Bacterial community dynamics during cold storage of minced meat packaged under modified atmosphere and supplemented with different preservatives

Food Microbiology
J StoopsL Van Campenhout

Abstract

Since minced meat is very susceptible for microbial growth, characterisation of the bacterial community dynamics during storage is important to optimise preservation strategies. The purpose of this study was to investigate the effect of different production batches and the use of different preservatives on the composition of the bacterial community in minced meat during 9 days of cold storage under modified atmosphere (66% O2, 25% CO2 and 9% N2). To this end, both culture-dependent (viable aerobic and anaerobic counts) and culture-independent (454 pyrosequencing) analyses were performed. Initially, microbial counts of fresh minced meat showed microbial loads between 3.5 and 5.0 log cfu/g. The observed microbial diversity was relatively high, and the most abundant bacteria differed among the samples. During storage an increase of microbial counts coincided with a dramatic decrease in bacterial diversity. At the end of the storage period, most samples showed microbial counts above the spoilage level of 7 log cfu/g. A relatively similar bacterial community was obtained regardless of the manufacturing batch and the preservative used, with Lactobacillus algidus and Leuconostoc sp. as the most dominant microorganisms. This suggests t...Continue Reading

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Citations

Feb 15, 2016·International Journal of Food Microbiology·Elina JääskeläinenJohanna Björkroth
Jan 17, 2016·Current Opinion in Biotechnology·Nicholas A BokulichDavid A Mills
Dec 2, 2015·International Journal of Food Microbiology·Timo T NieminenJohanna Björkroth
Sep 29, 2015·International Journal of Food Microbiology·Gilles KergourlayMarie-Christine Champomier Vergès
Jun 28, 2016·International Journal of Food Microbiology·Raquel LoNidhi Bansal
Jan 1, 2008·Meat Science·T AymerichJ M Monfort
Jul 8, 2010·Meat Science·G H ZhouY Liu
Apr 24, 2016·Applied and Environmental Microbiology·Lysiane FougyStéphane Chaillou
Feb 12, 2020·Critical Reviews in Food Science and Nutrition·Magdalena Efenberger-SzmechtykAgata Czyzowska
Nov 22, 2019·Frontiers in Microbiology·Sandra Fuertes-PerezRudi F Vogel
Aug 28, 2020·Frontiers in Microbiology·Laurent DelhalleGeorges Daube
Jun 1, 2019·Food Science of Animal Resources·Taojun WangLiang Zhao
Aug 15, 2020·Frontiers in Microbiology·Bo Kyoung HwangBong-Soo Kim
Nov 2, 2019·International Journal of Food Microbiology·Elina SädeJohanna Björkroth

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