
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10
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Bahmid NA, Heising J, Fogliano V, Dekker M. Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of Pseudomonas fragi in Liquid Medium. Foods 2020; 9:E789. [PMID: 32560102 PMCID: PMC7353601 DOI: 10.3390/foods9060789] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/03/2020] [Accepted: 06/10/2020] [Indexed: 11/16/2022] Open
Abstract
Pseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to investigate the antimicrobial potential of ground mustard seeds against P. fragi growth and the effectiveness of released AITC concentration from mustard seeds on microbial inhibition of the spoilage bacteria growing in the liquid medium. The AITC concentration in the headspace and the liquid medium was measured and the growth of P. fragi in the liquid medium was monitored. Depending on the concentration of AITC, not only growth was inhibited but a reduction of the total count of P. fragi was even observed. The inactivation rate (k) of P. fragi was estimated using first-order inactivation kinetics and the minimum gaseous-released AITC to inactivate P. fragi was determined. Higher AITC concentration in the headspace and liquid medium was observed when using a higher amount of ground mustard seeds and a lower food to headspace ratio. Increasing the amount of ground mustard seeds (>100 mg per 10 mL liquid medium) led to full inactivation of P. fragi in 48 hours. By using an inhibition sigmoid Emax model, the minimum gaseous-released AITC for inactivation of P. fragi in 48 hours was observed around 15 µg/L headspace. These results indicate that inhibition of the spoilage bacteria and extending the shelf life using ground mustard seeds is only possible by applying a careful design of the packaging system.
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Affiliation(s)
- Nur Alim Bahmid
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (N.A.B.); (J.H.); (V.F.)
- Agriculture and Forestry Faculty, Universitas Sulawesi Barat, Majene 91412, Indonesia
| | - Jenneke Heising
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (N.A.B.); (J.H.); (V.F.)
| | - Vincenzo Fogliano
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (N.A.B.); (J.H.); (V.F.)
| | - Matthijs Dekker
- Food Quality and Design Group, Wageningen University and Research, P.O. Box 17, 6700 AA Wageningen, The Netherlands; (N.A.B.); (J.H.); (V.F.)
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11
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Wickramasinghe NN, Ravensdale JT, Coorey R, Dykes GA, Scott Chandry P. In situ characterisation of biofilms formed by psychrotrophic meat spoilage pseudomonads. BIOFOULING 2019; 35:840-855. [PMID: 31558055 DOI: 10.1080/08927014.2019.1669021] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/02/2023]
Abstract
Psychrotrophic Pseudomonas species form biofilms on meat during refrigerated and temperature abuse conditions. Biofilm growth leads to slime formation on meat which is a key organoleptic degradation characteristic. Limited research has been undertaken characterising biofilms grown on meat during chilled aerobic storage. In this work, biofilms formed by two key meat spoilage organisms, Pseudomonas fragi and Pseudomonas lundensis were studied in situ using five strains from each species. Biofilm structures were studied using confocal microscope images, cellular arrangement, cell counts and biomass quantifications. This work demonstrated that highly dense, compact biofilms are a characteristic of P. fragi strains. P. lundensis formed biofilms with loosely arranged cells. The cells in P. fragi biofilm appear to be vertically oriented whereas this characteristic was absent in P. lundensis biofilms formed under identical conditions. Despite the continued access to nutrients, biofilms formed on meat by proteolytic Pseudomonas species dispersed after a population maximum was reached.
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Affiliation(s)
- Nirmani N Wickramasinghe
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
- Agriculture and Food, CSIRO, Werribee, Victoria, Australia
| | - Joshua T Ravensdale
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
| | - Ranil Coorey
- School of Molecular and Life Sciences, Curtin University, Bentley, Western Australia, Australia
| | - Gary A Dykes
- School of Public Health, Curtin University, Bentley, Western Australia, Australia
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Wickramasinghe NN, Ravensdale J, Coorey R, Chandry SP, Dykes GA. The Predominance of Psychrotrophic Pseudomonads on Aerobically Stored Chilled Red Meat. Compr Rev Food Sci Food Saf 2019; 18:1622-1635. [DOI: 10.1111/1541-4337.12483] [Citation(s) in RCA: 40] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/14/2019] [Revised: 06/27/2019] [Accepted: 07/02/2019] [Indexed: 01/05/2023]
Affiliation(s)
- Nirmani N. Wickramasinghe
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
- Dept. of Agriculture and FoodCSIRO Werribee Victoria 3030 Australia
| | - Joshua Ravensdale
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
| | - Ranil Coorey
- School of Molecular an Health SciencesCurtin Univ. Perth Western Australia 6845 Australia
| | - Scott P. Chandry
- Dept. of Agriculture and FoodCSIRO Werribee Victoria 3030 Australia
| | - Gary A. Dykes
- School of Public HealthCurtin Univ. Perth Western Australia 6845 Australia
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13
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Biochemical changes induced by dominant bacteria in chill-stored silver carp (Hypophthalmichthys molitrix) and GC-IMS identification of volatile organic compounds. Food Microbiol 2019; 84:103248. [PMID: 31421785 DOI: 10.1016/j.fm.2019.103248] [Citation(s) in RCA: 99] [Impact Index Per Article: 19.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2018] [Revised: 06/21/2019] [Accepted: 06/21/2019] [Indexed: 12/23/2022]
Abstract
To evaluate the spoilage potential of dominant bacteria (Aeromonas allosaccharophila, Pseudomonas psychrophila, and Shewanella putrefaciens) isolated from spoiled silver carp (Hypophthalmichthys molitrix) fillets, biochemical changes including protein degradation, trichloroacetic acid (TCA)-soluble peptides, total volatile basic nitrogen (TVB-N), biogenic amines, nucleotide catabolism, and volatile organic compounds were examined in single-species inoculated silver carp flesh for 14 days at 4 °C. P. psychrophila exhibited the strongest proteolytic activity, which resulted in the highest concentrations of TCA-soluble peptides and TVB-N. S. putrefaciens was responsible for the production of putrescine and cadaverine and led to the fastest degradation of hypoxanthine riboside (HxR). At the end of storage, P. psychrophila was the main producer of ketones, especially the C7-C9 ketones, while sulfur compounds were released primarily by S. putrefaciens. Moreover, 1-propanol, butanone, 2-hexanone, methyl isobutyl ketone, dimethyl sulfide, and dimethyl disulfide increased gradually with storage time, suggesting their potential as spoilage markers for freshness/spoilage monitoring. P. psychrophila possessed the strongest spoilage potential in the fish matrix, followed by S. putrefaciens, whereas A. allosaccharophila showed a very low spoilage potential. In conclusion, P. psychrophila and S. putrefaciens were identified as the specific spoilage organisms (SSOs) of silver carp, suggesting that preservation researchers should focus on these two spoilage contributors in future studies. This research contributes to a deeper understanding of silver carp spoilage and to the development of methods and tools to improve fish quality management.
