Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat.

Broda, D.M.; Saul, David; Lawson, Paul A.; Bell, Robert G.; Musgrave, D. R.

doi:10.1099/00207713-50-1-107

Cited by 96 publications

(67 citation statements)

References 22 publications

(18 reference statements)

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“…The current study is, however, the first to show that these species make up the majority of the psychrophilic and/or psychrotolerant anaerobic bacterial population in beef abattoirs and their environments. These species have been frequently associated with the spoilage of vacuum-packed chilled lamb and beef (3,4,13,24), and their relatively high incidence presents a con- a Facultative anaerobic isolate. b BLAST analysis using the NCBI nucleotide sequence database identified each isolate with similarity values of Ն98%.…”

Section: Discussionmentioning

confidence: 99%

“…These species have been associated with "blown-pack" spoilage (BPS), which occurs in chilled (i.e., Ϫ1.5°C to 4°C) batches of vacuum-packaged meat within 2 to 4 weeks of storage and involves the production of large volumes of gas sufficient to produce severe pack distension, a putrid smell, and a metallic sheen on the affected meat (4,15,21,25,37). However, the prevalence of other pathogenic/spoilage psychrophilic or psychrotrophic anaerobic bacteria in beef abattoirs remains unknown.…”

mentioning

confidence: 99%

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Diversity of Culturable Psychrophilic and Psychrotrophic Anaerobic Bacteria Isolated from Beef Abattoirs and Their Environments

Moschonas

Bolton

McDowell

et al. 2011

Appl Environ Microbiol

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This study identified 431 psychrophilic or psychrotrophic isolates from commercial Irish beef abattoir environments and "blown packs" of vacuum-packed beef, using PCR and 16S rRNA sequencing, and estimated their intraspecies genetic diversity using restriction fragment length polymorphism (RFLP) analysis and spacer region PCR (SR-PCR). Twenty-five species were identified in the 431 isolates, with the most frequently recovered species being Clostridium gasigenes (n ‫؍‬ 315), Clostridium estertheticum (n ‫؍‬ 17), and a potentially novel species designated strain TC1 (n ‫؍‬ 52). These species were previously found to be associated with a particular type of spoilage known as blown-pack spoilage (BPS), which occurs in chilled-stored (i.e., ؊1.5°C to 4°C) vacuum-packaged meat within 2 to 4 weeks and involves the production of large volumes of gas. Overall, the study demonstrates the considerable and not previously reported diversity of the anaerobic microflora in abattoirs and the presence of a wide range of organisms capable of causing BPS at chilled temperatures.

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Section: Discussionmentioning

confidence: 99%

mentioning

confidence: 99%

Diversity of Culturable Psychrophilic and Psychrotrophic Anaerobic Bacteria Isolated from Beef Abattoirs and Their Environments

Moschonas

Bolton

McDowell

et al. 2011

Appl Environ Microbiol

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“…Currently, more than ten species of psychrotrophic Clostridium have been associated or isolated from spoiled vacuum-packaged beef (Adam, Flint, & Brightwell, 2010). Among them, Clostridium estertheticum, Clostridium frigidicarnis, Clostridium gasigenes, Clostridium laramiense and Clostridium algidixilanolyticum have been reported as the most common causative agents of 'blown pack' spoilage Broda, Saul, Lawson, Bell, & Musgrave, 2000;Dainty et al, 1989;Kalchayanand et al, 1993;.…”

Section: Introductionmentioning

confidence: 99%

Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef

et al. 2012

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“…For example, C. perfringens produces mainly lactate under carbon-rich conditions (Macfarlane and Macfarlane, 2003). Some sequences were closely affiliated with C. gasigenes and C. frigidicarnis (Figure 4a), species that can grow at low temperatures and secret hydrolytic exoenzymes (Broda et al, 1999(Broda et al, , 2000Akila and Chandra, 2003), indicating that psychrotolerant clostridia might be involved in the degradation of organic matter in the earthworm alimentary canal. 'Peptostreptococcaceae' are closely related to Clostridiaceae (Ludwig et al, 2009 and Figure 4a) and were enriched during incubation (Table2 and Figure 4a).…”

Section: Fermentative Processes and General Diversity In Gut Contentsmentioning

confidence: 99%

Clostridiaceae and Enterobacteriaceae as active fermenters in earthworm gut content

2010

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The earthworm gut provides ideal in situ conditions for ingested heterotrophic soil bacteria capable of anaerobiosis. High amounts of mucus-and plant-derived saccharides such as glucose are abundant in the earthworm alimentary canal, and high concentrations of molecular hydrogen (H 2 ) and organic acids in the alimentary canal are indicative of ongoing fermentations. Thus, the central objective of this study was to resolve potential links between fermentations and active fermenters in gut content of the anecic earthworm Lumbricus terrestris by 16S ribosomal RNA (rRNA)-based stable isotope probing, with [ 13 C]glucose as a model substrate. Glucose consumption in anoxic gut content microcosms was rapid and yielded soluble organic compounds (acetate, butyrate, formate, lactate, propionate, succinate and ethanol) and gases (carbon dioxide and H 2 ), products indicative of diverse fermentations in the alimentary canal. Clostridiaceae and Enterobacteriaceae were users of glucose-derived carbon. On the basis of the detection of 16S rRNA, active phyla in gut contents included Acidobacteria, Actinobacteria, Bacteroidetes, Chloroflexi, Cyanobacteria, Firmicutes, Gemmatimonadetes, Nitrospirae, Planctomycetes, Proteobacteria, Tenericutes and Verrucomicrobia, taxa common to soils. On the basis of a 16S rRNA gene similarity cutoff of 87.5%, 82 families were detected, 17 of which were novel family-level groups. These findings (a) show the large diversity of soil taxa that might be active during gut passage, (b) show that Clostridiaceae and Enterobacteriaceae (fermentative subsets of these taxa) are selectively stimulated by glucose and might therefore be capable of consuming mucus-and plant-derived saccharides during gut passage and (c) indicate that ingested obligate anaerobes and facultative aerobes from soil can concomitantly metabolize the same source of carbon.

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Clostridium gasigenes sp. nov., a psychrophile causing spoilage of vacuum-packed meat.

Cited by 96 publications

References 22 publications

Diversity of Culturable Psychrophilic and Psychrotrophic Anaerobic Bacteria Isolated from Beef Abattoirs and Their Environments

Diversity of Culturable Psychrophilic and Psychrotrophic Anaerobic Bacteria Isolated from Beef Abattoirs and Their Environments

Influence of different shrinking temperatures and vacuum conditions on the ability of psychrotrophic Clostridium to cause ‘blown pack’ spoilage in chilled vacuum-packaged beef

Clostridiaceae and Enterobacteriaceae as active fermenters in earthworm gut content

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