Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams

Losantos, A; Sanabria, C.; Cornejo, I.; Carrascosa, Alfonso V.

doi:10.1006/fmic.2000.0350

Cited by 26 publications

(6 citation statements)

References 9 publications

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“…Regarding the Enterobacteriaceae counts obtained in VRBGA medium, 26.7% of the spoiled hams had counts greater than 2 log CFU g −1 , whereas in the control hams the counts were lower than 2 log CFU g −1 . This microbial group has also been reported at levels of 2 to 6 log CFU g −1 in spoiled Iberian dry‐cured hams (García and others 2000; Losantos and others 2000), so that these microorganisms can be attributed a major role in spoilage.…”

Section: Resultsmentioning

confidence: 75%

“…The counts were less than 3 log CFU g −1 in unspoiled hams, whereas the spoiled hams had maximum counts of 6 log CFU g −1 . These microorganisms have been identified as predominant during most of the ripening time in the normal processing of different types of dry‐cured hams (Huerta and others 1988; Rodríguez and others 1994; Losantos and others 2000). In unspoiled Iberian hams, GPCP counts of 4 log CFU g −1 have been found in deep tissues at the end of the post‐salting period (Rodríguez and others 1994).…”

Section: Resultsmentioning

confidence: 99%

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Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry‐Cured Ham

Martı́n¹,

Benito²,

Aranda³

et al. 2010

Journal of Food Science

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In the present study, volatile compounds of spoiled dry-cured Iberian ham with deep spoilage or "bone taint" were analyzed and correlated with level of spoilage and the microorganisms detected. Volatile compounds extracted by a solid phase micro-extraction technique were assayed by gas chromatography/mass spectrometry. The spoiled hams were evaluated sensorially, and the correlations among volatile compounds, spoilage level, and microbial counts were studied. The spoiled hams had higher concentrations of hydrocarbons, alcohols, acids, esters, pyrazines, sulfur compounds, and other minor volatile compounds than unspoiled hams. The sensorial analysis showed that the spoilage level of hams correlated with several volatile compounds, most of them associated with Gram-positive catalase positive cocci and Enterobacteriaceae counts. Cyclic compounds such as cyclohexanone, some ethers, and pyrazines should be considered as indicators to monitor incipient microbial deep spoilage in the elaboration of this meat product.

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Section: Resultsmentioning

confidence: 75%

Section: Resultsmentioning

confidence: 99%

Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry‐Cured Ham

Martı́n¹,

Benito²,

Aranda³

et al. 2010

Journal of Food Science

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“…are the most commonly found genus in meat products and often contribute to spoilage ( Doulgeraki et al, 2011 , 2012 ). Serratia liquefaciens was found in high numbers after refrigerated storage of packages of minced meat, such that they actually could spoil the product ( Lindberg et al, 1998 ), and comprised one of the most common species of Enterobacteria in spoiled hams ( Paarup et al, 1999 ; Losantos et al, 2000 ), where they typically reached 5–7 log 10 CFU/g ( Gram et al, 1999 ). In this study, Figure 3C illustrates that the Serratia populations grew rapidly and reached a peak to become dominant on day 15, then reached their stationary phase and suppressed the growth of other spoilage organisms.…”

Section: Resultsmentioning

confidence: 99%

Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing

Xiong

Zhou

et al. 2021

Front. Microbiol.

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Staphylococcus xylosus, Leuconostoc mesenteroides, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Serratia liquefaciens were investigated for their roles in in the spoilage of sterilized smoked bacon. These five strains, individually and in combination, were applied as starters on sliced bacon at 4–5 log10 CFU/g using a hand-operated spraying bottle and stored for 45 days at 0–4°C. Dynamics, diversity, and succession of microbial community during storage of samples were studied by high-throughput sequencing (HTS) of the V3–V4 region of the 16S rRNA gene. A total of 367 bacterial genera belonging to 21 phyla were identified. Bacterial counts in all the inoculated specimens increased significantly within the first 15 days while the microbiota developed into more similar communities with increasing storage time. At the end of the storage time, the highest abundance of Serratia (96.46%) was found in samples inoculated with S. liquefaciens. Similarly, for samples inoculated with C. maltaromaticum and L. mesenteroides, a sharp increase in Carnobacterium and Leuconostoc abundance was observed as they reached a maximum relative abundance of 97.95 and 81.6%, respectively. Hence, these species were not only the predominant ones but could also have been the more competitive ones, potentially inhibiting the growth of other microorganisms. By analyzing the bacterial load of meat products using the SSO model, the relationships between the microbial communities involved in spoilage can be understood to assist further research.

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“…1). While few literatures could be found about the effect of actinomycetes on ham quality, bacteria, except for some micrococci and lactobacteria, were usually thought to be harmful to human health and cause hams spoiled (De Martinis & Freitas, 2003;Losantos, Sanabria, Cornejo, & Carrascosa, 2000;Portocarrero, Newman, & Mikel, 2002;Rodríguez et al, 1994).…”

Section: Natural Microflora Of Xuanwei Hammentioning

confidence: 98%

The natural microflora of Xuanwei ham and the no-mouldy ham production

Wang¹,

Ma²,

Dongfu³

et al. 2006

Journal of Food Engineering

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Characterization of Enterobacteriaceae strains isolated from spoiled dry-cured hams

Cited by 26 publications

References 9 publications

Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry‐Cured Ham

Characterization by Volatile Compounds of Microbial Deep Spoilage in Iberian Dry‐Cured Ham

Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing

The natural microflora of Xuanwei ham and the no-mouldy ham production

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