1986
DOI: 10.1111/j.1365-2672.1986.tb04264.x
|View full text |Cite
|
Sign up to set email alerts
|

Bacterial sources of putrescine and cadaverine in chill stored vacuum‐packaged beef

Abstract: Of the meat strains of streptobacteria, leuconostocs, Enterobacteriaceae and Brochothrix thermosphacta tested, only Hafnia alvei and Serratia liquefaciens showed diamine-producing potential during growth in pure culture on beef stored in vacuum packs at 1 degree C. Both organisms produced cadaverine at concentrations similar to those reported previously in naturally contaminated beef stored under the same conditions. Putrescine concentrations produced by the two organisms, however, were an order of magnitude l… Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
1
1
1

Citation Types

1
40
1
1

Year Published

1993
1993
2014
2014

Publication Types

Select...
5
3
1

Relationship

0
9

Authors

Journals

citations
Cited by 86 publications
(46 citation statements)
references
References 20 publications
1
40
1
1
Order By: Relevance
“…Enterobacteriaceae counts were positively related to 1,3-DG and to the volatile compounds ethanol, 2-propanone, 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene and 3-octene, and they were negatively related to FFA. This fact is in agreement with the recognition of the role of proteolytic Entrerobacteriaceae in the spoilage of refrigerated meats packaged under vacuum or modified atmosphere (Dainty et al, 1986) and in the development of putrid ammoniacal odour (Nortjé and Shaw, 1989). Moreover, the decrease in FFA is likely due to their transformation in other compounds such as carbonyls (MacLeod and Seyyedain-Ardebili, 1981).…”
Section: Resultssupporting
confidence: 87%
“…Enterobacteriaceae counts were positively related to 1,3-DG and to the volatile compounds ethanol, 2-propanone, 2,3,3-trimethylpentane, 2,2,5-trimethylhexane, 3-methyl-2-heptene, 2-octene and 3-octene, and they were negatively related to FFA. This fact is in agreement with the recognition of the role of proteolytic Entrerobacteriaceae in the spoilage of refrigerated meats packaged under vacuum or modified atmosphere (Dainty et al, 1986) and in the development of putrid ammoniacal odour (Nortjé and Shaw, 1989). Moreover, the decrease in FFA is likely due to their transformation in other compounds such as carbonyls (MacLeod and Seyyedain-Ardebili, 1981).…”
Section: Resultssupporting
confidence: 87%
“…Neither approach demonstrated any influence of AHL production on spoilage of the product. The typical spoilage in vacuum-packed meat is probably a result of an interaction between LAB and Enterobacteriaceae (8,16,20). We therefore deliberately inoculated the H. alvei strains on meat samples with a background level of LAB; however, this did not reveal any importance of QS systems in meat spoilage.…”
Section: Discussionmentioning
confidence: 99%
“…and the degree of spoilage (17). In vacuumpacked meat products, however, it is believed that the spoilage arises from a metabiotic interaction between LAB (the dominating flora) and Enterobacteriaceae (found in lower numbers) (8,16,20). Normally, a level of 10 8 to 10 9 CFU/g of a spoilage microorganism has to be present for sensory changes to be detectable.…”
mentioning
confidence: 99%
“…Bacterial sources of putrescine and cadaverine have been studied by Dainty (1986). Of the meat strains of Leuconostocts…”
Section: Muramic Acidmentioning
confidence: 99%