Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Youssef, M. S. K.; Gill, C.O.; Tran, Frances; Yang, Xianqin

doi:10.4315/0362-028x.jfp-14-190

Cited by 19 publications

(12 citation statements)

References 33 publications

(35 reference statements)

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“…Carnobacterium are also LAB and importantly have the capability of growing in temperatures as low as -1.5°C (Jones, 2004). Carnobacterium have been isolated from a number of different food sources, including pork, beef, poultry, cheese and seafood (Mauguin and Novel, 1994; Barakat et al, 2000; Cailliez-Grimal et al, 2005; Afzal et al, 2012; Rieder et al, 2012; Youssef et al, 2014). The genus produces a number of secondary metabolites with some of these (specifically class IIa bacteriocins) involved in the inhibition of the detrimental and pathogenic bacteria Listeria monocytogenes (Suzuki et al, 2005).…”

Section: Discussionmentioning

confidence: 99%

The Microbiome of an Active Meat Curing Brine

et al. 2019

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Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional analysis. The traditional process of curing meat, both preserves a natural protein source, as well as increasing its organoleptic qualities. One of the most important salting processes is known as Wiltshire curing. The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics. The important microbial component of Wiltshire brine has not been extensively characterized. We analyzed the key microbial component of Wiltshire brine by performing microbiome analysis using Next Generation Sequencing (NGS) technologies. This analysis identified the genera, Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio as the core microflora present in Wiltshire curing brine. The important food industrial applications of these bacteria were also assessed. The bacterial diversity of the brine was investigated, and the community composition of the brine was demonstrated to change over time. New knowledge on the characterization of key microbiota associated with a productive Wiltshire brine is an important development linked to promoting enhanced quality and safety of meat processing in the food industry.

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Section: Discussionmentioning

confidence: 99%

The Microbiome of an Active Meat Curing Brine

et al. 2019

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“…The temperature at which primals are stored and transported is between 1 to 2°C (Gill, Jones, Rahn, et al, 2002). The initially diverse microbial community on chilled vacuum packaged beef will be invariably replaced by a few species of LAB, which have growth advantage over other members of the meat microbiota at chiller temperatures under anaerobic condition provided by vacuum packaging (Holzapfel, 1998;Stanbridge & Davies, 1998;Youssef, Gill, Tran, & Yang, 2014;. Spoilage usually occurs only some time after the microbiota has reached maximum numbers as LAB are generally of low spoilage potential, due to the by-products of their metabolism being not highly offensive (Blixt & Borch, 2002;Castellano, Gonzá lez, Carduza, & Vignolo, 2010).…”

Section: Discussionmentioning

confidence: 99%

Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Yang¹,

Devos²,

Wang³

et al. 2018

JFR

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The second national baseline microbiological survey of beef steaks offered for retail in Canada was conducted in 2015. A total of 621 steaks of four types (cross rib, CR; inside round, IR; striploin, SL; top sirloin, TS) collected from 135 retail stores in five cities across Canada were tested. Swab samples each from swabbing the entire upper surface of each steak were processed for enumeration of seven groups of indicator organisms: total aerobes (AER), psychrotrophs (PSY), lactic acid bacteria (LAB), pseudomonads (PSE), Brochothrix thermosphacta (BRO), coliforms (COL) and Escherichia coli (ECO). The overall mean values (log CFU/100 cm2) were 5.17±1.29, 4.92±1.36, 4.79±1.42, 3.26±1.49, 2.34±1.88, and 0.80±1.05 for AER, PSY, LAB, PSE, BRO, and COL, respectively. ECO were not recovered from 87.3% of the steaks and when there was recovery, the numbers were mostly ≤ 1 log CFU/100 cm2. Strong correlation was found between the log numbers of AER and PSY, of AER and LAB, and of PSY and LAB, while the correlation between the log numbers of COL and ECO was weak. The numbers of COL and ECO from different groups of steak types or from different cities were not substantially different. Of the four types of steaks, IR had the lowest median values for AER, PSY, LAB, PSE and BRO, followed by CR. The microbiological condition of retail beef steaks in this survey was on par with that in the previous one, with very low numbers of generic E. coli being recovered from very few steaks and the indicators for microbial quality being at numbers much lower than the upper limit for shelf life of beef.

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“…Another factor contributing to the controversial role of carnobacteria is that the by-products generated by carnobacteria when growing on meat are not only species dependent, but also strain dependent (1,2,23). The inter-and intraspecies differences found in this study in bacteriocin and organic acid production provide insight into mechanisms by which certain strains of C. maltaromaticum extend the storage life of VP meat (28,30).…”

Section: Discussionmentioning

confidence: 75%

“…A few recent reports have demonstrated that Carnobacterium spp., particularly C. maltaromaticum, are associated with extremely long storage life of VP beef (27)(28)(29). However, the exact mechanisms by which they contribute to shelf life are not well understood, as information on the production of either bacteriocins or organic acids by and the antibacterial activities of these strains/species under VP meat-relevant anaerobic conditions is largely unavailable.…”

mentioning

confidence: 99%

Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis of Carnobacterium spp. from Meat

Zhang

Gänzle

Yang

2019

Appl Environ Microbiol

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Carnobacterium maltaromaticum and Carnobacterium divergens are often predominant in the microbiota of vacuum-packaged (VP) meats after prolonged storage at chiller temperatures, and more so in recent studies. We investigated the antibacterial activities of C. maltaromaticum and C. divergens (n = 31) from VP meats by phenotypic characterization and genomic analysis. Five strains showed antibacterial activities against Gram-positive bacteria in a spot-lawn assay, with C. maltaromaticum strains having an intergeneric and C. divergens strains an intrageneric inhibition spectrum. This inhibitory activity is correlated with the production of predicted bacteriocins, including carnobacteriocin B2 and carnolysin for C. maltaromaticum and divergicin A for C. divergens. The supernatants of both species cultured in meat juice medium under anaerobic conditions retarded the growth of most Gram-positive and Gram-negative bacteria in broth assay in a strain-dependent manner. C. maltaromaticum and C. divergens produced formate and acetate but not lactate under VP meat-relevant conditions. The relative inhibitory activity by Carnobacterium strains was significantly correlated (P < 0.05) to the production of both acids. Genomic analysis revealed the presence of genes required for respiration in both species. In addition, two clusters of C. divergens have an average nucleotide identity below the cutoff value for species delineation and thus should be considered to be two subspecies. In conclusion, both bacteriocins and organic acids are factors contributing significantly to the antibacterial activity of C. maltaromaticum and C. divergens under VP meat-relevant conditions. A few Carnobacterium strains can be explored as protective cultures to extend the shelf life and improve the safety of VP meats. IMPORTANCE The results of this study demonstrated that both bacteriocins and organic acids are important factors contributing to the antibacterial activities of Carnobacterium from vacuum-packaged (VP) meats. This study demonstrated that formate and acetate are the key organic acids produced by Carnobacterium and demonstrated their association with the inhibitory activity of carnobacteria under VP meat-relevant storage conditions. The role of lactate, on the other hand, may not be as important as previously believed in the antimicrobial activities of Carnobacterium spp. on chilled VP meats. These findings advance our understanding of the physiology of Carnobacterium spp. to better explore their biopreservative properties for chilled VP meats.

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Unusual Compositions of Microflora of Vacuum-Packaged Beef Primal Cuts of Very Long Storage Life

Cited by 19 publications

References 33 publications

The Microbiome of an Active Meat Curing Brine

The Microbiome of an Active Meat Curing Brine

Microbiological Condition of Retail Beef Steaks: A Canadian Survey

Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis of Carnobacterium spp. from Meat

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