Mathematical modeling Pseudomonas spp. growth and microflora composition variation in Agaricus bisporus fruiting bodies during chilled storage

Li, Jie; Wei, Qi; Huang, Linxiang; Fang, Ting; Chen, Bingzhi; Jiang, Yuji

doi:10.1016/j.postharvbio.2020.111144

Cited by 12 publications

(14 citation statements)

References 37 publications

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“…The result of this study showed the number of S. aureus has decreased by approximately 5 log units at the end of the storage time. Li et al (2020) evaluated the kinetic models (Huang, Baranyi, and Reparameterized Gompertz model) to describe the growth of Pseudomonas spp. in Agaricus bisporus fruiting bodies.…”

Section: Discussionmentioning

confidence: 99%

Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

Omidi-mirzaei¹,

Hojjati²,

Behbahani³

et al. 2020

qas

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The use of natural compounds to preserve food and the application of new tools for monitoring food safety is of great interest. In this study, the growth rate, including the lag time of Listeria innocua in ground lamb as a function of storage temperature (4, 10, 25, and 37°C) influence of the coriander seed essential oil (CEO), as an antimicrobial agent, was modeled. Fourier-transform infrared (FTIR) spectroscopy was used to monitor chemical changes in investigated specimens that may indicate spoilage in ground lamb. Results showed the use of CEO reduced growth rate of L. innocua, to approximately 0.0051 (CFU/h) for a sample containing CEO and to 0.042 (CFU/h) in control samples cultivated at 4°C. Increasing the cultivation temperature from 4 to 37°C led to a 5-fold increase of the growth rate (0.042 to 0.222 in the control sample) and 28-fold growth from 0.0051 to 0.147 in a sample containing the CEO. Minimum-recorded temperatures (Tmin) were –0.57 and 0.60°C for the control sample and a sample containing the CEO. The comparison of FTIR spectra of samples during the shelf life indicated that the increased shelf life and bacterial growth results in decreased moisture (1600–1650 cm–1) and protein content in the samples; while the intensity and sharpness of peaks increased in the range 1000–1100 cm–1, indicating the impact of bacterial activity on amounts of amines and amino acids. In conclusion, the CEO increased the L. innocua growth rate lag phase and improved the shelf life of the ground lamb. It is also recommended to use the FTIR to monitor the spoilage in meat.

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Section: Discussionmentioning

confidence: 99%

Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

Omidi-mirzaei¹,

Hojjati²,

Behbahani³

et al. 2020

qas

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“…Pseudomonas was determined as the dominant microflora in FV1 and FV2. Based on the observations of Li et al (2020), the dominant population of microflora was Pseudomonas spp., along with small proportions of Sphingobacterium, Pedobacter, Corynebacterium, and Pasteurella in Agaricus bisporus. Therefore, Pseudomonas spp.…”

Section: Native Microflora Composition and Diversitymentioning

confidence: 99%

Isolation and Molecular Identification of the Native Microflora on Flammulina velutipes Fruiting Bodies and Modeling the Growth of Dominant Microbiota (Lactococcus lactis)

Wei

Pan

et al. 2021

Front. Microbiol.

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The objectives of this study were to isolate and identify the dominant microorganism in Flammulina velutipes fruiting bodies (FVFB) and to develop kinetic models for describing its growth. The native microflora community on FVFB was isolated and identified using morphological examination and high-throughput sequencing analysis. FVFB presented complex microbial communities with dominant microorganisms being Lactococcus lactis. Irradiated FVFB were inoculated with the isolated strain of L. lactis and cultivated at various temperatures (4, 10, 16, 20, 25, 32, and 37°C). Three primary models, namely the Huang, Baranyi and Roberts, and reparameterized Gompertz models, and three secondary models, namely the Huang square-root, Ratkowsky square-root, and Arrhenius-type models, were developed and evaluated. With the lowest values of mean square error (MSE, 0.023–0.161) and root mean square error (RMSE, 0.152–0.401) values, the reparameterized Gompertz model was more suitable to describe the growth of L. lactis on FVFB than both Huang and Baranyi and Roberts models. The Ratkowsky square-root model provided more accurate estimation for the effect of temperature on the specific growth rate of L. lactis. The minimum growth temperature predicted by the Ratkowsky square-root model was −7.1°C. The kinetic models developed in this study could be used to evaluate the growth behavior of L. lactis on FVFB and estimate the shelf-life of FVFB.

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“…Among the isolated species, P. tolaasii, E. americana and some species of the Burkholderia genus are usually the cause of different mushroom diseases [5][6][7]. The reservoir of E. americana is unknown, but it has been isolated as an opportunistic pathogen from carrots [15] and vacuum-packed meat [16].…”

Section: Edodes a Bisporusmentioning

confidence: 99%

“…The isolated bacterial strains produced a higher damage level on shiitake slices than on A. bisporus slices (z-ratio = 2.9, p-value = 0.011) ( Figure 3B). This could be due to differences in the enzymatic repertoire of the various bacterial strains or to bacterial strains having higher deterioration ability on the mushroom species from which they are isolated [5,8,14]. Regarding the latter hypothesis, it would be interesting to test whether bacterial strains develop pathogenic mechanisms specific to the mushroom in which they grow.…”

Section: Edodes a Bisporusmentioning

confidence: 99%

“…Bacteria, moulds, enzymatic activity and biochemical changes can cause physical spoilage of mushrooms during storage. The Pseudomonas genus is a very competitive microbial group in the rhizosphere which takes part symbiotically in the mushroom fruiting body development [5]. However, some species of this bacterial genus also appear to be responsible for mushroom postharvest deterioration, such as Pseudomonas tolaasii Paine, which is accountable for the surface browning produced by the action of the toolasin exotoxin.…”

Section: Introductionmentioning

confidence: 99%

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Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth

et al. 2020

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Shiitake (Lentinula edodes) is a fungus that attracts the attention of consumers and researchers due to its flavour and bioactive compounds with biological activities. However, it swiftly loses quality because of its short shelf life. The present work evaluated the shelf life of cultivated shiitake carpophores with a weekly monitoring of the physico-chemical, microbiological, and sensory parameters under three different storage conditions. To establish the mycopathogenicity of fruitbody-inhabiting bacterial microbiota, 48 strains were isolated from shiitake throughout its storage time and subsequently inoculated on cap cuticles and slices. Additionally, an antibiogram of these bacterial strains against shiitake mycelium was performed. Shiitake had a total microbial load of 5 log cfu/g, composed mainly of Pseudomonas genus, followed by Enterobacteriaceae family, and moulds and yeasts. Among the 48 bacterial strains identified, 18 belonged to the Enterobacteriaceae family and 21 to the Pseudomonas genus. The biodeterioration capacity of the isolated strains increased throughout the conservation period, with slices being more damaged than cap cuticles. We observed a mycopathogenic behaviour of Burkholderia sp., Ewingella americana, Serratia sp., Microbacterium sp. and Rahnella sp. strains, although only the latter highly inhibited shiitake vegetative mycelium growth.

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Mathematical modeling Pseudomonas spp. growth and microflora composition variation in Agaricus bisporus fruiting bodies during chilled storage

Cited by 12 publications

References 37 publications

Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

Modeling the growth rate of Listeria innocua influenced by coriander seed essential oil and storage temperature in meat using FTIR

Isolation and Molecular Identification of the Native Microflora on Flammulina velutipes Fruiting Bodies and Modeling the Growth of Dominant Microbiota (Lactococcus lactis)

Effect of Bacterial Strains Isolated from Stored Shiitake (Lentinula edodes) on Mushroom Biodeterioration and Mycelial Growth

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