Precursors of the major end products of aerobic metabolism of <i>Brochothrix thermosphacta</i>

Dainty, R. H.; Hibbard, C.M.

doi:10.1111/j.1365-2672.1983.tb02656.x

Cited by 44 publications

(28 citation statements)

References 14 publications

(10 reference statements)

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“…The total amount of acetic acid produced was greater under higher concentrations of oxygen. Acetic acid has been identified elsewhere as an end product of aerobic metabolism of B. thermosphacta (3,4,5). Production of 3-methylbutanol and isobutyric and 2-methylbutyric acid by B. thermosphacta was also reported previously (3,4,5).…”

Section: Discussionsupporting

confidence: 57%

“…The main metabolites resulting from consumption of glucose by B. thermosphacta under anaerobic conditions are L-(ϩ)-lactic acid and ethanol, but no acetoin, and only small or no amounts of short-chain fatty acids have been detected (7,13). Under aerobic conditions, B. thermosphacta produces acetoin; acetic, isobutyric, 2-methylbutyric, and isovaleric acids; and 3-methylbutanol (3,4,5). The main sign of spoilage in meat inoculated with B. thermosphacta is the sour-sweet offensive odor mainly associated with acetoin and, to a lesser degree, with the above-mentioned acids (7).…”

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confidence: 99%

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Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Fernando

Ordóñez

2002

Appl Environ Microbiol

118

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The influence of atmosphere composition on the metabolism of Brochothrix thermosphacta was studied by analyzing the consumption of glucose and the production of ethanol, acetic and lactic acids, acetaldehyde, and diacetyl-acetoin under atmospheres containing different combinations of carbon dioxide and oxygen. When glucose was metabolized under oxygen-free atmospheres, lactic acid was one of the main end products, while under atmospheres rich in oxygen mainly acetoin-diacetyl was produced. The proportions of the total consumed glucose used for the production of acetoin (aerobic metabolism) and lactic acid (anaerobic metabolism) were used to decide whether aerobic or anaerobic metabolism predominated at a given atmosphere composition. The boundary conditions between dominantly anaerobic and aerobic metabolisms were determined by logistic regression. The metabolism of glucose by B. thermosphacta was influenced not only by the oxygen content of the atmosphere but also by the carbon dioxide content. At high CO 2 percentages, glucose metabolism remained anaerobic under greater oxygen contents.Modified atmosphere packaging extends the shelf life of raw meat and fish by suppressing or slowing down the growth of gram-negative psychrotrophic bacteria, mainly pseudomonadlike organisms, which cause rapid spoilage of food stored in contact with air as a result of the presence of end products from aerobic metabolism. Different combinations of carbon dioxide, nitrogen, and oxygen have been used in modifiedatmosphere-packaged (MAP) meat and fish. The commercial approach to optimizing the bright red color of MAP fresh red meat consists in enriching the atmosphere in both carbon dioxide and oxygen, usually to ca. 20% CO 2 and ca. 80% O 2 (1,19,23). Color also plays an important role as a limiting factor in the shelf life of some species of scombroids, such as tuna and related species, stored under modified atmospheres. It has been reported elsewhere that 40% CO 2 and 60% O 2 are the most effective mixture to extend the shelf life of tuna, in which Shewanella putrefaciens was one of the dominant bacteria when stored in contact with air (18). This higher concentration of CO 2 recommended for MAP tuna (18) is due to the greater resistance of S. putrefaciens than of Pseudomonas spp. to CO 2 (20) and also to the relatively high pH of tuna, at which S. putrefaciens is able to grow (14).Brochothrix thermosphacta is one of the dominant microorganisms in CO 2 -and CO 2 -O 2 -enriched atmospheres. Therefore, this bacterium plays an important role in the spoilage of MAP meat (1, 6, 16, 28) and fish (8,17,18,24). The main factor limiting the shelf life of refrigerated MAP food is offensive odor development resulting from microbial metabolism (28). Gill and Newton (11) found that glucose was the substrate preferentially used by B. thermosphacta when growing in meat. No utilization of glucose-6-phosphate, lactic acid, and nucleotides was detected. Moreover, the range of amino acids that this bacterium could use was very restricted, and the re...