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Hilgarth M, Lehner E, Behr J, Vogel R. Diversity and anaerobic growth ofPseudomonasspp. isolated from modified atmosphere packaged minced beef. J Appl Microbiol 2019; 127:159-174. [DOI: 10.1111/jam.14249] [Citation(s) in RCA: 22] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/14/2018] [Revised: 03/07/2019] [Accepted: 03/08/2019] [Indexed: 11/29/2022]
Affiliation(s)
- M. Hilgarth
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - E.M. Lehner
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - J. Behr
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
| | - R.F. Vogel
- Lehrstuhl für Technische Mikrobiologie Technische Universität München Freising Germany
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15
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Juárez-Castelán C, García-Cano I, Escobar-Zepeda A, Azaola-Espinosa A, Álvarez-Cisneros Y, Ponce-Alquicira E. Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization. Meat Sci 2019; 150:7-13. [DOI: 10.1016/j.meatsci.2018.09.001] [Citation(s) in RCA: 32] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/16/2018] [Revised: 08/29/2018] [Accepted: 09/02/2018] [Indexed: 11/30/2022]
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Lee HS, Kwon M, Heo S, Kim MG, Kim GB. Characterization of the Biodiversity of the Spoilage Microbiota in Chicken Meat Using Next Generation Sequencing and Culture Dependent Approach. Korean J Food Sci Anim Resour 2017; 37:535-541. [PMID: 28943766 PMCID: PMC5599574 DOI: 10.5851/kosfa.2017.37.4.535] [Citation(s) in RCA: 27] [Impact Index Per Article: 3.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2017] [Revised: 07/13/2017] [Accepted: 07/13/2017] [Indexed: 12/03/2022] Open
Abstract
This study investigated the psychrotrophic bacteria isolated from chicken meat to characterize their microbial composition during refrigerated storage. The bacterial community was identified by the Illumina MiSeq method based on bacterial DNA extracted from spoiled chicken meat. Molecular identification of the isolated psychrotrophic bacteria was carried out using 16S rDNA sequencing and their putrefactive potential was investigated by the growth at low temperature as well as their proteolytic activities in chicken meat. From the Illumina sequencing, a total of 187,671 reads were obtained from 12 chicken samples. Regardless of the type of chicken meat (i.e., whole meat and chicken breast) and storage temperatures (4°C and 10°C), Pseudomonas weihenstephanensis and Pseudomonas congelans were the most prominent bacterial species. Serratia spp. and Acinetobacter spp. were prominent in chicken breast and whole chicken meat, respectively. The 118 isolated strains of psychrotrophic bacteria comprised Pseudomonas spp. (58.48%), Serratia spp. (10.17%), and Morganella spp. (6.78%). All isolates grew well at 10°C and they induced different proteolytic activities depending on the species and strains. Parallel analysis of the next generation sequencing and culture dependent approach provides in-depth information on the biodiversity of the spoilage microbiota in chicken meat. Further study is needed to develop better preservation methods against these spoilage bacteria.
