ArticleApplied and environmental microbiology2013
Significance of heme-based respiration in meat spoilage caused by Leuconostoc gasicomitatum.
Article in Applied and environmental microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 20 papers.
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Who cites it
20 citing papers in PubMed, 68 citations in OpenAlex.
- Antioxidant Potential of Probiotics and Postbiotics Derived from Lactic Acid Bacteria and Their Impact on Foods.Foods (Basel, Switzerland) · 2026Review
- Roles of flavoprotein oxidase and the exogenous heme- and quinone-dependent respiratory chain in lactic acid bacteria.Bioscience of microbiota, food and health · 2024Review
- Lactic acid bacteria biofilms and their antimicrobial potential against pathogenic microorganisms.Biofilm · 2023Review
- Antilisterial and Antimicrobial Effect ofFoods (Basel, Switzerland) · 2023Article
- The Effect of Respiration, pH, and Citrate Co-Metabolism on the Growth, Metabolite Production and Enzymatic Activities ofFoods (Basel, Switzerland) · 2022Article
- Analysis of microbiota structure in cooked ham as influenced by chemical composition and processing treatments: Identification of spoilage bacteria and elucidation on contamination route.Current research in food science · 2022Article
- Detection of Volatiles from Raw Beef Meat from Different Packaging Systems Using Solid-Phase Microextraction GC-Accurate Mass Spectrometry.Foods (Basel, Switzerland) · 2021Article
- Transcriptomic time-series analysis of cold- and heat-shock response in psychrotrophic lactic acid bacteria.BMC genomics · 2021Article
- Longitudinal Metatranscriptomic Analysis of a Meat Spoilage Microbiome Detects Abundant Continued Fermentation and Environmental Stress Responses during Shelf Life and Beyond.Applied and environmental microbiology · 2020Article
- Spoilage of Chilled Fresh Meat Products during Storage: A Quantitative Analysis of Literature Data.Microorganisms · 2020Review
- Complementary Antibacterial Effects of Bacteriocins and Organic Acids as Revealed by Comparative Analysis ofApplied and environmental microbiology · 2019Article
- Quantitative Oxygen Consumption and Respiratory Activity of Meat Spoiling Bacteria Upon High Oxygen Modified Atmosphere.Frontiers in microbiology · 2019Article
- Strain-Level Diversity Analysis of Pseudomonas fragi afterApplied and environmental microbiology · 2019Article
- Bacterial Contaminants of Poultry Meat: Sources, Species, and Dynamics.Microorganisms · 2017Review
- Comparative genomics of Fructobacillus spp. and Leuconostoc spp. reveals niche-specific evolution of Fructobacillus spp.BMC genomics · 2015Article
- Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47.Applied and environmental microbiology · 2015Article
- Processing Environment and Ingredients Are Both Sources of Leuconostoc gelidum, Which Emerges as a Major Spoiler in Ready-To-Eat Meals.Applied and environmental microbiology · 2015Article
- Production of buttery-odor compounds and transcriptome response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during growth on various carbon sources.Applied and environmental microbiology · 2015Article
- Functional genomics of lactic acid bacteria: from food to health.Microbial cell factories · 2014Review
- Nutrient cross-feeding in the microbial world.Frontiers in microbiology · 2014Review
Corrections and comments
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Authors and funding
10 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat.
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