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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.
Foods. 2020 May 14; 9(5)F

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.

Authors+Show Affiliations

Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855-Athens, Attica, Greece. Hellenic Agricultural Organization "DEMETER", Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece.Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855-Athens, Attica, Greece.Laboratory of Food Chemistry and Analysis, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855-Athens, Attica Greece.Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855-Athens, Attica, Greece.Hellenic Agricultural Organization "DEMETER", Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece.Hellenic Agricultural Organization "DEMETER", Institute of Technology of Agricultural Products, Sof. Venizelou 1, 14123 Lycovrissi, Attica, Greece.Laboratory of Microbiology and Biotechnology of Foods, School of Food and Nutritional Sciences, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 11855-Athens, Attica, Greece.

Pub Type(s)

Journal Article

Language

eng

PubMed ID

32423080

Citation

Papadopoulou, Olga S., et al. "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." Foods (Basel, Switzerland), vol. 9, no. 5, 2020.
Papadopoulou OS, Iliopoulos V, Mallouchos A, et al. 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. Foods. 2020;9(5).
Papadopoulou, O. S., Iliopoulos, V., Mallouchos, A., Panagou, E. Z., Chorianopoulos, N., Tassou, C. C., & Nychas, G. E. (2020). 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. Foods (Basel, Switzerland), 9(5). https://doi.org/10.3390/foods9050633
Papadopoulou OS, et al. 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. Foods. 2020 May 14;9(5) PubMed PMID: 32423080.
* Article titles in AMA citation format should be in sentence-case
TY - JOUR T1 - 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. AU - Papadopoulou,Olga S, AU - Iliopoulos,Vasilis, AU - Mallouchos,Athanasios, AU - Panagou,Efstathios Z, AU - Chorianopoulos,Nikos, AU - Tassou,Chrysoula C, AU - Nychas,George-John E, Y1 - 2020/05/14/ PY - 2020/03/24/received PY - 2020/05/09/revised PY - 2020/05/11/accepted PY - 2020/5/20/entrez PY - 2020/5/20/pubmed PY - 2020/5/20/medline KW - aerobic storage KW - data analytics KW - gas chromatography-mass spectrometry KW - metabolomics KW - solid-phase microextraction KW - specific spoilage organisms KW - sterile pork meat JF - Foods (Basel, Switzerland) JO - Foods VL - 9 IS - 5 N2 - 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. SN - 2304-8158 UR - https://www.unboundmedicine.com/medline/citation/32423080/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 L2 - https://www.mdpi.com/resolver?pii=foods9050633 DB - PRIME DP - Unbound Medicine ER -
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