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Affiliation(s)
- Hee Soo Lee
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Mirae Kwon
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Sunhak Heo
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Min Gon Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
| | - Geun-Bae Kim
- Department of Animal Science and Technology, Chung-Ang University, Anseong 17546, Korea
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17
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Kunová S, Zeleňáková L, Lopašovský Ľ, Mellen M, Čapla J, Zajác P, Kačániová M. Microbiological quality of chicken breast meat after application of thyme and caraway essential oils. POTRAVINARSTVO 2017. [DOI: 10.5219/759] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/23/2023] Open
Abstract
The aim of the present study was to evaluate the effect of selected types of antimicrobial essential oils to the various groups of microorganisms during storage of chicken meat. The samples of chicken breast meat were used in the experiment. The number of lactobacilli, Pseudomonas spp., anaerobic plate count and Enterobacteriaceae after application of caraway and thyme essential oils (EO) at concentration 1% v/w in a combination with the ethylenediaminetetraacetate (EDTA) solution 1.5% w/w and vacuum packaging were evaluated. The samples were analyzed at 0, 4th, 8th, 12th and 16th day of storage of chicken meat at temperature 4 °C. Another aim was to determine the species of isolated microorganisms from samples of chicken meat by MALDI-TOF MS Biotyper (matrix assisted laser desorption ionization-time of flight mass spectrometry). The number of Lactobalillus spp. ranged from 1.35 log CFU.g-1 in all groups to 3.04 log CFU.g-1 on 0th day to 3.04 log CFU.g-1 on 4th day in control group stored in air. The Pseudomonas spp. was not found in all tested samples at the start of the experiment, the highest number of Pseudomonas spp. was in the control group on 16th day (2.68 log CFU.g-1). Presence of Pseudomonas spp. were not found during storage in groups after treatment with caraway and thyme EO. The values of anaerobic plate count ranged from 2.81 log CFU.g-1 on 4th day in control group with vacuum packaging to 5.19 log CFU.g-1 on 16th day in control group in air condition. The Enterobacteriaceae was not found in all tested samples on 0th day and ranged to 4.46 log CFU.g-1 on 12th day in control group in air condition. From Lactobacillus spp., the most often identified species was Lactobacillus paracasei, from genus Pseudomonas, there were identified Pseudomonas fluorescens in two cases. From anaerobic plate count, there were isolated Staphylococcus warneri from control goup stored in air condition, Kocuria rhizophila from control group with vacuum packaging, Staphylococcus warneri, Aeromonas salmonicida and Aeromonas popoffii from control group treated with EDTA, Staphylococcus hominis and Staphylococcus epidermidis from group treated with caraway essential oil. From Enterobacteriaceae, the most bacteria were isolated from control group in air condition and from control group treated with EDTA.
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18
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Gonçalves LDDA, Piccoli RH, Peres ADP, Saúde AV. Predictive modeling of Pseudomonas fluorescens growth under different temperature and pH values. Braz J Microbiol 2017; 48:352-358. [PMID: 28110805 PMCID: PMC5470445 DOI: 10.1016/j.bjm.2016.12.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/07/2015] [Accepted: 10/13/2016] [Indexed: 11/20/2022] Open
Abstract
Meat is one of the most perishable foods owing to its nutrient availability, high water activity, and pH around 5.6. These properties are highly conducive for microbial growth. Fresh meat, when exposed to oxygen, is subjected to the action of aerobic psychrotrophic, proteolytic, and lipolytic spoilage microorganisms, such as Pseudomonas spp. The spoilage results in the appearance of slime and off-flavor in food. In order to predict the growth of Pseudomonas fluorescens in fresh meat at different pH values, stored under refrigeration, and temperature abuse, microbial mathematical modeling was applied. The primary Baranyi and Roberts and the modified Gompertz models were fitted to the experimental data to obtain the growth parameters. The Ratkowsky extended model was used to determine the effect of pH and temperature on the growth parameter μmax. The program DMFit 3.0 was used for model adjustment and fitting. The experimental data showed good fit for both the models tested, and the primary and secondary models based on the Baranyi and Roberts models showed better validation. Thus, these models can be applied to predict the growth of P. fluorescens under the conditions tested.
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Affiliation(s)
| | | | | | - André Vital Saúde
- Universidade Federal de Lavras, Departamento de Ciência da Computação, Lavras, MG, Brazil
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19
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Piotrowska-Cyplik A, Myszka K, Czarny J, Ratajczak K, Kowalski R, Biegańska-Marecik R, Staninska-Pięta J, Nowak J, Cyplik P. Characterization of specific spoilage organisms (SSOs) in vacuum-packed ham by culture-plating techniques and MiSeq next-generation sequencing technologies. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:659-668. [PMID: 27144959 DOI: 10.1002/jsfa.7785] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/26/2016] [Revised: 04/07/2016] [Accepted: 04/27/2016] [Indexed: 06/05/2023]
Abstract
BACKGROUND Knowledge regarding microaerophilic and anaerobic specific spoilage organisms (SSOs) is crucial for an appropriate evaluation of vacuum-packed ham. The objective of this study was to characterize the SSO community in vacuum-packed ham by a culture-dependent technique and MiSeq next-generation sequencing (NGS) platform. The relation between changes among the SSO group in the ham and changes in sensory characteristics of the product was also assessed. RESULTS In the study, conventional microbiological analyses were employed in order to establish the participation of several groups of microorganisms in the deterioration of vacuum-packed ham. The diversity of the SSO group in the product was further assessed with the use of MiSeq NGS technology. The bacteria identified in sliced cooked ham belonged mostly to four phyla, namely Actinobacteria, Proteobacteria, Firmicutes and Bacteroidetes. A temperature of 4 °C favoured the development of mesophilic and psychrophilic/psychrotrophic flora, mainly Lactobacillaceae, Enterobacteriaceae and Micrococcaceae families. A high ratio of Brochothrix thermosphacta species and new, cold-tolerant Clostridium spp. was also observed. The growth of these microorganisms facilitated changes in the pH value and organoleptic characteristics of the product. CONCLUSION This study confirms that the combination of culturing and MiSeq NGS technology improves the microbial evaluation of food. © 2016 Society of Chemical Industry.
