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1. Monitoring of volatile production in cooked poultry products using selected ion flow tube-mass spectrometry

Author:
Geeraerts, Wim; De Vuyst, Luc; Leroy, Frédéric; Van Kerrebroeck, Simon
Source:
Food research international 2019 v.119 pp. 196-206
ISSN:
0963-9969
Subject:
Carnobacterium divergens,   etc   ; Carnobacterium piscicola; Hafnia alvei; Lactobacillus sakei; Rahnella aquatilis; Serratia proteamaculans; acetoin; bacterial growth; benzaldehyde; biomarkers; chemical degradation; cooked foods; ethanol; gas chromatography; headspace analysis; mass spectrometry; microbial load; modified atmosphere packaging; monitoring; octenol; poultry products; risk; selective media; sequence analysis; solid phase microextraction; spoilage; storage temperature; volatile compounds;     Show all 28 Subjects
Abstract:
... Cooked poultry products are nutritious and economically valuable products that are at risk of bacterial spoilage, which can be postponed by cooling and modified-atmosphere-packaging (MAP). In this study, a cooked chicken product was stored at three different temperature ranges (4–6 °C, 7–9 °C, and 11–13 °C) and volatile production was measured over time using selected ion flow tube-mass spectromet ...
DOI:
10.1016/j.foodres.2019.01.063

2. Mapping the dominant microbial species diversity at expiration date of raw meat and processed meats from equine origin, an underexplored meat ecosystem, in the Belgian retail

Author:
Geeraerts, Wim; De Vuyst, Luc; Leroy, Frédéric
Source:
International journal of food microbiology 2019 v.289 pp. 189-199
ISSN:
0168-1605
Subject:
Carnobacterium divergens,   etc   ; Anoxybacillus; Brevibacterium; Brochothrix thermosphacta; DNA; Hafnia alvei; Lactobacillus curvatus; Lactobacillus sakei; Lactococcus piscium; Leuconostoc gelidum; Staphylococcus equorum; bacterial communities; coagulase negative staphylococci; ecosystems; food consumption; genes; horse meat; horses; lactic acid bacteria; paper; processed meat; raw meat; ribosomal RNA; sequence analysis; species diversity; storage temperature; zebras;     Show all 27 Subjects
Abstract:
... Although equine meats and their derived smoked or fermented products are popular in some regions of the world, they only form a minor fraction of the global meat consumption. The latter may explain why their associated bacterial communities have not received much attention. In the present study, 69 different samples of equine meats and meat products were investigated. The samples consisted of raw ...
DOI:
10.1016/j.ijfoodmicro.2018.09.019

3. Variability within the dominant microbiota of sliced cooked poultry products at expiration date in the Belgian retail

Author:
Geeraerts, Wim; Pothakos, Vasileios; De Vuyst, Luc; Leroy, Frédéric
Source:
Food microbiology 2018 v.73 pp. 209-215
ISSN:
0740-0020
Subject:
Carnobacterium divergens,   etc   ; Lactobacillus sakei; Leuconostoc carnosum; agar; bacterial communities; chickens; lactic acid; lactic acid bacteria; markets; modified atmosphere packaging; plate count; poultry products; salts; selective media; sequence analysis; species diversity; spoilage;     Show all 17 Subjects
Abstract:
... Sliced cooked poultry products are susceptible to bacterial spoilage, notwithstanding their storage under modified-atmosphere packaging (MAP) in the cold chain. Although the prevailing bacterial communities are known to be mostly consisting of lactic acid bacteria (LAB), more information is needed about the potential variation in species diversity within national markets. In the present study, a t ...
DOI:
10.1016/j.fm.2018.01.019

4. The influence of probiotic supplementation in broiler chickens on population and carcass contamination with Campylobacter spp. - Field study

Author:
Smialek, Marcin; Burchardt, Szymon; Koncicki, Andrzej
Source:
Research in veterinary science 2018 v.118 pp. 312-316
ISSN:
0034-5288
Subject:
Carnobacterium divergens,   etc   ; Campylobacter; Lactobacillus casei; Lactobacillus plantarum; Lactococcus lactis; Saccharomyces cerevisiae; broiler chickens; commercial farms; disease control; flocks; food pathogens; food safety; gastrointestinal system; human diseases; immunomodulators; poultry carcasses; poultry meat; probiotics; Poland;     Show all 19 Subjects
Abstract:
... Campylobacter spp. is a food-borne pathogen occurring all over the world. According to European Food Safety Authority, in Europe, in 2015 the number of recorded and confirmed cases of Campylobacter spp. infections in humans has reached approximately 230,000. Poultry and poultry meat are considered to be the main sources of human infection, which triggers the discussion about the possibility of imp ...
DOI:
10.1016/j.rvsc.2018.03.009

