Molecular typing techniques to characterize the development of a lactic acid bacteria community on vacuum-packaged beef

2002 ◽  
Vol 72 (1-2) ◽  
pp. 97-105 ◽  
Author(s):  
Chris K Yost ◽  
Frances M Nattress
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Typing ◽  
Packaged Beef

Biogenic Amine Formation in Fresh Vacuum-Packaged Beef Stored at −2°C and 2°C for 100 Days

1995 ◽  
Vol 58 (3) ◽  
pp. 284-288 ◽  
Author(s):  
ANGELIA R. KRIZEK ◽  
J. SCOTT SMITH ◽  
RANDALL K. PHEBUS
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Biogenic Amine ◽  
Storage Temperature ◽  
Tap Water ◽  
Meat Products ◽  
Treatment Groups ◽  
Colony Forming Units ◽  
Plate Counts ◽  
Packaged Beef

When fresh, vacuum-packaged, meat products are stored for extended periods of time, undesirable changes, due to naturally occurring microbial flora present during packaging occur. Lactobacillus spp. are known to form amines through the decarboxylation of free amino acids. Tyramine and histamine can cause intoxication in individuals taking monoamine oxidase-inhibiting drugs. This study determined 1) the effect of storage temperature on bacterial growth and biogenic amine production in vacuum-packaged beef subprimals, 2) the effect of washing subprimals with water to remove tyramine contamination, and 3) the penetration of tyramine from the surface of the subprimal. Inside rounds were vacuum packaged and stored at −2°C or 2°C. Samples were evaluated over 100 days for amine concentrations, total psychrotrophic counts and lactic acid bacteria. Tyramine, putrescine and cadaverine were detected in this study. Significant levels (15 μg/g) of tyramine were detected at 20 days of storage at 2°C and 40 days of storage at −2°C. Putrescine and cadaverine were detected first at 40 days of storage at 2°C and 60 days of storage at −2°C. Both treatment groups contained about 130 μg/g of tyramine at 100 days of storage. Psychrotrophic plate counts and lactic acid bacteria counts were initially 103 colony forming units (CFU)/cm2 and ranged from 106–107 CFU/cm2 at 100 days of storage. Even though tyramine was evident at a depth of 6 mm from the surface of the cut, one-third of the amine was removed by washing the subprimal with tap water.

Characteristics of lactic acid bacteria isolated from vacuum-packaged beef

1982 ◽  
Vol 52 (1) ◽  
pp. 31-37 ◽  
Author(s):  
Beverley J. Hitchener ◽  
A.F. Egan ◽  
P.J. Rogers
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Packaged Beef

scholarly journals Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

2008 ◽  
Vol 39 (2) ◽  
pp. 368-374 ◽  
Author(s):  
Roseane B. P. Oliveira ◽  
Afonso de L. Oliveira ◽  
M. Beatriz A. Glória
Keyword(s):  
Antimicrobial Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Packaged Beef

Gas-producing and spoilage potential of Enterobacteriaceae and lactic acid bacteria isolated from chilled vacuum-packaged beef

2012 ◽  
Vol 47 (8) ◽  
pp. 1750-1756 ◽  
Author(s):  
Rafael D. Chaves ◽  
Alessandra R. Silva ◽  
Anderson S. Sant’Ana ◽  
Felippe B. Campana ◽  
Pilar R. Massaguer
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Packaged Beef

Effects of Packaging Methods on the Microbial Flora of Livers and Kidneys from Beef or Pork

1982 ◽  
Vol 45 (1) ◽  
pp. 74-81 ◽  
Author(s):  
M. O. HANNA ◽  
G. C. SMITH ◽  
J. W. SAVELL ◽  
F. K. McKEITH ◽  
C. VANDERZANT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Polyvinyl Chloride ◽  
Microbial Flora ◽  
Gram Negative Bacteria ◽  
Refrigerated Storage ◽  
Gram Negative ◽  
Pvc Film ◽  
Plate Counts ◽  
Packaged Beef

Aerobic plate counts (APC) of vacuum-packaged beef livers, beef kidneys and pork livers during refrigerated storage were nearly always, particularly after 14 days at 2 C, much lower than those of comparable samples packaged in polyvinyl chloride (PVC) film. The pH of vacuum-packaged livers and kidneys decreased during refrigerated storage; the same was true for products stored in PVC film except that the pH of kidneys increased. In refrigerated vacuum-packaged livers and kidneys, lactic acid bacteria (homo- and heterofermentative lactobacilli, streptococci, Leuconostoc sp.) became more predominant, whereas in products packaged in PVC film, gram-negative bacteria frequently became more dominant.

Microflora of Vacuum Packaged Beef Steaks and Roasts Treated with an Edible Acetylated Monoglyceride

1987 ◽  
Vol 50 (7) ◽  
pp. 554-556 ◽  
Author(s):  
R. LEU ◽  
J. T. KEETON ◽  
D. B. GRIFFIN ◽  
J. W. SAVELL ◽  
C. VANDERZANT
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Refrigerated Storage ◽  
Food Grade ◽  
Microbiological Characteristics ◽  
Beef Steaks ◽  
Plate Counts ◽  
Packaged Beef

Steaks and roasts were fabricated from strip loins and top rounds that were held vacuum packaged for 10 d at 2°C. Steaks and roasts then were treated with 2–3% DermatexR Food Grade (DFG), an acetylated monoglyceride, vacuum packaged and stored at 2 ± 2°C for up to 4 weeks (steaks) and 7 weeks (roasts). Aerobic plate counts (APC) and APT counts of control and DFG-treated steaks and roasts did not differ (P>0.05) during refrigerated storage. The microflora of steaks and roasts during storage was dominated by lactic acid bacteria. Treatment with DFG did not influence the microbiological characteristics of the steaks and roasts.

