1
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Fengou LC, Lytou AE, Tsekos G, Tsakanikas P, Nychas GJE. Features in visible and Fourier transform infrared spectra confronting aspects of meat quality and fraud. Food Chem 2024; 440:138184. [PMID: 38100963 DOI: 10.1016/j.foodchem.2023.138184] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 12/06/2023] [Accepted: 12/07/2023] [Indexed: 12/17/2023]
Abstract
Rapid assessment of microbiological quality (i.e., Total Aerobic Counts, TAC) and authentication (i.e., fresh vs frozen/thawed) of meat was investigated using spectroscopic-based methods. Data were collected throughout storage experiments from different conditions. In total 526 spectra (Fourier transform infrared, FTIR) and 534 multispectral images (MSI) were acquired. Partial Least Squares (PLS) was applied to select/transform the variables. In the case of FTIR data 30 % of the initial features were used, while for MSI-based models all features were employed. Subsequently, Support Vector Machines (SVM) regression/classification models were developed and evaluated. The performance of the models was evaluated based on the external validation set. In both cases MSI-based models (Root Mean Square Error, RMSE: 0.48-1.08, Accuracy: 91-97 %) were slightly better compared to FTIR (RMSE: 0.83-1.31, Accuracy: 88-94 %). The most informative features of FTIR for the case of quality were mainly in 900-1700 cm-1, while for fraud the features were more dispersed.
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Affiliation(s)
- Lemonia-Christina Fengou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Anastasia E Lytou
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George Tsekos
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - Panagiotis Tsakanikas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
| | - George-John E Nychas
- Laboratory of Microbiology and Biotechnology of Foods, Department of Food Science and Human Nutrition, School of Food and Nutritional Sciences, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece.
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2
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Lin W, Zhang Y, Huang J, Li Z. Fluorescence and pectinase double-triggered chitosan/pectin/calcium propionate/curcumin-β-cyclodextrin complex film for pork freshness monitoring and maintenance. Int J Biol Macromol 2024; 257:128603. [PMID: 38056733 DOI: 10.1016/j.ijbiomac.2023.128603] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2023] [Revised: 11/11/2023] [Accepted: 12/02/2023] [Indexed: 12/08/2023]
Abstract
An intelligent and active food packaging film based on chitosan (CS), pectin (P), calcium propionate (CP), and curcumin-β-cyclodextrin complex (Cur-β-CD) was prepared. The CS/P/CP/Cur-β-CD film exhibited improved hydrophobicity (74.78 ± 0.53°), water vapor (4.55 ± 0.16 × 10-11 g·(m·s·Pa)-1), and oxygen (1.50 ± 0.06 × 10-12 g·(m·s·Pa)-1) barrier properties, as well as antioxidant (72.34 ± 3.79 % for DPPH and 86.05 ± 0.14 % for ABTS) and antibacterial (79.41 ± 2.89 % for E. coli and 83.82 ± 3.96 % for S. aureus) activities. The release of CP and Cur could be triggered by pectinase, with their cumulative release reaching 92.62 ± 1.20 % and 42.24 ± 1.15 %, respectively. The CS/P/CP/Cur-β-CD film showed delayed alterations in surface color, pH value, total volatile bases nitrogen, total viable counts, thiobarbituric acid reactive substance, hardness, and springiness of pork. Additionally, the fluorescence intensity of the film gradually decreased. In conclusion, we have developed a pH-responsive film with pectinase-triggered release function, providing a new concept for the design of multi-signal responsive intelligent food packaging.
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Affiliation(s)
- Wanmei Lin
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Yifan Zhang
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China
| | - Jihong Huang
- State Key Laboratory of Crop Stress Adaptation and Improvement, College of Agriculture, Henan University, Kaifeng 475004, PR China; School of Food and Pharmacy, Xuchang University, Xuchang 461000, PR China.
| | - Zhonghong Li
- College of Food Science and Engineering, Northwest A&F University, Yangling 712100, Shaanxi, PR China; Laboratory of Quality & Safety Risk Assessment for Agro-products (Yangling), Ministry of Agriculture, Yangling 712100, Shaanxi, PR China.
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3
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Umair M, Sultana T, Xun S, Jabbar S, Riaz Rajoka MS, Albahi A, Abid M, Ranjha MMAN, El‐Seedi HR, Xie F, Khan KUR, Liqing Z, Zhendan H. Advances in the application of functional nanomaterial and cold plasma for the fresh-keeping active packaging of meat. Food Sci Nutr 2023; 11:5753-5772. [PMID: 37823138 PMCID: PMC10563703 DOI: 10.1002/fsn3.3540] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2021] [Revised: 05/23/2023] [Accepted: 05/24/2023] [Indexed: 10/13/2023] Open
Abstract
The most recent advancements in food science and technology include cold sterilization of food and fresh-keeping packaging. Active packaging technology has received much interest due to the photocatalytic activity (PCA) of functional nanoparticles, including titanium dioxide (TiO2) and ferric oxide (Fe2O3). However, there are still significant concerns about the toxicity and safety of these functional nanoparticles. This review emphasizes the bacteriostatic and fresh-keeping properties of functional nanoparticles as well as their packaging strategies using the ultraviolet photo-catalysis effect. High-voltage electric field cold plasma (HVEF-CP) is the most innovative method of cold-sterilizing food. HVEF-CP sterilizes by producing photoelectrons, ions, and active free radicals on food media, which come into contact with the bacteria's surface and destroy their cells. Next, this review also assesses the photocatalytic activity and bacteriostasis kinetics of nanosized TiO2 and Fe2O3 in poultry, beef, and lamb. In addition, this review also emphasizes the importance of exploiting the complex interaction processes between TiO2 and Fe2O3, along with dietary components and their utilization in the fresh meat industry.
