Microbial ecology of mayonnaise, margarine, and sauces

Sağdıç, Osman; Törnük, Fatih; Karasu, Salih; Durak, M. Zeki; Arıcı, Muhammet

doi:10.1002/9781118823071.ch26

Cited by 4 publications

(3 citation statements)

References 52 publications

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“…With no competitors, these acid-tolerant spore-forming spoilage bacteria are capable of sporulating and dominating the microbiome of chicken wings. This phenomenon is becoming more evident with multiple food matrices ( André et al, 2017 ; Sagdic et al, 2017 ) and has been gathering increased awareness across the food industry ( Zhang and Mathys, 2019 ).…”

Section: Discussionmentioning

confidence: 99%

Exploiting the microbiota of organic and inorganic acid-treated raw poultry products to improve shelf-life

Dittoe,

Feye,

Ovall

et al. 2024

Front. Microbiol.

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IntroductionTargeted amplicon sequencing of the 16S rRNA delineates the complex microbial interactions that occur during food spoilage, providing a tool to intensively screen microbiota response to antimicrobial processing aids and interventions. The current research determines the microbiota and spoilage indicator (total aerobes and lactic acid bacteria; LAB) response to inorganic and organic antimicrobial intervention use on the shelf-life of fresh, never-frozen, skin-on, bone-in chicken wings.MethodsWings (n=200) were sourced from local processor and either not treated (NT) or treated with 15-s dips of tap water (TW), organic (peracetic acid; PAA), inorganic acids (sodium bisulfate; SBS), and their combination (SBS + PAA). Wings were stored (4°C) and rinsed in neutralizing Buffered Peptone Water (BPW) for 1 min on d 0, 7, 14, and 21 post-treatment. Spoilage indicators, aerobic mesophiles and LAB, were quantified from rinsates. Genomic DNA of d 14 and 21 rinsates were extracted, and V4 of 16S rRNA gene was sequenced. Sequences were analyzed using QIIME2.2019.7. APC and LAB counts were reported as Log10 CFU/g of chicken and analyzed in R Studio as a General Linear Model using ANOVA. Pairwise differences were determined using Tukey’s HSD (P£0.05).ResultsSpoilage was indicated for all products by day 21 according to APC counts (>7 Log10 CFU/g); however, wings treated with SBS and SBS + PAA demonstrated a 7-day extended shelf-life compared to those treated with NT, TW, or PAA. The interaction of treatment and time impacted the microbial diversity and composition (p < 0.05), with those treated with SBS having a lower richness and evenness compared to those treated with the controls (NT and TW; p < 0.05, Q < 0.05). On d 14, those treated with SBS and SBS + PAA had lower relative abundance of typical spoilage population while having a greater relative abundance of Bacillus spp. (~70 and 50% of population; ANCOM p < 0.05). By d 21, the Bacillus spp. populations decreased below 10% of the population among those treated with SBS and SBS + PAA.DiscussionTherefore, there are differential effects on the microbial community depending on the chemical intervention used with organic and inorganic acids, impacting the microbial ecology differently.

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Section: Discussionmentioning

confidence: 99%

Exploiting the microbiota of organic and inorganic acid-treated raw poultry products to improve shelf-life

Dittoe,

Feye,

Ovall

et al. 2024

Front. Microbiol.

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“…Considering this, processed food can be seen as a habitat for halophiles provided that the salt levels are high (Lee, 2013). Indeed halophiles are found in fermented seafood (Das et al, 2020), cheeses (Kothe et al, 2020), sauces (Sagdic et al, 2017;Ohshima et al, 2019), green table olives (Randazzo et al, 2017), and pickles (Stoll et al, 2020). Some halophilic and halotolerant microorganisms can be established in the human gut microbiome, and the gut halophilic microbiota is considered to be linked to some chronic diseases (Seck et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Beyond Archaea: The Table Salt Bacteriome

