1. Contribution of mono- and co-culture of Pseudomonas paralactis, Acinetobacter MN21 and Stenotrophomonas maltophilia to the spoilage of chill-stored lamb.
- Author
-
Wen X, Zhang D, Morton JD, Wang S, Chai X, Li X, Yang Q, Li J, Yang W, and Hou C
- Subjects
- Animals, Sheep, Food Storage, Cold Temperature, Fatty Acids, Nonesterified metabolism, Fatty Acids, Nonesterified analysis, Amino Acids metabolism, Amino Acids analysis, Sheep, Domestic microbiology, Proteolysis, Coculture Techniques, Volatile Organic Compounds analysis, Volatile Organic Compounds metabolism, Pseudomonas metabolism, Pseudomonas growth & development, Acinetobacter growth & development, Acinetobacter metabolism, Stenotrophomonas maltophilia growth & development, Stenotrophomonas maltophilia metabolism, Food Microbiology, Red Meat microbiology, Red Meat analysis
- Abstract
Exploring the contribution of common microorganisms to spoilage is of great significance in inhibiting spoilage in lamb. This work investigated the extent of protein degradation and profile changes of free amino acids (FAAs), free fatty acids (FFAs) and volatile organic compounds (VOCs) in lamb caused by single- and co-culture of the common aerobic spoilage bacteria, P. paralactis, Ac. MN21 and S. maltophilia. Meanwhile, some key VOCs produced by the three bacteria during lamb spoilage were also screened by orthogonal partial least square discriminant analysis and difference value in VOCs content between inoculated groups and sterile group. Lamb inoculated with P. paralactis had the higher total viable counts, pH, total volatile base nitrogen and TCA-soluble peptides than those with the other two bacteria. Some FAAs and FFAs could be uniquely degraded by P. paralactis but not Ac. MN21 and S. maltophilia, such as Arg, Glu, C15:0, C18:0 and C18:1n9t. Co-culture of the three bacteria significantly promoted the overall spoilage, including bacterial growth, proteolysis and lipolysis. Key VOCs produced by P. paralactis were 2, 3-octanedione, those by Ac. MN21 were 1-octanol, octanal, hexanoic acid, 1-pentanol and hexanoic acid methyl ester, and that by S. maltophilia were hexanoic acid. The production of extensive key-VOCs was significantly and negatively correlated with C20:0, C23:0 and C18:ln9t degradation. This study can provide a basis for inhibiting common spoilage bacteria and promoting high-quality processing of fresh lamb., Competing Interests: Declaration of competing interest The authors declare that they have no known competing financial interests or personal relationships that could have appeared to influence the work reported in this paper., (Copyright © 2024 Elsevier Ltd. All rights reserved.)
- Published
- 2024
- Full Text
- View/download PDF