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Affiliation(s)
- Agnieszka Piotrowska-Cyplik
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Kamila Myszka
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Jakub Czarny
- Institute of Forensic Genetics, Al. Mickiewicza 3/4, PL-85-071, Bydgoszcz, Poland
| | - Katarzyna Ratajczak
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Ryszard Kowalski
- Institute of Meat Technology, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Róża Biegańska-Marecik
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Justyna Staninska-Pięta
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
| | - Jacek Nowak
- Institute of Food Technology of Plant Origin, Poznań University of Life Sciences, Wojska Polskiego 31, PL-60-624, Poznań, Poland
| | - Paweł Cyplik
- Department of Biotechnology and Food Microbiology, Poznań University of Life Sciences, Wojska Polskiego 48, PL-60-627, Poznań, Poland
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Wang GY, Wang HH, Han YW, Xing T, Ye KP, Xu XL, Zhou GH. Evaluation of the spoilage potential of bacteria isolated from chilled chicken in vitro and in situ. Food Microbiol 2016; 63:139-146. [PMID: 28040161 DOI: 10.1016/j.fm.2016.11.015] [Citation(s) in RCA: 106] [Impact Index Per Article: 13.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 06/16/2016] [Accepted: 11/17/2016] [Indexed: 12/20/2022]
Abstract
Microorganisms play an important role in the spoilage of chilled chicken. In this study, a total of 53 isolates, belonging to 7 species of 3 genera, were isolated using a selective medium based on the capacity to spoil chicken juice. Four isolates, namely Aeromonas salmonicida 35, Pseudomonas fluorescens H5, Pseudomonas fragi H8 and Serratia liquefaciens 17, were further characterized to assess their proteolytic activities in vitro using meat protein extracts and to evaluate their spoilage potential in situ. The in vitro studies showed that A. salmonicida 35 displayed the strongest proteolytic activity against both sarcoplasmic and myofibrillar proteins. However, the major spoilage isolate in situ was P. fragi H8, which exhibited a fast growth rate, slime formation and increased pH and total volatile basic nitrogen (TVBN) on chicken breast fillets. The relative amounts of volatile organic compounds (VOCs) originating from the microorganisms, including alcohols, aldehydes, ketones and several sulfur compounds, increased during storage. In sum, this study demonstrated the characteristics of 4 potential spoilage bacteria on chilled yellow-feather chicken and provides a simple and convenient method to assess spoilage bacteria during quality management.
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Affiliation(s)
- Guang-Yu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Hu-Hu Wang
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Yi-Wei Han
- Collaborative Innovation Center of Food Safety and Nutrition, Ministry of Education and Finance, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Tong Xing
- Collaborative Innovation Center of Food Safety and Nutrition, Ministry of Education and Finance, College of Food Science and Technology, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Ke-Ping Ye
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
| | - Xing-Lian Xu
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China.
| | - Guang-Hong Zhou
- Key Laboratory of Meat Processing and Quality Control, Ministry of Education, Nanjing Agricultural University, Nanjing, Jiangsu 210095, PR China
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21
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Jääskeläinen E, Hultman J, Parshintsev J, Riekkola ML, Björkroth J. Development of spoilage bacterial community and volatile compounds in chilled beef under vacuum or high oxygen atmospheres. Int J Food Microbiol 2016; 223:25-32. [DOI: 10.1016/j.ijfoodmicro.2016.01.022] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2015] [Revised: 01/22/2016] [Accepted: 01/31/2016] [Indexed: 10/22/2022]
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22
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Parlapani FF, Kormas KA, Boziaris IS. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2015; 95:2386-2394. [PMID: 25312872 DOI: 10.1002/jsfa.6957] [Citation(s) in RCA: 52] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/29/2014] [Revised: 10/01/2014] [Accepted: 10/09/2014] [Indexed: 06/04/2023]
Abstract
BACKGROUND Sea bream fillets are one of the most important value-added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plates. Sensory evaluation and enumeration of total viable counts and spoilage microorganisms were also conducted to determine shelf life and bacterial growth respectively. RESULTS Different temperatures and atmospheres affected growth and synthesis of spoilage microbiota as well as shelf life. Shelf life under air at 0 and 5 °C was 14 and 5 days respectively, while under MAP it was 20 and 8 days respectively. Initial microbiota were dominated by Pseudomonas fluorescens, Psychrobacter and Macrococcus caseolyticus. Different temperatures and atmospheres affected the synthesis of spoilage microbiota. At the end of shelf life, different phylotypes of Pseudomonas closely related to Pseudomonas fragi were found to dominate in most cases, while Pseudomonas veronii dominated in fillets under MAP at 0 °C. Furthermore, in fillets under MAP at 5 °C, new dominant species such as Carnobacterium maltaromaticum, Carnobacterium divergens and Vagococcus fluvialis were revealed. CONCLUSION Different temperature and atmospheric conditions affected bacterial growth, shelf life and the synthesis of spoilage microbiota. Molecular identification revealed species and strains of microorganisms that have not been reported before for sea bream fillets stored under various conditions, thus providing valuable information regarding microbiological spoilage.
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Affiliation(s)
- Foteini F Parlapani
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Konstantinos Ar Kormas
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
| | - Ioannis S Boziaris
- Department of Ichthyology and Aquatic Environment, School of Agricultural Sciences, University of Thessaly, Fitokou Street, GR-38446 N. Ionia, Volos, Greece
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23
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Dabadé DS, Azokpota P, Nout MJR, Hounhouigan DJ, Zwietering MH, den Besten HMW. Prediction of spoilage of tropical shrimp (Penaeus notialis) under dynamic temperature regimes. Int J Food Microbiol 2015; 210:121-30. [PMID: 26119189 DOI: 10.1016/j.ijfoodmicro.2015.06.010] [Citation(s) in RCA: 26] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/03/2015] [Accepted: 06/10/2015] [Indexed: 11/19/2022]
Abstract
The spoilage activity of Pseudomonas psychrophila and Carnobacterium maltaromaticum, two tropical shrimp (Penaeus notialis) spoilage organisms, was assessed in cooked shrimps stored at 0 to 28 °C. Microbiological, chemical and sensory analyses were performed during storage. P. psychrophila had a higher growth rate and showed a higher spoilage activity at temperatures from 0 to 15 °C, while at 28 °C, C. maltaromaticum had a higher growth rate. The spoilage activity of P. psychrophila was found to be higher in cooked shrimp than in fresh shrimp. Observed shelf-life data of shrimps stored at constant temperatures were used to validate a previously developed model that predicts tropical shrimp shelf-life at constant storage temperatures. Models predicting the growth of the spoilage organisms as a function of temperature were constructed. The validation of these models under dynamic storage temperatures simulating temperature fluctuation in the shrimp supply chain showed that they can be used to predict the shelf-life of cooked and fresh tropical shrimps.
