Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25°C)

Lebert, I.; Bégot, C.; Lebert, André

doi:10.1016/s0168-1605(97)00116-5

Cited by 57 publications

(31 citation statements)

References 19 publications

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“…However, this notion is under dispute. The observation of Lebert et al (35) that strains of P. fragi had shorter lag times than those of P. fluorescens partly explains the domination of the former over the latter during the chilling process in meat and fish, despite the higher initial incidence of P. fluorescens (21,23,34).…”

Section: Discussionmentioning

confidence: 96%

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Tryfinopoulou¹,

Tsakalidou

Nychas³

2002

Appl Environ Microbiol

137

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The population dynamics of pseudomonads in gilt-head sea bream Mediterranean fish (Sparus aurata) stored under different conditions were studied. Phenotypic analysis and sodium dodecyl sulfate-polyacrylamide gel electrophoresis of whole-cell proteins were performed to identify a total of 106 Pseudomonas strains isolated from S. aurata stored under different temperatures (at 0, 10, and 20°C) and packaging conditions (air and a modified atmosphere of 40% CO 2 -30% N 2 -30% O 2 ). Pseudomonas lundensis was the predominant species, followed by Pseudomonas fluorescens, while Pseudomonas fragi and Pseudomonas putida were detected less frequently. Fluorescent Pseudomonas strains dominated under air conditions, while proteolytic and less lipolytic strains dominated under modified-atmosphere packaging. Different storage conditions appear to govern the selection of pseudomonads in gilt-head sea bream fish.It is well known that fish spoilage is primarily due to (i) autolysis, (ii) bacterial growth and metabolism resulting in the formation of off-flavor compounds, and (iii) chemical oxidation of lipids. Among these reasons, microbiological activity is by far the most important factor influencing fish quality (22). However, not all microorganisms in seafood are equally important for quality changes. Fish feeding habits, geographical location, season, sea temperature, type of fish, place in which the fish were harvested, and storage conditions, including temperature and composition of the packaging atmosphere, determine the spoilage domains of specific spoilage organisms (SSO) (22,36).Photobacterium phosphoreum, Shewanella putrefaciens, Brochothrix thermosphacta, Pseudomonas spp., Aeromonas spp., and lactic acid bacteria were found to be members of the microbial association in fish from temperate waters (12, 32). However, among these, only S. putrefaciens was the SSO of marine cold-water fish stored in ice, while P. phosphoreum was the SSO of fish stored under modified-atmosphere conditions. On the other hand, Pseudomonas spp. and Shewanella spp. were found to be the SSO in fish obtained from Mediterranean Sea temperate waters and stored in ice aerobically (32). In comparison to data for meat and meat products (19,45,57), identification and characterization of SSO in fish under different storage conditions have not been sufficiently studied. This situation is especially evident with Pseudomonas spp., a group with high heterogeneity and biodiversity within species and/or subspecies. Furthermore, many pseudomonad groups have no clear taxonomic status or natural relationships with other genera (44,47,48,49).For both of the reasons mentioned above, the use of conventional phenotypic methods can offer only limited results (6, 9, 42). In contrast, molecular methods are powerful tools not only for identification at the species level but also for strain characterization (7,14,29,30,63). Although molecular fingerprinting methods have been successfully applied for bacteria of medical interest in epidemiological studies, they are not al...

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Section: Discussionmentioning

confidence: 96%

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Tryfinopoulou¹,

Tsakalidou

Nychas³

2002

Appl Environ Microbiol

137

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“…Pseudomonas fragi has been described as siderophore non-producing bacterium that causes spoilage of refrigerated meat and raw milk (Lebert et al 1998;Ali et al 2003). The cold active lipases of P. fragi have been demonstrated to posses high activity at low temperatures (Alquati et al 2002).…”

Section: Introductionmentioning

confidence: 99%

Phosphate solubilization and growth promotion by Pseudomonas fragi CS11RH1 (MTCC 8984), a psychrotolerant bacterium isolated from a high altitude Himalayan rhizosphere

et al. 2009

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Phosphate solubilization and growth promotion by Pseudomonas fragi CS11RH1 (MTCC 8984), a psychrotolerant bacterium isolated from a high altitude garlic rhizosphere from the Indian Himalayas, are reported here. The identity of the isolate was arrived on the basis of its biochemical features and sequencing of the 16S rRNA gene. The isolate grew and solubilized phosphate at temperatures ranging from 4 to 30• C. Besides solubilizing P it produced indole acetic acid (IAA) and hydrogen cyanide (HCN). Seed bacterization with the isolate significantly increased the percent germination, rate of germination, plant biomass and nutrient uptake of wheat seedlings. While Pseudomonas fragi is normally associated with the spoilage of dairy products stored at cold temperatures, this is an early report on the plant growth promoting ability of the bacterium.

