Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

Mansur, Ahmad Rois; Song, Eun-Ji; Cho, Yongsun; Nam, Young-Do; Choi, Yun‐Sang; Kim, Dae‐Ok; Seo, Dong-Ho; Nam, Tae Gyu

doi:10.1016/j.fm.2018.09.006

Cited by 98 publications

(47 citation statements)

References 27 publications

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“…predominant strains (>50% reads) from different batches of Belgian MP samples at the end of their use-by-date (Cauchie et al, 2019). Considered as the main representative spoilage species in meat and meat products (Koort et al, 2005;Liu et al, 2006;Nychas et al, 2008;Pennacchia et al, 2009Pennacchia et al, , 2011Andritsos et al, 2012;De Filippis et al, 2013;Casaburi et al, 2014;Stoops et al, 2015;Zhao et al, 2015;Mann et al, 2016;Stellato et al, 2016;Del Blanco et al, 2017;Geeraerts et al, 2017;Raimondi et al, 2018;Li et al, 2019;Mansur et al, 2019;Peruzy et al, 2019), these bacteria were inoculated on irradiated MP samples, in mono-and in co-culture experiments.…”

Section: Discussionmentioning

confidence: 99%

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

et al. 2020

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The aim of this study was to obtain the growth parameters of specific spoilage microorganisms previously isolated in minced pork (MP) samples and to develop a three-spoilage species interaction model under different storage conditions. Naturally contaminated samples were used to validate this approach by considering the effect of the food microbiota. Three groups of bacteria were inoculated on irradiated samples, in mono-and in co-culture experiments (n = 1152): Brochothrix thermosphacta, Leuconostoc gelidum, and Pseudomonas spp. (Pseudomonas fluorescens and Pseudomonas fragi). Samples were stored in two food packaging [food wrap and modified atmosphere packaging (CO 2 30%/O 2 70%)] at three isothermal conditions (4, 8, and 12 • C). Analysis was carried out by using both 16S rRNA gene amplicon sequencing and classical microbiology in order to estimate bacterial counts during the storage period. Growth parameters were obtained by fitting primary (Baranyi) and secondary (square root) models. The food packaging shows the highest impact on bacterial growth rates, which in turn have the strongest influence on the shelf life of food products. Based on these results, a three-spoilage species interaction model was developed by using the modified Jameson-effect model and the Lotka Volterra (prey-predator) model. The modified Jameson-effect model showed slightly better performances, with 40-86% out of the observed counts falling into the Acceptable Simulation Zone (ASZ). It only concerns 14-48% for the prey-predator approach. These results can be explained by the fact that the dynamics of experimental and validation datasets seems to follow a Jameson behavior. On the other hand, the Lotka Volterra model is based on complex interaction factors, which are included in highly variable intervals. More datasets are probably needed to obtained reliable factors, and so better model fittings, especially for three-or more-spoilage species interaction models. Further studies are also needed to better understand the interaction of spoilage bacteria between them and in the presence of natural microbiota.

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Section: Discussionmentioning

confidence: 99%

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

et al. 2020

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“…Sour, acid and cheesy odor. Koutsoumanis et al, 2008;Nychas et al, 2008;Ercolini et al, 2011;Doulgeraki et al, 2012;Zhao et al, 2015;Mann et al, 2016;Del Blanco et al, 2017;Reid et al, 2017;Mansur et al, 2019 Carnobacterium spp. In all types of packaging conditions.…”

Section: Spoilage Effects Referencesmentioning

confidence: 99%

“…And some species can produce bacteriocins. Kato et al, 2000;Fadda et al, 2010;Doulgeraki et al, 2012;Dalcanton et al, 2013;Nieminen et al, 2015;Pothakos et al, 2015;Zhao et al, 2015;Alvarez-Sieiro et al, 2016;Mann et al, 2016;Woraprayote et al, 2016;Stefanovic et al, 2017;Mansur et al, 2019 Lactococcus spp.…”

Section: Spoilage Effects Referencesmentioning

confidence: 99%

“…Traditionally they have not been considered as spoilage microorganisms, but the spoilage potential of these bacteria is still scarcely known. Kato et al, 2000;Doulgeraki et al, 2012;Rahkila et al, 2012;Dalcanton et al, 2013;Pothakos et al, 2014;Zhao et al, 2015;Mann et al, 2016;Mansur et al, 2019 Leuconostoc Buttery aroma, formation of slime, blowing of packages, green discoloration. Kato et al, 2000;Doulgeraki et al, 2012;Dalcanton et al, 2013;Nieminen et al, 2015;Pothakos et al, 2015;Zhao et al, 2015;Mann et al, 2016;Mansur et al, 2019 Photobacterium spp.…”

Section: Spoilage Effects Referencesmentioning

confidence: 99%

“…Slime, discoloration, off-odor producing. Koutsoumanis et al, 2008;Nychas et al, 2008;Ercolini et al, 2011;Andritsos et al, 2012;Doulgeraki et al, 2012;Zhao et al, 2015;Mann et al, 2016;Del Blanco et al, 2017;Reid et al, 2017;Liu et al, 2018;Spanu et al, 2018;Mansur et al, 2019 Weissella spp. Some can be found in salted and fermented foods.…”

Section: Spoilage Effects Referencesmentioning

confidence: 99%

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Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

et al. 2020

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The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

Yang

Luo

Zhu

et al. 2022

Food Science & Nutrition

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The aim of this study was to investigate the biological inhibiting effect of a beef‐derived Latilactobacillus sakei (RS‐25) on the spoilage of beef steaks in overwrapped packaging during the 12 days of storage at 4°C. Beef quality as well as microbial indicators were determined at different intervals during the storage after the inoculation of RS‐25 at the 6 log CFU/g, and the high‐throughput sequencing was applied to investigate the changes of microbial community structure during the storage. The inoculation of RS‐25 on beef had no effect ( p > .05) on pH, TBARS, and TVB‐N during storage indicating the weak effect of such strain on the eat quality. Furthermore, the rise of L* and the delayed decline of a* and b* reveal the protection effect of RS‐25 on the meat color. RS‐25 reduced the re‐contaminated Salmonella typhimurium by 1.16 log CFU/g ( p < .01), and the growth of Brochothrix thermosphacta was also inhibited but no inhibition was found on the Pseudomonas spp. at the first 6 days of storage. The inhibiting effect of RS‐25 was covered by the rapid growth of other microorganism during the following 6 days of storage. Consistent with the microbial counts results, high‐throughput sequencing analysis confirmed that the inoculated L. sakei RS‐25 was dominant at first 6 days, and then replaced by Pseudomonas spp. The findings obtained from the current study may provide basic information for the further application of bioprotective bacteria in preservation of beef steaks in the overwrapped packaging.

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Comparative evaluation of spoilage-related bacterial diversity and metabolite profiles in chilled beef stored under air and vacuum packaging

Cited by 98 publications

References 27 publications

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

Modeling the Growth and Interaction Between Brochothrix thermosphacta, Pseudomonas spp., and Leuconostoc gelidum in Minced Pork Samples

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

The biological effect of a beef‐derived Latilactobacillus sakei on beef steaks during chilled storage

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