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Affiliation(s)
- D Sylvain Dabadé
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin; Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Paulin Azokpota
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - M J Robert Nout
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - D Joseph Hounhouigan
- Laboratoire de Biochimie Microbienne et de Biotechnologie Alimentaire, University of Abomey-Calavi, 01 B.P. 526 Cotonou, Benin
| | - Marcel H Zwietering
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands
| | - Heidy M W den Besten
- Laboratory of Food Microbiology, Wageningen University, P.O. Box 17, 6700 AA Wageningen, The Netherlands.
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24
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Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures. Meat Sci 2013; 93:855-64. [DOI: 10.1016/j.meatsci.2012.11.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 09/17/2012] [Accepted: 11/29/2012] [Indexed: 11/21/2022]
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25
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Monitoring the succession of the biota grown on a selective medium for pseudomonads during storage of minced beef with molecular-based methods. Food Microbiol 2012; 34:62-9. [PMID: 23498179 DOI: 10.1016/j.fm.2012.11.017] [Citation(s) in RCA: 39] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/14/2012] [Revised: 11/26/2012] [Accepted: 11/27/2012] [Indexed: 11/21/2022]
Abstract
In the present study, the succession of the biota grown on a selective medium for pseudomonads (pseudomonas agar based medium - PAB) during the storage of meat under different conditions was monitored. Thus, minced beef was stored aerobically and under modified atmosphere packaging in the presence (MAP+) and absence (MAP-) of oregano essential oil at 0, 5, 10 and 15 °C. A total of 267 pure cultures were recovered from PAB throughout the storage period and subjected to PCR-Denaturing gradient gel electrophoresis (PCR-DGGE) for their differentiation. In parallel, the direct analysis of the whole cultivable community (WCC) from the same medium was applied. These two approaches were used in order to indicate the lack of selectivity. Fifteen different DGGE fingerprints were obtained after PCR - DGGE analysis of the isolates, which were assigned to Pseudomonas putida (3 fingerprints), Pseudomonas fragi and Pseudomonas fluorescens, Pseudomonas spp., Serratia liquefaciens (2), Citrobacter freundii, Serratia grimesii, Hafnia alvei (3), Rahnella spp. and Morganella morganii. Twelve of them occurred during the direct analysis of the WCC. The biota succession found to be affected from the different storage conditions. However, the outcome of the two strategies was quite different, which is leading to the use of different appropriated molecular approaches in order to widen the knowledge of bacterial succession of meat.
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26
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Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Sci 2012; 52:299-305. [PMID: 22062579 DOI: 10.1016/s0309-1740(99)00006-6] [Citation(s) in RCA: 119] [Impact Index Per Article: 9.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/21/1997] [Revised: 10/07/1998] [Accepted: 01/09/1999] [Indexed: 11/21/2022]
Abstract
Meat is a good support for bacterial growth and particularly for bacteria which are specific of meat and meat products. Little is known about the physiological and biochemical factors which could explain why some bacterial species are only isolated from meat. This review tentatively points out, from an ecological point of view, some of these factors in Gram negative and Gram positive micro-organisms influencing storage life.
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27
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Air-liquid interface biofilm formation by psychrotrophic pseudomonads recovered from spoilt meat. Antonie van Leeuwenhoek 2012; 103:251-9. [PMID: 22983557 DOI: 10.1007/s10482-012-9796-x] [Citation(s) in RCA: 21] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/19/2012] [Accepted: 08/10/2012] [Indexed: 12/28/2022]
Abstract
The ability to colonise the surface of liquids has obvious advantages for bacteria and biofilm formation at the meniscus and air-liquid (A-L) interface is common amongst environmental pseudomonads. Bacteria from this genus also colonise raw meat and in this work the ability of these to produce biofilms was assessed. Sixty isolates were recovered from vacuum-packed venison, phenotypically characterised and shown by hierarchical cluster analysis to represent a diverse collection of psychrotrophic spoilt venison-associated pseudomonads. Of these, 12 % were found to produce biofilms limited to the meniscus region of the microcosm walls, 31 % produced attached biofilms with significant extensions across the A-L interface and 45 % produced unattached 'floating' biofilms. A combined statistical analysis of growth, biofilm strength and attachment levels revealed that growth affected strength but not attachment, and that there was a significant relationship between attachment and strength. Some environmental pseudomonads are known to utilise cellulose as a biofilm matrix component and here 28 % of the SVP isolates were found to express cellulose by epifluorescent microscopy. This survey suggests that biofilm formation may be more common in psychrotrophic meat-associated isolates than amongst the wider pseudomonad community from which spoilage bacteria might be recruited. This may reflect a selective advantage of bacterial aggregations such as biofilms in environments subject to high levels of physical disturbance. Aggregations may be more resistant to competition and dehydration stress than individual bacteria, whilst fragments of these aggregations may prove more effective in the colonisation of new habitats.
