Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage

Abstract

bBeef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisinbased antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life. Spoilage of meat or meat products is caused by uncontrolled growth and various metabolic activities of the dominant microbiota found on these foods (1, 2). It is commonly assumed that microbiota of meat can originate from the processed animal's skin or intestines and that contamination may occur during the successive steps of processing and distribution (3-6). Undesired microbial development in meat could also appear during storage. In particular, different storage conditions of meat products can influence the development of different microbial groups and their ability to produce spoilage-associated compounds, such as esters, ketones, aldehydes, sulfur compounds, amines, and volatile fatty acids (2, 7). In recent decades, numerous methods had been applied for storage of meat to control the spoilage process, extending the shelf life of raw meat and meat products. Among them, refrigerated storage conditions, addition of natural preservatives, vacuum pack (VP), and modified atmosphere packaging (MAP) could influence the development and activities of the ephemeral spoilage microorganisms and, consequently, the spoilage process (3). Antimicrobial nisin-based active packaging has also been recently developed as a powerful tool for meat storage (8-11). Depending on the storage conditions and other extrinsic factors, only a few species are able to sufficiently ...

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