Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions
2. Zero hunger
microbial metabolites
Magnetic Resonance Spectroscopy
Meat
Time Factors
Bacteria
Food Packaging
MICROBIAL METABOLITES; BACTERIAL DIVERSITY; BEEF; MODIFIED ATMOSPHERE; NMR
meat spoilage; microbial metabolites; spoilage microbiota
Biodiversity
04 agricultural and veterinary sciences
Bacterial Load
Gas Chromatography-Mass Spectrometry
0404 agricultural biotechnology
Food Storage
Refrigeration
meat spoilage
spoilage microbiota
DOI:
10.1128/aem.05521-11
Publication Date:
2011-07-30T04:16:14Z
AUTHORS (10)
ABSTRACT
Beef chops were stored at 4°C under different conditions: in air (A), modified-atmosphere packaging (MAP), vacuum (V), or bacteriocin-activated antimicrobial (AV). After 0 to 45 days of storage, analyses performed determine loads spoilage microorganisms, microbial metabolites (by solid-phase microextraction [SPME]-gas chromatography [GC]-mass spectrometry [MS] and proton nuclear magnetic resonance [(1)H NMR]), diversity PCR-denaturing gradient gel electrophoresis [DGGE] pyrosequencing). The microbiological shelf life meat increased with increasing selectivity storage conditions. Culture-independent analysis by pyrosequencing DNA extracted directly from showed that Brochothrix thermosphacta dominated during the early stages A MAP, while Pseudomonas spp. took over further A. Many bacteria, several which are usually associated soil rather than meat, identified V AV; however, lactic acid bacteria (LAB) late phases Carnobacterium divergens was most frequent microorganism AV. Among volatile metabolites, butanoic growth LAB AV conditions, acetoin related other groups (1)H NMR decreases lactate, glycogen, IMP, ADP levels selective increases 3-methylindole, betaine, creatine, amino acids. microbiota is significantly affected its changes complex shifts produced, a potential impact on quality.
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