Changes in the Spoilage-Related Microbiota of Beef during Refrigerated Storage under Different Packaging Conditions

• DOI: 10.1128/aem.00468-06
• Publication Date: 2006-07-07T01:51:13Z
• Authors: Danilo Ercolini; Federica Russo; Elena Torrieri; Paolo Masi; Francesco Villani
• Keywords: Modified atmosphere; Meat spoilage

ABSTRACT The microbial spoilage of beef was monitored during storage at 5°C under three different conditions modified-atmosphere packaging (MAP): (i) air (MAP1), (ii) 60% O 2 and 40% CO (MAP2), (iii) 20% (MAP3). Pseudomonas , Enterobacteriaceae Brochothrix thermosphacta lactic acid bacteria were by viable counts PCR-denaturing gradient gel electrophoresis (DGGE) analysis 14 days storage. Moreover, headspace gas composition, weight loss, color change also determined each sampling time. Overall, MAP2 shown to have the best protective effect, keeping loads acceptable levels in first 7 refrigerated colonies from plate group identified PCR-DGGE variable V6-V8 region 16S rRNA gene. Thirteen genera least 17 species after sequencing DGGE fragments that showed a wide diversity spoilage-related taking turns function conditions. countable for according times In fact, profiles displayed significant changes time depending on initial atmosphere used. occurred between storage, found spoiled meat varied Rahnella aquatilis spp., Carnobacterium divergens as acting (MAP1). spp. Lactobacillus sakei stored MAP with high oxygen content while L. main using MAP3. identification microbiota molecular methods can help effective establishment fresh meat.