Effect of Certain Compounds on the Pigmentation Characteristis of Some Bacterial Isolates

Qureshi, M A; Sankaran, Saravanan; Subbaiah, Sowrirajan

doi:10.20546/ijcmas.2018.701.297

Cited by 4 publications

(3 citation statements)

References 12 publications

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“…In the present study, the activity of microorganisms likely resulted in a decrease in the color parameters L* and a* and an increase in the color parameter b* during the storage of turkey muscles ( Table 4 ). Several research studies have demonstrated that specific bacteria have the ability to produce pigments through their metabolic activities, resulting in changes to the natural color of meat, such as an enhancement in its yellowness [ 58 , 59 ]. Furthermore, modification in the color of meat, which includes a rise in yellowness, has been linked to bacterial spoilage, myoglobin autoxidation, and protein oxidation [ 60 ].…”

Section: Discussionmentioning

confidence: 99%

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Orkusz,

Rampanti,

Michalczuk

et al. 2024

Microorganisms

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The quality of poultry meat offered to the consumer depends mainly on the level of hygiene during all stages of its production, storage time, and temperature. This study investigated the effect of refrigerated storage on the microbiological contamination, color, and pH of turkey thigh muscles stored at 1 °C over six days. Microbial growth, including total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae, significantly increased, impacting the meat’s sensory attributes and safety. On the 6th day of meat storage, the content of total mesophilic aerobes, presumptive lactic acid bacteria, and Enterobacteriaceae was 1.82 × 107 CFU/g, 1.00 × 104 CFU/g, and 1.87 × 105 CFU/g, respectively. The stability of color was assessed by quantifying the total heme pigments, comparing myoglobin, oxymyoglobin, and metmyoglobin concentrations, analyzing color parameters L*, a*, b*, and the sensory assessment of surface color, showing a decline in total heme pigments, three myoglobin forms, redness (a*) and lightness (L*). In contrast, yellowness (b*) increased. These changes were correlated with the growth of spoilage microorganisms that influenced the meat’s pigmentation and pH, with a notable rise in pH associated with microbial metabolization. Based on the conducted research, it was found that the maximum storage time of turkey thigh muscles at a temperature of 1 °C is 4 days. On the 4th day of storage, the total mesophilic aerobe content was 3.5 × 105 CFU/g. This study underscores the critical need for maintaining controlled refrigeration conditions to mitigate spoilage, ensuring food safety, and preserving turkey meat’s sensory and nutritional qualities. There is a need for further research to improve turkey meat storage techniques under specific temperature conditions by studying the impact of using varying packaging materials (with different barrier properties) or the application of natural preservatives. Additionally, future studies could focus on evaluating the effectiveness of cold chain management practices to ensure the quality and safety of turkey products during storage. By addressing these research gaps, practitioners and researchers can contribute to developing more efficient and sustainable turkey meat supply chains, which may help mitigate food wastage by safeguarding the quality and safety of the meat.

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Section: Discussionmentioning

confidence: 99%

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Orkusz,

Rampanti,

Michalczuk

et al. 2024

Microorganisms

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“…A novel red pigment extracted from marine Arthrobacter sp. G20 showed moderate anticancer effects on an esophageal cancer cell line, KYSE30 [13].…”

Section: Discussionmentioning

confidence: 99%

“…Many microbial pigments are commercially available as carotenoids, melanin, quinones, violacein, anthraquinone, prodigiosins, chlorophyll, flavins, monascin, etc. [13]. Diverse group of pigment-producing microorganisms is found in natural environment.…”

Section: Introductionmentioning

confidence: 99%

Evaluation of Cytotoxic Activity of Ethyl Acetate Extract of Pigment From Pseudomonas Aeruginosa

Kamble¹,

Sv²,

Hiremath³

2020

Asian J Pharm Clin Res

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Objective: Bacterial pigments have promising applications in food, cosmetics, textile, and therapeutics. Pigments from microbial origin are stable, safer, cost effective, easy production, and extraction and thus preferred over other natural sources. Under this backdrop, isolation and characterization of pigment-producing bacteria and analysis of bioactivity of the pigment were the aim of the study. From the literature studies, the pigment production was found to be influenced by various physical factors which directed the study toward optimization of physical parameters for pigment production. Methods: Isolation of pigment-producing bacteria from water sample, cultural, and microscopic identification was done as per the standard protocol. Extraction of pigment by solvent extraction was carried out and its antibacterial and cytotoxic activity was assayed. Results: Molecular characterization of the bacteria resembled the query sequence of the isolate to 99% with Pseudomonas aeruginosa strain. Extraction of pigment by solvent extraction method resulted in crude pigment extract with antibacterial activity against Gram-negative bacteria (17 mm zone of inhibition) at 100 μg/ml concentration. Pigment showed dose-dependent inhibition on proliferation of HeLa cells at the concentration of 345.83 μg/mL. Conclusion: From the above results, it was evident that the pigment extracted from the bacterial isolate Pseudomonas aeruginosa strain JBT18N was therapeutically potential.

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Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

Mishra

Varjani

Varma³

2018

Energy, Environment, and Sustainability

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Effect of Certain Compounds on the Pigmentation Characteristis of Some Bacterial Isolates

Cited by 4 publications

References 12 publications

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Impact of Refrigerated Storage on Microbial Growth, Color Stability, and pH of Turkey Thigh Muscles

Evaluation of Cytotoxic Activity of Ethyl Acetate Extract of Pigment From Pseudomonas Aeruginosa

Agro-Industrial By-Products in the Synthesis of Food Grade Microbial Pigments: An Eco-Friendly Alternative

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