Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis

Chen, Shanshan; Liu, Silu; Ma, Jiaming; Xu, Xinglian; Wang, Huhu

doi:10.1016/j.foodres.2022.111365

Cited by 13 publications

(5 citation statements)

References 49 publications

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“…Our result is consistent with these studies: the abundance of ascorbic acid was significantly decreased in spoiled samples. In addition, isopropylmalic acid, probably produced by the metabolism of valine, leucine, and isoleucine, has been associated with meat spoilage [ 37 ]. This is also consistent with our results, since the abundance of isopropylmalic acid was higher in spoiled samples compared to control samples, while the abundance of the dipeptides Leu-Leu, Leu-Val, and Val-Val decreased in spoiled samples.…”

Section: Resultsmentioning

confidence: 99%

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

et al. 2022

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Previous studies have evaluated pork quality by omics methods. However, proteomics coupled with metabolomics to investigate pork freshness by using pork exudates has not been reported. This study determined the changes in the profiles of peptides and metabolites in exudates from pork stored at different temperatures (25, 10, 4, and −2 °C). Multivariate statistical analysis revealed similar changes in profiles in exudates collected from pork stored at −2 and 4 °C, and additional changes following storage at higher temperatures. We identified peptides from 7 proteins and 30 metabolites differing in abundance between fresh and spoiled pork. Significant correlations between pork quality and most of the peptides from these 7 proteins and 30 metabolites were found. The present study provides insight into changes in the peptide and metabolite profiles of exudates from pork during storage at different temperatures, and our analysis suggests that such changes can be used as markers of pork spoilage.

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Section: Resultsmentioning

confidence: 99%

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

et al. 2022

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“…The spoilage process of meat is usually affected by a variety of dominant spoilers under natural conditions, which means that the interaction between different strains may lead to increased related VOCs, resulting in a complex spoilage phenomenon [25]. The results highlighted that P. fragi and P. lundensis have co-spoilage effects.…”

Section: Discussionmentioning

confidence: 96%

“…Rather, the interaction between different species or strains is an important factor in a complex spoilage profile [14]. Previous research found that the spoilage potential should be evaluated by combining the conditions of food matrix and pure culture in media, as the research results in more practical reference values [25,26], hence the objective of this study.…”

Section: Discussionmentioning

confidence: 99%

Evaluation of co-spoilage potential of Pseudomonas fragiand Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

Dou,

Bassey,

et al. 2024

Food Science and Human Wellness

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“…carnosum/Lc. mesenteroides,or B. thermosphacta [24,72,73]; three of the latter meat spoilers were frequent in the VP samples (Table 4). Depending on the strain, all Lb.…”

Section: Discussionmentioning

confidence: 98%

Assessment of the Spoilage Microbiota and the Growth Potential of Listeria monocytogenes in Minced Free-Range Chicken Meat Stored at 4 °C in Vacuum: Comparison with the Spoilage Community of Resultant Retail Modified Atmosphere Packaged Products

Tsafrakidou,

Sameli,

Kakouri

et al. 2023

Applied Microbiology

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Although current diet and nutrition trends in developed countries led the poultry industry to shift to alternative breeding/production methods, such as organic and free-range, limited data on the microbiology of alternative compared to conventional poultry meat products exist. Therefore, this study assessed the evolution and composition of the spoilage microbiota and the growth potential of inoculated (3 log cfu/g) Listeria monocytogenes in freshly minced free-range chicken meat stored at 4 °C in vacuum packages (VP; four batches) for 0, 3, 5, 7, and 10 days. Additionally, two VP batches were compared with their resultant retail products stored in modified atmosphere packages (MAP 30:70 CO2/N2) at 4 °C to detect potential differences with the MAP spoilage community described previously. The initial pH of the VP minces was 6.0–6.1, except for one mince, designated VP + AA, which had initial pH 5.8 and was found to contain ‘external’ 1.26% L-lactate and 0.24% acetate associated with a vinegar smell during storage. The rest of the VP batches contained on average 0.75% L-lactate and 0.02% acetate on day 0. After 7 days at 4 °C, L-lactate decreased by at least 3-fold in VP and over 5-fold in VP + AA vs. minor decreases in MAP. Acetate increased 2-fold in all batches. D-lactate (ca. 0.02% on day 0) increased by 4-fold in VP batches only. Lactic acid bacteria (LAB) became the dominant spoilers in all samples. Only VP allowed a delayed 10-fold growth (>5.0 to 6.2 log cfu/g) of pseudomonads from day 7 to day 10 at 4 °C. Compared to VP, VP + AA and MAP retarded growth of LAB, pseudomonads, and enterobacteria by 1–2 log units, at final levels below 6.5, 4.5, and 3.0 log cfu/g, respectively. Enterococci, staphylococci, yeasts, and L. monocytogenes did not grow. Latilactobacillus sakei predominated in all spoiled VP batches (65.8% of 80 meat isolates) followed by Latilactobacillus fuchuensis (9.2%), Leuconostoc carnosum (6.6%), Carnobacterium divergens (6.6%), Latilactobacillus curvatus (5.3%), and Weissella koreensis (2.6%). VP + AA favored Latilactobacillus. Brochothrix thermosphacta was frequent in one VP batch. In conclusion, cold-stored (4 °C), minced, free-range chicken meat spoils more rapidly and offensively under VP than MAP or VP combined with acetate-containing (VP + AA) antimicrobial blends.

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Evaluation of the spoilage heterogeneity of meat-borne Leuconostoc mesenteroides by metabonomics and in-situ analysis

Cited by 13 publications

References 49 publications

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

Proteomics and Metabolomics Profiling of Pork Exudate Reveals Meat Spoilage during Storage

Evaluation of co-spoilage potential of Pseudomonas fragiand Pseudomonas lundensis isolated from chilled pork: in vitro and in situ

Assessment of the Spoilage Microbiota and the Growth Potential of Listeria monocytogenes in Minced Free-Range Chicken Meat Stored at 4 °C in Vacuum: Comparison with the Spoilage Community of Resultant Retail Modified Atmosphere Packaged Products

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