Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage

Jones, Rhys J.; Zagorec, Monique; Brightwell, Gale; Tagg, John

doi:10.1016/j.fm.2009.06.003

Cited by 55 publications

(34 citation statements)

References 26 publications

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“…This species has been also found to be dominant in MAPstored poultry sausages and diced bacon (both salted products) at the end of their shelf lives (20). It should be noted that L. sakei has occasionally been associated with meat preservation (42,51,52) or with the spoilage of some raw meat and seafood products, leading to acidification and the production of off-odors (23,(52)(53)(54)(55). In our study, L. sakei was present at a scale of 5 to almost 8 log 10 CFU g Ϫ1 of meat and was associated with several other species, including C. divergens, L. piscium, B. thermosphacta, S. proteamaculans, and other Enterobacteriaceae.…”

Section: Discussionmentioning

confidence: 99%

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Fougy

Desmonts²,

Coeuret

et al. 2016

Appl Environ Microbiol

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Raw sausages are perishable foodstuffs; reducing their salt content raises questions about a possible increased spoilage of these products. In this study, we evaluated the influence of salt reduction (from 2.0% to 1.5% [wt/wt]), in combination with two types of packaging (modified atmosphere [50% mix of CO 2 -N 2 ] and vacuum packaging), on the onset of spoilage and on the diversity of spoilage-associated bacteria. After 21 days of storage at 8°C, spoilage was easily observed, characterized by noticeable graying of the products and the production of gas and off-odors defined as rancid, sulfurous, or sour. At least one of these types of spoilage occurred in each sample, and the global spoilage intensity was more pronounced in samples stored under modified atmosphere than under vacuum packaging and in samples with the lower salt content. Metagenetic 16S rRNA pyrosequencing revealed that vacuum-packaged samples contained a higher total bacterial richness (n ‫؍‬ 69 operational taxonomic units [OTUs]) than samples under the other packaging condition (n ‫؍‬ 46 OTUs). The core community was composed of 6 OTUs (Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Carnobacterium maltaromaticum, Serratia proteamaculans, and Brochothrix thermosphacta), whereas 13 OTUs taxonomically assigned to the Enterobacteriaceae, Enterococcaceae, and Leuconostocaceae families comprised a less-abundant subpopulation. This subdominant community was significantly more abundant when 2.0% salt and vacuum packaging were used, and this correlated with a lower degree of spoilage. Our results demonstrate that salt reduction, particularly when it is combined with CO 2 -enriched packaging, promotes faster spoilage of raw sausages by lowering the overall bacterial diversity (both richness and evenness). IMPORTANCEOur study takes place in the context of raw meat product manufacturing and is linked to a requirement for salt reduction. Health guidelines are calling for a reduction in dietary salt intake. However, salt has been used for a very long time as a hurdle technology, and salt reduction in meat products raises the question of spoilage and waste of food. The study was conceived to assess the role of sodium chloride reduction in meat products, both at the level of spoilage development and at the level of bacterial diversity, using 16S rRNA amplicon sequencing and raw pork sausage as a meat model.

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Section: Discussionmentioning

confidence: 99%

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Fougy

Desmonts²,

Coeuret

et al. 2016

Appl Environ Microbiol

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“…Some antilisterial bacteriocins and their producing strains can control a number of viable L. monocytogenes cells in different meat productions for 3e4 weeks (Katla et al, 2002;Schillinger, Kaya, & Lücke, 1991). In addition, the individual 50% inhibitory concentrations of sakacin P and sakacin A are less than that of nisin, and thus are considered to be safe (Dortu, Huch, Holzapfel, Franz, & Thonart, 2008;Jones, Zagorec, Brightwell, & Tagg, 2009;Katla, Naterstad, Vancanneyt, Swings, & Axelsson, 2003;Trinetta et al, 2010). The aforementioned studies have revealed that these bacteriocins are very promising biological food preservatives, especially in meat products.…”