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Affiliation(s)
- Muhammad Umair
- College of PharmacyShenzhen Technology UniversityShenzhenChina
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Tayyaba Sultana
- College of Public AdministrationNanjing Agriculture UniversityNanjingChina
| | - Song Xun
- College of PharmacyShenzhen Technology UniversityShenzhenChina
| | - Saqib Jabbar
- National Agricultural Research Centre (NARC)Food Science Research Institute (FSRI)IslamabadPakistan
| | - Muhammad Shahid Riaz Rajoka
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - Amgad Albahi
- National Food Research Centre, KhartoumMinistry of Agriculture and Natural ResourcesKhartoumSudan
| | - Muhammad Abid
- Institute of Food and Nutritional Sciences, Pir Mehr Ali Shah, Arid Agriculture UniversityRawalpindiPakistan
| | | | - Hesham R. El‐Seedi
- Department of Chemistry, Faculty of ScienceIslamic University of MadinahMadinahAl Madinah Al MunawwarahSaudi Arabia
- International Research Center for Food Nutrition and SafetyJiangsu UniversityZhenjiangChina
| | - Fengwei Xie
- School of EngineeringNewcastle UniversityNewcastle upon TyneUK
| | - Kashif ur Rehman Khan
- Department of Pharmaceutical Chemistry, Faculty of PharmacyThe Islamia University of BahawalpurBahawalpurPakistan
| | - Zhao Liqing
- Department of Food Science and Technology, College of Chemistry and Environmental EngineeringShenzhen UniversityShenzhenChina
| | - He Zhendan
- College of PharmacyShenzhen Technology UniversityShenzhenChina
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4
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Braley C, Gaucher ML, Fravalo P, Shedleur-Bourguignon F, Longpré J, Thibodeau A. Slight Temperature Deviation during a 56-Day Storage Period Does Not Affect the Microbiota of Fresh Vacuum-Packed Pork Loins. Foods 2023; 12:foods12081695. [PMID: 37107490 PMCID: PMC10138144 DOI: 10.3390/foods12081695] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Revised: 04/13/2023] [Accepted: 04/18/2023] [Indexed: 04/29/2023] Open
Abstract
It is profitable to export fresh meat overseas, where it is often regarded as a premium commodity. Meeting this demand for fresh meat, however, necessitates long export times, during which uncontrolled temperature increases can affect the microbiological quality of the meat and thereby, reduce shelf life or compromise food safety. To study the impact of temperature deviations on microbial community composition and diversity, we used 16S rRNA gene sequencing for Listeria monocytogenes and Salmonella spp. detection to describe the surface microbiota of eight batches of vacuum-packed loins stored at -1.5 °C (control) for 56 days and subjected to a 2 °C or 10 °C temperature deviation for a few hours (mimicking problems regularly encountered in the industry) at day 15 or 29. The presence of pathogens was negligible. The applied temperature deviations were not associated with different microbiota. Sequencing analysis showed the presence of Yersinia, an unexpected pathogen, and relative abundance increased in the groups subjected to temperature deviations. Over time, Lactobacillales_unclassified genus became the main constituent of the microbiota of vacuum-packed pork loins. Although the microbiota of the eight batches appeared similar at the beginning of storage, differences were revealed after 56 days, suggesting unequal aging of the microbiota.
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Affiliation(s)
- Charlotte Braley
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Marie-Lou Gaucher
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Philippe Fravalo
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Le Conservatoire National des Arts et Métiers (CNAM), 75003 Paris, France
| | - Fanie Shedleur-Bourguignon
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
| | - Jessie Longpré
- F. Ménard, Division d'Olymel s.e.c., Ange-Gardien, QC J0E 1E0, Canada
| | - Alexandre Thibodeau
- Chaire de Recherche en Salubrité des Viandes (CRSV), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Département de Pathologie et Microbiologie, Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Groupe de Recherche et d'Enseignement en Salubrité Alimentaire (GRESA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
- Centre de Recherche en Infectiologie Porcine et Avicole (CRIPA), Faculté de Médecine Vétérinaire, Université de Montréal, Saint-Hyacinthe, QC J2S 2M2, Canada
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5
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Junshun Z, Gao M, Bao Y. Antibacterial activity of phillyrin and its effect on the preservation of minced pork. J FOOD PROCESS PRES 2022. [DOI: 10.1111/jfpp.16904] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
Affiliation(s)
- Zhang Junshun
- School of Forestry Northeast Forestry University Harbin PR China
| | - Mingkun Gao
- State Key Laboratory of Animal Nutrition, College of Animal Science and Technology China Agricultural University Beijing PR China
| | - Yihong Bao
- School of Forestry Northeast Forestry University Harbin PR China
- Key Laboratory of Forest Food Resources Utilization of Heilongjiang Province Harbin PR China
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6
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Zhang Y, Ma X, Li X, Bi J, Zhang G, Hao H, Hou H. Study on microbial community and physicochemical properties of braised chicken during processing and storage microbial community of braised chicken. J Food Saf 2022. [DOI: 10.1111/jfs.12980] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
Affiliation(s)
- Yanan Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinxiu Ma
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Xinyu Li
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Jingran Bi
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Gongliang Zhang
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongshun Hao
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
| | - Hongman Hou
- School of Food Science and Technology Dalian Polytechnic University Dalian China
- Liaoning Key Lab for Aquatic Processing Quality and Safety Dalian Polytechnic University Dalian China
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7
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Isolation and identification of new source of bacteriocin-producing Lactobacillus plantarum C010 and growth kinetics of its batch fermentation. World J Microbiol Biotechnol 2022; 38:67. [PMID: 35246726 DOI: 10.1007/s11274-022-03244-1] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2021] [Accepted: 02/07/2022] [Indexed: 12/28/2022]
Abstract
The control of food-borne pathogens and spoilage organisms in meat and related products is urgently needed. Bacteriocins produced by lactic acid bacteria (LAB) are promising natural food preservatives. In this study, six bacteriocin-producing bacteria were screened from soil and fresh cow dung. Pseudomonas koreensis PS1, a specific spoilage organism from spoiled chilled pork, was used as the indicator bacteria. From the analyses, the strain C010 was selected due to its high yield, broad spectrum, and subculture stability. Through morphological, biochemical, and 16S rDNA gene sequence analysis, this strain was identified as Lactobacillus plantarum. Crude bacteriocin extracted from the cell-free supernatant (CFS) of L. plantarum C010 was stable under high temperature, ultraviolet radiation, and protease attack (pepsin, trypsin, and proteinase K). The kinetics of bacterial growth and bacteriocin production by L. plantarum C010 were analyzed during batch fermentation. Bacteriocin was produced throughout the logarithmic growth phase, and the Leudeking-Piret model characterized the synthesis of bacteriocins. The present study indicates that this novel bacteriocin produced by bacteria is a promising option for reducing spoilage microorganisms and can be widely used as a bio-preservative in meat and other foods.
