Properties of Gram Negative Aerobes Isolated From Meats

Davidson, Charles; Dowdell, Maril Yn J.; Board, R. G.

doi:10.1111/j.1365-2621.1973.tb01411.x

Cited by 31 publications

(4 citation statements)

References 16 publications

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“…The Gram-negative, oxidase positive and negative isolates of groups E and F generally conformed to the characteristics for Moraxella (group E; Shaw and Latty, 1988) and for Acinetobacter (group F), as described by Shewan (1976), Baumann et al (1968), Davidson et al (1973) and Shaw and Latty (1988). In accordance with the study of Juni and Heym (1986), Shaw and Latty (1988) designated the MoraxeZla food isolates as Psychrobacter immobilis.…”

Section: Gram-negative Microflorasupporting

confidence: 78%

“…INVESTIGATIONS of microbial spoilage of raw meats, poultry and beef have established that the development of objectionable volatile odors is a consequence of relatively low microbial populations increasing to considerably larger populations which can produce distinctive spoilage odors (Ayres, 1960;Davidson et al, 1973;Welch and Maxey, 1975;Dainty et al, 1984). The organisms mainly found responsible for putrid, fruity, cabbagy and sulfury-associated spoilage of refrigerated meats were pseudomonads and related Gram-negative organisms.…”

Section: Introductionmentioning

confidence: 99%

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Bacteria and Volatile Compounds Associated with Ground Beef Spoilage

Stutz¹,

Silverman

Angelini

et al. 1991

Journal of Food Science

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Ground beef (GB) samples were maintained in atmospheres of 2 or 18% oxygen. Similar putrid spoilage occurred at both concentrations, although the microflora differed. Two of 10 isolates from fresh and spoiled GB, nonfluorescent pseudomonads, produced putrid aromas but only 4 volatile compounds in common when inoculated into sterile GB. AMorarelIa isolate produced a pronounced estery, decayed vegetable odor while others produced a decayed straw, ammoniacal or sour aroma. Differences in spoilage aromas apparently were not characterized by individual compounds but rather by the concentration of sulfur compounds and their ratio to other compound classes. Acetone, methyl ethyl ketone, dimethyl sulfide and dimethyl disulfide were indexes of microbial spoilage.

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Section: Gram-negative Microflorasupporting

confidence: 78%

Section: Introductionmentioning

confidence: 99%

Bacteria and Volatile Compounds Associated with Ground Beef Spoilage

Stutz¹,

Silverman

Angelini

et al. 1991

Journal of Food Science

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“…It is often assumed that strains of family Moraxellaceae (Moraxella, Acinetobacter, and Psychrobacter spp.) form a significant portion of any aerobic spoilage flora on meat (6,7,11). However, it has also been reported that their importance is overstated (8,9).…”

mentioning

confidence: 99%

Numerical taxonomy of gram-negative, nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses

Prieto

García-Armesto

García-López

et al. 1992

Appl Environ Microbiol

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A numerical taxonomic study using 75 characters was performed with 132 strains of gram-negative, nonmotile, nonfermentative bacteria selected on the basis of lack of motility and Gram reaction among 1,200 cultures isolated during aerobic storage of lamb carcasses. At the 80%o similarity level (SsM), eight clusters were formed. Strains in clusters 1 to 6 could be identified as members of the family Moraxellaceae and, more specifically, as members of the Psychrobacter-[MoraxeUlaJ phenylpyruvica subgroup. Of these strains, clusters 1 and 2 (88 strains) were identified as [MoraxeUla] phenylpyruvica and cluster 3 (15 strains) was identified as Psychrobacter immobilis. Clusters 4, 5, and 6 were not identifiable with any species. Clusters 7 and 8 consisted of 14 strains considered nonmotile variants ofPseudomonasfragi. The highest separation indices corresponded to acid production from certain carbohydrates (melibiose, L-arabinose, and cellobiose). Although strains of Psychrobacter-Moraxella clusters were relatively frequently identified at the completion of slaughter, very few cultures were detected on spoiled carcasses. It appears, therefore, that this group of organisms has only low spoilage potential.

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“…One of the isolates, though, culture 37, was identified as P. fragi. The program of differentiation of these nonpigmented pseudomonads has been noted by other investigators (1,3,8), and these organisms have been found to be the dominant organisms found on spoiled, proteinaceous foods (8,19).…”

Section: Resultsmentioning

confidence: 52%

Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage

Freeman¹,

Silverman²,

Angelini³

et al. 1976

Appl Environ Microbiol

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Volatile components present at spoilage of refrigerated chicken breasts were identified using high-vacuum-low-temperature distillation techniques followed by analysis with combined temperature-programmed gas chromatography and mass spectrometry. A comparison was made of the compounds detected from both irradiated and non-irradiated muscle stored at 2 and 10°C under both aerobic and anaerobic conditions. Isolates were randomly selected from the spoiled poultry, identified, and evaluated for their ability to produce volatile spoilage notes when grown on radiation-sterilized chicken. Several isolates that produced off-odors on sterile chicken breasts were examined. Twenty-two compounds were associated with spoilage. Some of the compounds found on both irradiated and unirradiated samples were considered to play only a minor role in the spoilage aroma or were present in low concentrations, since the aroma of spoiled irradiated chicken lacked the harsh odor notes typical of spoiled unirradiated chicken. Fifteen of the 22 compounds were considered to be unique to unirradiated, aerobically spoiled samples. Nine of these compounds, hydrogen sulfide, methyl mercaptan, dimethyl sulfide, dimethyl disulfide, methyl acetate, ethyl acetate, heptadiene, methanol, and ethanol, were found on chicken spoiled at both 2 and 10°C. Xylene, benzaldehyde, and 2,3-dithiahexane were detected only in samples stored at 20C and methyl thiolacetate, 2-butanone, and ethyl propionate were associated with 10°C spoilage. Fifty-eight isolates randomly selected from fresh, radiation-pasteurized, and unirradiated spoiled poultry were classified taxonomically, and 10 of them, which produced spoilage odors on sterilized chicken breasts, were selected for subsequent analysis of their volatiles. Isolates identified as Pseudomonas putrefaciens and Pseudomonas species that were members of groups I and II of Shewan's classification, as well as Flavobacterium and oxidative Moraxella, produced a number of the compounds found in the aroma of spoiled chicken. A total of 17 compounds were identified. Whereas no isolate produced all of the aroma compounds found in the aroma of spoiled chicken, together they did produce the nine found in unirradiated samples spoiled at either 2 or 10°C, as well as methyl thiolacetate and xylene. Six compounds were present in the volatiles produced by the isolates but were absent in the volatiles identified from spoiled chicken. These were hydrogen cyanide, methyl isopropyl sulfide, 2-propane thiol, methyl propionate, ethyl benzene, and an unidentified compound. The spoilage odor of meat, poultry, and fish at refrigeration temperatures is attributed mainly to microbial by-products (2, 10, 13, 15) and not to autolytic products from tissue (10, 13, 17). Whereas spoilage odors have been subjectively described (1, 14, 15), only recently have attempts been made to identify specific volatile compounds present at spoilage and relate them to the causative microorganism.

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Properties of Gram Negative Aerobes Isolated From Meats

Cited by 31 publications

References 16 publications

Bacteria and Volatile Compounds Associated with Ground Beef Spoilage

Bacteria and Volatile Compounds Associated with Ground Beef Spoilage

Numerical taxonomy of gram-negative, nonmotile, nonfermentative bacteria isolated during chilled storage of lamb carcasses

Volatiles produced by microorganisms isolated from refrigerated chicken at spoilage

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