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Díaz C, Miñán A, Schilardi P, Fernández Lorenzo de Mele M. Synergistic antimicrobial effect against early biofilm formation: micropatterned surface plus antibiotic treatment. Int J Antimicrob Agents 2012; 40:221-6. [DOI: 10.1016/j.ijantimicag.2012.05.012] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/28/2012] [Revised: 05/10/2012] [Accepted: 05/11/2012] [Indexed: 11/30/2022]
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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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Liu Y, Betti M, Gänzle MG. High pressure inactivation of Escherichia coli, Campylobacter jejuni, and spoilage microbiota on poultry meat. J Food Prot 2012; 75:497-503. [PMID: 22410223 DOI: 10.4315/0362-028x.jfp-11-316] [Citation(s) in RCA: 31] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study evaluated the high pressure inactivation of Campylobacter jejuni, Escherichia coli, and poultry meat spoilage organisms. All treatments were performed in aseptically prepared minced poultry meat. Treatment of 19 strains of C. jejuni at 300 MPa and 30°C revealed a large variation of pressure resistance. The recovery of pressure-induced sublethally injured C. jejuni depended on the availability of iron. The addition of iron content to enumeration media was required for resuscitation of sublethally injured cells. Survival of C. jejuni during storage of refrigerated poultry meat was analyzed in fresh and pressuretreated poultry meat, and in the presence or absence of spoilage microbiota. The presence of spoilage microbiota did not significantly influence the survival of C. jejuni. Pressure treatment at 400 MPa and 40°C reduced cell counts of Brochothrix thermosphacta, Carnobacterium divergens, C. jejuni, and Pseudomonas fluorescens to levels below the detection limit. Cell counts of E. coli AW1.7, however, were reduced by only 3.5 log (CFU/g) and remained stable during subsequent refrigerated storage. The resistance to treatment at 600 MPa and 40°C of E. coli AW1.7 was compared with Salmonella enterica, Shiga toxin-producing E. coli and nonpathogenic E. coli strains, and Staphylococcus spp. Cell counts of all organisms except E. coli AW 1.7 were reduced by more than 6 log CFU/g. Cell counts of E. coli AW1.7 were reduced by 4.5 log CFU/g only. Moreover, the ability of E. coli AW1.7 to resist pressure was comparable to the pressure-resistant mutant E. coli LMM1030. Our results indicate that preservation of fresh meat requires a combination of high pressure with high temperature (40 to 60°C) or other antimicrobial hurdles.
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Affiliation(s)
- Yang Liu
- Department of Agricultural, Food and Nutritional Sciences, University of Alberta, Edmonton, Alberta T6G 2P5, Canada
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Smulders FJM, Wellm G, Hiesberger J, Rohrbacher I, Bauer A, Paulsen P. Microbiological and sensory effects of the combined application of hot-cold organic acid sprays and steam condensation at subatmospheric pressure for decontamination of inoculated pig tissue surfaces. J Food Prot 2011; 74:1338-44. [PMID: 21819663 DOI: 10.4315/0362-028x.jfp-10-472] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
We studied microbiological and sensory effects of treating pig tissue for 15 s with 55 and 10°C sprays of acetic acid (AA; 0.15 to 0.3 M) and lactic acid (LA; 0.1 to 0.2 M) solutions prior to the tissue being subjected to steam condensation (18 s at 65°C or 10 s at 75°C). LA or AA spraying and then steam treatment resulted in 3- to 4-log average reductions of Pseudomonas fragi and Yersinia enterocolitica inocula (6 to 7 log CFU/cm(2)), regardless of acid temperature or concentration. Buffered LA or 1:1 mixtures of AA:LA and then steam treatment yielded similar reductions. Most of the acid-steam-treated samples had microbial counts below the limit of detection (2 log CFU/cm(2)); thus, the results likely underestimate the potential of this procedure. When the period between inoculation and acid-steam treatment was extended from 0.5 to 24 h, up to a 1-log-higher microbial reduction was observed, due to a 1- to 2-log-greater initial contamination. Increasing the LA contact time to 6 min increased the microbial reduction by 0.8 log. Acid-steam treatment effected lower L* values (darker color) on pigskin, but higher L* values on muscle and fat tissue (paler color). Many muscle samples exhibited lower a* values and off-color brown hues. Off-odors were observed immediately after treatment, but with the exception of fat tissue and AA-treated samples, they largely disappeared during further storage. Off-flavors were only detected in AA-treated muscle samples.
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Affiliation(s)
- Frans J M Smulders
- Institute of Meat Hygiene, Meat Technology and Food Science, Department of Farm Animals and Veterinary Public Health, University of Veterinary Medicine-Vienna, Veterinärplatz 1, A-1210 Vienna, Austria
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Hernández-Macedo ML, Barancelli GV, Contreras-Castillo CJ. Microbial deterioration of vacuum-packaged chilled beef cuts and techniques for microbiota detection and characterization: a review. Braz J Microbiol 2011; 42:1-11. [PMID: 24031598 PMCID: PMC3768908 DOI: 10.1590/s1517-83822011000100001] [Citation(s) in RCA: 41] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2009] [Revised: 04/04/2010] [Accepted: 07/04/2010] [Indexed: 11/28/2022] Open
Abstract
Gas production from microbial deterioration in vacuum-packs of chilled meat leads to pack distension, which is commonly referred as blown pack. This phenomenon is attributed to some psychrophilic and psychrotrophic Clostridium species, as well as Enterobacteria. The ability of these microorganisms to grow at refrigeration temperatures makes the control by the meat industry a challenge. This type of deterioration has been reported in many countries including some plants in the Midwestern and Southeastern regions of Brazil. In addition to causing economic losses, spoilage negatively impacts the commercial product brand, thereby impairing the meat industry. In the case of strict anaerobes species they are difficult to grow and isolate using culture methods in conventional microbiology laboratories. Furthermore, conventional culture methods are sometimes not capable of distinguishing species or genera. DNA-based molecular methods are alternative strategies for detecting viable and non-cultivable microorganisms and strict anaerobic microorganisms that are difficult to cultivate. Here, we review the microorganisms and mechanisms involved in the deterioration of vacuum-packaged chilled meat and address the use of molecular methods for detecting specific strict anaerobic microorganisms and microbial communities in meat samples.