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8
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Identification of Microbial Flora in Dry Aged Beef to Evaluate the Rancidity during Dry Aging. Processes (Basel) 2021. [DOI: 10.3390/pr9112049] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
Dry aging creates a unique taste and flavor in beef; however, the process also causes rancidity, which is harmful to humans. During dry aging, the microbial flora in beef changes continuously; thus, this change can be used as an indicator of rancidity. The objective of this study was to analyze the correlation between microbial flora in beef and rancidity during dry aging. The round of beef (2.5–3 kg) was dry aged under 1.5 ± 1 °C and 82 ± 5% moisture for 17 weeks. The microflora in the dry aged beef was analyzed by pyrosequencing. The volatile basic nitrogen (VBN) and thiobarbituric acid reactive substance (TBARS) values were also measured. Primers were designed to detect and quantify bacteria using real-time polymerase chain reaction (RT-PCR). The VBN and TBARS values in the dry aged beef depreciated from week 11 of aging. The levels of Streptococcus spp., Pantoea spp., and Pseudomonas spp. significantly changed at around week 11. Quantitative RT-PCR showed that the levels of Pantoea spp. and Streptococcus spp. could be used to identify rancidity during dry aging. Thus, among the microbial flora in dry aged beef, Pantoea spp. and Streptococcus spp. can be used to determine the rancidity of dry aged beef.
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9
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Changes of the Microbiota Composition on the Surface of Pig Carcasses during Chilling and Its Associations with Alterations in Chiller's Temperature and Air Humidity. Foods 2021; 10:foods10092195. [PMID: 34574308 PMCID: PMC8471713 DOI: 10.3390/foods10092195] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2021] [Accepted: 09/07/2021] [Indexed: 11/16/2022] Open
Abstract
In this study, we investigated changes of microbiota composition on the surface of pig carcasses during chilling and their associations with temporal and spatial changes of wind speed, air temperature, and air humidity. The composition of microbiota on a carcass surface varied greatly with sampling sites; in particular, the surfaces of forelegs and neck had higher load of microorganisms and different microbiota composition compared to in the air and other carcass parts. However, such a difference in the microbiota composition decreased as chilling time extended. The positive detection ratios of microbial genes resistant to sulfonamides, quinolones, tetracyclines, and β-lactams were found different greatly with chilling time and sampling sites. The β-lactam and tetracycline resistant genes were observed in higher ratios in airborne microorganisms in the chiller, while the sulfa and tetracycline resistant genes had higher ratios in the microbiota on pig carcasses. Actual measurements and dynamic simulation showed that air temperature and humidity varied greatly among different places in a chiller within the first 8 h of chilling, with higher values close to the door, but the differences became smaller afterwards. The micro-environmental differences and changes in the chiller may cause the different composition of microbiota on pig carcasses.
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10
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Efenberger-Szmechtyk M, Nowak A, Czyżowska A, Kucharska AZ, Fecka I. Composition and Antibacterial Activity of Aronia melanocarpa (Michx.) Elliot, Cornus mas L. and Chaenomeles superba Lindl. Leaf Extracts. Molecules 2020; 25:molecules25092011. [PMID: 32344904 PMCID: PMC7248868 DOI: 10.3390/molecules25092011] [Citation(s) in RCA: 23] [Impact Index Per Article: 5.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/25/2020] [Revised: 04/23/2020] [Accepted: 04/23/2020] [Indexed: 12/13/2022] Open
Abstract
The purpose of this study was to investigate the composition of leaf extracts from Aronia melanocarpa, Chaenomeles superba, and Cornus mas, and their antimicrobial activity against typical spoilage-causing and pathogenic bacteria found in meat and meat products. The highest total phenolic content (TPC) was detected in C. superba extract, followed by C. mas and A. melanocarpa extracts. The antioxidant capacity of the extracts was measured by DPPH and ABTS assays. The lowest IC50 values were found for C. superba extract, followed by C. mas and A. melanocarpa extracts. LC-MS and HPLC analysis revealed that A. melanocarpa and C. superba extracts contained hydroxycinnamic acid derivatives and flavonoids (mainly flavonols). Hydroxycinnamic acid derivatives were detected in the C. mas extract, as well as flavonols, ellagitannins, and iridoids. The antibacterial activity of the plant extracts was tested against Gram-negative bacteria (Moraxella osloensis, Pseudomonas fragi, Acinetobacter baumanii, Escherichia coli, Enterobacter aerogenes, Salmonella enterica) and Gram-positive bacteria (Enterococcus faecium, Staphylococcus aureus, Brochothrix thermosphacta, Lactobacillus sakei, Listeria monocytogenes) using the microculture method. The extracts acted as bacteriostatic agents, decreasing the growth rate (µmax) and extending the lag phase (tlag). C. mas showed most potent antibacterial activity, as confirmed by principal component analysis (PCA).
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Affiliation(s)
- Magdalena Efenberger-Szmechtyk
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
- Correspondence: ; Tel.: +48-426313479
| | - Agnieszka Nowak
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Agata Czyżowska
- Institute of Fermentation Technology and Microbiology, Lodz University of Technology, Wolczanska 171/173, 90-924 Lodz, Poland; (A.N.); (A.C.)
| | - Alicja Z. Kucharska
- Department of Fruit, Vegetable and Plant Nutraceutical Technology, Wrocław University of Environmental and Life Science, Chełmońskiego 37, 51-630 Wrocław, Poland;
| | - Izabela Fecka
- Department of Pharmacognosy and Herbal Medicines, Wrocław Medical University, Borowska 211A, 50-556 Wrocław, Poland;
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11
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Chen CY, Nguyen LHT, Paoli GC, Irwin PL. The complex multicellular morphology of the food spoilage bacteria Brochothrix thermosphacta strains isolated from ground chicken. Can J Microbiol 2020; 66:303-312. [DOI: 10.1139/cjm-2019-0502] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/09/2023]
Abstract
Herein we describe a highly structured, filamentous growth phenotype displayed by an isolate of the food spoilage microorganism Brochothrix thermosphacta. The growth morphology of this B. thermosphacta strain (strain BII) was dependent on environmental factors such as the growth media, incubation temperatures, and the inoculum concentration. Inoculation of cultures in highly dilute suspensions resulted in the formation of isolated, tight aggregates resembling fungal growth in liquid media. This same strain also formed stable, mesh-like structures in 6-well tissue culture plates under specific growth conditions. The complex growth phenotype does not appear to be unique to strain BII but was common among B. thermosphacta strains isolated from chicken. Light and electron micrographs showed that the filaments of multiple BII cells can organize into complex, tertiary structures resembling multistranded cables. Time-lapse microscopy was employed to monitor the development of such aggregates over 18 h and revealed growth originating from short filaments into compact ball-like clusters that appeared fuzzy due to protruding filaments or cables. This report is the first to document this complex filamentous growth phenotype in a wild-type bacterial isolate of B. thermosphacta.
