Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Institucional da UFLA |
Texto Completo: | http://repositorio.ufla.br/jspui/handle/1/40667 |
Resumo: | To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (aw) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g–1. A significant (P < 0.005) increase was observed in pH and aw values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life. |
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Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysisMicrobial diversityLactobacillus sakeiBrochothrix thermosphactaTo investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (aw) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g–1. A significant (P < 0.005) increase was observed in pH and aw values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life.Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)2020-05-07T10:51:18Z2020-05-07T10:51:18Z2013-09info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfDIAS, F. S.; RAMOS, C. L.; SCHWAN, R. F. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. Food Science and Technology, Campinas, v. 33, n. 3, p. 468-474, July/Sept. 2013. DOI: 10.1590/S0101-20612013005000079.http://repositorio.ufla.br/jspui/handle/1/40667Food Science and Technologyreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAAttribution-NonCommercial 4.0 Internationalhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessDias, Francesca SilvaRamos, Cíntia LacerdaSchwan, Rosane Freitaseng2020-05-07T10:51:19Zoai:localhost:1/40667Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2020-05-07T10:51:19Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false |
dc.title.none.fl_str_mv |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
title |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
spellingShingle |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis Dias, Francesca Silva Microbial diversity Lactobacillus sakei Brochothrix thermosphacta |
title_short |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
title_full |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
title_fullStr |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
title_full_unstemmed |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
title_sort |
Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis |
author |
Dias, Francesca Silva |
author_facet |
Dias, Francesca Silva Ramos, Cíntia Lacerda Schwan, Rosane Freitas |
author_role |
author |
author2 |
Ramos, Cíntia Lacerda Schwan, Rosane Freitas |
author2_role |
author author |
dc.contributor.author.fl_str_mv |
Dias, Francesca Silva Ramos, Cíntia Lacerda Schwan, Rosane Freitas |
dc.subject.por.fl_str_mv |
Microbial diversity Lactobacillus sakei Brochothrix thermosphacta |
topic |
Microbial diversity Lactobacillus sakei Brochothrix thermosphacta |
description |
To investigate microbial diversity and identify spoilage bacteria in fresh pork sausages during storage, twelve industrial pork sausages of different trademarks were stored at 4 ºC for 0, 14, 28 and 42 days, 80% relative humidity and packaged in sterile plastic bags. Microbiological analysis was performed. The pH and water activity (aw) were measured. The culture-independent method performed was the Polymerase Chain Reaction - Denaturing Gradient Gel Electrophoresis (PCR-DGGE). The culture-dependent method showed that the populations of mesophilic bacteria and Lactic Acid Bacteria (LAB) increased linearly over storage time. At the end of the storage time, the average population of microorganisms was detected, in general, at the level of 5 log cfu g–1. A significant (P < 0.005) increase was observed in pH and aw values at the end of the storage time. The PCR-DGGE allowed a rapid identification of dominant communities present in sausages. PCR-DGGE discriminated 15 species and seven genera of bacteria that frequently constitute the microbiota in sausage products. The most frequent spoilage bacteria identified in the sausages were Lactobacillus sakei and Brochothrix thermosphacta. The identification of dominant communities present in fresh pork sausages can help in the choice of the most effective preservation method for extending the product shelf-life. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-09 2020-05-07T10:51:18Z 2020-05-07T10:51:18Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
DIAS, F. S.; RAMOS, C. L.; SCHWAN, R. F. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. Food Science and Technology, Campinas, v. 33, n. 3, p. 468-474, July/Sept. 2013. DOI: 10.1590/S0101-20612013005000079. http://repositorio.ufla.br/jspui/handle/1/40667 |
identifier_str_mv |
DIAS, F. S.; RAMOS, C. L.; SCHWAN, R. F. Characterization of spoilage bacteria in pork sausage by PCR-DGGE analysis. Food Science and Technology, Campinas, v. 33, n. 3, p. 468-474, July/Sept. 2013. DOI: 10.1590/S0101-20612013005000079. |
url |
http://repositorio.ufla.br/jspui/handle/1/40667 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.rights.driver.fl_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Attribution-NonCommercial 4.0 International http://creativecommons.org/licenses/by-nc/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
dc.source.none.fl_str_mv |
Food Science and Technology reponame:Repositório Institucional da UFLA instname:Universidade Federal de Lavras (UFLA) instacron:UFLA |
instname_str |
Universidade Federal de Lavras (UFLA) |
instacron_str |
UFLA |
institution |
UFLA |
reponame_str |
Repositório Institucional da UFLA |
collection |
Repositório Institucional da UFLA |
repository.name.fl_str_mv |
Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA) |
repository.mail.fl_str_mv |
nivaldo@ufla.br || repositorio.biblioteca@ufla.br |
_version_ |
1807835108334370816 |