Intraspecific Diversity of Lactobacillus curvatus, Lactobacillus plantarum, Lactobacillus sakei, and Leuconostoc mesenteroides Associated with Vacuum-Packed Meat Product Spoilage Analyzed by Randomly Amplified Polymorphic DNA PCR

2006 ◽  
Vol 69 (10) ◽  
pp. 2403-2410 ◽  
Author(s):  
ROSA AZNAR ◽  
EMPAR CHENOLL
Keyword(s):  
Lactobacillus Plantarum ◽  
Leuconostoc Mesenteroides ◽  
Meat Product ◽  
Meat Products ◽  
Storage Period ◽  
Intraspecific Diversity ◽  
Universal Primers ◽  
Lactobacillus Sakei ◽  
Randomly Amplified Polymorphic Dna ◽  
Lactobacillus Curvatus

The intraspecific diversity of Leuconostoc mesenteroides, Lactobacillus curvatus, Lactobacillus sakei, and Lactobacillus plantarum was analyzed by randomly amplified polymorphic DNA (RAPD) PCR with universal primers M13 and T3. The study included 100 reference strains and 210 isolates recovered from two vacuum-packed Spanish meat products, fiambre de magro adobado and morcilla, previously identified by rDNA–restriction fragment length polymorphism profiles. The RAPDM13 profiles identified isolates at species level in L. plantarum and L. mesenteroides, while RAPD-T3 provided profiles in L. sakei. The combination of RAPD-M13 and RAPD-T3 fingerprints revealed a total of 17 profiles in L. mesenteroides, 6in L. sakei, 12 in L. plantarum, and6in L. curvatus. Of these, six profiles corresponding to L. mesenteroides and one corresponding to L. sakei were found in both products. The Shannon-Weaver diversity index (H′), calculated according to RAPD-M13 and RAPD-T3 profiles during storage, revealed that most profiles appeared only in single samplings in both products, indicating a high strain substitution rate during chilled storage of vacuum-packed meat products. When bloating appeared, only one profile corresponding to L. mesenteroides subsp. dextranicum was present throughout the storage period.

scholarly journals Evaluation of the Growth Kinetics of Lactobacillus Plantarum ATCC 8014 on a Medium Based on Hydrolyzed Bovine Blood Plasma at Laboratory and Bench-Scale Levels and Its Application as a Starter Culture in a Meat Product

Fermentation ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 45
Author(s):  
Pedro José Barragán ◽  
Óscar J. Sánchez ◽  
Juan C. Henao-Rojas
Keyword(s):  
Blood Plasma ◽  
Lactobacillus Plantarum ◽  
Growth Kinetics ◽  
Culture Medium ◽  
Starter Culture ◽  
Meat Product ◽  
Meat Products ◽  
Bovine Blood ◽  
Bench Scale ◽  
Kinetics Of

Lactobacilli are used in food because of their beneficial effect on human health and their biopreservative activity in matured meat products. The objective of this work was to study the growth kinetics of Lactobacillus plantarum ATCC 8014 by submerged fermentation at laboratory and bench scales, using a culture medium based on bovine blood plasma (BBP) with hydrolyzed proteins, and to evaluate the maturational effects and sensory properties conferred by the obtained biomass on a matured meat product (pepperoni). At bench scale, it was found that the maximum viable biomass concentration of L. plantarum was 9.58 log CFU/mL, which was higher than what was found in the MRS culture medium (9.53 log CFU/mL). The mathematical model proposed appropriately described the L. plantarum growth kinetics and carbohydrate dynamics during fermentation at laboratory and bench scales in hydrolyzed BBP medium. The application of viable L. plantarum biomass propagated on this medium did not show statistically significant differences during pepperoni maturation compared to the product made with the commercial starter culture. The sensory panel found no differences in the evaluated sensory attributes between these two products. The L. plantarum biomass obtained on this medium can be used successfully in maturation processes in different meat matrices.

Fate of Spoilage Microorganisms in Frozen and Chilled Concentrated Tomato Juices1

1979 ◽  
Vol 42 (1) ◽  
pp. 19-22 ◽  
Author(s):  
B. J. JUVEN
Keyword(s):  
Lactobacillus Plantarum ◽  
Death Rate ◽  
Leuconostoc Mesenteroides ◽  
Frozen Storage ◽  
Storage Period ◽  
Candida Krusei ◽  
Test Organisms ◽  
Spoilage Microorganisms