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Affiliation(s)
- Chin-Yi Chen
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Ly-Huong T. Nguyen
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - George C. Paoli
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
| | - Peter L. Irwin
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
- US Department of Agriculture, Agricultural Research Service, Eastern Regional Research Center Molecular Characterization of Foodborne Pathogens Research Unit, 600 East Mermaid Lane, Wyndmoor, PA 19038, USA
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12
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Wang P, Hu A, Fan X, Zhao X, Ge Y, Chen Y. Bacterial communities in prepared foods available at supermarkets in Beijing, China. Food Res Int 2019; 120:668-678. [DOI: 10.1016/j.foodres.2018.11.024] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2018] [Revised: 10/19/2018] [Accepted: 11/13/2018] [Indexed: 12/16/2022]
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13
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Jia G, Sha K, Meng J, Liu H. Effect of high voltage electrostatic field treatment on thawing characteristics and post-thawing quality of lightly salted, frozen pork tenderloin. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.09.064] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022]
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14
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Mallhi IY, Sohaib M, Khan AU, Nawaz M, Abdullah. Evaluating food safety knowledge, practices, and microbial profile of meat in abattoirs and butchery shops in Lahore, Pakistan. J Food Saf 2018. [DOI: 10.1111/jfs.12612] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
Affiliation(s)
- Iftikhar Younis Mallhi
- Department of Food Science and Human NutritionUniversity of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Sohaib
- Department of Food Science and Human NutritionUniversity of Veterinary and Animal Sciences Lahore Pakistan
| | - Azmat Ullah Khan
- Department of Food Science and Human NutritionUniversity of Veterinary and Animal Sciences Lahore Pakistan
| | - Muhammad Nawaz
- Department of MicrobiologyUniversity of Veterinary and Animal Sciences Lahore Pakistan
| | - Abdullah
- Department of Food Science and Human NutritionUniversity of Veterinary and Animal Sciences Lahore Pakistan
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15
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Djordjević J, Bošković M, Starčević M, Ivanović J, Karabasil N, Dimitrijević M, Lazić IB, Baltić MŽ. Survival of Salmonella spp. in minced meat packaged under vacuum and modified atmosphere. Braz J Microbiol 2018; 49:607-613. [PMID: 29449174 PMCID: PMC6066784 DOI: 10.1016/j.bjm.2017.09.009] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/08/2016] [Revised: 09/18/2017] [Accepted: 09/23/2017] [Indexed: 11/20/2022] Open
Abstract
The effect of different modified atmosphere packaging regimes on the behavior of Salmonella spp. on minced meat was studied. Minced meat was experimentally contaminated with a Salmonella spp. cocktail (S. Enteritidis, S. Typhimurium, S. Infantis and S. Arizonae), packaged under vacuum or modified atmosphere with initial headspaces containing 20%O2/50%CO2/30%N2 and 20%O2/30%CO2/50%N2) and stored at 3±1°C for 12 days. Samples were analyzed for Salmonella spp., viable and lactic acid bacteria count every third day. Salmonella spp. counts decreased during storage in all packaging types, with reductions of about 1.5logCFU/g. A significant difference (p<0.01) was noted between Salmonella spp. counts in meat packaged in vacuum and modified atmospheres, although there was no significant difference in Salmonella spp. count between meat packaged in 50%CO2, and meat packaged in 30%CO2. At the end of the study, there were significant differences (p<0.01; p<0.05) in total viable and lactic acid bacterial counts between meat packaged in vacuum and modified atmosphere, and the lowest counts were noted in meat packaged in modified atmosphere with 50%CO2.
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Affiliation(s)
- Jasna Djordjević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia.
| | - Marija Bošković
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Marija Starčević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Jelena Ivanović
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Nedjeljko Karabasil
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | - Mirjana Dimitrijević
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
| | | | - Milan Ž Baltić
- University of Belgrade, Faculty of Veterinary Medicine, Department of Food Hygiene and Technology of Animal Origin, Belgrade, Serbia
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16
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Zhu Y, Xia X, Liu A, Zou L, Zhou K, Han X, Han G, Liu S. Effects of combined organic acid treatments during the cutting process on the natural microflora and quality of chicken drumsticks. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.02.031] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/27/2022]
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17
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Zhang L, Peng Y. Noninvasive Qualitative and Quantitative Assessment of Spoilage Attributes of Chilled Pork Using Hyperspectral Scattering Technique. APPLIED SPECTROSCOPY 2016; 70:1309-1320. [PMID: 27340214 DOI: 10.1177/0003702816654060] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/26/2015] [Accepted: 11/30/2015] [Indexed: 06/06/2023]
Abstract
The objective of this research was to develop a rapid noninvasive method for quantitative and qualitative determination of chilled pork spoilage. Microbiological, physicochemical, and organoleptic characteristics such as the total viable count (TVC), Pseudomonas spp., total volatile basic-nitrogen (TVB-N), pH value, and color parameter L* were determined to appraise pork quality. The hyperspectral scattering characteristics from 54 meat samples were fitted by four-parameter modified Gompertz function accurately. Support vector machines (SVM) was applied to establish quantitative prediction model between scattering fitting parameters and reference values. In addition, partial least squares discriminant analysis (PLS-DA) and Bayesian analysis were utilized as supervised and unsupervised techniques for the qualitative identification of meat spoilage. All stored chilled meat samples were classified into three grades: "fresh," "semi-fresh," and "spoiled." Bayesian classification model was superior to PLS-DA with overall classification accuracy of 92.86%. The results demonstrated that hyperspectral scattering technique combined with SVM and Bayesian possessed a powerful capability for meat spoilage assessment rapidly and noninvasively.