5. Assertiveness of meat‐borne Lactococcus piscium strains and their potential for competitive exclusion of spoilage bacteria in situ and in vitro

Author:
Hilgarth, M.; Nani, M.; Vogel, R.F.
Source:
Journal of applied microbiology 2018 v.124 no.5 pp. 1243-1253
ISSN:
1364-5072
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Hafnia alvei; Lactococcus piscium; Leuconostoc gelidum; Pseudomonas; Serratia; assertiveness; beef; competitive exclusion; growth retardation; monitoring; random amplified polymorphic DNA technique; shelf life; spoilage bacteria; steaks;     Show all 16 Subjects
Abstract:
... AIMS: This study aimed to investigate intraspecies assertiveness of meat‐borne Lactococcus piscium isolates, inhibitory effects on unwanted and harmful meat spoilers, and the prevalence on beef deliberately inoculated with Lc. piscium. METHODS AND RESULTS: Co‐inoculation of Lc. piscium isolates and spoilers (Brochothrix thermosphacta, Leuconostoc gelidum subsp. gasicomitatum, Carnobacterium diverg ...
DOI:
10.1111/jam.13710

6. Characterization of the spoilage potential of pure and mixed cultures of bacterial species isolated from tropical yellowfin tuna (Thunnus albacares)

Author:
Silbande, A.; Cornet, J.; Cardinal, M.; Chevalier, F.; Rochefort, K.; Smith‐Ravin, J.; Adenet, S.; Leroi, F.
Source:
Journal of applied microbiology 2018 v.124 no.2 pp. 559-571
ISSN:
1364-5072
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Enterobacter; Escherichia; Hafnia; Pseudomonas; Serratia; Thunnus albacares; cabbage; food spoilage; irradiation; lactic acid bacteria; microbial growth; mixed culture; off odors; pH; spoilage; sulfur; total volatile basic nitrogen; trimethylamine; tuna;     Show all 21 Subjects
Abstract:
... AIM: The spoilage potential of 28 bacterial strains isolated from spoiled raw yellowfin tuna was evaluated. METHODS AND RESULTS: Bacterial species were inoculated in irradiated tuna matrix. Chemical changes, bacterial growth and sensory quality were monitored during aerobic storage at 8°C. Pseudomonas spp., Enterobacter spp. and Escherichia hermanii had no spoiling effect. Brochothrix thermosphact ...
DOI:
10.1111/jam.13663

7. Purification of leucocin A for use on wieners to inhibit Listeria monocytogenes in the presence of spoilage organisms

Author:
Balay, Danielle R.; Dangeti, Ramana V.; Kaur, Kamaljit; McMullen, Lynn M.
Source:
International journal of food microbiology 2017 v.255 pp. 25-31
ISSN:
0168-1605
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Leuconostoc gelidum; Listeria monocytogenes; agar; antibacterial properties; asparagine; bacteriocins; food matrix; foodborne illness; leucine; minimum inhibitory concentration; spoilage; storage time; vacuum packaging;     Show all 15 Subjects
Abstract:
... The aims of this study were to improve the method for purification of leucocin A to increase yield of peptide and to evaluate the efficacy of leucocin A and an analogue of leucocin A (leucocin N17L) to inhibit the growth of Listeria monocytogenes on wieners in the presence of spoilage organisms. Leucocin A was produced by Leuconostoc gelidum UAL187 and purified with a five-fold increase in yield; ...
DOI:
10.1016/j.ijfoodmicro.2017.05.016

8. Tracking the sources of psychrotrophic bacteria contaminating chicken cuts during processing

Author:
Samapundo, S.; de Baenst, I.; Aerts, M.; Cnockaert, M.; Devlieghere, F.; Van Damme, P.
Source:
Food microbiology 2018
ISSN:
0740-0020
Subject:
Carnobacterium divergens,   etc   ; Carnobacterium piscicola; Lactobacillus brevis; Lactobacillus curvatus; air; blades; chicken meat; cleaning; cutting; disinfection; food contact surfaces; food spoilage; hands; legs; matrix-assisted laser desorption-ionization mass spectrometry; meat cuts; modified atmosphere packaging; polyurethanes; psychrotrophic bacteria; ribosomal RNA; sequence analysis; spoilage bacteria; wings; Belgium;     Show all 24 Subjects
Abstract:
... The major aim of the study was to establish the routes via which spoilage associated psychrotrophic bacteria contaminate poultry products at a large processing plant located in Belgium. Environmental samples were collected consisting of samples of air and swabs of food contact surfaces. Product samples were also collected consisting of modified atmosphere packaged (MAP) chicken wings and legs, whi ...
DOI:
10.1016/j.fm.2018.06.003

9. Improving simultaneously the quality and safety of cooked and peeled shrimp using a cocktail of bioprotective lactic acid bacteria