Survival of four potential spoilage organisms was studied in tomato concentrates (22°, 28° and 34° Brix) stored at +7. 0 and −18 C for 4 months. In concentrates stored at −18 C, viable counts of Lactobacillus plantarum remained practically stable whereas those of Leuconostoc mesenteroides declined rapidly during the storage period, its death rate being reduced as the juice concentration was increased. Viable counts of Candida krusei and even more so of Torulopsis holmii, decreased progressively during frozen storage. In concentrates held at 0 C, viable counts of the four test organisms decreased during storage, regardless of the juice concentration. but at +7 C, for three out of the four test organisms, the ability to spoil the concentrates was dependent on the juice concentration.

scholarly journals Complete Genome Sequences of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311, Isolated from Fermented Meat Products

2017 ◽  
Vol 5 (38) ◽  
Author(s):  
Christoph Jans ◽  
Sandra Lagler ◽  
Christophe Lacroix ◽  
Leo Meile ◽  
Marc J. A. Stevens
Keyword(s):  
Real Time ◽  
Single Molecule ◽  
Complete Genome ◽  
Meat Products ◽  
Lactobacillus Sakei ◽  
Lactobacillus Curvatus ◽  
Genome Sequences ◽  
Content Type ◽  
Circular Chromosomes

ABSTRACT The genomes of Lactobacillus curvatus KG6, L. curvatus MRS6, and Lactobacillus sakei FAM18311 were sequenced and assembled using PacBio single-molecule real-time (SMRT) technology. The strains were isolated from Swiss fermented meat products. Circular chromosomes were of 1.98 Mbp (KG6), 2.11 Mbp (MRS6), and 1.95 Mbp (FAM18311), with a G+C content of 41.3 to 42.0%.

scholarly journals An assessment of meat products with added selected bioactive substances

2020 ◽  
Vol 123 (2) ◽  
pp. 107-120
Author(s):  
Wiesław Przybylski ◽  
Danuta Jaworska ◽  
Katarzyna Kajak-Siemaszko ◽  
Piotr Sałek ◽  
Mateusz Lubański
Keyword(s):  
Heat Treatment ◽  
Sensory Quality ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Storage Period ◽  
Wheat Bread ◽  
Chicken Breast ◽  
Freeze Dried ◽  
Colour Parameters

Implementation of bioactive antioxidant compounds into the product can enhance the product quality and extend the shelf-life of meat and meat products. The aim of the study was to evaluate the effect of fish oil, lyophilisate of tomato concentrate and thyme extract additives on the oxidation stability, colour parameters and sensory quality of the meat product during its storage. This study was conducted on a model meat product in the form of meatballs made from minced: chicken breast muscles, turkey drumstick muscles, pork meat, with addition of eggs, wheat bread, salt, black pepper and herbal pepper. After heat treatment, the samples were cooled and were stored under vacuum at 4 ºC for 14 days. It was shown that addition of 2 % freeze-dried tomato concentrate to meatballs resulted in cooking yield increase during heat treatment, decrease of pH and changes in colour parameters as well as stabilization of colour during storage. The addition of tomato concentrate also improved the sensory quality and also influenced the maintenance of the overall quality during the initial storage period. The addition of 4 % thyme extract to meatballs stopped oxidative changes and did not significantly affect the technological and sensory quality. Meatballs with the addition of cod liver oil and thyme extract were characterized by the highest overall quality after heat treatment. Based on sensory evaluation and oxidative status, meatballs can be stored for up to 7 days.

Surface Application of Lysozyme, Nisin, and EDTA to Inhibit Spoilage and Pathogenic Bacteria on Ham and Bologna

2000 ◽  
Vol 63 (10) ◽  
pp. 1338-1346 ◽  
Author(s):  
ALEXANDER O. GILL ◽  
RICHARD A. HOLLEY
Keyword(s):  
Listeria Monocytogenes ◽  
Salmonella Typhimurium ◽  
Pathogenic Bacteria ◽  
Leuconostoc Mesenteroides ◽  
Storage Period ◽  
Bactericidal Effect ◽  
Antimicrobial Treatment ◽  
Lactobacillus Sakei ◽  
E Coli ◽  
Gel Treatment

A study was conducted to determine if the effectiveness of an antimicrobial treatment for cooked ham and bologna would be increased or maintained when applied in a surface coating. Cooked 10-g disks of ham and bologna sausage received one of three treatments: no coating (control), coating with 0.2 g of 7% (wt/vol) gelatin gel (gel-control), or coating with 0.2 g of 7% gelatin gel containing 25.5 g/liter of lysozyme-nisin (1:3) plus 25.5 g/liter of EDTA (gel-treated). The samples were then inoculated with one of six test organisms: Brochothrix thermosphacta, Escherichia coli O157:H7, Lactobacillus sakei, Leuconostoc mesenteroides, Listeria monocytogenes, or Salmonella Typhimurium. Inoculated samples were vacuum packed and stored at 8°C for 4 weeks. The antimicrobial gel treatment had an immediate bactericidal effect up to 4 log CFU/cm2 on the four gram-positive organisms tested (B. thermosphacta, Lactobacillus sakei, Leuconostoc mesenteroides, and Listeria monocytogenes) and inhibited the growth of these organisms during the 4 weeks of storage. The antimicrobial gel treatment also had a bactericidal effect on the growth of Salmonella Typhimurium during storage. The numbers of E. coli O157:H7 on ham were reduced by 2 log CFU/cm2 following treatment with both antimicrobial-containing and non–antimicrobial-containing gels during the 4-week storage period. No effect was observed on the growth of E. coli O157:H7 on bologna.