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Affiliation(s)
- Leilei Zhang
- National R&D Center for Agro-processing Equipment, College of Engineering, China Agricultural University, Beijing, China College of life science, China Jiliang University, Hangzhou, China
| | - Yankun Peng
- National R&D Center for Agro-processing Equipment, College of Engineering, China Agricultural University, Beijing, China
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18
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Liu A, Peng Z, Zou L, Zhou K, Ao X, He L, Chen S, Liu S. The effects of lactic acid-based spray washing on bacterial profile and quality of chicken carcasses. Food Control 2016. [DOI: 10.1016/j.foodcont.2015.09.015] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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19
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Wang Y, Kuang Y, Zhang Y, Song Y, Zhang X, Lin Y, Che L, Xu S, Wu D, Xue B, Fang Z. Rearing conditions affected responses of weaned pigs to organic acids showing a positive effect on digestibility, microflora and immunity. Anim Sci J 2016; 87:1267-1280. [PMID: 26800117 DOI: 10.1111/asj.12544] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/02/2015] [Revised: 07/14/2015] [Accepted: 08/11/2015] [Indexed: 01/08/2023]
Abstract
Three experiments were conducted to assess the response of weaned pigs to organic acid SF3, which contains 34% calcium formate, 16% calcium lactate, 7% citric acid and 13% medium chain fatty acids. Dietary treatments had no effect on growth performance of piglets (21-day weaning) fed the commercial prestart diet for 1 week before receiving the experimental diets supplemented with SF3 at 0, 3 or 5 g/kg diet (Exp. 1), whereas diarrhea frequency averaged across a week was decreased by SF3 supplementation (5 g/kg diet) in piglets fed the experimental diets immediately after weaning (Exp. 2). In Exp. 3, piglets (28-day weaning) were fed the control (containing pure colistin sulfate and enramycin, respectively, at 20 mg/kg diet) for 1 week and then were fed the control or SF3-supplemented (5 g/kg diet) diet for 2 weeks. The SF3-fed piglets had greater apparent ileal digestibility of calcium and dry matter, while also demonstrating greater overall gross energy, up-regulated jejunal expression of sodium-glucose cotransporter-1 and transforming growth factor-β, down-regulated jejunal expression of tumor necrosis factor (TNF)-α, higher ileal Lactobacillus, with lower total bacteria content, lower plasma TNF-α but higher IgG levels than the control-fed piglets. Collectively, SF3 consumption improved diarrhea resistance of weaned pigs by improving nutrient digestibility, piglet immunity and intestinal bacteria profile. © 2016 Japanese Society of Animal Science.
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Affiliation(s)
- Yu Wang
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Yiwen Kuang
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Yalin Zhang
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Yumo Song
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Xiaoling Zhang
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Yan Lin
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Lianqiang Che
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Shengyu Xu
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - De Wu
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Bai Xue
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China
| | - Zhengfeng Fang
- Key Laboratory for Animal Disease Resistance Nutrition of China Ministry of Education, Animal Nutrition Institute, Sichuan Agricultural University, Ya'an, China.
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20
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Nieminen TT, Dalgaard P, Björkroth J. Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork. Int J Food Microbiol 2015; 218:86-95. [PMID: 26623935 DOI: 10.1016/j.ijfoodmicro.2015.11.003] [Citation(s) in RCA: 45] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/17/2015] [Revised: 10/13/2015] [Accepted: 11/10/2015] [Indexed: 01/24/2023]
Abstract
Accumulation of volatile organic compounds was monitored in association with sensory quality, bacterial concentrations and culture-independent microbial community analyses in raw pork loin and pork collar during storage under high-oxygen modified atmosphere at +4 °C. Of the 48 volatile compounds detected in the pork samples, the levels of acetoin, diacetyl and 3-methyl-1-butanol had the highest correlations with the sensory scores and bacterial concentrations. These compounds accumulated in all of the four monitored lots of non-sterile pork but not in the sterilized pork during chilled storage. According to the culture-dependent and culture-independent characterization of bacterial communities, Brochothrix thermosphacta, lactic acid bacteria (Carnobacterium, Lactobacillus, Lactococcus, Leuconostoc, Weissella) and Photobacterium spp. predominated in pork samples. Photobacterium spp., typically not associated with spoilage of meat, were detected also in 8 of the 11 retail packages of pork investigated subsequently. Eleven isolates from the pork samples were shown to belong to Photobacterium phosphoreum by phenotypic tests and sequencing of the 16S rRNA and gyrB gene fragments. Off-odors in pork samples with high proportion of Photobacterium spp. were associated with accumulation of acetoin, diacetyl and 3-methyl-1-butanol in meat, but these compounds did not explain all the off-odors reported in sensory analyses.
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Affiliation(s)
- Timo T Nieminen
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland.
| | - Paw Dalgaard
- National Food Institute (DTU Food), Technical University of Denmark, Søltofts Plads, Building 221, 2800 Kgs. Lyngby, Denmark
| | - Johanna Björkroth
- Department of Food Hygiene and Environmental Health, Faculty of Veterinary Medicine, University of Helsinki, P.O. Box 66, 00014, Finland
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21
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Zhao F, Zhou G, Ye K, Wang S, Xu X, Li C. Microbial changes in vacuum-packed chilled pork during storage. Meat Sci 2015; 100:145-49. [PMID: 25460118 DOI: 10.1016/j.meatsci.2014.10.004] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2014] [Revised: 08/06/2014] [Accepted: 10/05/2014] [Indexed: 11/29/2022]
Abstract
Microbial composition in vacuum-packed chilled pork was investigated. The number of microbial counts increased during the period of 21 day storage with the deterioration of meat. A total of 28,216 bacterial sequences were obtained for the assessment of microbial diversity from vacuum packed pork during chilled storage. More than 200 bacterial genera belonging to eighteen phyla were observed, and most of them are likely to be associated with contamination via fecal, air and/or water during slaughtering and subsequent meat handling. Microbial populations changed greatly during storage, of which the seventh day was a critical time point for microbial diversity. Micrococcaceae, Flavobacteriaceae, Enterobacteriaceae, Lactobacillaceae and Carnobacteriaceae were the major components that may be associated with the spoilage of meat. Although the potential impact of detected microbes on meat hygiene and/or safety is unknown, effective decontamination of the whole chain is always important for meat industry to guarantee meat safety and to improve shelf-life of fresh meat.
