Composition-based statistical model for predicting CO2 solubility in modified atmosphere packaging application

Munch, Mélanie; Guillard, Valérie; Gaucel, Sébastien; Destercke, Sébastien; Thevenot, Jonathan; Buche, Patrice

doi:10.1016/j.jfoodeng.2022.111283

Cited by 4 publications

(2 citation statements)

References 23 publications

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“…A similar finding was reported previously ( 27 ) in which raw chicken was maintained in a CO 2 modified package. According to Devlieghere et al ( 28 ) and Mélanie et al ( 29 ), the amount of dissolved CO 2 in the food matrix had a direct correlation with the bacteriostatic effect of CO 2 . However, the antibacterial mechanism of dissolved CO 2 is still unclear.…”

Section: Discussionmentioning

confidence: 99%

Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality

Zheng,

Liu,

Wang

et al. 2023

Front. Nutr.

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With the growing production of raw milk, interest has been increasing in its quality control. CO2, as a cold processing additive, has been studied to extend the cold storage period and improve the quality of raw milk. However, it is yet uncertain how representative microbial species and biomarkers can succeed one another at distinct critical periods during refrigeration. Therefore, the effects of CO2 treatment on the succession footprint of the microbial community and changes in quality during the period of raw milk chilling were examined by 16S rRNA analysis combined with electronic nose, and electronic tongue techniques. The results indicated that, the refrigeration time was shown to be prolonged by CO2 in a concentration-dependent way. And CO2 treatment was linked to substantial variations in beta and alpha diversity as well as the relative abundances of various microbial taxa (p < 0.01). The dominant bacterial phylum Proteobacteria was replaced with Firmicutes, while the major bacterial genera Acinetobacter and Pseudomonas were replaced with lactic acid bacteria (LAB), including Leuconostoc, Lactococcus, and Lactobacillus. From the perspective of biomarkers enriched in CO2-treated sample, almost all of them belong to LAB, no introduction of harmful toxins has been found. The assessment of the quality of raw milk revealed that CO2 improved the quality of raw milk by lowering the acidity and the rate of protein and fat breakdown, and improved the flavor by reducing the generation of volatiles, and increasing umami, richness, milk flavor and sweetness, but reducing sourness. These findings offer a new theoretical foundation for the industrial use of CO2 in raw milk.

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Section: Discussionmentioning

confidence: 99%

Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality

Zheng,

Liu,

Wang

et al. 2023

Front. Nutr.

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“…These, for example, comprise a disorder of the phospholipids within the cell membrane caused by the CO 2 molecules [49], as well as a decrease in extra-and intracellular pH, leading to an inhibition of microbial growth and elevated energy consumption to maintain pH homeostasis [13,50]. Due to its ability to solve in water and fat [51], it is very likely that the inhibition mechanism of carbon dioxide includes the phospholipid bilayer of the membrane as a target. This can be assessed by analyzing the fatty acid composition.…”

Section: Discussionmentioning

confidence: 99%

Fungi under Modified Atmosphere—The Effects of CO2 Stress on Cell Membranes and Description of New Yeast Stenotrophomyces fumitolerans gen. nov., sp. nov.

Heidler von Heilborn,

Reinmüller,

Yurkov

et al. 2023

JoF

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High levels of carbon dioxide are known to inhibit the growth of microorganisms. A total of twenty strains of filamentous fungi and yeasts were isolated from habitats with enriched carbon dioxide concentration. Most strains were derived from modified atmosphere packed (MAP) food products or mofettes and were cultivated under an atmosphere of 20% CO2 and 80% O2. The influence of CO2 on fungal cell membrane fatty acid profiles was examined in this study. Major changes were the increase in linolenic acid (C18:3 cis 9, 12, 15) and, additionally in most strains, linoleic acid (C18:2 cis 9, 12) with a maximum of 24.8%, at the expense of oleic (C18:1 cis 9), palmitic (C16:0), palmitoleic (C16:1 cis 9) and stearic acid (C18:0). The degree of fatty acid unsaturation increased for all of the strains in the study, which consequently led to lower melting temperatures of the cell membranes after incubation with elevated levels of CO2, indicating fluidization of the membrane and a potential membrane malfunction. Growth was reduced in 18 out of 20 strains in laboratory experiments and a change in pigmentation was observed in several strains. Two of the isolated strains, strain WT5 and strain WR1, were found to represent a hitherto undescribed yeast for which the new genus and species Stenotrophomyces fumitolerans (MB# 849906) is proposed.

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Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria

Couvert

Koullen

Lochardet³

et al. 2023

Food Microbiology

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Composition-based statistical model for predicting CO2 solubility in modified atmosphere packaging application

Cited by 4 publications

References 23 publications

Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality

Footprint analysis of CO2 in microbial community succession of raw milk and assessment of its quality

Fungi under Modified Atmosphere—The Effects of CO2 Stress on Cell Membranes and Description of New Yeast Stenotrophomyces fumitolerans gen. nov., sp. nov.

Effects of carbon dioxide and oxygen on the growth rate of various food spoilage bacteria

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