scholarly journals Transcriptional profiling of biofilms formed on chilled beef by psychrotrophic meat spoilage bacterium, Pseudomonas fragi 1793

Biofilm ◽  
2021 ◽  
Vol 3 ◽  
pp. 100045
Author(s):  
Nirmani N. Wickramasinghe ◽  
Joshua Ravensdale ◽  
Ranil Coorey ◽  
Gary A. Dykes ◽  
Peter S. Chandry
Keyword(s):  
Transcriptional Profiling ◽  
Pseudomonas Fragi ◽  
Meat Spoilage ◽  
Spoilage Bacterium

scholarly journals Vibrioferrin production by the food spoilage bacterium Pseudomonas fragi

2017 ◽  
Vol 365 (6) ◽  
Author(s):  
Tamsyn Stanborough ◽  
Narelle Fegan ◽  
Shane M Powell ◽  
Mark Tamplin ◽  
P Scott Chandry
Keyword(s):  
Food Spoilage ◽  
Pseudomonas Fragi ◽  
Spoilage Bacterium

scholarly journals Specific microflora of packed meet – a review

2000 ◽  
Vol 18 (No. 4) ◽  
pp. 159-163
Author(s):  
I. Steinhauserová
Keyword(s):  
Ph Value ◽  
Shewanella Putrefaciens ◽  
Controlled Atmosphere ◽  
Pseudomonas Sp ◽  
Pseudomonas Fragi ◽  
Meat Spoilage ◽  
Plastic Foil ◽  
Meat Ph ◽  
Leuconostoc Carnosum ◽  
Leuconostoc Gelidum

Meat is an attractive medium for microorganism multiplication due to its composition. The microflora of unpacked meat or of meat packed in wrapping plastic foil is significantly different from the microflora of vacuum-packed or controlled-atmosphere packed meat. Dominant microorganisms of unpacked meat are some species of the genus Pseudomonas sp., namely Pseudomonas fragi, Shewanella putrefaciens, Psychrobacter and Acinetobacter, which largely contribute to meat spoilage. From vacuum-packed or controlled-atmosphere packed meat were isolated mainly Brochotrix thermosphacta, heterofermentative lactobacilli (L. cellobiosus), Carnobacterium sp. and Leuconostoc sp. Characteristic microorganisms of vacuum-packed meat were Leuconostoc carnosum, Leuconostoc gelidum and Carnobacterium divergens. Quantitative proportions of the groups of microorganisms in packed meat are related to meat pH value, plastic foil permeability for oxygen and type of packed product.

Pseudomonas fragi Strains Isolated from Meat Do Not Produce N-Acyl Homoserine Lactones as Signal Molecules

2009 ◽  
Vol 72 (12) ◽  
pp. 2597-2601 ◽  
Author(s):  
ILARIO FERROCINO ◽  
DANILO ERCOLINI ◽  
FRANCESCO VILLANI ◽  
SANDRA M. MOORHEAD ◽  
MANSEL W. GRIFFITHS
Keyword(s):  
Homoserine Lactone ◽  
Signal Molecules ◽  
Cellular Functions ◽  
Natural Habitats ◽  
Fresh Meat ◽  
Pseudomonas Fragi ◽  
Pseudomonas Spp ◽  
Meat Spoilage ◽  
Biosensor Strain ◽  
Culture Supernatants