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Affiliation(s)
- Maria Lucila Hernández-Macedo
- Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Universidade de São Paulo, Piracicaba, SP, Brasil
| | | | - Carmen Josefina Contreras-Castillo
- Escola Superior de Agricultura Luiz de Queiroz, Departamento de Agroindústria, Alimentos e Nutrição, Universidade de São Paulo, Piracicaba, SP, Brasil
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35
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Crowley K, Prendergast D, Sheridan J, McDowell D. Survival of Pseudomonas fluorescens on beef carcass surfaces in a commercial abattoir. Meat Sci 2010; 85:550-4. [DOI: 10.1016/j.meatsci.2010.03.004] [Citation(s) in RCA: 9] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2009] [Revised: 03/02/2010] [Accepted: 03/03/2010] [Indexed: 11/26/2022]
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36
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Tapas S, Kumar Patel G, Dhindwal S, Tomar S. In Silico sequence analysis and molecular modeling of the three-dimensional structure of DAHP synthase from Pseudomonas fragi. J Mol Model 2010; 17:621-31. [DOI: 10.1007/s00894-010-0764-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/20/2010] [Accepted: 05/18/2010] [Indexed: 11/30/2022]
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37
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Development of a device and method for the time-course estimation of low water fluxes and mean surface water activity of food products during ripening and storage. Food Res Int 2010. [DOI: 10.1016/j.foodres.2010.02.014] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022]
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38
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39
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Phosphate solubilization and growth promotion by Pseudomonas fragi CS11RH1 (MTCC 8984), a psychrotolerant bacterium isolated from a high altitude Himalayan rhizosphere. Biologia (Bratisl) 2009. [DOI: 10.2478/s11756-009-0041-7] [Citation(s) in RCA: 85] [Impact Index Per Article: 5.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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40
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Zhang H, Kong B, Xiong YL, Sun X. Antimicrobial activities of spice extracts against pathogenic and spoilage bacteria in modified atmosphere packaged fresh pork and vacuum packaged ham slices stored at 4°C. Meat Sci 2008; 81:686-92. [PMID: 20416570 DOI: 10.1016/j.meatsci.2008.11.011] [Citation(s) in RCA: 101] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2008] [Revised: 11/02/2008] [Accepted: 11/11/2008] [Indexed: 11/18/2022]
Abstract
The antimicrobial activity of 14 spice extracts against four common meat spoilage and pathogenic bacteria (Listeria monocytogenes, Escherichia coli, Pseudomonas fluorescens and Lactobacillus sake) was screened in cultured media (experiment 1). The results showed that individual extracts of clove, rosemary, cassia bark and liquorice contained strong antimicrobial activity, but the mixture of rosemary and liquorice extracts was the best inhibitor against all four types of microbes. Subsequently, mixed rosemary/liquorice extracts were spray-applied to inoculated fresh pork in modified atmosphere packaging (experiment 2) and to inoculated ham slices in vacuum packaging (experiment 3). The meat samples were stored at 4°C over a 28-day period and microbial growth was monitored regularly. The L. monocytogenes population on fresh pork by day 28 decreased 2.9, 3.1 and 3.6 logs, the MAB decreased 2.7, 2.9 and 3.1 logs, the Pseudomonas spp. count decreased 1.6, 2.1 and 2.6 logs and the total coliform count decreased 0.6, 0.8 and 1.2 logs, corresponding to 2.5, 5.0 and 10.0mg/ml of spray, respectively, when compared to control (P<0.05). The number of L. monocytogenes on ham slices decreased 2.5, 2.6 and 3.0 logs, the MAB plate counts decreased 2.9, 3.0 and 3.2 logs and the LAB counts decreased 2.4, 2.6 and 2.8 logs (P<0.05), respectively, after 28-days, by the same levels of mixed rosemary/liquorice extract treatments. The results demonstrated strong potential of mixed rosemary and liquorice as a natural preservative in fresh pork and ham products.
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Affiliation(s)
- Huiyun Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjian 150030, China; Food and Bioengineering Department, Henan University of Science and Technology, Luoyang 471003, China
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41
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Lebert I, Dussap CG, Lebert A. Effect of aw, controlled by the addition of solutes or by water content, on the growth of Listeria innocua in broth and in a gelatine model. Int J Food Microbiol 2004; 94:67-78. [PMID: 15172486 DOI: 10.1016/j.ijfoodmicro.2004.01.002] [Citation(s) in RCA: 23] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2003] [Revised: 11/20/2003] [Accepted: 01/20/2004] [Indexed: 11/19/2022]
Abstract
The effect of a(w) on the growth of Listeria innocua was investigated in broth and on the surface of a gelatine food model. In broth, a(w) was controlled from 0.91 to 0.99 by the addition of solutes such as NaCl, KCl, glucose, sucrose and glycerol. In the gelatine food model, a(w) was controlled by removal of water. In the a(w) range, 0.92-0.99, the generation times observed in broth in the presence of NaCl, KCl, sucrose and glucose were similar but were longer than those in glycerol. For lag times, the inhibition of L. innocua growth followed the order: NaCl = KCl = sucrose>glucose>glycerol. When comparing growth at a(w) 0.95 for the three media--broth + NaCl, gelatine gel (a(w) controlled by removal of water) and gelatine gel with NaCl (gel + NaCl, a(w) controlled by NaCl)--the shortest generation time was observed in broth + NaCl, followed by gel + NaCl and, finally, on gel with a larger gap between the last two. The generation time on gel was five times greater than the generation time in broth + NaCl and 2.5 times greater on gel + NaCl. It was concluded that not only the structure of the media (solid or liquid) had an effect on Listeria inhibition but also and mainly the way the a(w) was adjusted. Removal of water was more stressful to Listeria than the addition of NaCl.
