Different molecular types of Pseudomonas fragi have the same overall behaviour as meat spoilers

International Journal of Food Microbiology
Danilo ErcoliniFrancesco Villani

Abstract

The functional diversity of a population of sixty-five different strains of P. fragi isolated from fresh and spoiled meat was studied in order to evaluate the population heterogeneity related to meat spoilage potential. The strains were characterized for the proteolytic activity at 4 degrees C on beef sarcoplasmic proteins and only 9 strains were found to be proteolytic. An iron-dependent growth behaviour was shown when each strain was grown in citrate medium containing either myoglobin, haemoglobin or iron chloride as iron sources. Increase of maximum population and mu(max) in presence of different iron sources was registered. The release of volatile organic compounds (VOC) by each strain in beef during aerobic storage at 4 degrees C was evaluated by GC-MS. A considerable variability of occurrence of each molecule in the GC-MS profiles obtained by the different strains was observed ranging from 3% to 79% although the strains showed a high degree of similarity. In particular, ethylhexanoate, ethyloctanoate, ethylnonenoate, ethyldecanoate, 1-octen-3-ol, 3-octanone, 4-methylthiophenol, and 2-pentylfurane were produced by more than 50% of the strains. Representative strains were used to spoil meat in the same conditions used for t...Continue Reading

Citations

Jul 26, 2011·Applied and Environmental Microbiology·Annalisa CasaburiDanilo Ercolini
Aug 2, 2011·Applied and Environmental Microbiology·Danilo ErcoliniFrancesco Villani
Dec 3, 2014·International Journal of Food Microbiology·Anthoula A ArgyriGeorge-John E Nychas
Dec 8, 2014·Food Microbiology·Benoît RemenantMonique Zagorec
Dec 8, 2014·Food Microbiology·Annalisa CasaburiDanilo Ercolini
Nov 12, 2015·Journal of Food Science·Patrizio TremonteRaffaele Coppola
Aug 14, 2012·International Journal of Food Microbiology·Antonietta La StoriaDanilo Ercolini
Jun 12, 2012·International Journal of Food Microbiology·Agapi I DoulgerakiGeorge-John E Nychas
Jun 30, 2015·International Journal of Food Microbiology·D Sylvain DabadéHeidy M W den Besten
May 15, 2015·Meat Science·Vasileios PothakosDanilo Ercolini
Mar 18, 2017·Frontiers in Microbiology·Giuseppina StellatoDanilo Ercolini
Jan 24, 2017·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Letícia Dias Dos Anjos GonçalvesAndré Vital Saúde
Jan 20, 2018·Annual Review of Food Science and Technology·Francesca De FilippisDanilo Ercolini
Jun 22, 2018·Journal of the Science of Food and Agriculture·Marc BellésJose A Beltrán
Jan 11, 2020·International Journal of Systematic and Evolutionary Microbiology·Sonja LickJörn Kalinowski
Jun 11, 2017·Applied and Environmental Microbiology·Ilario FerrocinoLuca Cocolin
Feb 26, 2020·Foods·Cinthia E Saenz-GarcíaGerardo M Nava
May 23, 2017·FEMS Microbiology Letters·Guang-Yu WangGuang-Hong Zhou
Feb 20, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Wenbo Huang, Jing Xie
Apr 29, 2020·Molecules : a Journal of Synthetic Chemistry and Natural Product Chemistry·Athanasios KritikosIoannis S Boziaris
Oct 7, 2020·Scientific Reports·Nirmani N WickramasingheGary A Dykes
Oct 1, 2018·International Journal of Food Microbiology·Stefano RaimondiMaddalena Rossi
Sep 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Nirmani N WickramasingheGary A Dykes

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