et al. 2021

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Commercial table salt is a condiment with food preservative properties by decreasing water activity and increasing osmotic pressure. Salt is also a source of halophilic bacteria and archaea. In the present research, the diversity of halotolerant and halophilic microorganisms was studied in six commercial table salts by culture-dependent and culture-independent techniques. Three table salts were obtained from marine origins: Atlantic Ocean, Mediterranean (Ibiza Island), and Odiel marshes (supermarket marine salt). Other salts supplemented with mineral and nutritional ingredients were also used: Himalayan pink, Hawaiian black, and one with dried vegetables known as Viking salt. The results of 16S rRNA gene sequencing reveal that the salts from marine origins display a similar archaeal taxonomy, but with significant variations among genera. Archaeal taxa Halorubrum, Halobacterium, Hallobellus, Natronomonas, Haloplanus, Halonotius, Halomarina, and Haloarcula were prevalent in those three marine salts. Furthermore, the most abundant archaeal genera present in all salts were Natronomonas, Halolamina, Halonotius, Halapricum, Halobacterium, Haloarcula, and uncultured Halobacterales. Sulfitobacter sp. was the most frequent bacteria, represented almost in all salts. Other genera such as Bacillus, Enterococcus, and Flavobacterium were the most frequent taxa in the Viking, Himalayan pink, and black salts, respectively. Interestingly, the genus Salinibacter was detected only in marine-originated salts. A collection of 76 halotolerant and halophilic bacterial and haloarchaeal species was set by culturing on different media with a broad range of salinity and nutrient composition. Comparing the results of 16S rRNA gene metataxonomic and culturomics revealed that culturable bacteria Acinetobacter, Aquibacillus, Bacillus, Brevundimonas, Fictibacillus, Gracilibacillus, Halobacillus, Micrococcus, Oceanobacillus, Salibacterium, Salinibacter, Terribacillus, Thalassobacillus, and also Archaea Haloarcula, Halobacterium, and Halorubrum were identified at least in one sample by both methods. Our results show that salts from marine origins are dominated by Archaea, whereas salts from other sources or salt supplemented with ingredients are dominated by bacteria.

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“…One of the first studies on mayonnaise contamination was performed by Fabian and Wethington ( 1950 ), who identified yeast in mayonnaise samples; other authors have demonstrated later that yeast, e.g., Saccharomyces bailii , often contaminates mayonnaise (Kurtzman et al 1971 ). The prevalent contaminating bacteria in mayonnaises are halophilic/halotolerant species, such as Micrococcus and Bacillus (Sagdic et al 2017 ).…”

Section: Introductionmentioning

confidence: 99%

Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii

Syromyatnikov

Kiryanova²,

Popov

2018

AMB Expr

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Food spoilage and its contamination with yeast and mold is a serious problem of food industry. Despite the high fat content, mayonnaise is an attractive substrate for food spoilage microorganisms. The aim of this study was to develop a method for yeast identification in mayonnaise and to test commercially available mayonnaises for the presence of these contaminating microorganisms. Based on the sequencing of intergenic regions ITS1 and ITS2, we identified a yeast microorganism that causes mayonnaise spoilage. We found that DNA sequences were more than 99% identical to the GenBank DNA sequences from Pichia kudriavzevii. We developed a specific to P. kudriavzevii TaqMan probe and primers. The reaction conditions were optimized regarding to the components concentration and temperature cycle. The minimum amount of P. kudriavzevii DNA that could be detected by developed method was 50 fg. The minimal number of P. kudriavzevii cells that could be detected by developed method without pre-enrichment was 50. We tested verified method with DNAs from microorganisms of different taxonomic groups that were obtained from three collections of microorganisms. Finally, we analyzed 20 different brands of mayonnaise from 14 producers and 10 different brands of mayonnaise sauce from seven producers. We determined the Cq parameter that characterizes transition of the fluorescence curve to the logarithmic phase and, therefore, correlates with the extent of sample contamination with P. kudriavzevii yeast. P. kudriavzevii was detected in six analyzed samples of mayonnaise and one sample of mayonnaise sauce.

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Microbial ecology of mayonnaise, margarine, and sauces

Cited by 4 publications

References 52 publications

Exploiting the microbiota of organic and inorganic acid-treated raw poultry products to improve shelf-life

Exploiting the microbiota of organic and inorganic acid-treated raw poultry products to improve shelf-life

Beyond Archaea: The Table Salt Bacteriome

Development and validation of a TaqMan RT-PCR method for identification of mayonnaise spoilage yeast Pichia kudriavzevii

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