• 主题
高级搜索  >
历史搜索 清空历史
首页> 外文期刊>Food microbiology >Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail
【24h】

Diversity of the dominant bacterial species on sliced cooked pork products at expiration date in the Belgian retail

机译：比利时零售商店中切成薄片的熟猪肉产品上主要细菌种类的多样性

获取原文
获取原文并翻译 | 示例
           
页面导航
  • 摘要
  • 著录项
  • 相似文献
  • 相关主题

摘要

Pork-based cooked products, such as cooked hams, are economically valuable foods that are vulnerable to bacterial spoilage, even when applying cooling and modified atmosphere packaging (MAP). Besides a common presence of Brochothrix thermosphacta, their microbiota are usually dominated by lactic acid bacteria (LAB). Yet, the exact LAB species diversity can differ considerably among products. In this study, 42 sliced cooked pork samples were acquired from three different Belgian supermarkets to map their bacterial heterogeneity. The community compositions of the dominant bacterial species were established by analysing a total of 702 isolates from selective agar media by (GTG)_5-PCR fingerprinting followed by gene sequencing. Most of the isolates belonged to the genera Carnobacterium, Lactobacillus, and Leuco-nostoc, with Leuconostoc carnosum and Leuconostoc gelidum subsp. gelidum being the most dominant members. The diversity of the dominant bacterial species varied when comparing samples from different production facilities and, in some cases, even within the same product types. Although LAB consistently dominated the microbiota of sliced cooked pork products in the Belgian market, results indicated that bacterial diversity needs to be addressed on the level of product composition and batch variation. Dedicated studies will be needed to substantiate potential links between such variability and microbial composition. For instance, the fact that higher levels of lactobacilli were associated with the presence of potassium lactate (E326) may be suggestive of selective pressure but needs to be validated, as this finding referred to a single product only.
机译：以猪肉为基础的熟食（例如熟火腿）是具有经济价值的食品，即使采用冷却和气调包装（MAP）也不易变质。除了常见的嗜热布鲁氏菌外，它们的微生物群通常还受乳酸菌（LAB）的控制。但是，不同产品之间确切的LAB物种多样性可能会有很大差异。在这项研究中，从三个不同的比利时超市获得了42片煮熟的猪肉样品，以绘制其细菌异质性图。通过（GTG）_5-PCR指纹图谱分析随后的基因测序，通过分析来自选择性琼脂培养基的总共702个分离株，建立了优势细菌物种的群落组成。大多数分离物属于肉芽孢杆菌属，乳杆菌属和白斑病菌属，以及肉食性隐球菌和胶状隐球菌属。明胶是最主要的成员。当比较来自不同生产设施的样品时，有时甚至在相同产品类型中，优势细菌种类的多样性也有所不同。尽管在比利时市场上，LAB始终占据着切成薄片的猪肉产品的微生物区系，但结果表明，细菌多样性需要在产品组成和批次变化的水平上加以解决。将需要专门的研究来证实这种变异性和微生物组成之间的潜在联系。例如，乳酸菌含量较高与乳酸钾（E326）的存在有关，这可能表明存在选择性压力，但需要进行验证，因为这一发现仅涉及单一产品。

著录项

  • 来源
    《Food microbiology》 |2017年第8期|236-243|共8页
  • 作者

    Wim Geeraerts; Vasileios Pothakos; Luc De Vuyst; Frederic Leroy;

  • 作者单位

    Research Croup of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

    Research Croup of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

    Research Croup of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

    Research Croup of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, Pleinlaan 2, B-1050 Brussels, Belgium;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Pork; Cooked ham; Lactic acid bacteria; Spoilage; Modified atmosphere packaging;

    机译：猪肉;熟火腿;乳酸菌损坏;气调包装;

相似文献

  • 外文文献
  • 中文文献
  • 专利
获取原文

客服邮箱：kefu@zhangqiaokeyan.com

京公网安备：11010802029741号 ICP备案号：京ICP备15016152号-6 六维联合信息科技 (北京) 有限公司©版权所有

  • 客服微信

  • 服务号