Change in the composition of the microflora on vacuum-packaged beef during chiller storage

Sakala, Rita M; Hayashidani, Hideki; Kato, Yukio; Hirata, Toshihiko; Makino, Yuki; Fukushima, Aya; Yamada, Takeo; Kaneuchi, Choji; Ogawa, Masahiro

doi:10.1016/s0168-1605(01)00732-2

Cited by 94 publications

(66 citation statements)

References 18 publications

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“…The general effects of storage time on the pH values were observed for both sexes, with a slow decrease in pH during storage being noted. Sakala et al (2002) also reported a pH decrease for vacuum-packed beef, from pH 5.62 to pH 5.12. These authors attributed the changes to the metabolism of lactic acid bacteria, which produce lactic acid.…”

Section: Phmentioning

confidence: 87%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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This study examined the color changes of packaged beef due to the effects of carbon monoxide exposure before vacuum packing and storage time, as well as consumers' evaluations of that beef. In the experiment, 400 striploin steaks (M. longissimus dorsi) were vacuum packed or after 48 hours of exposure to different concentrations of CD (0.1%, 0.3%, and 0.5%) vacuum packed. The color measurements and consumer evaluations were conducted after 7, 10, 14, 17, and 21 days of storage in the dark at 2 ± 1 °C. Consumers evaluated the color, surface discoloration, attractiveness, and their willingness to buy the meat. The results showed that regardless of storage time, the color parameters (L*, a*, b*, C*) were significantly higher for the steaks vacuum packed after exposure to carbon monoxide in comparison to those packaged in a vacuum without the use of CD. Based on the consumer evaluations, the most attractive steaks were those that had been exposed to 0.3% and 0.5% CD, which were characterized by bright red or cherry-red colors. Consumers did not accept the appearance of steaks packaged without the carbon monoxide pretreatment. Exposing meat to CD before packaging allows to obtain the attractive color of vacuum packed beef.

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Section: Phmentioning

confidence: 87%

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

2016

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“…cremoris. C was (13,19). Furthermore, these LAB have been described as bacteriocin producers (1,2,5,8,19).…”

Section: Inhibition Of Indicator Lactobacillus Strains By the Cfs Of mentioning

confidence: 98%

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

Oliveira¹,

Oliveira²,

Glória³

2008

Braz. J. Microbiol.

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The objective of this study was to isolate lactic acid bacteria (LAB) from vacuum packaged beef and to investigate their antagonist activity. LAB mean counts of 5.19 log cfu/cm 2 were obtained from five samples of vacuum packaged beef. Two hundred isolates were selected and screened for the inhibitory effect on five ATCC reference Lactobacillus strains. Thirty six isolates showed activity in the agar spot test against at least two of the indicator strains. However, only six cell free supernatants (CFS) from these isolates exhibited activity against the indicator strains using the well-diffusion test and conditions that eliminated the effects of organic acids and hydrogen peroxide. L. acidophilus was the most sensitive indicator tested, whereas L. plantarum and L. fermentum were the most resistant ones. Identification by MIDI system indicated that these LAB isolates were Lactococcus lactis subsp. cremoris, Pediococcus acidilactici, Lactobacillus delbrueckii subsp. bulgaricus and Lactobacillus casei GC subgroup A. The antagonistic factors produced by most of these LAB against L. acidophilus were resistant to heat treatment (100ºC for 10 min) and stable over a wide pH range (4.0 to 9.0). These data suggest that these isolates could be used as promising hurdles aiming increased safety and extended shelf life of meat products.

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“…DNA arrays for L. lactis strain IL-1403, the first lactococcal strain to be sequenced (6), have recently been used for transcriptome analysis of L. lactis pure cultures (4,19,30,31). However, in most cases, L. lactis lives together with multiple microorganisms such as lactobacilli, corynebacteria, and yeasts (7,11,24,26,28,33,35). It is critical, then, to be able to study its behavior in mixed cultures.…”

mentioning

confidence: 99%

Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae

Maligoy

Mercade

Cocaign‐Bousquet

et al. 2008

Appl Environ Microbiol

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The study of microbial interactions in mixed cultures remains an important conceptual and methodological challenge for which transcriptome analysis could prove to be the essential method for improving our understanding. However, the use of whole-genome DNA chips is often restricted to the pure culture of the species for which the chips were designed. In this study, massive cross-hybridization was observed between the foreign cDNA and the specific Lactococcus lactis DNA chip. A very simple method is proposed to considerably decrease this nonspecific hybridization, consisting of adding the microbial partner's DNA. A correlation was established between the resulting cross-hybridization and the phylogenetic distance between the microbial partners. The response of L. lactis to the presence of Saccharomyces cerevisiae was analyzed during the exponential growth phase in fermentors under defined growth conditions. Although no differences between growth kinetics were observed for the pure and the mixed cultures of L. lactis, the mRNA levels of 158 genes were significantly modified. More particularly, a strong reorientation of pyrimidine metabolism was observed when L. lactis was grown in mixed cultures. These changes in transcript abundance were demonstrated to be regulated by the ethanol produced by the yeast and were confirmed by an independent method (quantitative reverse transcription-PCR).

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Change in the composition of the microflora on vacuum-packaged beef during chiller storage

Cited by 94 publications

References 18 publications

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Effects of carbon monoxide treatment before vacuum packaging on the physical parameters and consumer evaluations of raw beef

Screening of lactic acid bacteria from vacuum packaged beef for antimicrobial activity

Transcriptome Analysis of Lactococcus lactis in Coculture with Saccharomyces cerevisiae

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