Microbiomes in the Context of Refrigerated Raw Meat Spoilage
Johansson, Per (Helsinki University. Faculty of Veterinary Medicine)
Jääskeläinen, Elina (Helsinki University. Faculty of Veterinary Medicine)
Nieminen, Timo (Helsinki University. Faculty of Veterinary Medicine)
Hultman, Jenni (Helsinki University. Faculty of Veterinary Medicine)
Auvinen, Petri (University of Helsinki. Institute of Biotechnology)
Björkroth, Katri Johanna (University of Helsinki. Faculty of Veterinary Medicine)

Date:	2020
Abstract:	Meat spoilage is a complicated biological phenomenon taking place over the course of time. Several factors influence it, mainly external factors related to packaging and storage temperature but also internal ones related to contamination diversity and product ingredients. We conducted genomic studies of specific spoilage organisms (SSO) and investigated the spoilage microbiomes providing information about the factors that make a specific organism a competitive SSO, as well as the interactions between certain SSO and the most active species and pathways in packaged raw meat. Our studies showed that spoilage microbiomes are diverse, but certain aspects, such as oxygen content or added marinades, shape this diversity strongly. We have also characterized a new spoilage-associated pathway, i. e. , heme-dependent respiration capability, in Leuconostoc gelidum subsp. gasicomitatum. The microbiome studies we conducted explain why this species has become a competitive SSO. It is a fast grower and gains advantage for its growth if oxygen is present in the packages. Since the contamination of psychrotrophic lactic acid bacteria is difficult to avoid in meat manufacture, leuconostocs cause spoilage problems from time to time especially in marinated products or those packaged under high-oxygen-containing atmospheres.
Rights:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Language:	Anglès
Document:	Article ; Versió publicada
Subject:	Modified atmosphere packaging ; Specific spoilage organism ; Meat spoilage ; Microbiome
Published in:	Meat and Muscle Biology, Vol. 4 Núm. 2 (2020) , ISSN 2575-985X

DOI: 10.22175/mmb.10369

9 p, 570.4 KB

The record appears in these collections:
Research literature > UAB research groups literature > Research Centres and Groups (research output) > Health sciences and biosciences > Workshop MRAMA
Articles > Published articles