Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100433 |
Resumo: | Abstract Comparsion of the effects of the chilling (4 ºC), superchilling (-2 ºC) and frozen (-18 ºC) storage on microbial spoilage and bacterial community structure of fresh beef was evaluated by high-throughput sequencing technology in this study. The results indicated that storage temperature can significantly affect the degree of microbial spoilage and bacterial community structure of fresh beef during storage. At the species level, the primary dominant bacterial species in beef samples was Pseudomonas fragi with relative abundance of 37.78% followed by Myroides phaeus and Brochothrix thermosphacta with 10.95% and 4.64%, respectively, at the beginning of storage. Both superchilling and frozen storage can effectively inhibit the growth of P. fragi, while the chilling storage failed to demonstrate strong inhibition for growth of P. fragi. Similar result was found for Myroides phaeus. The chilling, superchilling and frozen storage can not effectively inhibit the growth of Brochothrix thermosphacta and Acinetobacter johnsonii. The difference of microbial spoilage in beef stored in three kinds of storage may be related to the difference of the bacterial community structure and the formation of dominant spoilage bacteria. These results revealed that superchilling and frozen storage can effectively inhibit the formation of dominant spoilage bacteria, resulting in a good freshness preservation. |
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Food Science and Technology (Campinas) |
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Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technologybacterial community structurefreshness preservationhigh-throughput sequencingstorage temperatureAbstract Comparsion of the effects of the chilling (4 ºC), superchilling (-2 ºC) and frozen (-18 ºC) storage on microbial spoilage and bacterial community structure of fresh beef was evaluated by high-throughput sequencing technology in this study. The results indicated that storage temperature can significantly affect the degree of microbial spoilage and bacterial community structure of fresh beef during storage. At the species level, the primary dominant bacterial species in beef samples was Pseudomonas fragi with relative abundance of 37.78% followed by Myroides phaeus and Brochothrix thermosphacta with 10.95% and 4.64%, respectively, at the beginning of storage. Both superchilling and frozen storage can effectively inhibit the growth of P. fragi, while the chilling storage failed to demonstrate strong inhibition for growth of P. fragi. Similar result was found for Myroides phaeus. The chilling, superchilling and frozen storage can not effectively inhibit the growth of Brochothrix thermosphacta and Acinetobacter johnsonii. The difference of microbial spoilage in beef stored in three kinds of storage may be related to the difference of the bacterial community structure and the formation of dominant spoilage bacteria. These results revealed that superchilling and frozen storage can effectively inhibit the formation of dominant spoilage bacteria, resulting in a good freshness preservation.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2023-01-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100433Food Science and Technology v.43 2023reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.100522info:eu-repo/semantics/openAccessWANG,XinhuiZHANG,TingyangYANG,YidanLIU,LijiaTIAN,TianZHU,DandanMA,MaolanXIE,Simineng2022-11-25T00:00:00Zoai:scielo:S0101-20612023000100433Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2022-11-25T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
title |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
spellingShingle |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology WANG,Xinhui bacterial community structure freshness preservation high-throughput sequencing storage temperature |
title_short |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
title_full |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
title_fullStr |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
title_full_unstemmed |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
title_sort |
Effects of different storage temperatures on microbial spoilage and bacterial community structure of fresh beef by high-throughput sequencing technology |
author |
WANG,Xinhui |
author_facet |
WANG,Xinhui ZHANG,Tingyang YANG,Yidan LIU,Lijia TIAN,Tian ZHU,Dandan MA,Maolan XIE,Simin |
author_role |
author |
author2 |
ZHANG,Tingyang YANG,Yidan LIU,Lijia TIAN,Tian ZHU,Dandan MA,Maolan XIE,Simin |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
WANG,Xinhui ZHANG,Tingyang YANG,Yidan LIU,Lijia TIAN,Tian ZHU,Dandan MA,Maolan XIE,Simin |
dc.subject.por.fl_str_mv |
bacterial community structure freshness preservation high-throughput sequencing storage temperature |
topic |
bacterial community structure freshness preservation high-throughput sequencing storage temperature |
description |
Abstract Comparsion of the effects of the chilling (4 ºC), superchilling (-2 ºC) and frozen (-18 ºC) storage on microbial spoilage and bacterial community structure of fresh beef was evaluated by high-throughput sequencing technology in this study. The results indicated that storage temperature can significantly affect the degree of microbial spoilage and bacterial community structure of fresh beef during storage. At the species level, the primary dominant bacterial species in beef samples was Pseudomonas fragi with relative abundance of 37.78% followed by Myroides phaeus and Brochothrix thermosphacta with 10.95% and 4.64%, respectively, at the beginning of storage. Both superchilling and frozen storage can effectively inhibit the growth of P. fragi, while the chilling storage failed to demonstrate strong inhibition for growth of P. fragi. Similar result was found for Myroides phaeus. The chilling, superchilling and frozen storage can not effectively inhibit the growth of Brochothrix thermosphacta and Acinetobacter johnsonii. The difference of microbial spoilage in beef stored in three kinds of storage may be related to the difference of the bacterial community structure and the formation of dominant spoilage bacteria. These results revealed that superchilling and frozen storage can effectively inhibit the formation of dominant spoilage bacteria, resulting in a good freshness preservation. |
publishDate |
2023 |
dc.date.none.fl_str_mv |
2023-01-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100433 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612023000100433 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.100522 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.43 2023 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126336158138368 |