Spoilage Potential of Pseudomonas (P. fragi, P. putida) and LAB (Leuconostoc mesenteroides, Lactobacillus sakei) Strains and Their Volatilome Profile during Storage of Sterile Pork Meat Using GC/MS and Data Analytics

Abstract

The aim of the present study was to investigate the evolution of the volatile compounds of aerobically stored sterile pork meat as a consequence of the metabolic activities of inoculated specific spoilage microorganisms. Thus, Pseudomonas fragi, Pseudomonas putida, Lactobacillus sakei and Leuconostoc mesenteroides were inoculated in monocultures, dual cultures and a cocktail culture of all strains on sterile pork meat stored aerobically at 4 and 10 °C. Microbiological and sensory analyses, as well as pH measurements, were performed, along with headspace solid-phase microextraction gas chromatography/mass spectroscopy (headspace SPME–GC/MS) analysis. Data analytics were used to correlate the volatile compounds with the spoilage potential of each stain using multivariate data analysis. The results for the sensory discrimination showed that the volatiles that dominated in spoiled samples consisted mostly of alcohols, ketones and two esters (butyl acetate and ethyl acetate), while at fresh samples, dimethyl sulfide, furans, acetoin and ethyl lactate were detected. On the other hand, 2-butanone, diacetyl and acetaldehyde were among the volatile compounds that were mainly correlated with the inoculated meat during storage. In addition, P. fragi was positively correlated with a higher number of volatiles compared to the other strains, strengthening the hypothesis that volatile compound production is strain-dependent.

Isolation and Identification of Potentially Pathogenic Microorganisms Associated with Dental Caries in Human Teeth Biofilms

“…Our results are in agreement with Richard et al (2018), who proposed that interspecies competition of oral microbiota is altered before visible lesions appear on the tooth [ 33 ]. Interestingly, L. mesenteroides along with L. sakei are frequently found on meat [ 34 ]. Besides, L. sakei is commonly found in Korean Kimchi, which is a traditional Korean fermented vegetable; Kimchi is processed with cabbage and various seasonings that are consumed by every Korean family throughout the year [ 35 ].…”

Resuscitation of Pulsed Electric Field-Treated Staphylococcus aureus and Pseudomonas putida in a Rich Nutrient Medium

“…These bacteria are known to contaminant different kinds of foods. P. putida metabolic activity in aerobically stored meat leads to volatile compounds production, which affects meat spoilage [ 43 ]. S. aureus is also known as a foodborne pathogen that contaminates meat products [ 44 ].…”

Comparative Proteomics Reveals the Anaerobic Lifestyle of Meat-Spoiling Pseudomonas Species

“…Beside well-studied P. fluorescens , the species P. lundensis , P. weihenstephanensis and P. fragi are known as main aerobic meat spoilers ( Erichsen and Molin, 1981 ; Ercolini et al, 2011 ; Casaburi et al, 2015 ; Höll et al, 2016 ; Hilgarth et al, 2019 ; Papadopoulou et al, 2020 ). Recently, strains of those species have been isolated in situ from minced beef stored under high-oxygen MAP atmosphere at a timepoint of oxygen limitation and depletion, and anaerobic growth of the three meat-spoiling species was demonstrated in vitro for the first time ( Hilgarth et al, 2019 ).…”