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22
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Real-Time TaqMan PCR for Rapid Detection and Quantification of Coliforms in Chilled Meat. FOOD ANAL METHOD 2015. [DOI: 10.1007/s12161-015-0271-y] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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23
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Mei J, Guo Q, Wu Y, Li Y. Microbial diversity of a Camembert-type cheese using freeze-dried Tibetan kefir coculture as starter culture by culture-dependent and culture-independent methods. PLoS One 2014; 9:e111648. [PMID: 25360757 PMCID: PMC4216126 DOI: 10.1371/journal.pone.0111648] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/07/2014] [Accepted: 10/01/2014] [Indexed: 12/11/2022] Open
Abstract
The biochemical changes occurring during cheese ripening are directly and indirectly dependent on the microbial associations of starter cultures. Freeze-dried Tibetan kefir coculture was used as a starter culture in the Camembert-type cheese production for the first time. Therefore, it's necessary to elucidate the stability, organization and identification of the dominant microbiota presented in the cheese. Bacteria and yeasts were subjected to culture-dependent on selective media and culture-independent polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE) analysis and sequencing of dominant bands to assess the microbial structure and dynamics through ripening. In further studies, kefir grains were observed using scanning electron microscopy (SEM) methods. A total of 147 bacteria and 129 yeasts were obtained from the cheese during ripening. Lactobacillus paracasei represents the most commonly identified lactic acid bacteria isolates, with 59 of a total of 147 isolates, followed by Lactococcus lactis (29 isolates). Meanwhile, Kazachstania servazzii (51 isolates) represented the mainly identified yeast isolate, followed by Saccharomyces cerevisiae (40 isolates). However, some lactic acid bacteria detected by sequence analysis of DGGE bands were not recovered by plating. The yeast S. cerevisiae and K. servazzii are described for the first time with kefir starter culture. SEM showed that the microbiota were dominated by a variety of lactobacilli (long and curved) cells growing in close association with a few yeasts in the inner portion of the grain and the short lactobacilli were observed along with yeast cells on the exterior portion. Results indicated that conventional culture method and PCR-DGGE should be combined to describe in maximal detail the microbiological composition in the cheese during ripening. The data could help in the selection of appropriate commercial starters for Camembert-type cheese.
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Affiliation(s)
- Jun Mei
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Qizhen Guo
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Yan Wu
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
| | - Yunfei Li
- Department of Food Science and Technology, School of Agriculture and Biology, Shanghai Jiao Tong University, Shanghai, P.R. China
- * E-mail:
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24
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Li M, Li Y, Huang X, Zhao G, Tian W. Evaluating growth models of Pseudomonas spp. in seasoned prepared chicken stored at different temperatures by the principal component analysis (PCA). Food Microbiol 2014; 40:41-7. [DOI: 10.1016/j.fm.2013.11.014] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/18/2013] [Revised: 10/01/2013] [Accepted: 11/24/2013] [Indexed: 11/26/2022]
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25
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A generic model for spoilage of acidic emulsified foods: Combining physicochemical data, diversity and levels of specific spoilage organisms. Int J Food Microbiol 2014; 170:1-11. [DOI: 10.1016/j.ijfoodmicro.2013.10.021] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/13/2013] [Revised: 09/05/2013] [Accepted: 10/26/2013] [Indexed: 11/18/2022]
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26
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Culture independent methods to assess the diversity and dynamics of microbiota during food fermentation. Int J Food Microbiol 2013; 167:29-43. [DOI: 10.1016/j.ijfoodmicro.2013.05.008] [Citation(s) in RCA: 174] [Impact Index Per Article: 15.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2012] [Revised: 04/29/2013] [Accepted: 05/09/2013] [Indexed: 12/21/2022]
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27
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Dias FS, Ramos CL, Schwan RF. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. FOOD SCIENCE AND TECHNOLOGY 2013. [DOI: 10.1590/s0101-20612013005000079] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 04/03/2023]
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28
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The effect of vacuum packaging, EDTA, oregano and thyme oils on the microbiological quality of chicken's breast. Anaerobe 2013; 29:128-33. [PMID: 24036422 DOI: 10.1016/j.anaerobe.2013.09.002] [Citation(s) in RCA: 24] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/20/2013] [Revised: 09/01/2013] [Accepted: 09/03/2013] [Indexed: 11/23/2022]
Abstract
The effect of ethylenediaminetetraacetate (EDTA), oregano (Origanum vulgare) and thyme (Thymus vulgaris) oils, on the chicken breast fillets was examined in this study. The chicken breast fillets were stored under vacuum packaging (VP), at 4 ± 0.5 °C for a period of 18 days. There were used the following treatments of chicken breast fillets: Air-packaged (AC, control samples), vacuum-packaged (VPC, control samples), VP with EDTA solution 1.50% w/w (VPEC, control samples), VP with oregano oil 0.20% v/w (VP + O) and VP with thyme oil 0.20% v/w, (VP + T). The quality assessment for vacuum packaging of the product in accordance with the terms above and EDTA treatment, oregano and thyme oil was established by microbiological analyzes. The microbiological properties as the total viable counts on Plate Count Agar, after incubation for 2 days at 37 °C and coliform bacteria on Violet Red Bile Glucose agar incubated at 37 °C for 24 h, lactobacilli on Rogosa and Sharpe agar after incubation 48-78 h at 37 °C in an aerobic atmosphere supplemented with carbon dioxide (5% CO2) and Pseudomonas aeruginosa on Pseudomonas Isolation agar (PIA, Oxoid, UK) after incubation at 48 h at 35 °C were monitored. The using of oregano, thyme oil and EDTA with combination of vacuum packaging has significant effects to reduction of all followed groups of microorganisms compared with control group without vacuum packaging and untreated control group. The natural preservatives can be used as alternatives to chemical additives which could extend the meat and meat products shelf life. The knowledge about them can have an important economic feedback by reducing losses attributed to spoilage and by allowing the products to reach distant and new markets. This study shows how using of natural antimicrobials can extend the shelf-life of the meat product.
