Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage.

Autor: Rodriguez-Caturla MY; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Margalho LP; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Graça JS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Pia AKR; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Xavier VL; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil., Noronha MF; Research Informatics Core, Research Resource Center, University of Illinois at Chicago, Chicago, IL, USA., Cabral L; Institute of Biological Sciences, University of Brasília, Brasília, DF, Brazil., Lemos-Junior WJF; Department of Biology, University of Padova, Padua, Italy., Castillo CJC; Department of Agroindustry, Food and Nutrition, Luis de Queiroz College of Agriculture, University of São Paulo, Piracicaba, São Paulo, Brazil., SantˈAna AS; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Campinas, São Paulo, Brazil. Electronic address: and@unicamp.br.
Jazyk: angličtina
Zdroj: International journal of food microbiology [Int J Food Microbiol] 2025 Jan 16; Vol. 427, pp. 110955. Date of Electronic Publication: 2024 Nov 01.
DOI: 10.1016/j.ijfoodmicro.2024.110955
Abstrakt: This study aimed to assess the growth of spoilage bacteria in Brazilian vacuum-packed beef across different pH ranges (5.4-5.8, 5.8-6.1, ≥6.1) stored at temperatures of 0 °C, 4 °C, and 7 °C. Additionally, the research sought to identify predominant spoilage bacteria at the genus level using 16S rDNA gene sequencing and analyze the principal volatile organic compounds (VOCs) produced by this microbiota through HS-SPME/GC-MS. Lactic acid bacteria (LAB) consistently exhibited counts exceeding 6.0 Log CFU/g, regardless of temperature and pH conditions. The bacterial diversity in the meat samples reflected the influence of slaughterhouse environments, with Pseudomonas and Serratia remaining dominant across different cuts and pH levels. Post-storage, variations in pH and temperature modulated the initial bacterial diversity, leading to a reduction in diversity and an increase in LAB such as Lactobacillus, Lactococcus, Leuconostoc, and Carnobacterium. Notably, these changes were observed within pH ranges of 5.4-5.8 and 5.8-6.1, irrespective of beef cuts and storage temperatures. Based on high throughput sequencing and VOCS, correlation analysis revealed a relationship between the growth of specific spoilage microorganisms under vacuum conditions and the presence of VOCs such as alcohols (e.g., 1-propanol, 2-methyl-) and ketones (e.g., 2-nonanone, 2-octanone, 2-heptanone), identifying them as potential indicators of spoilage bacteria growth.
Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper.
(Copyright © 2024 Elsevier B.V. All rights reserved.)
Databáze: MEDLINE
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