Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Tian, Xiaojing; Wu, Wei; Yu, Qunli; Hou, Man; Gao, Fang; Li, Xingmin; Dai, Ruitong

doi:10.1016/j.meatsci.2016.09.007

Cited by 42 publications

(16 citation statements)

References 54 publications

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“…Therefore, the final product quality is closely related to bacterial community composition. The technology of high‐throughput sequencing based on 16S rRNA gene amplicon can identify both cultivable and non‐cultivable microorganisms, and it has been widely applied to determine bacterial diversity in fermented food (Tian et al ., 2017; Juárez‐Castelán et al ., 2019).…”

Section: Introductionmentioning

confidence: 99%

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

et al. 2020

Int J of Food Sci Tech

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Section: Introductionmentioning

confidence: 99%

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

et al. 2020

Int J of Food Sci Tech

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“…Up to now, ohmic heating has been widely applied to inactivate vegetative cells and spores in various food, such as Salmonella in buffalo milk (Kumar et al, 2014), Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes in orange and tomato juice (Sagong et al, 2011) and in salsa (Kim and Kang, 2017), Listeria innocua in meat (Zell et al, 2010), Alicyclobacillus acidoterrestris spores in apple juice (Kim et al, 2017), Bacillus licheniformis spores in cloudberry jam (Pereira et al, 2007), and Bacillus cereus spores in doenjang (Ryang et al, 2016). Most studies indicated that ohmic heating had a comparable or even better inactivation effect on microorganisms than conventional thermal treatment methods, and the possibility of non-thermal inactivation effect of ohmic heating was also referred (Pereira et al, 2007; Somavat et al, 2012; Tian X.J. et al, 2017).…”

Section: Introductionmentioning

confidence: 99%

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

Tian

Yao

et al. 2018

Front. Microbiol.

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The objective of this study was to investigate the effects of ohmic heating and water bath heating (WB) on the metabolome of Escherichia coli O157:H7 cells at the same inactivation levels. Compared to low voltage long time ohmic heating (5 V/cm, 8.50 min, LVLT) and WB (5.50 min), the high voltage short time ohmic heating (10 V/cm, 1.75 min, HVST) had much shorter heating time. Compared to the samples of control (CT), there were a total of 213 differential metabolites identified, among them, 73, 78, and 62 were presented in HVST, LVLT, and WB samples, revealing a stronger metabolomic response of E. coli cells to HVST and LVLT than WB. KEGG enrichment analysis indicated that the significantly enriched pathways were biosynthesis and metabolism of amino acids (alanine, arginine, aspartate, and glutamate, etc.), followed by aminoacyl-tRNA biosynthesis among the three treatments. This is the first metabolomic study of E. coli cells in response to ohmic heating and presents an important step toward understanding the mechanism of ohmic heating on microbial inactivation, and can serve as a theoretical basis for better application of ohmic heating in food products.

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“…This condition was beneficial for the growth and proliferation of facultative anaerobic bacteria, such as Pantoea spp. and Serratia spp., which often contribute to meat spoilage (Gram et al., 2002; Tian et al., 2017). At the end of storage, the bacterial community was dominated by Streptococcus spp.…”

Section: Resultsmentioning

confidence: 99%

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

Wang

Zhou

et al. 2020

Food Science & Nutrition

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Thermal treatment is a widely applied food processing technology in the meat industry due to its convenience. However, the interpretation of the changes in the bacterial community and quality properties in the thermal processed meat products have not been well established. Therefore, the effects of thermal treatment on the quality characteristics and bacterial communities in meatballs during storage at 4°C were investigated, which will provide a more comprehensive understanding of the influence of thermal treatment on the meat quality. Thermal treatment (121°C, 15 min) decreased the initial total viable bacterial counts by 2.1 log CFU/g and the diversity of the initial bacterial communities in meatballs. Compared with the thermal treatment group, a significantly more rapidly increasing trend of total volatile basic nitrogen and a decreasing trend of pH were observed in the control group. At the end of storage, the bacterial community was dominated by Streptococcus, Acinetobacter and Pseudomonas in the thermal treatment meatballs, whereas Pseudomonas, Pantoea, and Serratia. dominated the bacterial community of the control group. Besides, the predicted metabolic pathways revealed high levels of carbohydrate, amino acid, and lipid metabolism in the control group. This finding could contribute to a deep understanding of the influence of thermal treatment on the meat quality. Moreover, these results could provide a theoretical foundation for the development of alternative and novel nonthermal processing technologies for use in the meat industry.

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Bacterial diversity analysis of pork longissimus lumborum following long term ohmic cooking and water bath cooking by amplicon sequencing of 16S rRNA gene

Cited by 42 publications

References 54 publications

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

Relationships between the bacterial diversity and metabolites of a Chinese fermented pork product, sour meat

New Insights Into the Response of Metabolome of Escherichia coli O157:H7 to Ohmic Heating

The effects of thermal treatment on the bacterial community and quality characteristics of meatballs during storage

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