Biogenic Amine Formation in Fresh Vacuum-Packaged Beef During Storage at 1°C for 120 Days1

1993 ◽  
Vol 56 (6) ◽  
pp. 497-500 ◽  
Author(s):  
J. SCOTT SMITH ◽  
P. BRETT KENNEY ◽  
CURTIS L. KASTNER ◽  
MICHAEL M. MOORE
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Monoamine Oxidase ◽  
Bacterial Growth ◽  
Biogenic Amine ◽  
Prolonged Storage ◽  
Beef Carcasses ◽  
Beef Products ◽  
Plate Counts ◽  
Packaged Beef

Undesirable changes in vacuum-packaged beef products during prolonged storage can present a problem to some consumers. Bacterial proteolysis and decarboxylation can release pressor amines, such as tyramine and histamine, that can be toxic when ingested by individuals taking monoamine oxidase-inhibiting drugs. This study determined the effect of carcass decontamination on bacterial growth and biogenic amine production in vacuum-packaged subprimals. Beef carcasses were treated with 200 ppm chlorine or 3% lactic acid sprays, fabricated, vacuum packaged, and stored at 1°C. Samples were evaluated up to 120 d for amine concentrations, total aerobic counts, and lactic acid bacteria. Of all the amines monitored, only tyramine was consistently detected over the course of the study. Significant levels of tyramine were detected starting at day 20 of storage in all treatments and controls. By day 60, the levels had increased to about 50 μg/g and continued to increase to about 180 μg/g by 120 d of storage. Tryptamine was detected in some samples by 60 d of storage, but the levels were variable and did not follow any trend. Initial aerobic plate counts ranged from 10-200 CFU/cm2, whereas lactic acid bacteria counts were from 6-46 CFU/cm2. Bacterial numbers increased exponentially until about day 60, when they leveled off at between 106-107 CFU/cm2, with no differences between any of the treatments and/or controls. Although the vacuum-packaged beef was organoleptically acceptable up to day 60 (day 90 for some samples), it could pose some risk to individuals sensitive to biogenic amines if the product is stored at 1°C or higher for 60 d or more.

scholarly journals Molecular typing tools for identifying and characterizing lactic acid bacteria: a review

2020 ◽  
Vol 29 (10) ◽  
pp. 1301-1318 ◽  
Author(s):  
Anshul Sharma ◽  
Sulhee Lee ◽  
Young-Seo Park
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Molecular Typing ◽  
Review Paper ◽  
Food Science ◽  
Chain Reaction ◽  
Advantages And Disadvantages ◽  
Sequencing Technologies ◽  
Polymerase Chain

Abstract Identification and classification of beneficial microbes is of the highest significance in food science and related industries. Conventional phenotypic approaches pose many challenges, and they may misidentify a target, limiting their use. Genotyping tools show comparatively better prospects, and they are widely used for distinguishing microorganisms. The techniques already employed in genotyping of lactic acid bacteria (LAB) are slightly different from one another, and each tool has its own advantages and disadvantages. This review paper compiles the comprehensive details of several fingerprinting tools that have been used for identifying and characterizing LAB at the species, sub-species, and strain levels. Notably, most of these approaches are based on restriction digestion, amplification using polymerase chain reaction, and sequencing. Nowadays, DNA sequencing technologies have made considerable progress in terms of cost, throughput, and methodology. A research journey to develop improved versions of generally applicable and economically viable tools for fingerprinting analysis is ongoing globally.

Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

2014 ◽  
Vol 77 (12) ◽  
pp. 2161-2167 ◽  
Author(s):  
M. K. YOUSSEF ◽  
C. O. GILL ◽  
F. TRAN ◽  
X. YANG
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Storage Life ◽  
Strictly Aerobic ◽  
Packaged Beef ◽  
Spoilage Microflora ◽  
Storage Times ◽  
Microbiological Properties ◽  
Long Storage

Vacuum-packaged top butt cuts from a beef packing plant that does not use any carcass decontaminating interventions were assessed for their organoleptic and microbiological properties during storage at 2 or −1.5°C. Cuts stored at 2°C were acceptable after storage for 140 days but were unacceptable after 160 days because of persistent sour, acid odors. Odors of cuts stored at −1.5°C for 160 days were acceptable. The numbers of aerobes on cuts increased from <1 log CFU/cm2 to 7 or 6 log CFU/cm2 for cuts stored at 2 or −1.5°C, respectively. The numbers of Enterobacteriaceae increased from < −1 log CFU/cm2 to 5 or 3 log CFU/cm2 for cuts stored at 2 or −1.5°C, respectively. Bacteria recovered from initial microflora were, mainly, strictly aerobic organisms. Bacteria recovered from cuts stored for 160 days were mainly Carnobacterium spp. that grew on an acetate-containing agar generally selective for lactic acid bacteria other than Carnobacterium. C. divergens and C. maltaromaticum were recovered from cuts stored at 2°C, but C. maltaromaticum was the only species of Carnobacterium recovered from cuts stored at −1.5°C. No lactic acid bacteria of genera that usually predominate in the spoilage microflora of vacuum-packaged beef at late storage times were recovered from the spoilage microflora. The findings indicate that carnobacteria, initially present at very small numbers, grew exponentially to persistently dominate the spoilage microflora of vacuum-packaged beef cuts of unusually long storage life.

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