Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium

Pothakos, Vasileios; Snauwaert, Cindy; Vos, Paul De; Huys, Geert; Devlieghere, Frank

doi:10.1016/j.fm.2013.11.005

Cited by 74 publications

(65 citation statements)

References 41 publications

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“…Our results also confirmed previous studies (22,45) that indicated that the off-odors produced in VPA and MAP packaging are different. In our case, VPA produced rancid odors, while MAP produced sour odors.…”

Section: Discussionsupporting

confidence: 92%

“…Our results confirmed these expectations, as the 25% sodium chloride reduction resulted in stronger spoilage, particularly when MAP packaging was used. These data corroborated those of a recent study showing higher volatile compound production under MAP than under vacuum in beef and pepper foods (45), therefore indicating that VPA would slightly but significantly help in mitigating spoilage that is due to sodium chloride reduction. In terms of the physicochemical properties of raw sausages, salt reduction had only one main effect: significantly higher exudate production due to a decrease in water-binding capacity.…”

Section: Discussionsupporting

confidence: 90%

“…Recent reviews on meat spoilage have highlighted the fact that spoilage phenomena are hard to decipher (22,24,45). Spoilage is often the complex outcome of various metabolic activities that are associated with multiple parameters, such as the type of food (and thus the nutrients available), type of packaging, storage temperature, and last but not least, the diversity of the microbial communities involved in spoilage (48).…”

Section: Discussionmentioning

confidence: 99%

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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: Discussionsupporting

confidence: 92%

Section: Discussionsupporting

confidence: 90%

Section: Discussionmentioning

confidence: 99%

See 1 more Smart Citation

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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“…Apparently, raw, whole untreated vegetable material and processed food ingredients of all types harbor Leuconostoc gelidum. Moreover, Leuconostoc gelidum strains possess the physiological mechanisms needed to colonize different sites of a food-processing environment (67), the ability to adapt to low temperatures in practically any food matrix (7,71), and fast outgrowth from very small populations. All these characteristics classify Leuconostoc gelidum as a unique specimen of spoilage potency, and methods for its rapid detection would be valuable for food industries.…”

Section: Discussionmentioning

confidence: 99%

“…The processing plant in question was periodically challenged by unexpected spoilage characterized by very high counts of psychrotrophic LAB, acute acidification of the products, and a sour off odor usually occurring before the end of the shelf life. Previously, a consistent underestimation of the counts of members of psychrotrophic LAB allocated to the genera Leuconostoc, Lactobacillus, and Lactococcus was observed for several samples deriving from this facility (5,7). More recently, the problem progressed from sporadic events into a recurring spoilage outburst (6).…”

mentioning

confidence: 83%

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Pothakos

Stellato

Ercolini

et al. 2015

Appl Environ Microbiol

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bMesophilic and psychrotrophic organism viable counts, as well as high-throughput 16S rRNA gene-based pyrosequencing, were performed with the aim of elucidating the origin of psychrotrophic lactic acid bacteria (LAB) in a ready-to-eat (RTE) meal manufacturing plant. The microbial counts of the products at the end of the shelf life were greatly underestimated when mesophilic incubation was implemented due to overlooked, psychrotrophic members of the LAB. Pseudomonas spp., Enterobacteriaceae, Streptococcaceae, and Lactobacillus spp. constituted the most widespread operational taxonomic units (OTUs), whereas Leuconostoc gelidum was detected as a minor member of the indigenous microbiota of the food ingredients and microbial community of the processing environment, albeit it colonized samples at almost every sampling point on the premises. However, L. gelidum became the most predominant microbe at the end of the shelf life. The ability of L. gelidum to outgrow notorious, spoilagerelated taxa like Pseudomonas, Brochothrix, and Lactobacillus underpins its high growth dynamics and severe spoilage character under refrigeration temperatures. The use of predicted metagenomes was useful for observation of putative gene repertoires in the samples analyzed in this study. The end products grouped in clusters characterized by gene profiles related to carbohydrate depletion presumably associated with a fast energy yield, a finding which is consistent with the fastidious nature of highly competitive LAB that dominated at the end of the shelf life. The present study showcases the detrimental impact of contamination with psychrotrophic LAB on the shelf life of packaged and cold-stored foodstuffs and the long-term quality implications for production batches once resident microbiota are established in the processing environment.T heoretically, a food commodity harbors a wide range of different microorganisms (1) associated with the ecological niches wherefrom foods originate. This initial diverse community can be enriched by other biota after transportation to industrial production facilities (2). Due to handling during processing and storage, microbes are eventually subjected to a selection pressure (3), which defines a dominant microbial consortium. In this way, certain members of this association proliferate greatly and cause alterations constituting the specific spoilage organisms (SSOs) (4). In the past few years in Belgium, the persisting problem of psychrotrophic lactic acid bacteria (LAB) prevailing at the end of the shelf life of packaged and refrigerated foodstuffs has been substantiated (5-7). These cold-adapted species of LAB contaminate foods from numerous industrial plants, but little is known about their environmental occurrence and the possible contamination routes. Their introduction in production lines can be mediated by crude material, given the fact that LAB are ubiquitous in plant ecosystems and also constitute the commensal biota of livestock (8-10). Moreover, there is emerging evidence that psychrotrophic LAB ...

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Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

Martín

Asensio

Nepote

et al. 2018

Euro J Lipid Sci & Tech

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This research evaluated the chemical, microbiological, and sensory quality preservation of raw peanuts packed in high barrier ethylene vinyl alcohol bags (EVOH) under vacuum and in polypropylene (PP) bags, during 720 days of storage at 10° (T10) and 25 °C (T25). Peroxides (PV) and conjugated dienes (CD) remained almost stable in EVOH at 10 °C (EVOH‐T10). The free fatty acid increase was greater in peanuts packaged in EVOH at 25 °C than at 10 °C. EVOH‐T10 presented the lowest saturated/unsaturated and oleic/linoleic ratios, and the highest iodine values. The lowest γ‐tocopherol decrease was for EVOH‐T10. Peanuts stored in PP bags at 25 °C (PP‐T25) showed the highest alkanes and the lowest decane,5,6‐bis(2,2‐dimethylpropylidene)‐,(E,Z)‐ content at the end of storage. PP‐T25 had the highest rate of roasted peanutty flavor decrease. Less than 10 CFU g−1 molds, yeasts, and aerobic mesophilic bacteria are detected for peanut samples, irrespective of packaging and storage temperature. Storage at 10 °C is associated with lesser quality deterioration than storage at 25 °C. All studied quality parameters are better preserved in raw peanuts packaged in EVOH except for free fatty acids. Practical Applications: Raw peanuts are used as primary ingredients which can be converted into value‐added products like peanut butter, peanut flour, peanut oil, snacks, and other by‐products. Nevertheless, preserving raw peanut quality has become a critical issue for peanut industry owing to peanut susceptibility to deterioration process. This research presents results about the chemical and sensory quality parameter changes of raw peanuts stored under different packaging materials and temperatures during a long‐term storage to figure out which are better conditions to preserve raw peanuts as a high‐quality product. Raw peanut quality preservation under a long‐term storage period packed in high barrier plastic bags (EVOH) under vacuum and polypropylene bags (PP) stored at refrigeration temperatures (T10) and room temperature (T25).

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Psychrotrophic members of Leuconostoc gasicomitatum, Leuconostoc gelidum and Lactococcus piscium dominate at the end of shelf-life in packaged and chilled-stored food products in Belgium

Cited by 74 publications

References 41 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

Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals

Improving Quality Preservation of Raw Peanuts Stored under Different Conditions During a Long‐Term Storage

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