کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
5740108 1616233 2017 10 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Culture-dependent and culture-independent assessment of spoilage community growth on VP lamb meat from packaging to past end of shelf-life
ترجمه فارسی عنوان
بررسی وابستگی فرهنگی و فرهنگی رشد جمعیت فساد در گوشت گوسفند بره از بسته بندی تا پایان عمر مفید
کلمات کلیدی
بره بره، عمر مفید خرابکاری، جامعه میکروبی،
موضوعات مرتبط
علوم زیستی و بیوفناوری علوم کشاورزی و بیولوژیک دانش تغذیه
چکیده انگلیسی


- Initial bacterial communities are patchily distributed on meat.
- Overtime meat spoilage communities develop a distinctive and stable microbiome.
- A general agreement exists among SSO growth rates and overall growth rates determined from TVC and LAB data.

Packaging and storage temperature are important factors that influence the shelf-life of vacuum packed (VP) meat. In this study the shelf-life of VP bone-in lamb hind shanks stored at 8 °C and −1.2 °C was determined in parallel to analyses of starting and eventual spoilage bacterial communities via Illumina MiSeq based 16S rRNA amplicon sequencing. The mean total viable counts (TVC) and lactic acid bacterial viable counts (LAB) were observed to increase to log 7.5 CFU/cm2 and 7 CFU/cm2 after 6 and 42 days at 8 °C and −1.2 °C and stayed stable until shelf-life termination after 13 and 124 days, respectively. The sequence data showed initial communities were patchily distributed and were mainly derived from skin microbiome taxa likely prevalent within the abattoir. A broad diversity of VP meat associated specific spoilage organisms (SSO) were comparatively abundant in this initial population. Overtime meat spoilage communities developed a distinctive and stable microbiome. At −1.2 °C SSO included mainly Carnobacterium, Yersinia and Clostridium spp. while at 8 °C SSO expanded to include Hafnia, Lactococcus, Providencia spp. Growth curves inferred from the sequence data after taking into account rRNA copy number suggested that SSO growth rates were consistent with overall growth rates determined from TVC and LAB data and are predictable.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Microbiology - Volume 68, December 2017, Pages 71-80
نویسندگان
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