Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

Filippis, Francesca De; Pennacchia, C.; Pasqua, Rosangela Di; Fiore, Alberto; Fogliano, Vincenzo; Villani, Francesco; Ercolini, Danilo

doi:10.1016/j.ijfoodmicro.2013.05.021

Cited by 35 publications

(19 citation statements)

References 46 publications

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“…Pseudomonas fragi was reported previously to be lipolytic and proteolytic, as were species belonging to the Enterobacteriaceae family, and they can contribute to spoilage through the production of volatile organic compounds and other undesirable metabolites, such as biogenic amines (47)(48)(49)(50)(51)(52). In contrast, B. thermosphacta and lactic acid bacteria were mainly correlated with carbohydrate metabolism.…”

Section: Discussionmentioning

confidence: 99%

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

Stellato

Storia

Filippis

et al. 2016

Appl Environ Microbiol

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147

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Microbial contamination in food processing plants can play a fundamental role in food quality and safety. The aims of this study were to learn more about the possible influence of the meat processing environment on initial fresh meat contamination and to investigate the differences between small-scale retail distribution (SD) and large-scale retail distribution (LD) facilities. Samples were collected from butcheries (n ‫؍‬ 20), including LD (n ‫؍‬ 10) and SD (n ‫؍‬ 10) facilities, over two sampling campaigns. Samples included fresh beef and pork cuts and swab samples from the knife, the chopping board, and the butcher's hand. The microbiota of both meat samples and environmental swabs were very complex, including more than 800 operational taxonomic units (OTUs) collapsed at the species level. The 16S rRNA sequencing analysis showed that core microbiota were shared by 80% of the samples and included Pseudomonas spp., Streptococcus spp., Brochothrix spp., Psychrobacter spp., and Acinetobacter spp. Hierarchical clustering of the samples based on the microbiota showed a certain separation between meat and environmental samples, with higher levels of Proteobacteria in meat. In particular, levels of Pseudomonas and several Enterobacteriaceae members were significantly higher in meat samples, while Brochothrix, Staphylococcus, lactic acid bacteria, and Psychrobacter prevailed in environmental swab samples. Consistent clustering was also observed when metabolic activities were considered by predictive metagenomic analysis of the samples. An increase in carbohydrate metabolism was predicted for the environmental swabs and was consistently linked to Firmicutes, while increases in pathways related to amino acid and lipid metabolism were predicted for the meat samples and were positively correlated with Proteobacteria. Our results highlighted the importance of the processing environment in contributing to the initial microbial levels of meat and clearly showed that the type of retail facility (LD or SD) did not apparently affect the contamination. IMPORTANCEThe study provides an in-depth description of the microbiota of meat and meat processing environments. It highlights the importance of the environment as a contamination source of spoilage bacteria, and it shows that the size of the retail facility does not affect the level and type of contamination. Meat is a complex niche with chemical and physical properties that allow the colonization and development of a variety of microorganisms, especially bacteria (1, 2). Several factors can influence the occurrence of microbes in meat. After slaughtering, meat can be contaminated by microorganisms from water, air, and soil, as well as from the workers and equipment involved in the processing. In the later processing steps of the fresh meat chain (i.e., handling, cutting, and storage), abiotic factors such as temperature, gaseous atmosphere, pH, and NaCl levels select for certain bacteria, allowing colonization of the meat surface by different spoilage-related species and...

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Section: Discussionmentioning

confidence: 99%

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

Stellato

Storia

Filippis

et al. 2016

Appl Environ Microbiol

Self Cite

147

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“…Pseudomonas sp. also produce putrescine, tyramine and histamine (Santos, ), and P. pentosaceus and S. epidermidis produce putrescine (Filippis et al, ). Therefore, indigenous bacteria are correlated with various BAs, but not with spermidine and spermine.…”

Section: Resultsmentioning

confidence: 99%

The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

Zhang

Zhao

et al. 2019

Journal of Food Safety

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The effects of autochthonous starter cultures (Lactobacillus plantarum, Lactobacillus salivarius and L. plantarum + L. salivarius) on the accumulation of biogenic amines (BAs) in traditional Chinese smoked horsemeat sausage were investigated. The concentration of biogenic amines, microbiological growth, pH, and moisture content were evaluated. Starter cultures could effectively inhibit indigenous bacteria, as judged by traditional microbiological methods and polymerase chain reaction‐denaturing gradient gel electrophoresis (PCR‐DGGE), and promote the degradation of BAs through oxidative deamination catalyzed by amine oxidase. L. salivarius inhibited BAs to a greater extent than the other two strains, and L. plantarum and L. salivarius had an antagonistic effect on the accumulation of BAs. The results indicate that starter cultures producing amine oxidase have a bacteriostatic effect and decrease the production of BAs during ripening of smoked horsemeat sausage, provided that suitable strain combinations are employed. Practical applications Smoked horsemeat sausage is favored by consumer with its special flavor and high nutritional value. However, it is usually manufactured in small workshop following spontaneous fermentation. Therefore, the quality and safety of the final product is not guaranteed. The application of starter cultures is one of efficient methods for smoked horsemeat sausage’ quality. In this study, L. plantarum + L. salivarius were used as starter cultures, which can reduce BA content to ensure food safety, and inhibit contaminant microorganisms growth, as well as no negatively influence to traditional properties of the product.

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“…Mean values (aÀf) in the same strain and amine in three pH levels that are not followed by the same letter are significantly different (p < 0.05). BAs in fermented food may occur through two forms of decarboxylases, the biosynthetic (or constitutive) form and the biodegradative (or inducible) form (De Filippis et al, 2013;Wunderlichova et al, 2013). Li et al (Li et al, 2014) reported that CAD can be formed by two kinds of lysine decarboxylase, LdcC and CadA, in Escherichia coli.…”

Section: Strainmentioning

confidence: 99%

“…Relatively high amounts of BAs have been reported in fermented meat products in many countries because of abundant free amino acids and the factors affecting decarboxylase activity and bacterial growth (Gonzalez-Tenorio et al, 2013;Latorre-Moratalla et al, 2008;Lu et al, 2010). In meat products, the principal BAs are putrescine (PUT) and cadaverine (CAD) (Bover-Cid, Hugas, Izquierdo-Pulido, & Vidal-Carou, 2001;De Filippis et al, 2013). These two amines are generally not considered toxic, but they can enhance the acute reaction of aromatic BAs, such as histamine and tyramine, because they can interact with amino oxidases and decrease their activity to detoxify BAs (Bover-Cid et al, 2009).…”

Section: Introductionmentioning

confidence: 99%

The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro

Xie

Wang

Deng

et al. 2016

LWT - Food Science and Technology

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Decarboxylase gene expression and cadaverine and putrescine production by Serratia proteamaculans in vitro and in beef

Cited by 35 publications

References 46 publications

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

Overlap of Spoilage-Associated Microbiota between Meat and the Meat Processing Environment in Small-Scale and Large-Scale Retail Distributions

The effects of amine oxidase‐producing starter culture on biogenic amine accumulation in traditional Chinese smoked horsemeat sausages

The inhibition of cell-free supernatant of Lactobacillus plantarum on production of putrescine and cadaverine by four amine-positive bacteria in vitro

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