Monitoring of Microbial Metabolites and Bacterial Diversity in Beef Stored under Different Packaging Conditions

• DOI: 10.1128/aem.05521-11
• Publication Date: 2011-07-30T04:16:14Z
• Authors: Danilo Ercolini; Ilario Ferrocino; Antonella Nasi; Maurice Ndagijimana; Pamela Vernocchi; Antonietta La Storia; Luca Laghi; Gianluigi Mauriello; M. Elisabetta Gue...; Francesco Villani
• Keywords: 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

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.