Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

Illikoud, Nassima; Gohier, Rodérick; Werner, Dalal; Barrachina, Célia; Roche, David; Jaffrès, Emmanuel; Zagorec, Monique

doi:10.3389/fmicb.2019.02527

Cited by 21 publications

(9 citation statements)

References 88 publications

(102 reference statements)

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“…Acetoin production follows two different pathways in bacteria, one taking place under aerobiosis conditions through spontaneous decarboxylation of acetolactate into diacetyl, followed by conversion to acetoin ( Papadimitriou et al, 2016 ). Our results show that B. thermosphacta, Pseudomonas species , Psychrobacter cibarius and Leuconostoc species are the main producers of acetoin during aerobiosis in raw sausages, and these data corroborate many previous studies on meat spoilage ( Stanley et al, 1981 ; Casaburi et al, 2015 ; Illikoud et al, 2019 ; Papadopoulou et al, 2020 ). The second pathway is instead an anaerobic process that takes place under low carbohydrate availability through acetolactate decarboxylation by the ALD (α-acetolactate decarboxylase) enzyme to acetoin and conversion of acetoin to 2,3-butanediol by the BDH (butanediol dehydrogenase) enzyme ( Papadimitriou et al, 2016 ).…”

Section: Discussionsupporting

confidence: 91%

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

Poirier,

Coeuret,

Champomier-Vergès

et al. 2023

Front. Microbiol.

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BackgroundThe use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a large multivariate dataset (over 600 samples) obtained on the production lines of two similar types of fresh meat products (poultry and raw pork sausages). We describe a full analysis of this dataset in order to decipher how the spoilage microbial ecology of these two similar products may be shaped differently depending on production parameter characteristics.MethodsOur strategy involved a holistic approach to integrate unsupervised and supervised statistical methods on multivariate data (OTU-based microbial diversity; metabolomic data of volatile organic compounds; sensory measurements; growth parameters), and a specific selection of potential uncontrolled (initial microbiota composition) or controlled (packaging type; lactate concentration) drivers.ResultsOur results demonstrate that the initial microbiota, which is shown to be very different between poultry and pork sausages, has a major impact on the spoilage scenarios and on the effect that a downstream parameter such as packaging type has on the overall evolution of the microbial community. Depending on the process, we also show that specific actions on the pork meat (such as deboning and defatting) elicit specific food spoilers such as Dellaglioa algida, which becomes dominant during storage. Finally, ecological network reconstruction allowed us to map six different metabolic pathways involved in the production of volatile organic compounds involved in spoilage. We were able connect them to the different bacterial actors and to the influence of packaging type in an overall view. For instance, our results demonstrate a new role of Vibrionaceae in isopropanol production, and of Latilactobacillus fuchuensis and Lactococcus piscium in methanethiol/disylphide production. We also highlight a possible commensal behavior between Leuconostoc carnosum and Latilactobacillus curvatus around 2,3-butanediol metabolism.ConclusionWe conclude that our holistic approach combined with large-scale multi-omic data was a powerful strategy to prioritize the role of production parameters, already known in the literature, that shape the evolution and/or the implementation of different meat spoilage scenarios.

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Section: Discussionsupporting

confidence: 91%

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

Poirier,

Coeuret,

Champomier-Vergès

et al. 2023

Front. Microbiol.

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“…Such observation has already been made by Teixiera and colleagues using the simplified ham microbiota described above [24]. This finding raises the question of HPP treatment benefit on B. thermosphacta containing microbiota as this species is a well-known meat spoilage micro-organism [44].…”

Section: Discussionsupporting

confidence: 63%

Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Chaillou¹,

Ramaroson²,

Coeuret³

et al. 2020

Preprint

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We investigated the combined effects of biopreservation and high pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of dice cooked ham from local supermarkets, sampled near the use-by-date, were characterised. The four ham microbiota showed a relative low diversity but harboured quite dissimilar communities. Two ham samples were dominated by different Proteobacteria (Pseudomonas, Serratia for one, Psychrobacter and Vibrio for the other one) while the two others were dominated by Firmicutes (Latilactobacillus and Leuconostoc). Second, sterile diced cooked ham, prepared with reduced level of nitrite was inoculated with the two Proteobacteria-rich microbiota collected from the aforementioned commercial samples together with a Lactococcus lactis protective strain. Dices were then treated at 500 MPa for 5 minutes and bacterial dynamics was monitored during storage at 8°C. Applied alone, none of the treatments stabilized durably the growth of hams microbiota. Nevertheless, the combination of biopreservation and high pressure treatment was efficient to reduce the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that use of biopreservation and high pressure treatment as an alternative to nitrite reduction for ensuring cooked ham microbial safety merits attention but still requires improvement.

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“…Such an observation has already been made by Teixeira and colleagues using the simplified ham microbiota described above [24]. This finding raises the question of HPP treatment benefit on B. thermosphacta containing microbiota as this species is a well-known meat spoilage micro-organism [44].…”

Section: Discussionmentioning

confidence: 58%

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

et al. 2022

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We investigated the combined effects of biopreservation and high-pressure treatment on bacterial communities of diced cooked ham prepared with diminished nitrite salt. First, bacterial communities of four commercial brands of diced cooked ham from local supermarkets were characterized and stored frozen. Second, sterile diced cooked ham, prepared with reduced levels of nitrite, was inoculated with two different microbiota collected from the aforementioned commercial samples together with a nisin-producing Lactococcus lactis protective strain able to recover from a 500 MPa high-pressure treatment. Samples were then treated at 500 MPa for 5 min, and bacterial dynamics were monitored during storage at 8 °C. Depending on samples, the ham microbiota was dominated by different Proteobacteria (Pseudomonas, Serratia, Psychrobacter, or Vibrio) or by Firmicutes (Latilactobacillus and Leuconostoc). Applied alone, none of the treatments stabilized during the growth of the ham microbiota. Nevertheless, the combination of biopreservation and high-pressure treatment was efficient in reducing the growth of Proteobacteria spoilage species. However, this effect was dependent on the nature of the initial microbiota, showing that the use of biopreservation and high-pressure treatment, as an alternative to nitrite reduction for ensuring cooked ham microbial safety, merits attention but still requires improvement.

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Transcriptome and Volatilome Analysis During Growth of Brochothrix thermosphacta in Food: Role of Food Substrate and Strain Specificity for the Expression of Spoilage Functions

Cited by 21 publications

References 88 publications

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

Holistic integration of omics data reveals the drivers that shape the ecology of microbial meat spoilage scenarios

Combination of high pressure treatment at 500 MPa and biopreservation with aLactococcus lactisstrain for lowering the bacterial growth during storage of diced cooked ham with reduced nitrite salt

Combination of High-Pressure Treatment at 500 MPa and Biopreservation with a Lactococcus lactis Strain for Lowering the Bacterial Growth during Storage of Diced Cooked Ham with Reduced Nitrite Salt

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