Quorum sensing (QS) is a signalling mechanism through which bacteria cellular functions are modified to promote access to nutrients and more favorable environmental niches. The frequent occurrence of Pseudomonas spp. in fresh and spoiled meat may involve enhanced gene expression regulated by QS. Several Pseudomonas spp. produce different N-acyl homoserine lactone (AHL) signal molecules. Meat spoilage during aerobic, refrigerated storage is often associated with the presence of Pseudomonas fragi. As with other Pseudomonas species in natural habitats, the dominance and activities of P. fragi in meat may be regulated by QS. In this study, five biosensor strains were used to detect AHL production on three different media by 72 different P. fragi strains isolated from fresh and spoiled meat. Positive and negative AHL-producing strains were used to verify the assays. None of the strains produced detectable quantities of AHLs, even when concentrated cell-free culture supernatants were assayed, nor did exogenous lactones increase biofilm formation in P. fragi strains. However, all isolates produced furanosyl borate diesters (type II autoinducers; AI-2) when tested using the bioluminescent biosensor strain of Vibrio harveyi (BB170). The production of AI-2 was presumed to be of metabolic origin even though Pseudomonas spp. have not been shown to harbor the luxS gene. Thus, the efficient development of P. fragi in fresh meat is not regulated by an AHL-mediated QS system. The mechanism of AI-2 production and its possible role in spoilage dynamics needs further study.

scholarly journals Antibacterial Mechanism of 3-Carene against the Meat Spoilage Bacterium Pseudomonas lundensis and Its Application in Pork during Refrigerated Storage

Foods ◽  
2021 ◽  
Vol 11 (1) ◽  
pp. 92
Author(s):  
Zhiling Tang ◽  
Haiming Chen ◽  
Ming Zhang ◽  
Zhuye Fan ◽  
Qiuping Zhong ◽  
...  
Keyword(s):  
Structural Changes ◽  
Tricarboxylic Acid Cycle ◽  
Antimicrobial Activities ◽  
Normal Function ◽  
Meat Spoilage ◽  
Natural Monoterpene ◽  
Spoilage Bacterium ◽  
Meat Preservation ◽  
Intracellular Ions ◽  
Potential Use

Pseudomonas lundensis is the main bacterium responsible for meat spoilage and its control is of great significance. 3-Carene, a natural monoterpene, has been proved to possess antimicrobial activities. This study aimed to investigate the antibacterial activity and mechanism of 3-carene against the meat spoilage bacterium P. lundensis, and explore its application on pork. After 3-carene treatment, cellular structural changes were observed. Cell walls and membranes were destroyed, resulting in the leakage of alkaline phosphatase and cellular contents. The decreased activity of Ca2+-Mg2+-ATPase and Na+-K+-ATPase showed the imbalance of intracellular ions. Subsequently, adenosine triphosphate (ATP) content and oxidative respiratory metabolism characteristics indicated that 3-carene inhibited the metabolism of the tricarboxylic acid cycle in P. lundensis. The results of binding 3-carene with the vital proteins (MurA, OmpW, and AtpD) related to the formation of the cell wall, the composition of the cell membrane, and the synthesis of ATP further suggested that 3-carene possibly affected the normal function of those proteins. In addition, the growth of P. lundensis and increase in pH were inhibited in pork during the 5 days of cold storage after the samples were pre-treated with 3-carene. These results show the anti-P. lundensis activity and mechanism of 3-carene, and its potential use in meat preservation under refrigerated conditions.

scholarly journals Complete Genome Sequences of Two Strains of the Meat Spoilage Bacterium Brochothrix thermosphacta Isolated from Ground Chicken

2017 ◽  
Vol 5 (47) ◽  
Author(s):  
George C. Paoli ◽  
Chandi Wijey ◽  
Ly-Huong Nguyen ◽  
Chin-Yi Chen ◽  
Xianghe Yan ◽  
...  
Keyword(s):  
Real Time ◽  
Single Molecule ◽  
Complete Genome ◽  
Genome Sequences ◽  
Content Type ◽  
Meat Spoilage ◽  
Brochothrix Thermosphacta ◽  
Long Read ◽  
Spoilage Bacterium

ABSTRACT Brochothrix thermosphacta is an important meat spoilage bacterium. Here we report the genome sequences of two strains of B. thermosphacta isolated from ground chicken. The genome sequences were determined using long-read PacBio single-molecule real-time (SMRT) technology and are the first complete genome sequences reported for B. thermosphacta.

scholarly journals Characterization of the biofilm matrix composition of psychrotrophic, meat spoilage pseudomonads