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“…Carnes processadas com atividade de água entre 0,97 e 0,98 têm sua vida-de-prateleira reduzida, uma vez que esses valores correspondem a faixa ótima de crescimento de bactérias deterioradoras como as Pseudomonas fluorescens, principalmente nos produtos elaborados com baixo teor de cloreto de sódio. O crescimento desses microrganismos pode provocar alterações na coloração, odores desagradáveis e limosidade superficial [8]. Além disso DELLAPINA et al [4] observaram a sobrevivência de Salmonella, Listeria monocitogenes e Staphylococcus aureus em carnes pré-preparadas, com atividade de água dentro da faixa encontrada na carne-de-sol (0,97; 0,94 e 0,90), sendo o microrganismo mais sensível a Salmonella, quando a atividade de água foi de 0,90.…”

Section: -Resultados Da Determinação Físico-químicaunclassified

Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

Costa¹,

Silva²

2001

Ciênc. Tecnol. Aliment.

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RESUMOForam analisadas 96 amostras de carne-de-sol, das quais 48 foram coletadas em estabelecimentos inspecionados e 48 em estabelecimentos não-inspecionados. Com o objetivo de avaliar as condições higiênico-sanitárias desse produto, durante o processamento e a comercialização, pesquisou-se a incidência de bactérias mesófilas, bolores e leveduras, Staphylococcus aureus, coliformes fecais e Escherichia coli. Foram analisados ainda, alguns parâmetros físico-químicos como atividade de água e teor de cloreto de sódio. Nos dois grupos os resultados obtidos nas análises microbiológicas foram bastante elevados. Nas amostras provenientes de estabelecimentos inspecionados as médias da contagem total de bactérias mesófilas, bolores e leveduras, Staphylococcus spp e coliformes fecais foram 6,2Log UFC/g, 3,8Log UFC/g, 7,4Log UFC/g e 1,3Log NMP/g, respectivamente, e, nas comercializadas sem inspeção foram 7,4Log UFC/g, 4,4Log UFC/g, 6,8Log UFC/g e 2,6Log NMP/g, respectivamente. Esses resultados sugerem que houve falhas tanto no processamento como na manipulação desses produtos, sendo que a contaminação fecal foi bem mais elevada nas amostras coletadas nos estabelecimentos sem inspeção. A variação dos teores de cloreto de sódio e atividade de água das amostras indicou falta de padronização de qualidade da carne-de-sol, havendo a necessidade de se estabelecer parâmetros legais tanto microbiológicos como físico-químicos, capazes de oferecer ao consumidor um alimento seguro.Palavras-chave: carne-de-sol; microbiologia; atividade de água; vida-de-prateleira. SUMMARYMICROBIOLOGICAL EVALUATION OF SUN DRIED MEAT WITH LOW SODIUM CHLORIDE. A total of 96 samples of sun meat were analyzed, 48 of them were collected in inspected establishments and the other 48 in establishments without inspection. This work was developed in order to evaluate the hygienic-sanitary conditions of these products during their processing and marketing. The incidence of mesophilic bacterias, molds, yeasts, Staphylococcus aureus, fecal coliforms and Escherichia coli was investigated. Also, some physical-chemical parameters as water activity and sodium chloride were analyzed. In both groups the results obtained in microbial analysis were quite high. In the samples of the inspected establishments the averages of mesophylic counts bacterias, molds and yeasts, Staphylococcus spp and fecal coliforms were 6,2Log UFC/g, 3,8Log UFC/g, 7,4Log UFC/g and 1,34Log NMP/g respectively and, in the samples without inspection, the averages were 7,41Log UFC/g, 4,44Log UFC/g, 6,78Log UFC/g and 2,6Log NMP/g, respectively. The microbial results suggest errors in the processing and manipulation of both samples, and the fecal contamination was much higher in the samples collected in establishments without inspection. The variation of the sodium chloride content and water activity of the sample indicated lack of standardization during sun dried meat processing. There is the need tho establish microbiological and physical-chemical legal parameters capable of offering safe food to the cons...

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Growth of Pseudomonas fluorescens and Pseudomonas fragi in a meat medium as affected by pH (5.8–7.0), water activity (0.97–1.00) and temperature (7–25°C)

Cited by 57 publications

References 19 publications

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Characterization ofPseudomonasspp. Associated with Spoilage of Gilt-Head Sea Bream Stored under Various Conditions

Phosphate solubilization and growth promotion by Pseudomonas fragi CS11RH1 (MTCC 8984), a psychrotolerant bacterium isolated from a high altitude Himalayan rhizosphere

Avaliação Microbiológica Da Carne-De-Sol Elaborada Com Baixos Teores De Cloreto De Sódio

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