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Affiliation(s)
- I Lebert
- Equipe Microbiologie, Station de Recherches sur la Viande, Institut National de la Recherche Agronomique de Clermont-Ferrand-Theix, 63122 Saint-Genès Champanelle, France.
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42
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Braun P, Sutherland JP. Predictive modelling of growth and enzyme production and activity by a cocktail of Pseudomonas spp., Shewanella putrefaciens and Acinetobacter sp. Int J Food Microbiol 2003; 86:271-82. [PMID: 12915038 DOI: 10.1016/s0168-1605(02)00564-0] [Citation(s) in RCA: 33] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
The possibility was examined of developing a predictive model that combined microbial growth (increase in cellular number) with extracellular lipolytic and proteolytic enzyme activity of a cocktail of four strains of Pseudomonas spp. and one strain each of Acinetobacter sp. and Shewanella putrefaciens. Environmental conditions within the following matrix of conditions were examined: temperature 2-20 degrees C, pH value 4.0-7.5 and water activity (a(w)) 0.95-0.995 and a model was constructed, which predicted growth based on increase in cell number. Data on lipase production and protease activity were generated and will be available as a database, but no function could be identified, which was a good fit to these data, since most enzymatic production and activity occurred, as expected, during transition from exponential to stationary phase. Even at lower cell numbers, in more unfavourable conditions, hydrolysing effects were detectable, which made it difficult to construct a model combining both microbiological and enzymatic data.
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Affiliation(s)
- P Braun
- Institut für Lebensmittelhygiene, Leipzig University, D-04103 Leipzig, Germany.
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43
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Tryfinopoulou P, Tsakalidou E, Nychas GJE. Characterization of Pseudomonas spp. associated with spoilage of gilt-head sea bream stored under various conditions. Appl Environ Microbiol 2002; 68:65-72. [PMID: 11772610 PMCID: PMC126548 DOI: 10.1128/aem.68.1.65-72.2002] [Citation(s) in RCA: 97] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The population dynamics of pseudomonads in gilt-head sea bream Mediterranean fish (Sparus aurata) stored under different conditions were studied. Phenotypic analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins were performed to identify a total of 106 Pseudomonas strains isolated from S. aurata stored under different temperatures (at 0, 10, and 20 degrees C) and packaging conditions (air and a modified atmosphere of 40% CO(2)-30% N(2)-30% O(2)). Pseudomonas lundensis was the predominant species, followed by Pseudomonas fluorescens, while Pseudomonas fragi and Pseudomonas putida were detected less frequently. Fluorescent Pseudomonas strains dominated under air conditions, while proteolytic and less lipolytic strains dominated under modified-atmosphere packaging. Different storage conditions appear to govern the selection of pseudomonads in gilt-head sea bream fish.
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Affiliation(s)
- P Tryfinopoulou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Technology, Agricultural University of Athens, Athens 118 55, Greece
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44
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Lebert I, Robles-Olvera V, Lebert A. Application of polynomial models to predict growth of mixed cultures of Pseudomonas spp. and Listeria in meat. Int J Food Microbiol 2000; 61:27-39. [PMID: 11028957 DOI: 10.1016/s0168-1605(00)00359-7] [Citation(s) in RCA: 65] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Three models for one rapid and one slow growing strain of Pseudomonas fragi and one slow growing strain of P. fluorescens were developed in a meat broth; they were designed to take account of variations in growth and to provide a growth response interval. These models, and another for Listeria monocytogenes (Lm14 model), were used to predict the growth of spoilage Pseudomonas spp. and pathogenic Listeria in meat products. The Pseudomonas and Listeria models provided satisfactory predictions concerning inoculated strains grown in decontaminated beef meat. It was also possible to use the Pseudomonas models to predict the growth of the natural flora (mainly Pseudomonas spp.) of refrigerated meat stored under aerobic conditions. In experiments with mixed populations, three situations were observed: (1) in decontaminated meat, L. monocytogenes inoculated alone grew well at 6 degrees C, and this result was correctly predicted by the model; (2) in decontaminated meat inoculated with Listeria and Pseudomonas strains, L. innocua grew well and was not affected by the presence of Pseudomonas, and the growth of both organisms was correctly predicted by the models; (3) in naturally contaminated meat inoculated with Listeria, the strain did not grow until Pseudomonas had reached the stationary phase. The models satisfactorily predicted the growth of Pseudomonas spp. but not that of Listeria. In conclusion, the Lm14 model cannot be used for refrigerated meat stored aerobically as the results suggest a 'fail-safe' level which may be too high: meat had already reached a spoilage state even though no increase in the level of Listeria was observed. The Pseudomonas models accurately predicted the growth of naturally occurring Pseudomonas spp.
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Affiliation(s)
- I Lebert
- Equipe Microbiologie, Station de Recherches sur la Viande, Institut National de la Recherche Agronomique, Saint-Genès Champanelle, France.
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Baucour P, Daudin J. Development of a new method for fast measurement of water sorption isotherms in the high humidity range Validation on gelatine gel. J FOOD ENG 2000. [DOI: 10.1016/s0260-8774(99)00171-5] [Citation(s) in RCA: 36] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022]
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