Genotypic characterization of Brochothrix thermosphacta isolated during storage of minced pork under aerobic or modified atmosphere packaging conditions

Inter-relationships between the metrics of instrumental meat color and microbial growth during aerobic storage of beef at 4°C

“…As a comparison, colony identification by 16S rRNA sequencing was also applied to complement the results obtained from T-RFLP analysis. In agreement with previous reports (Nychas et al, 2008;Pennacchia et al, 2011;Papadopoulou et al, 2012), both approaches showed that Pseudomonas spp. and Brochothrix spp.…”

“…B. thermosphacta is also an important colonizer of meat, which can grow in aerobic and low oxygen atmosphere (such as, poor vacuum pack or modified atmosphere pack that contains a low level of oxygen). B. thermosphacta contributed to meat spoilage by producing a number of compounds (acetoin, methylbutyric, isovaleric acid, lactic acid, carbon dioxide and ethanol) under aerobic conditions (Papadopoulou et al, 2012). Furthermore, T-RFLP analysis in this study also showed the successive changes in the incidences of different bacteria occurring on the meat surface during storage.…”

Binary combination of epsilon-poly-l-lysine and isoeugenol affect progression of spoilage microbiota in fresh turkey meat, and delay onset of spoilage in Pseudomonas putida challenged meat

“…in all turkey samples regardless of storage time, antimicrobial treatment, or presence/absence of P. putida, which previously has been shown to enhance development of foodborne pathogens like E. coli O157:H7 and Listeria monocytogenes at meat processing plants(Habimana et al, 2010; Hassan et al, 2004).Generally, the microbial species identified as part of the high abundance composition of the microbiota (Fig. 4 and supplementary table)resembles what is commonly dominating spoiled raw meat under aerobic conditions(De Filippis et al, 2013;Doulgeraki et al, 2012), except A C C E P T E D M A N U S C R I P T…”

“…Culture-independent methods such as high-throughput sequencing make it possible to monitor the microbial communities and understand the microbial dynamics in any given ecosystem (De Filippis et al, 2013;Doulgeraki et al, 2012;Ercolini et al, 2011). Shelf life of meat and the microorganisms dominating the meat when it spoils are dependent upon the initial type and load of organisms present, cross contamination at the abattoir, and subsequent storage conditions (De Filippis et al, 2013;Ercolini, Ferrocino, et al, 2010;Ercolini et al, 2011).…”

“…and the facultative anaerobic B. thermosphacta are known SSOs of proteinaceous foods stored aerobically at chilled conditions, whereas the role of Photobacterium spp. in spoilage only recently has been posed (Gram et al, 2002;Papadopoulou et al, 2012;Pennacchia et al, 2011). Interestingly, the inoculation of P. putida to untreated meat changed the microbiota dynamics and outcompeted B. thermosphacta and Photobacterium spp., resulting in a Pseudomonas spp.…”