Section: Introductionmentioning

confidence: 99%

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

et al. 2012

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“…The preservative ability of LAB in foods is attributed mainly to production of antimicrobial metabolites such as organic acids, hydrogen peroxide and bacteriocins (Castellano et al, 2008;Jones, Zagorec, Brightwell, & Tagg, 2009;McLeod et al, 2008). Bacteriocins are ribosomally synthesized peptides produced and secreted by both Gram-negative and Gram-positive bacteria that display antimicrobial properties against closely related bacteria (Garneau, Martin, & Vederas, 2002;Sit & Vederas, 2008).…”

Section: Introductionmentioning

confidence: 99%

“…Several studies have focused on the effect of bacteriocins against foodborne pathogens with emphasis on L. monocytogenes, a psychrotolerant and ubiquitous microorganism responsible for sporadic cases and outbreaks of foodborne infections involving mainly immunocompromised individuals, the young, the elderly and pregnant women (Castellano et al, 2004;De Martinis, Públio, Santarosa, & Freitas, 2001;Farber & Peterkin, 1991;Hu et al, 2008;Jones et al, 2009;Leriche, Chassaing, & Carpentier, 1999). L. monocytogenes is able to adhere and form biofilm on food-contact surfaces such as polystyrene, glass and stainless steel (Di Bonaventura et al, 2008;Dunne, 2002;Leriche et al, 1999).…”

Section: Introductionmentioning

confidence: 99%

Lactobacillus sakei 1 and its bacteriocin influence adhesion of Listeria monocytogenes on stainless steel surface

et al. 2011

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a b s t r a c tListeria monocytogenes is of particular concern for the food industry due to its psychrotolerant and ubiquitous nature. In this work, the ability of L. monocytogenes culturable cells to adhere to stainless steel coupons was studied in co-culture with the bacteriocin-producing food isolate Lactobacillus sakei 1 as well as in the presence of the cell-free neutralized supernatant of L. sakei 1 (CFSN-S1) containing sakacin 1. Results were compared with counts obtained using a non bacteriocin-producing strain (L. sakei ATCC 15521) and its bacteriocin free supernatant (CFSN-SA). Culturable adherent L. monocytogenes and lactobacilli cells were enumerated respectively on PALCAM and MRS agars at 3-h intervals for up to 12 h and after 24 and 48 h of incubation. Bacteriocin activity was evaluated by critical dilution method. After 6 h of incubation, the number of adhered L. monocytogenes cells in pure culture increased from 3.8 to 5.3 log CFU/cm 2 (48h). Co-culture with L. sakei 1 decreased the number of adhered L. monocytogenes cells (P < 0.001) during all sampling times with counts lower than 3.0 log CFU/cm 2 . The CFNS-S1 also led to a significant and similar reduction in culturable adhered L. monocytogenes counts for up to 24 h of incubation, however after 48 h of incubation, re-growth of L. monocytogenes number of adhered cells was observed, likely due to lack of competition for nutrients. L. sakei ATCC 15521 or its supernatant (CFNS-SA) did not reduce the number of adhered L. monocytogenes cells on stainless steel surface and from 6 h of incubation, listerial counts were between 4.3 and 4.5 log CFU/cm 2 . These results indicate that L. sakei 1 and its bacteriocin sakacin 1 may be useful to inhibit early stages of L. monocytogenes adherence to abiotic surface.

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Inhibition by Lactobacillus sakei of other species in the flora of vacuum packaged raw meats during prolonged storage

Cited by 55 publications

References 26 publications

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Reducing Salt in Raw Pork Sausages Increases Spoilage and Correlates with Reduced Bacterial Diversity

Characterization of a novel bacteriocin produced by Lactobacillus sakei LSJ618 isolated from traditional Chinese fermented radish

Lactobacillus sakei 1 and its bacteriocin influence adhesion of Listeria monocytogenes on stainless steel surface

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