Effects of <i>Pseudomonas putrifaciens</i> and <i>Acinetobacter</i> spp. on the Flavor Quality of Raw Ground Beef

Chung, Myung‐Sub; Lee, J.H.; Min, David B.

doi:10.1111/j.1365-2621.2002.tb11362.x

Cited by 9 publications

(4 citation statements)

References 29 publications

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“…Pesudomonas is widely present in chill-stored proteinaceous raw foods, vacuum-packed food and aquatic food products, but has also been isolated from spoiled pasteurized milk [ 6 ], whereas Hafnia is often found in vacuum-packed, refrigerated spherical fish paste and fresh meat [ 3 , 30 ]. Acinetobacter is found in brand beef and on food processing surfaces [ 31 , 32 ]. Quorun sensing system has been shown to play a role in bacteria-mediated food spoilage, especially those mediated by gram-negative bacteria, and the production of AHLs is thought to be an important contributing factor.…”

Section: Discussionmentioning

confidence: 99%

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Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber

Hou

Zhu

Wang

et al. 2017

Sensors

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This study aimed to identify N-acylhomoserine lactone (AHL) produced by Hafnia alvei H4, which was isolated from spoiled instant sea cucumber, and to investigate the effect of AHLs on biofilm formation. Two biosensor strains, Chromobacterium violaceum CV026 and Agrobacterium tumefaciens KYC55, were used to detect the quorum sensing (QS) activity of H. alvei H4 and to confirm the existence of AHL-mediated QS system. Thin layer chromatography (TLC) and high resolution triple quadrupole liquid chromatography/mass spectrometry (LC/MS) analysis of the AHLs extracted from the culture supernatant of H. alvei H4 revealed the existence of at least three AHLs: N-hexanoyl-l-homoserine lactone (C6-HSL), N-(3-oxo-octanoyl)-l-homoserine lactone (3-oxo-C8-HSL), and N-butyryl-l-homoserine lactone (C4-HSL). This is the first report of the production of C4-HSL by H. alvei. In order to determine the relationship between the production of AHL by H. alvei H4 and bacterial growth, the β-galactosidase assay was employed to monitor AHL activity during a 48-h growth phase. AHLs production reached a maximum level of 134.6 Miller unites at late log phase (after 18 h) and then decreased to a stable level of about 100 Miller unites. AHL production and bacterial growth displayed a similar trend, suggesting that growth of H. alvei H4 might be regulated by QS. The effect of AHLs on biofilm formation of H. alvei H4 was investigated by adding exogenous AHLs (C4-HSL, C6-HSL and 3-oxo-C8-HSL) to H. alvei H4 culture. Biofilm formation was significantly promoted (p < 0.05) by 5 and 10 µM C6-HSL, inhibited (p < 0.05) by C4-HSL (5 and 10 µM) and 5 µM 3-oxo-C8-HSL, suggesting that QS may have a regulatory role in the biofilm formation of H. alvei H4.

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Section: Discussionmentioning

confidence: 99%

“…AHLs are synthesized by AHL synthase and regulated by halI . A Hafnia alvei 071 halI mutant that is unable to produce AHL is also deficient in biofilm formation [ 31 ]. This suggests an important role of AHLs in biofilm formation, which is linked to AHLs-mediated QS system .…”

Section: Discussionmentioning

confidence: 99%

Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber

Hou

Zhu

Wang

et al. 2017

Sensors

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“…grew more rapidly than other psychrotrophes such as Pseudomonas putrefaciens (Chung et al, 2002). However, the meat had a more acceptable sensory score and fewer volatile compounds when it contained Acinetobacter rather than P. putrefaciens.…”

Section: Meatmentioning

confidence: 95%

Other spoilage bacteria

Betts

2006

Food Spoilage Microorganisms

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“…L'illumination des vitrines par des tubes fluorescents pourrait avoir des conséquences néfastes sur la qualité des produits exposés (PETTERSEN et al, 2005 ;WOLD et al, 2005 ;BOSELLI et al, 2005 ;MØLLER et al, 2005). Dépendant principalement des caractéristiques physiques et de l'intensité de la source lumineuse exercée sur la surface du produit (DJENANE et al, 2001 ;CHUNG et al, 2002 ;GIMENEZ et al, 2004 ;DJENANE et RONCALES, 2005). BERTELSEN et SKIBSTED (1987) ont rapporté que l'oxydation de la Mb est accélérée aussi bien par l'augmentation de la température que par la présence des radiations lumineuses.…”

Section: -Photooxydationunclassified

Les systèmes antioxydants et antimicrobiens pour la conservation de la viande

Djenane¹,

Meddahi²,

Roncalés³

2006

Sci. Aliments

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Antimicrobial and antioxidant systems for meat preservationThe present review summarizes the main current knowledge on natural preservation methods of meat and meat products, in particular the use of modified atmospheres, antimicrobial and antioxidant systems. The presence of atmospheric oxygen associated with light radiations and microbial contamination causes a fast deterioration of the product. This deterioration is accelerated in processed meat products, since, considerably increases their deterioration. In addition, the catalytic effect of the photooxidation processes caused by light is wellknown, particularly the ultraviolet radiations emitted by the standard supermarket fluorescent lamps usually used in the illumination of the refrigerating stores. The emergence of new pathogenic species of psychrotrophic bacteria in packed meats encouraged the development of new preservation methods based on combined systems or hurdle technology. The bacteriocinogenic bacteria constitute an adequate alternative because of their capacity to produce metabolites against pathogenic bacteria. Simultaneous use of two or several factors of conservation constitutes a promising and effective option. The shelf life of the products might reach the double and even triple depending to the type of association. The putative synergy between the antioxidant and antimicrobial systems is an interesting alternative which deserve to be considered to ensure product safety.

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Effects of Pseudomonas putrifaciens and Acinetobacter spp. on the Flavor Quality of Raw Ground Beef

Cited by 9 publications

References 29 publications

Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber

Characteristics of N-Acylhomoserine Lactones Produced by Hafnia alvei H4 Isolated from Spoiled Instant Sea Cucumber

Other spoilage bacteria

Les systèmes antioxydants et antimicrobiens pour la conservation de la viande

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