Author:
Saraoui, Taous; Cornet, Josiane; Guillouet, Emilie; Pilet, Marie France; Chevalier, Frédérique; Joffraud, Jean-Jacques; Leroi, Françoise
Source:
International journal of food microbiology 2017 v.241 pp. 69-77
ISSN:
0168-1605
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Enterobacteriaceae; Lactococcus piscium; Listeria monocytogenes; Litopenaeus vannamei; Shewanella; chemical degradation; coculture; flavor; food biopreservation; lactic acid bacteria; modified atmosphere packaging; off odors; regrowth; seafoods; shrimp; synergism;     Show all 18 Subjects
Abstract:
... Tropical shrimp is of considerable economic importance in the world but is highly perishable due to microbial and chemical degradation. Biopreservation is a food preservation technology based on the addition of “positive” bacteria able to kill or prevent the growth of undesirable microorganisms. Two strains of lactic acid bacteria (LAB) have previously been selected for a biopreservation strategy: ...
DOI:
10.1016/j.ijfoodmicro.2016.09.024

10. The effects of inulin, dried Jerusalem artichoke tuber and a multispecies probiotic preparation on microbiota ecology and immune status of the large intestine in young pigs

Author:
Barszcz, Marcin; Taciak, Marcin; Skomiał, Jacek
Source:
Archives of animal nutrition 2016 v.70 no.4 pp. 278-292
ISSN:
1477-2817
Subject:
Carnobacterium divergens,   etc   ; Bifidobacterium; Clostridium; Jerusalem artichokes; Lactobacillus casei; Lactobacillus plantarum; Lactococcus lactis; Saccharomyces cerevisiae; acetic acid; cecum; chicory; colon; digesta; immunoglobulin A; inulin; lymphocytes; microbial activity; microbial ecology; mucosal immunity; pH; piglets; prebiotics; probiotics; tubers; valeric acid;     Show all 25 Subjects
Abstract:
... The study aimed at determining the effect of two types of prebiotics and a multispecies probiotic on microbiota activity and composition, as well as mucosal immunity in the large intestine of young pigs. In total 48 piglets were divided into 6 groups (n = 8), which received from day 10 of life probiotic-unsupplemented (PU) or probiotic-supplemented (PS) diets. Probiotics were added at 0.5 g/kg die ...
DOI:
10.1080/1745039X.2016.1184368

11. Prolonged Shelf Life and Reduced Drip Loss of Chicken Filets by the Use of Carbon Dioxide Emitters and Modified Atmosphere Packaging

Author:
Holck, Askild L.; Pettersen, Marit K.; Moen, Marie H.; Sorheim, Oddvin
Source:
Journal of food protection 2014 v.77 no.7 pp. 1133-1141
ISSN:
0362-028X
Subject:
Carnobacterium divergens,   etc   ; Lactococcus; carbon dioxide; chicken meat; chickens; dissolved carbon dioxide; drip loss; microbial growth; modified atmosphere packaging; shelf life; storage time;     Show all 11 Subjects
Abstract:
... Modified atmosphere packaging containing CO2 is widely used for extending the shelf life of chicken meat. Active packaging by adding CO2 emitter sachets to packages of meat is an alternative to traditional modified atmosphere packaging. The purpose of the study was to investigate the shelf life of chicken filets under different CO2 concentrations at 4°C storage. The inhibition of microbial growth ...
DOI:
10.4315/0362-028X.JFP-13-428

12. Expression of bacteriocin divercin AS7 in Escherichia coli and its functional analysis

Author:
Olejnik-Schmidt, Agnieszka K.; Schmidt, Marcin T.; Sip, Anna; Szablewski, Tomasz; Grajek, Włodzimierz
Source:
Annals of microbiology 2014 v.64 no.3 pp. 1197-1202
ISSN:
1590-4261
Subject:
Carnobacterium divergens,   etc   ; Escherichia coli; Listeria; antibacterial properties; antimicrobial peptides; apoptosis; bacteriocins; cytotoxicity; enterocytes; eukaryotic cells; flora; food biopreservatives; food industry; food pathogens; food spoilage; human cell lines; humans; in vitro studies; industrial applications; lactic acid bacteria; physicochemical properties;     Show all 21 Subjects
Abstract:
... Bacteriocins are small peptides with antimicrobial activity, that are produced by bacteria. Four classes of bacteriocins produced by lactic acid bacteria have been defined. Class IIa bacteriocins are promising candidates for industrial applications due to their high biological activity and their physicochemical properties. Divercin AS7 is a class IIa bacteriocin produced by Carnobacterium divergen ...
DOI:
10.1007/s13213-013-0759-x
PubMed:
25100927
PubMed Central:
PMC4119584

