Blue pigment in fresh cheese produced by Pseudomonas fluorescens

Carrascosa, Conrado; Millán, Rafael; Jaber, José Raduán; Lupiola, P.; Rosario-Quintana, Cristóbal del; Mauricio, Cristina; Velázquez, Esther Sanjuán

doi:10.1016/j.foodcont.2014.12.039

Cited by 34 publications

(25 citation statements)

References 35 publications

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“…Furthermore, the combination of low temperatures and long storage time represents a selective advantage for Pseudomonas spp. (Carrascosa et al , 2015). Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

“…During cold storage different groups of microorganisms such as coliforms, coagulase-negative staphylococci and psychotropic B. cereus strains are able to grow even 1-2 log 10 in 24 h (Pintado and Malcata, 2000). However, at refrigeration temperature psychotropic microorganisms belonging to the Pseudomonas genera can overgrow the other microflora and cause food spoilage (Champagne et al , 1994; Carrascosa et al , 2015). MAP is a packaging technique frequently used in the food industry in order to control the microbial growth (Peelman et al , 2014).…”

Section: Introductionmentioning

confidence: 99%

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Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Pala

Scarano

Venusti³

et al. 2016

Ital J Food Safety

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Ricotta fresca cheese is the product of Sardinian dairy industry most exposed to microbial post-process contamination. Due to its technological characteristics, intrinsic parameters, pH (6.10-6.80) and water activity (0.974-0.991), it represents an excellent substrate for the growth of spoilage and pathogenic microorganisms, which are usually resident in cheese-making plants environments. Generally, ricotta fresca has a shelf life of 5-7 days. For this reason, at industrial level, modified atmosphere packaging (MAP) is used to extend the durability of the product. However, few investigations have been conducted to validate the use of MAP in ricotta fresca. The aim of this work is to evaluate the shelf life of ricotta fresca under MAP. A total of 108 samples were collected from three Sardinian industrial cheese-making plants and analysed within 24 h after packaging and after 7, 14 and 21 days of refrigerated storage. Aerobic mesophilic bacteria, mesophilic and thermophilic cocci and lactobacilli, Enterobacteriaceae and E. coli, L. monocytogenes, Pseudomonas spp, Bacillus cereus, yeasts and moulds, and the chemical-physical parameters and composition of the product were determined. At the end of the shelf life, Pseudomonas spp. and Enterobacteriaceae reached high concentrations, 5 to 7 and 3 to 6 log10 colony forming unit g–1, respectively. The presence of environmental contaminants indicates that the use of MAP without the appropriate implementation of prerequisite programmes is not sufficient to extend the durability of ricotta fresca. Gas mixture and packaging material should be selected only on the basis of scientific evidence of their effectiveness.

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“…Furthermore, the combination of low temperatures and long storage time represents a selective advantage for Pseudomonas spp. (Carrascosa et al , 2015). Pseudomonas spp.…”

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Pala

Scarano

Venusti³

et al. 2016

Ital J Food Safety

View full text Add to dashboard Cite

show abstract

“…Pseudomonas species can produce different pigments such as pyoverdin, pyocyanin (Carrascosa et al , 2015), and indigoidine (Caputo et al , 2015). In particular, P. fluorescens induces changes in structure and colour of food products, due to production of lecithinase (phospholipase C), proteolytic enzymes, and pigmented molecules.…”

Section: Introductionmentioning

confidence: 99%

Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants

et al. 2016

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In this study, biofilm formation of 64 Pseudomonas fluorescens strains isolated from milk, dairy products and dairy plants was compared. The strains were grown on Tryptic Soy Broth supplemented with 0.2% of glucose, on polystyrene microplates at 10 and 30°C for 48 h. In general, 57/64 P. fluorescens strains formed biofilm, although with great variability at both tested temperatures. Moreover, our results evidenced that the biofilm-forming ability of the strains was temperature- and strain-dependent. Interestingly, the ability of several isolates to form biofilms was associated with the low temperature after 48 h. Our findings evidenced that temperature was more important than incubation time for biofilm formation. Considering the origin of the strains, it is relevant to underline the importance of performing accurate cleaning and disinfection procedures on food processing surfaces.

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“…Lipases degrade lipids to short-chain fatty acids, causing rancidity and bitterness (18). In addition to production of these two main groups of hydrolytic enzymes important for spoilage potential, bacteria of the genus Pseudomonas can form also other products like slime and liquids on foods surfaces (8,19), discolourations (9,20), formation of biogenic amines (21,22) and volatile organic compounds (4,13), all negatively influencing shelf-life of foods, as well as presenting threat for food poisoning, and having potential as free radical scavengers and carcinogens (23).…”

Section: Introductionmentioning

confidence: 99%

Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C

2019

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Microbial growth and metabolism in food leads to organoleptic spoilage through altering colour, odour and texture of food, and slime or liquid production on the surface. In the dynamics of organoleptic spoilage, initial microbial contamination and storage temperature of food play an important role. Bacteria Pseudomonas are known as the most common spoilage bacteria. Aim of this study was to evaluate the ability of selected Pseudomonas strains to grow at 5 °C in different food models, and to evaluate their spoilage potential as the ability to produce different hydrolytic enzymes at 5 °C. This was determined through monitoring the number of bacterial cells in food models at 5 °C, over 9 days of incubation, and on agars for detection of proteolytic and lipolytic activity. Of the four selected Pseudomonas strains (P. fragi CC151, P. fragi CC275, P. psychrophila CC291, P. lactis CC194), all were capable of producing lipolytic and proteolytic enzymes. When monitoring Pseudomonas growth in different food models (minced meat, pasteurized milk, apples) as compared to broth, the best growth was achieved in minced meat model, and the lowest in apple model. Thereby, the importance of the nutrients availability and the use of hydrolytic enzymes to exploit more complex nutrient molecules, especially proteins, has been confirmed. Selected Pseudomonas strains are able to grow in a variety of food media, and have the ability to produce hydrolytic enzymes, confirming their universality as refrigerated food spoilers, with high potential of persisting in the food storage environment.

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Blue pigment in fresh cheese produced by Pseudomonas fluorescens

Cited by 34 publications

References 35 publications

Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Shelf life evaluation of ricotta fresca sheep cheese in modified atmosphere packaging

Influence of incubation conditions on biofilm formation by Pseudomonas fluorescens isolated from dairy products and dairy manufacturing plants

Spoilage bacteria pseudomonas - production of hydrolytic enzymes and ability to grow at 5°C

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