ArticleApplied and environmental microbiology2011
Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat.
Article in Applied and environmental microbiology, 2011. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 32 papers.
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Who cites it
32 citing papers in PubMed.
- Influence of electrical- and gas-stunned broilers on sensory characteristics and consumer acceptance during chilled storage.Journal of food science · 2025Article
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- In-depth characterization of food and environmental microbiomes across different meat processing plants.Microbiome · 2024Article
- Towards Reducing Food Wastage: Analysis of Degradation Products Formed during Meat Spoilage under Different Conditions.Foods (Basel, Switzerland) · 2024Review
- A Microbiological and Sensory Evaluation of Modified Atmosphere-Packed (MAP) Chicken at Use-By Date and Beyond.Foods (Basel, Switzerland) · 2024Article
- Transfer of beef bacterial communities onto food-contact surfaces.Frontiers in microbiology · 2024Article
- Evaluating disinfectant efficacy on mixed biofilms comprising Shiga toxigenicFrontiers in microbiology · 2024Article
- Characterization of Bacteriophage cd2, a Siphophage Infecting Carnobacterium divergens and a Representative Species of a New Genus of Phage.Microbiology spectrum · 2023Article
- Microbial Profiling of Biltong Processing Using Culture-Dependent and Culture-Independent Microbiome Analysis.Foods (Basel, Switzerland) · 2023Article
- Bacteriobiota and Chemical Changes during the Ripening of Traditional Fermented "Pirot 'Ironed' Sausage".Foods (Basel, Switzerland) · 2023Article
- Novel members of bacterial community during a short-term chilled storage of common carp (Cyprinus carpio).Folia microbiologica · 2022Article
- Effects of Ozone Water Combined With Ultra-High Pressure on Quality and Microorganism of Catfish Fillets (Frontiers in nutrition · 2022Article
- Mediterranean Spontaneously Fermented Sausages: Spotlight on Microbiological and Quality Features to Exploit Their Bacterial Biodiversity.Foods (Basel, Switzerland) · 2021Article
- Genome Sequences of Bacteriophages cd2, cd3, and cd4, which Specifically Target Carnobacterium divergens.Microbiology resource announcements · 2021Article
- Effects of Peroxyacetic Acid Spray and Storage Temperature on the Microbiota and Sensory Properties of Vacuum-Packed Subprimal Cuts of Meat.Applied and environmental microbiology · 2021Article
- Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing.Frontiers in microbiology · 2021Article
- Suitability of Biodegradable Materials in Comparison with Conventional Packaging Materials for the Storage of Fresh Pork Products over Extended Shelf-Life Periods.Foods (Basel, Switzerland) · 2020Article
- Spoilage Potential ofFoods (Basel, Switzerland) · 2020Article
- Time evolution of microbiological quality and content of volatile compounds in chicken fillets packed using various techniques and stored under different conditions.Poultry science · 2020Article
- Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis ofApplied and environmental microbiology · 2019Article
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Authors and funding
7 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
One hundred three isolates of Carnobacterium spp. from raw meat were analyzed by random amplification of polymorphic DNA (RAPD) and PCR and were identified by 16S rRNA gene sequencing. Forty-five strains of Carnobacterium maltaromaticum were characterized for their growth capabilities at different temperatures, NaCl concentrations, and pH values and for in vitro lipolytic and proteolytic activities. Moreover, their spoilage potential in meat was investigated by analyzing the release of volatile organic compounds (VOCs) in meat stored in air or vacuum packs. Almost all the strains were able to grow at 4, 10, and 20°C, at pH values of 6 to 9, and in the presence of 2.5% NaCl. The release of VOCs by each strain in beef stored at 4°C in air and vacuum packs was evaluated by headspace solid-phase microextraction (HS-SPME)-gas chromatography-mass spectrometry (GC-MS) analysis. All the meat samples inoculated and stored in air showed higher numbers of VOCs than the vacuum-packed meat samples. Acetoin, 1-octen-3-ol, and butanoic acid were the compounds most frequently found under both storage conditions. The contaminated meat samples were evaluated by a sensory panel; the results indicated that for all sensory odors, no effect of strain was significant (P > 0.05). The storage conditions significantly affected (P < 0.05) the perception of dairy, spoiled-meat, and mozzarella cheese odors, which were more intense in meat stored in air than in vacuum packs but were never very intense. In conclusion, different strains of C. maltaromaticum can grow efficiently in meat stored at low temperatures both in air and in vacuum packs, producing volatile molecules with low sensory impacts, with a negligible contribution to meat spoilage overall.
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