Biodiversity of Photobacterium spp. Isolated From Meats

Abstract

Photobacteria are common psychrophilic bacteria found in marine environments. Recently, several studies revealed high numbers of Photobacterium (P.) spp. on packaged fresh meat. Their occurrence appears relevant for the spoilage of meat, since species of the genus are already known as potent fish spoilage organisms. Here we report on distribution, biodiversity, and specific traits of P. carnosum (n = 31), P. phosphoreum (n = 24), and P. iliopiscarium (n = 3) strains from different foods. Biodiversity was assessed by genomic fingerprinting, diversity index analysis, growth dynamics, comparison of metabolic activities, and antibiotic resistance. We observed a ubiquitous occurrence of the species on all common meats independent of packaging conditions and producer, suggesting contamination during an established processing or packaging step. Regarding biodiversity, the three species differed clearly in their growth properties and metabolic characteristics, with P. phosphoreum growing the fastest and showing the strongest alkalization of the media. On strain level we also recorded variations in enzymatic reactions, acid production, and antibiotic resistances not restricted to specific meat types. This depicts high biodiversity on species and strain level on each contaminated meat sample. Our analysis showed that meat-borne strains of P. phosphoreum and P. iliopiscarium clearly differ from their type strains from a marine habitat. Additionally, we report for the first time isolation of P. carnosum strains from packaged fish, which in contrast showed comparable phenotypic properties to meat-borne strains. This hints at different initial origins of P. phosphoreum/P. iliopiscarium (marine background) and P. carnosum (no demonstrated marine background) contaminations on fish and meat, respectively.

Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis

“…However, the higher percentage of oxygen can also enhance the growth of aerobic microbial communities in our samples. Moreover, some bacteria are able to grow in variable food packaging, as Photobacterium which is CO 2tolerant (Dalgaard, 1995;Fuertez-Perez et al, 2019). Also, in accordance with Stoops et al (2015), it can be observed a significant production of carbon dioxide.…”

Aronia melanocarpa (Michx.) Elliot, Chaenomeles superba Lindl. and Cornus mas L. Leaf Extracts as Natural Preservatives for Pork Meat Products

“…are associated mainly with spoiled fish and seafood products [ 31 , 32 ]. However, several studies have noted the presence of these bacteria in meat products, including beef, chicken, turkey, and pork meat [ 30 , 33 , 34 ]. Hilgarth et al [ 34 ] found Photobacterium sp.…”

“…They were isolated from 53% of the chicken samples, 22% of the pork meat samples, and 100% of the beef samples, as well as in 100% of the salmon samples. The main species of Photobacterium found in meat are Photobacterium phosphoreum, Photobacterium carnosum, and Photobacterium iliopiscarium [ 33 ].…”

“…They are psychrotrophic or psychrophilic, depending on the species and strain. They are facultatively anaerobic bacteria and can occur in food products packed in different atmospheres, including in air, a vacuum, or MAP [ 33 ]. Photobacterium sp.…”

Complete genome sequence of Photobacterium ganghwense C2.2: A new polyhydroxyalkanoate production candidate

“…Antimicrobial susceptibilities and resistance genes. Since many strains of the Photobacterium genus are well known for their virulence and antimicrobial resistance (Chiu et al, 2013; Fuertes‐Perez et al, 2019; Labella et al, 2017; Nonaka et al, 2012), we screened the P. ganghwense C2.2 genome for the acquired resistance mechanisms using Abricate. Surprisingly, strain C2.2 had only one antibiotic resistance gene ( qnrS5 ) associated with resistance to fluoroquinolone (Han et al, 2012).…”