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29
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Guan ZP, Jiang Y, Gao F, Zhang L, Zhou GH, Guan ZJ. Rapid and simultaneous analysis of five foodborne pathogenic bacteria using multiplex PCR. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2039-1] [Citation(s) in RCA: 29] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
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30
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Analysis of mathematical models of Pseudomonas spp. growth in pallet-package pork stored at different temperatures. Meat Sci 2013; 93:855-64. [DOI: 10.1016/j.meatsci.2012.11.048] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2012] [Revised: 09/17/2012] [Accepted: 11/29/2012] [Indexed: 11/21/2022]
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31
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Xiao X, Dong Y, Zhu Y, Cui H. Bacterial Diversity Analysis of Zhenjiang Yao Meat During Refrigerated and Vacuum-Packed Storage by 454 Pyrosequencing. Curr Microbiol 2012; 66:398-405. [DOI: 10.1007/s00284-012-0286-1] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/19/2012] [Accepted: 11/24/2012] [Indexed: 12/28/2022]
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32
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Huang T, Wei W, Su J, Zhang H, Li N. Denitrification performance and microbial community structure of a combined WLA-OBCO system. PLoS One 2012; 7:e48339. [PMID: 23152768 PMCID: PMC3494691 DOI: 10.1371/journal.pone.0048339] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/11/2012] [Accepted: 09/24/2012] [Indexed: 11/21/2022] Open
Abstract
The contamination of surface water by nitrogen due to fertilizer application and discharge of wastewater is an increasingly serious problem. A multifunctional device, which combines water-lifting and aeration (WLA) with oligotrophic biological contact oxidation (OBCO), was developed for pretreatment of raw water to reduce nitrogen. The performance of nitrogen removal and changes in microbial community structure were investigated. The results showed that the combined technique of WLA-OBCO was feasible, and that ammonium, nitrate, total nitrogen and total organic carbon were effectively removed. Meanwhile, nitrite was mostly undetectable. The PCR-DGGE and clone sequencing results revealed that α-proteobacterium was the largest bacterial group, and Pseudomonas strains Y3 and J8 were the dominant bacteria.
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Affiliation(s)
- Tinglin Huang
- School of Environmental and Municipal Engineering, Xi'an University of Architecture and Technology, Xi'an, Shaanxi, China.
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33
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Spoilage microbiota associated to the storage of raw meat in different conditions. Int J Food Microbiol 2012; 157:130-41. [DOI: 10.1016/j.ijfoodmicro.2012.05.020] [Citation(s) in RCA: 365] [Impact Index Per Article: 30.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/06/2012] [Revised: 05/21/2012] [Accepted: 05/22/2012] [Indexed: 02/03/2023]
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34
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Liang R, Yu X, Wang R, Luo X, Mao Y, Zhu L, Zhang Y. Bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products under aerobic conditions at 4°C. J Food Prot 2012; 75:1057-62. [PMID: 22691472 DOI: 10.4315/0362-028x.jfp-11-439] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
This study analyzed the bacterial diversity and spoilage-related microbiota associated with freshly prepared chicken products stored aerobically at 4°C, using "bone and chicken string," a product popular in the People's Republic of China, as the study subject. Samples collected from three different factories were tray packaged with cling film and stored at 4°C. Bacterial diversity and dominant bacteria were analyzed using PCR amplification and denaturing gradient gel electrophoresis. Combined with selective cultivation of the dominant bacteria and correlation analysis, the dominant spoilage microbiota was determined. The results showed that bacterial diversity varied with different manufacturers. Such bacteria as Acinetobacter sp., Carnobacterium sp., Rahnella sp., Pseudomonas sp., Brochothrix sp., and Weissella sp. were detected in freshly prepared chicken products during storage. And Carnobacterium sp., Pseudomonas sp., and Brochothrix sp. bacteria were the common dominant spoilage bacteria groups in most freshly prepared chicken products from different factories. Carnobacterium was, for the first time, shown to be an important contributor to the spoilage-related microflora of freshly prepared chicken products stored aerobically under refrigeration. Our work shows the bacterial diversity and dominant spoilage microbiota of freshly prepared chicken products stored aerobically under refrigeration.
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Affiliation(s)
- Rongrong Liang
- Professional Laboratory of Beef Processing and Quality Control, College of Food Science and Engineering, Shandong Agricultural University, Tai'an, 271018, People's Republic of China
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35
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36
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Zhang Q, Han Y, Cao J, Xu X, Zhou G, Zhang W. The spoilage of air-packaged broiler meat during storage at normal and fluctuating storage temperatures. Poult Sci 2012; 91:208-14. [DOI: 10.3382/ps.2011-01519] [Citation(s) in RCA: 44] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
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37
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Hölzel CS, Huther SK, Schwaiger K, Kämpf P, Bauer J. Quantity of the Tetracycline Resistance Gene tet(M) Differs Substantially between Meat at Slaughterhouses and at Retail. J Food Sci 2011; 76:M318-23. [DOI: 10.1111/j.1750-3841.2011.02239.x] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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38
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Tang L, Pillai S, Revsbech NP, Schramm A, Bischoff C, Meyer RL. Biofilm retention on surfaces with variable roughness and hydrophobicity. BIOFOULING 2011; 27:111-121. [PMID: 21181571 DOI: 10.1080/08927014.2010.544848] [Citation(s) in RCA: 37] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 05/30/2023]
Abstract
Biofilms on food processing equipment cause food spoilage and pose a hazard to consumers. The bacterial community on steel surfaces in a butcher's shop was characterized, and bacteria representative of this community enriched from minced pork were used to study biofilm retention. Stainless steel (SS) was compared to two novel nanostructured sol-gel coatings with differing hydrophobicity. Surfaces were characterized with respect to roughness, hydrophobicity, protein adsorption, biofilm retention, and community composition of the retained bacteria. Fewer bacteria were retained on the sol-gel coated surfaces compared to the rougher SS. However, the two sol-gel coatings did not differ in either protein adsorption, biofilm retention, or microbial community composition. When polished to a roughness similar to sol-gel, the SS was colonized by the same amount of bacteria as the sol-gel, but the bacterial community contained fewer Pseudomonas cells. In conclusion, biofilm retention was affected more by surface roughness than chemical composition under the condition described in this study.
