Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes
We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of...
Gespeichert in:
| Veröffentlicht in: | Food microbiology 2012-04, Vol.29 (2), p.187-196 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 196 |
|---|---|
| container_issue | 2 |
| container_start_page | 187 |
| container_title | Food microbiology |
| container_volume | 29 |
| creator | Lucquin, Isabelle Zagorec, Monique Champomier-Vergès, Marie Chaillou, Stéphane |
| description | We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 LAB species and 35 isolates accounting for 11 non-LAB species.
Lactobacillus sakei,
Leuconostoc carnosum and
Leuconostoc mesenteroides were the most prevailing LAB species with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for
L. sakei and
L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of
Lactobacillus fuchuensis and
L.
carnosum in spring (2- and 1.5-fold increase, respectively) and of
Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log
10 cfu g
−1 to
Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log
10 cfu g
−1 to
Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat.
► We examined the lactic acid bacteria population of beef carpaccio. ► A large sampling strategy was used to compare different processes and producers. ► We report a storage-dependent differential growth of
Leuconostocs and
Lactobacillus. ► The nature of lactic acid bacteria population is influenced by seasonal sampling. |
| doi_str_mv | 10.1016/j.fm.2011.08.001 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_hal_p</sourceid><recordid>TN_cdi_hal_primary_oai_HAL_hal_01003445v1</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0740002011001845</els_id><sourcerecordid>920790233</sourcerecordid><originalsourceid>FETCH-LOGICAL-c445t-ddc7a81b2072ecfe8a3ad089f85f1dc12d757cbed6308c534ca770960cb78b193</originalsourceid><addsrcrecordid>eNqFkUFv1DAQhSMEokvhzgn5ghCHhLGdbGJuVUUp0kpc4GxNJuPWq2wc7OxK_ff1sks5IU62Rt-beTOvKN5KqCTI9adt5XaVAikr6CoA-axYSTBNaYzpnhcraGsoARRcFK9S2mZANtq8LC6UUqC6Vq2Kw42f7jjO0U-LCE6MSIsngeQH0ec_R49iDvN-xMWHSfhJ9MxOEMYZiXwQPuWiG_c8EWfNg0hLiHjHYo6BOCWB0yASYwoTjoLuMc9Lr4sXDsfEb87vZfHz5suP69ty8_3rt-urTUl13SzlMFCLnewVtIrJcYcaB-iM6xonB5JqaJuWeh7WGjpqdE3YtmDWQH3b9dLoy-Ljqe89jjYvucP4YAN6e3u1sccaSACdZx1kZj-c2Gz8157TYnc-EY8jThz2yZrswoDS-v-k1KA1mDqTcCIphpQiuycTEuwxQru1bmePEVrobE4oS96dm-_7HQ9Pgj-ZZeD9GcBEOLqIE_n0l2vWYNT6uPvnE8f5wAfP0Sbyv1PykWmxQ_D_dvEI4a24bA</addsrcrecordid><sourcetype>Open Access Repository</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>913033094</pqid></control><display><type>article</type><title>Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals Complete</source><creator>Lucquin, Isabelle ; Zagorec, Monique ; Champomier-Vergès, Marie ; Chaillou, Stéphane</creator><creatorcontrib>Lucquin, Isabelle ; Zagorec, Monique ; Champomier-Vergès, Marie ; Chaillou, Stéphane</creatorcontrib><description>We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 LAB species and 35 isolates accounting for 11 non-LAB species.
Lactobacillus sakei,
Leuconostoc carnosum and
Leuconostoc mesenteroides were the most prevailing LAB species with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for
L. sakei and
L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of
Lactobacillus fuchuensis and
L.
carnosum in spring (2- and 1.5-fold increase, respectively) and of
Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log
10 cfu g
−1 to
Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log
10 cfu g
−1 to
Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat.