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Section: Discussionsupporting

confidence: 57%

mentioning

confidence: 99%

Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Fernando

Ordóñez

2002

Appl Environ Microbiol

118

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“…It is also possible that lipid metabolism in the form of uncharacterized or poorly characterized lipid oxidation pathways may play a role in spoilage caused by this organism. However, there is strong evidence for the production of fatty acid moieties from amino acids (45,46). In line with these observations, genes for the conversion of the branched-chain amino acids leucine, valine, and isoleucine to their branched-chain acyl-CoA derivatives were present in both species.…”

Section: Discussionmentioning

confidence: 52%

“…Genes were also found in both species for the production of the key spoilage products acetoin and butanediol, which have been shown to be produced under aerobic conditions when glucose is metabolized (45). Diacetyl production is also characteristic of spoilage caused by B. thermosphacta, and it can be formed via the nonenzymatic oxidative decarboxylation of acetoin (45). All 12 strains demonstrated acetoin production in a Voges-Proskauer test, further underlining the importance of these substances for spoilage caused by Brochothrix.…”

Section: Discussionmentioning

confidence: 89%

“…Under aerobic conditions, pyruvate decarboxylase activity may initiate the production of both ethanol and acetate with the reduction of acetaldehyde to ethanol via alcohol dehydrogenase activity and the oxidation of acetaldehyde to acetate by aldehyde dehydrogenase activity. Genes were also found in both species for the production of the key spoilage products acetoin and butanediol, which have been shown to be produced under aerobic conditions when glucose is metabolized (45). Diacetyl production is also characteristic of spoilage caused by B. thermosphacta, and it can be formed via the nonenzymatic oxidative decarboxylation of acetoin (45).…”

Section: Discussionmentioning

confidence: 99%

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Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium

Stanborough

Fegan

Powell

et al. 2017

Appl Environ Microbiol

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Brochothrix thermosphacta is a dominant but poorly studied meat spoilage organism. It is a close relative of the foodborne pathogen Listeria monocytogenes, and Brochothrix constitutes the second genus in the Listeriaceae family. Here, the genomes of 12 B. thermosphacta strains were sequenced, assembled into draft genomes, characterized, and compared with the genomes of Brochothrix campestris and L. monocytogenes. Phenotypic properties including biogenic amine production and antibiotic and heavy metal susceptibilities were tested. Comparative genomic analyses revealed a high degree of similarity among the B. thermosphacta strains, with bacteriophage genes constituting a significant proportion of the accessory genome. Genes for the production of the malodorous compounds acetate, acetoin, butanediol, and fatty acids were found, as were stress response regulatory genes, which likely play important roles in the spoilage process. Amino acid decarboxylases were not identified in the genomes, and phenotypic testing confirmed their absence. Orthologs of Listeria virulence proteins involved in virulence regulation, intracellular survival, and surface protein anchoring were found; however, key virulence genes were absent. Analysis of antibiotic susceptibility showed that strains were sensitive to the four tested antibiotics, except for one tetracycline-resistant isolate with plasmid-mediated tetracycline resistance genes. Strains tolerated higher levels of copper and cobalt than of cadmium although not at concentrations high enough to categorize the strains as being resistant. This study provides insight into the Brochothrix genome, links previous phenotypic data and data provided here to the gene inventory, and identifies genes that may contribute to the persistence of this organism in the food chain.IMPORTANCE Despite increasing knowledge and advances in food preservation techniques, microbial spoilage of foods causes substantial losses, with negative social and economic consequences. To better control the contamination and microbial spoilage of foods, fundamental knowledge of the biology of key spoilage bacteria is crucial. As a common meat spoilage organism, B. thermosphacta contributes substantially to spoilage-associated losses. Nonetheless, this organism and particularly its genome remain largely unstudied. This study contributes to improving our knowledge of the Brochothrix genus. Spoilage-relevant pathways and genes that may play a role in the survival of this organism in a food processing environment were identified, linking previous phenotypic data and data provided here to the gene inventory of Brochothrix and establishing parallels to and differences from the closely related foodborne pathogen L. monocytogenes.KEYWORDS Brochothrix, Listeria monocytogenes, meat spoilage, spoilage B rochothrix thermosphacta is one of the most abundant spoilage organisms of fresh and cured meats, fish, and fish products, due to its tolerance to high-salt and low-pH conditions, its ability to grow at refrigeration tempera...

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Use of a modified atmosphere masterpack for extending the shelf life of chicken cuts

Sarantópoulos

Alves

Contreras

et al. 1998

Packag. Technol. Sci.

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Precursors of the major end products of aerobic metabolism of Brochothrix thermosphacta

Cited by 44 publications

References 14 publications

Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Effect of Modified Atmosphere Composition on the Metabolism of Glucose byBrochothrix thermosphacta

Insight into the Genome of Brochothrix thermosphacta, a Problematic Meat Spoilage Bacterium

Use of a modified atmosphere masterpack for extending the shelf life of chicken cuts

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