scholarly journals Bacterial Community Structure and Location in Stilton Cheese

2003 ◽  
Vol 69 (6) ◽  
pp. 3540-3548 ◽  
Author(s):  
Danilo Ercolini ◽  
Philip J. Hill ◽  
Christine E. R. Dodd
Keyword(s):  
Lactobacillus Plantarum ◽  
Lactococcus Lactis ◽  
Food Systems ◽  
Leuconostoc Mesenteroides ◽  
Dna Analysis ◽  
Denaturing Gradient Gel Electrophoresis ◽  
Bacterial Flora ◽  
Lactobacillus Curvatus ◽  
Differential Distribution ◽  
The Core

ABSTRACT The microbial diversity occurring in Stilton cheese was evaluated by 16S ribosomal DNA analysis with PCR-denaturing gradient gel electrophoresis. DNA templates for PCR experiments were directly extracted from the cheese as well as bulk cells harvested from a variety of viable-count media. The variable V3 and V4-V5 regions of the 16S genes were analyzed. Closest relatives of Lactococcus lactis, Enterococcus faecalis, Lactobacillus plantarum, Lactobacillus curvatus, Leuconostoc mesenteroides, Staphylococcus equorum, and Staphylococcus sp. were identified by sequencing of the DGGE fragments. Fluorescently labeled oligonucleotide probes were developed to detect Lactococcus lactis, Lactobacillus plantarum, and Leuconostoc mesenteroides in fluorescence in situ hybridization (FISH) experiments, and their specificity for the species occurring in the community of Stilton cheese was checked in FISH experiments carried out with reference cultures. The combined use of these probes and the bacterial probe Eub338 in FISH experiments on Stilton cheese sections allowed the assessment of the spatial distribution of the different microbial species in the dairy matrix. Microbial colonies of bacteria showed a differential location in the different parts of the cheese examined: the core, the veins, and the crust. Lactococci were found in the internal part of the veins as mixed colonies and as single colonies within the core. Lactobacillus plantarum was detected only underneath the surface, while Leuconostoc microcolonies were homogeneously distributed in all parts observed. The combined molecular approach is shown to be useful to simultaneously describe the structure and location of the bacterial flora in cheese. The differential distribution of species found suggests specific ecological reasons for the establishment of sites of actual microbial growth in the cheese, with implications of significance in understanding the ecology of food systems and with the aim of achieving optimization of the fermentation technologies as well as preservation of traditional products.

scholarly journals Development and evaluation of a meat mitochondrial metagenomic (3MG) method for composition determination of meat from fifteen mammalian and avian species

BMC Genomics ◽  
2022 ◽  
Vol 23 (1) ◽  
Author(s):  
Mei Jiang ◽  
Shu-Fei Xu ◽  
Tai-Shan Tang ◽  
Li Miao ◽  
Bao-Zheng Luo ◽  
...  
Keyword(s):  
Animal Species ◽  
Meat Product ◽  
Meat Products ◽  
Equal Mass ◽  
Avian Species ◽  
Universal Primers ◽  
Biomass Estimation ◽  
Next Generation ◽  
Discrimination Power ◽  
Mixed Samples