► We examined the lactic acid bacteria population of beef carpaccio. ► A large sampling strategy was used to compare different processes and producers. ► We report a storage-dependent differential growth of
Leuconostocs and
Lactobacillus. ► The nature of lactic acid bacteria population is influenced by seasonal sampling.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2011.08.001</identifier><identifier>PMID: 22202872</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Agricultural sciences ; Animals ; Beef ; Beef carpaccio ; Biological and medical sciences ; Brochothrix thermosphacta ; Cattle ; DNA Fingerprinting ; Food ecosystem ; Food industries ; Food microbiology ; Food Storage - methods ; Fundamental and applied biological sciences. Psychology ; Lactic Acid - metabolism ; Lactic acid bacteria ; Lactobacillaceae - classification ; Lactobacillaceae - genetics ; Lactobacillaceae - isolation & purification ; Lactobacillaceae - metabolism ; Lactobacillus sakei ; Leuconostoc mesenteroides ; Life Sciences ; Meat and meat product industries ; Meat Products - microbiology ; Organic meat ; Phylogeny ; Seasons</subject><ispartof>Food microbiology, 2012-04, Vol.29 (2), p.187-196</ispartof><rights>2011 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2011 Elsevier Ltd. All rights reserved.</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c445t-ddc7a81b2072ecfe8a3ad089f85f1dc12d757cbed6308c534ca770960cb78b193</citedby><cites>FETCH-LOGICAL-c445t-ddc7a81b2072ecfe8a3ad089f85f1dc12d757cbed6308c534ca770960cb78b193</cites><orcidid>0000-0001-6439-983X ; 0000-0003-2229-0697 ; 0000-0001-7320-538X</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://www.sciencedirect.com/science/article/pii/S0740002011001845$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,314,776,780,881,3537,27901,27902,65306</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25609269$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22202872$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.science/hal-01003445$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Lucquin, Isabelle</creatorcontrib><creatorcontrib>Zagorec, Monique</creatorcontrib><creatorcontrib>Champomier-Vergès, Marie</creatorcontrib><creatorcontrib>Chaillou, Stéphane</creatorcontrib><title>Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 LAB species and 35 isolates accounting for 11 non-LAB species.
Lactobacillus sakei,
Leuconostoc carnosum and
Leuconostoc mesenteroides were the most prevailing LAB species with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for
L. sakei and
L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of
Lactobacillus fuchuensis and
L.
carnosum in spring (2- and 1.5-fold increase, respectively) and of
Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log
10 cfu g
−1 to
Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log
10 cfu g
−1 to
Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat.
► We examined the lactic acid bacteria population of beef carpaccio. ► A large sampling strategy was used to compare different processes and producers. ► We report a storage-dependent differential growth of
Leuconostocs and
Lactobacillus. ► The nature of lactic acid bacteria population is influenced by seasonal sampling.</description><subject>Agricultural sciences</subject><subject>Animals</subject><subject>Beef</subject><subject>Beef carpaccio</subject><subject>Biological and medical sciences</subject><subject>Brochothrix thermosphacta</subject><subject>Cattle</subject><subject>DNA Fingerprinting</subject><subject>Food ecosystem</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Food Storage - methods</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Lactic Acid - metabolism</subject><subject>Lactic acid bacteria</subject><subject>Lactobacillaceae - classification</subject><subject>Lactobacillaceae - genetics</subject><subject>Lactobacillaceae - isolation & purification</subject><subject>Lactobacillaceae - metabolism</subject><subject>Lactobacillus sakei</subject><subject>Leuconostoc mesenteroides</subject><subject>Life Sciences</subject><subject>Meat and meat product industries</subject><subject>Meat Products - microbiology</subject><subject>Organic meat</subject><subject>Phylogeny</subject><subject>Seasons</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkUFv1DAQhSMEokvhzgn5ghCHhLGdbGJuVUUp0kpc4GxNJuPWq2wc7OxK_ff1sks5IU62Rt-beTOvKN5KqCTI9adt5XaVAikr6CoA-axYSTBNaYzpnhcraGsoARRcFK9S2mZANtq8LC6UUqC6Vq2Kw42f7jjO0U-LCE6MSIsngeQH0ec_R49iDvN-xMWHSfhJ9MxOEMYZiXwQPuWiG_c8EWfNg0hLiHjHYo6BOCWB0yASYwoTjoLuMc9Lr4sXDsfEb87vZfHz5suP69ty8_3rt-urTUl13SzlMFCLnewVtIrJcYcaB-iM6xonB5JqaJuWeh7WGjpqdE3YtmDWQH3b9dLoy-Ljqe89jjYvucP4YAN6e3u1sccaSACdZx1kZj-c2Gz8157TYnc-EY8jThz2yZrswoDS-v-k1KA1mDqTcCIphpQiuycTEuwxQru1bmePEVrobE4oS96dm-_7HQ9Pgj-ZZeD9GcBEOLqIE_n0l2vWYNT6uPvnE8f5wAfP0Sbyv1PykWmxQ_D_dvEI4a24bA</recordid><startdate>20120401</startdate><enddate>20120401</enddate><creator>Lucquin, Isabelle</creator><creator>Zagorec, Monique</creator><creator>Champomier-Vergès, Marie</creator><creator>Chaillou, Stéphane</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QL</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>1XC</scope><orcidid>https://orcid.org/0000-0001-6439-983X</orcidid><orcidid>https://orcid.org/0000-0003-2229-0697</orcidid><orcidid>https://orcid.org/0000-0001-7320-538X</orcidid></search><sort><creationdate>20120401</creationdate><title>Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes</title><author>Lucquin, Isabelle ; Zagorec, Monique ; Champomier-Vergès, Marie ; Chaillou, Stéphane</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c445t-ddc7a81b2072ecfe8a3ad089f85f1dc12d757cbed6308c534ca770960cb78b193</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Agricultural sciences</topic><topic>Animals</topic><topic>Beef</topic><topic>Beef carpaccio</topic><topic>Biological and medical sciences</topic><topic>Brochothrix thermosphacta</topic><topic>Cattle</topic><topic>DNA Fingerprinting</topic><topic>Food ecosystem</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Food Storage - methods</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Lactic Acid - metabolism</topic><topic>Lactic acid bacteria</topic><topic>Lactobacillaceae - classification</topic><topic>Lactobacillaceae - genetics</topic><topic>Lactobacillaceae - isolation & purification</topic><topic>Lactobacillaceae - metabolism</topic><topic>Lactobacillus sakei</topic><topic>Leuconostoc mesenteroides</topic><topic>Life Sciences</topic><topic>Meat and meat product industries</topic><topic>Meat Products - microbiology</topic><topic>Organic meat</topic><topic>Phylogeny</topic><topic>Seasons</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Lucquin, Isabelle</creatorcontrib><creatorcontrib>Zagorec, Monique</creatorcontrib><creatorcontrib>Champomier-Vergès, Marie</creatorcontrib><creatorcontrib>Chaillou, Stéphane</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Lucquin, Isabelle</au><au>Zagorec, Monique</au><au>Champomier-Vergès, Marie</au><au>Chaillou, Stéphane</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2012-04-01</date><risdate>2012</risdate><volume>29</volume><issue>2</issue><spage>187</spage><epage>196</epage><pages>187-196</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 LAB species and 35 isolates accounting for 11 non-LAB species.
Lactobacillus sakei,
Leuconostoc carnosum and
Leuconostoc mesenteroides were the most prevailing LAB species with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for
L. sakei and
L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of
Lactobacillus fuchuensis and
L.
carnosum in spring (2- and 1.5-fold increase, respectively) and of
Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log
10 cfu g
−1 to
Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log
10 cfu g
−1 to
Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat.
► We examined the lactic acid bacteria population of beef carpaccio. ► A large sampling strategy was used to compare different processes and producers. ► We report a storage-dependent differential growth of
Leuconostocs and
Lactobacillus. ► The nature of lactic acid bacteria population is influenced by seasonal sampling.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22202872</pmid><doi>10.1016/j.fm.2011.08.001</doi><tpages>10</tpages><orcidid>https://orcid.org/0000-0001-6439-983X</orcidid><orcidid>https://orcid.org/0000-0003-2229-0697</orcidid><orcidid>https://orcid.org/0000-0001-7320-538X</orcidid></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0740-0020 |
| ispartof | Food microbiology, 2012-04, Vol.29 (2), p.187-196 |
| issn | 0740-0020 1095-9998 |
| language | eng |
| recordid | cdi_hal_primary_oai_HAL_hal_01003445v1 |
| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | Agricultural sciences Animals Beef Beef carpaccio Biological and medical sciences Brochothrix thermosphacta Cattle DNA Fingerprinting Food ecosystem Food industries Food microbiology Food Storage - methods Fundamental and applied biological sciences. Psychology Lactic Acid - metabolism Lactic acid bacteria Lactobacillaceae - classification Lactobacillaceae - genetics Lactobacillaceae - isolation & purification Lactobacillaceae - metabolism Lactobacillus sakei Leuconostoc mesenteroides Life Sciences Meat and meat product industries Meat Products - microbiology Organic meat Phylogeny Seasons |
| title | Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-02-04T16%3A31%3A54IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_hal_p&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Fingerprint%20of%20lactic%20acid%20bacteria%20population%20in%20beef%20carpaccio%20is%20influenced%20by%20storage%20process%20and%20seasonal%20changes&rft.jtitle=Food%20microbiology&rft.au=Lucquin,%20Isabelle&rft.date=2012-04-01&rft.volume=29&rft.issue=2&rft.spage=187&rft.epage=196&rft.pages=187-196&rft.issn=0740-0020&rft.eissn=1095-9998&rft.coden=FOMIE5&rft_id=info:doi/10.1016/j.fm.2011.08.001&rft_dat=%3Cproquest_hal_p%3E920790233%3C/proquest_hal_p%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=913033094&rft_id=info:pmid/22202872&rft_els_id=S0740002011001845&rfr_iscdi=true |