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Nirmani N. Wickramasinghe ◽  
Mya M. Hlaing ◽  
Joshua T. Ravensdale ◽  
Ranil Coorey ◽  
P. Scott Chandry ◽  
...  
Keyword(s):  
Matrix Composition ◽  
Economic Losses ◽  
Limited Information ◽  
Pseudomonas Fragi ◽  
Meat Spoilage ◽  
Spoilage Bacteria ◽  
The Matrix ◽  
Total Carbohydrates ◽  
Cellular Dna ◽  
Cellulose Membranes

Abstract Psychrotrophic Pseudomonas species are the key spoilage bacteria of aerobically stored chilled meat. These organisms readily form biofilms on meat under refrigerated conditions leading to consumer rejection and associated economic losses. Limited information is available on the matrix composition of the biofilms formed by these bacteria. We quantified and characterized the main components of the matrix of mono-species biofilms of selected Pseudomonas fragi and Pseudomonas lundensis strains using chemical analysis and Raman spectroscopy. The biofilms were grown at 10 °C and 25 °C on nitro-cellulose membranes placed on surface sterilized beef cuts. Extra-cellular polymeric substances of the matrix were extracted in soluble and bound forms and were chemically assessed for total carbohydrates, proteins and extra-cellular DNA. Both Pseudomonas species showed a significant increase in total carbohydrates and total proteins when grown at 10 °C as compared to 25 °C. Extra-cellular DNA did not show a strong correlation with growth temperature. Raman spectra were obtained from planktonic bacteria and membrane grown biofilms at 10 °C and 25 °C. Higher levels of guanine were detected in planktonic cells as compared to biofilm cells. This study suggests that psychrotrophic Pseudomonas species may respond to cold stress by increasing extra-cellular polymer secretions.

scholarly journals Strain-Level Diversity Analysis of Pseudomonas fragi after In Situ Pangenome Reconstruction Shows Distinctive Spoilage-Associated Metabolic Traits Clearly Selected by Different Storage Conditions

2018 ◽  
Vol 85 (1) ◽  
Author(s):  
Francesca De Filippis ◽  
Antonietta La Storia ◽  
Francesco Villani ◽  
Danilo Ercolini
Keyword(s):  
Microbial Ecology ◽  
Strain Level ◽  
Economic Losses ◽  
Refrigerated Storage ◽  
Specific Storage ◽  
Pseudomonas Fragi ◽  
Content Type ◽  
Raw Meat ◽  
Meat Spoilage

ABSTRACT Microbial spoilage of raw meat causes huge economic losses every year. An understanding of the microbial ecology associated with the spoilage and its dynamics during the refrigerated storage of meat can help in preventing and delaying the spoilage-related activities. The raw meat microbiota is usually complex, but only a few members will develop during storage and cause spoilage upon the pressure from several external factors, such as temperature and oxygen availability. We characterized the metagenome of beef packed aerobically or under vacuum during refrigerated storage to explore how different packaging conditions may influence the microbial composition and potential spoilage-associated activities. Different population dynamics and spoilage-associated genomic repertoires occurred in beef stored aerobically or in vacuum packaging. Moreover, the pangenomes of Pseudomonas fragi strains were extracted from metagenomes. We demonstrated the presence of specific, storage-driven strain-level profiles of Pseudomonas fragi, characterized by different gene repertoires and thus potentially able to act differently during meat spoilage. The results provide new knowledge on strain-level microbial ecology associated with meat spoilage and may be of value for future strategies of spoilage prevention and food waste reduction. IMPORTANCE This work provides insights on the mechanisms involved in raw beef spoilage during refrigerated storage and on the selective pressure exerted by the packaging conditions. We highlighted the presence of different microbial metagenomes during the spoilage of beef packaged aerobically or under vacuum. The packaging condition was able to select specific Pseudomonas fragi strains with distinctive genomic repertoires. This study may help in deciphering the behavior of different biomes directly in situ in food and in understanding the specific contribution of different strains to food spoilage.

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