Abstract Background Bioassessment and biomonitoring of meat products are aimed at identifying and quantifying adulterants and contaminants, such as meat from unexpected sources and microbes. Several methods for determining the biological composition of mixed samples have been used, including metabarcoding, metagenomics and mitochondrial metagenomics. In this study, we aimed to develop a method based on next-generation DNA sequencing to estimate samples that might contain meat from 15 mammalian and avian species that are commonly related to meat bioassessment and biomonitoring. Results In this project, we found the meat composition from 15 species could not be identified with the metabarcoding approach because of the lack of universal primers or insufficient discrimination power. Consequently, we developed and evaluated a meat mitochondrial metagenomics (3MG) method. The 3MG method has four steps: (1) extraction of sequencing reads from mitochondrial genomes (mitogenomes); (2) assembly of mitogenomes; (3) mapping of mitochondrial reads to the assembled mitogenomes; and (4) biomass estimation based on the number of uniquely mapped reads. The method was implemented in a python script called 3MG. The analysis of simulated datasets showed that the method can determine contaminant composition at a proportion of 2% and the relative error was < 5%. To evaluate the performance of 3MG, we constructed and analysed mixed samples derived from 15 animal species in equal mass. Then, we constructed and analysed mixed samples derived from two animal species (pork and chicken) in different ratios. DNAs were extracted and used in constructing 21 libraries for next-generation sequencing. The analysis of the 15 species mix with the method showed the successful identification of 12 of the 15 (80%) animal species tested. The analysis of the mixed samples of the two species revealed correlation coefficients of 0.98 for pork and 0.98 for chicken between the number of uniquely mapped reads and the mass proportion. Conclusion To the best of our knowledge, this study is the first to demonstrate the potential of the non-targeted 3MG method as a tool for accurately estimating biomass in meat mix samples. The method has potential broad applications in meat product safety.

scholarly journals Development of technology for the production of poultry products prophylactic purpose (smoked-baked galantine from chicken meat with Bulgarian pepper)

2018 ◽  
Vol 80 (3) ◽  
pp. 272-277
Author(s):  
Z. I. Lavrenova ◽  
N. E. Nazarova
Keyword(s):  
Raw Materials ◽  
Meat Product ◽  
Control Sample ◽  
Meat Products ◽  
Storage Period ◽  
Poultry Meat ◽  
Partial Replacement ◽  
Experimental Sample ◽  
Energy Value ◽  
Poultry Products

The aim of the work was the development of a new kind of meat products for functional purposes from poultry meat with a partial replacement of meat raw materials with a vegetable component – Bulgarian pepper. Studies of prototypes on organoleptic, physicochemical, and microbiological indicators were carried out. The results of microbiological studies show that the presented prototypes meet the requirements and norms established by regulatory documents, confirm the receipt of a product of increased microbiological stability. Evaluation of food and energy value of smoked-baked galantine with Bulgarian pepper indicates the creation of a low-calorie meat product for dietary purposes. As a result of economic calculations, it was concluded that as the amount of meat that is being replaced is increased, Bulgarian pepper increases the profitability level of production from 14.9% in the control sample to 20.7% in experimental sample No. 3, replacing meat raw materials by 15.0% Bulgarian pepper. In the production of 50 kg per shift, the possible additional profit per year will be more than 700 thousand rubles. The consumer properties of the prototypes, especially sample No. 3 (with 15.0% pepper) favorably differ from the control sample. Based on the evaluation of organoleptic parameters, preference is given to sample No. 3. The results of microbiological studies confirmed the guaranteed safety of all samples throughout the storage period. As the amount of meat that is being exchanged for Bulgarian peppers increases, the energy value of 100 g of smoked-baked galantine with 346.0 kcal (control sample) to 245.0 kcal (sample No. 3) is significantly reduced or reduced by 29.2%.

Proximate Chemical Analysis, Fatty Acid Profile and Microstructural Characteristics of Dromedary Camel Fats (Hump, Renal and Mesentery)

2020 ◽  
Keyword(s):  
Fatty Acid ◽  
Fatty Acid Profile ◽  
Meat Product ◽  
Oxidation Stability ◽  
Meat Products ◽  
Raw Material ◽  
Dromedary Camel ◽  
Mean Values ◽  
Animal Fat ◽  
Mesenteric Fat

The quality, safety, and suitability of animal fat for processing of a specific meat product is a critical issue. Increasing the human awareness about the health aspects associated with increased intake of animal fat, makes camel fat a suitable raw material for meat processing due to its excellent nutritional contribution. Therefore, the target of this study is examination of the sensory, physicochemical, fat oxidation, fatty acid profile, and other quality parameters of camel fat to evaluate the feasibility for processing of different meat products. To achieve this goal, 30 fat samples each from the hump, renal, and mesentery of Arabian male camels were investigated. The results showed that both the renal and mesenteric fat had honey color and medium-soft texture, while the hump had greyish-white color and hard texture. The sensory panel scores were significantly different between the hump and other fats. Hump fat had significantly (P<0.05) higher moisture, protein, and collagen content, while higher fat content was recorded in mesenteric fat. The fatty acid analysis showed that hump had high SFA and very low PUFA in comparison with both renal and mesenteric fat. Camel fat had high oxidation stability, and the mean values were very low in comparison with the levels of quality and acceptability. The ultrastructural analysis showed that hump fat had high elastin fibers which increase its hardness. The results indicated that both renal and mesenteric fat were more suitable for the production of various meat products than the hump.

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