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Affiliation(s)
- Lone Tang
- Department of Biological Sciences, Aarhus University, Denmark
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39
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Liu F, Wang D, Du L, Zhu Y, Xu W. Diversity of the Predominant Spoilage Bacteria in Water-Boiled Salted Duck during Storage. J Food Sci 2010; 75:M317-21. [DOI: 10.1111/j.1750-3841.2010.01644.x] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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40
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Pentocin 31-1, a novel meat-borne bacteriocin and its application as biopreservative in chill-stored tray-packaged pork meat. Food Control 2010. [DOI: 10.1016/j.foodcont.2009.05.010] [Citation(s) in RCA: 45] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022]
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41
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Zhao J, Dai X, Liu X, Chen H, Tang J, Zhang H, Chen W. Changes in microbial community during Chinese traditional soybean paste fermentation. Int J Food Sci Technol 2009. [DOI: 10.1111/j.1365-2621.2009.02079.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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He H, Dong J, Lee CN, Li Y. Molecular analysis of spoilage-related bacteria in pasteurized milk during refrigeration by PCR and denaturing gradient gel electrophoresis. J Food Prot 2009; 72:572-7. [PMID: 19343946 DOI: 10.4315/0362-028x-72.3.572] [Citation(s) in RCA: 22] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/11/2022]
Abstract
Bacterial diversity in fluid milk products has been extensively studied in order to improve milk quality. Here, we illustrate the utility of viable counts and PCR-denaturing gradient gel electrophoresis (DGGE) for monitoring the microbial spoilage of pasteurized milk during shelf life. Five pasteurized milk samples stored at 4 degrees C were examined at 10 and 5 days before expiration and on the expiration day. With bacterial DNA extracted directly from the samples, PCR-DGGE analysis indicated that Pseudomonas became dominant in four samples. Meanwhile, the aerobic plate count of these four samples exceeded the regulatory limit of 20,000 CFU/ml at 5 days before expiration, and the rapid psychrotrophic count markedly surpassed the aerobic plate count on the expiration day. Streptococcus and Buttiauxella spp. were detected in several samples. Sequence analysis of DGGE fragments revealed high diversity among Pseudomonas spp. in the milk samples. P. putida and P. migulae grew to high numbers during refrigerated storage. Further identification of Pseudomonas at the species level was facilitated by PCR and multiplex PCR using species-specific primers; consequently, P. fluorescens and P. fragi were observed. These results highlight an important role of Pseudomonas in the shelf life of pasteurized milk.
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Affiliation(s)
- Hongfei He
- Department of Human Nutrition, Food and Animal Sciences, 1955 East-West Road, University of Hawaii at Manoa, Hawaii 96822, USA
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Hu P, Zhou G, Xu X, Li C, Han Y. Characterization of the predominant spoilage bacteria in sliced vacuum-packed cooked ham based on 16S rDNA-DGGE. Food Control 2009. [DOI: 10.1016/j.foodcont.2008.02.007] [Citation(s) in RCA: 67] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Comparison of culture-dependent and independent techniques for characterisation of the microflora of peroxyacetic acid treated, vacuum-packaged beef. Food Microbiol 2009; 26:283-8. [PMID: 19269570 DOI: 10.1016/j.fm.2008.12.010] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/01/2008] [Revised: 12/11/2008] [Accepted: 12/22/2008] [Indexed: 11/23/2022]
Abstract
The diversity of microflora associated with peroxyacetic acid (POAA) treated and untreated beef was investigated by 16S rDNA gene cloning, DGGE analysis and conventional bacterial cultivation. Following vacuum packaging, POAA treated and untreated meat samples were stored for up to 18 weeks at -1.5 degrees C. Each culture independent method showed Carnobacterium spp. to predominate on both POAA treated and untreated meat. However, 16S rDNA gene analysis also detected the presence of psychrotolerant Clostridium spp. in the POAA-treated beef. Culture-dependent analysis did not distinguish Carnobacterium spp. from Lactobacilli. Although culture-dependent analysis showed an increase in the ratio of Enterobacteriaceae to lactic acid bacteria from weeks 6-18 in the POAA treated compared with the untreated meat, the numbers of Enterobacteriaceae were significantly less on POAA treated than on untreated meat. The combination of data collected by culture-dependent and independent techniques provided the most robust approach for elucidating the efficacy of chemical sanitization of chilled vacuum-packaged beef. If conventional cultivation is used for monitoring bacterial spoilage of vacuum-packaged chilled meats it is recommended that culture methods specific for Carnobacterium and Clostridium spp. should be included in order to provide a more complete indication of microbial diversity.
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Hu P, Xu X, Zhou G, Han Y, Xu B, Liu J. Study of the Lactobacillus sakei protective effect towards spoilage bacteria in vacuum packed cooked ham analyzed by PCR–DGGE. Meat Sci 2008; 80:462-9. [DOI: 10.1016/j.meatsci.2008.01.011] [Citation(s) in RCA: 13] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/26/2007] [Revised: 01/17/2008] [Accepted: 01/17/2008] [Indexed: 10/22/2022]
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46
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Vasilopoulos C, Ravyts F, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F. Evaluation of the spoilage lactic acid bacteria in modified-atmosphere-packaged artisan-type cooked ham using culture-dependent and culture-independent approaches. J Appl Microbiol 2008; 104:1341-53. [DOI: 10.1111/j.1365-2672.2007.03664.x] [Citation(s) in RCA: 77] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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47
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Hu Q, Dou MN, Qi HY, Xie XM, Zhuang GQ, Yang M. Detection, isolation, and identification of cadmium-resistant bacteria based on PCR-DGGE. J Environ Sci (China) 2007; 19:1114-1119. [PMID: 17966518 DOI: 10.1016/s1001-0742(07)60181-8] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 05/25/2023]
Abstract
This study focused on the screening of cadmium-resistant bacterial strains from Pb-Zn tailing. We investigated the diversity of microbial community inhabiting Dong-san-cha Pb-Zn tailing in Beijing, China, by polymerase chain reaction-denaturing gradient gel electrophoresis (DGGE) of 16S rRNA gene of bacterial strain, and found two dominant strains in the DGGE profile. Using special culture media, we isolated two strong cadmium-resistant bacterial strains. On the basis of morphological, physiological, and biochemical characteristics, BIOLOG, and 16S rDNA sequencing, the two strains were identified as Bacillus cereus and Enterobacter cloacae. Minimal inhibitory concentrations (MICs) of heavy metals for the bacteria were determined. E. cloacae showed higher MIC values for heavy metals and a larger range of antibiotic resistance than B. cereus.
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Affiliation(s)
- Qing Hu
- Department of Environmental Biotechnology, Research Center for Eco-Environmental Sciences, Chinese Academy of Sciences, Beijing 100085, China.
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