13. Selection of bioprotective cultures for preventing cold-smoked salmon spoilage

Author:
Leroi, Françoise; Cornet, Josiane; Chevalier, Frédérique; Cardinal, Mireille; Coeuret, Gwendoline; Chaillou, Stéphane; Joffraud, Jean-Jacques
Source:
International journal of food microbiology 2015 v.213 pp. 79-87
ISSN:
0168-1605
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Lactobacillus sakei; Lactococcus piscium; Leuconostoc gelidum; Photobacterium phosphoreum; Serratia proteamaculans; Staphylococcus equorum; acidification; antibacterial properties; biopreservation; food preservation; genes; growth retardation; ionization; lactic acid bacteria; microbial ecology; off odors; pH; protective effect; ribosomal RNA; sequence analysis; smoked salmon; spoilage;     Show all 24 Subjects
Abstract:
... Biopreservation is a natural technology of food preservation, which consists of inoculating food with microorganisms selected for their antibacterial properties. The objective of this study was to select lactic acid bacteria (LAB) to improve the quality of cold-smoked salmon (CSS). In this work, different strains representative of the 4 dominant species, identified in a previous study by pyroseque ...
DOI:
10.1016/j.ijfoodmicro.2015.05.005

14. Microbiological changes, shelf life and identification of initial and spoilage microbiota of sea bream fillets stored under various conditions using 16S rRNA gene analysis

Author:
Parlapani, Foteini F; Kormas, Konstantinos Ar; Boziaris, Ioannis S
Source:
Journal of the science of food and agriculture 2015 v.95 no.12 pp. 2386-2394
ISSN:
0022-5142
Subject:
Carnobacterium divergens,   etc   ; Carnobacterium piscicola; Macrococcus caseolyticus; Pseudomonas fluorescens; Pseudomonas fragi; Pseudomonas veronii; Psychrobacter; Sparidae; Vagococcus fluvialis; air; air temperature; fillets; genes; markets; microbial growth; modified atmosphere packaging; nucleotide sequences; phylotype; plate count; ribosomal RNA; seafoods; sensory evaluation; sequence analysis; shelf life; spoilage; spoilage microorganisms; value-added products;     Show all 27 Subjects
Abstract:
... BACKGROUND: Sea bream fillets are one of the most important value‐added products of the seafood market. Fresh seafood spoils mainly owing to bacterial action. In this study an exploration of initial and spoilage microbiota of sea bream fillets stored under air and commercial modified atmosphere packaging (MAP) at 0 and 5 °C was conducted by 16S rRNA gene sequence analysis of isolates grown on plat ...
DOI:
10.1002/jsfa.6957

15. Characterization by culture-dependent and culture-independent methods of the bacterial population of suckling-lamb packaged in different atmospheres

Author:
Osés, Sandra M.; Diez, Ana M.; Melero, Beatriz; Luning, Pieternel A.; Jaime, Isabel; Rovira, Jordi
Source:
Food microbiology 2013 v.36 no.2 pp. 216-222
ISSN:
0740-0020
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Enterobacter hormaechei; Escherichia coli; Lactobacillus sakei; Pseudomonas; Staphylococcus equorum; air; bacteria; carbon dioxide; denaturing gradient gel electrophoresis; genes; lamb meat; modified atmosphere packaging; quantitative polymerase chain reaction; storage time; suckling; virulence;     Show all 18 Subjects
Abstract:
... This study offers insight into the dynamics of bacterial populations in fresh cuts of suckling lamb under four different atmospheric conditions: air (A), and three Modified Atmosphere Packaging (MAP) environments, 15%O2/30%CO2/55%N2 (C, commercial), 70%O2/30%CO2 (O), and 15%O2/85%CO2 (H) for 18 days. Microbial analyses by both conventional methods and PCR-DGGE were performed. Controversial and sur ...
DOI:
10.1016/j.fm.2013.05.005
PubMed:
24010600

16. Sensory characteristics of spoilage and volatile compounds associated with bacteria isolated from cooked and peeled tropical shrimps using SPME–GC–MS analysis

Author:
Jaffrès, Emmanuel; Lalanne, Valérie; Macé, Sabrina; Cornet, Josiane; Cardinal, Mireille; Sérot, Thierry; Dousset, Xavier; Joffraud, Jean-Jacques
Source:
International journal of food microbiology 2011 v.147 no.3 pp. 195-202
ISSN:
0168-1605
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Carnobacterium piscicola; Serratia; Vagococcus; bacteria; gas chromatography; mass spectrometry; microbial growth; microextraction; modified atmosphere packaging; odors; shrimp; spoilage; storage time; volatile compounds;     Show all 16 Subjects
Abstract:
... The spoilage potential of six bacterial species isolated from cooked and peeled tropical shrimps (Brochothrix thermosphacta, Serratia liquefaciens-like, Carnobacterium maltaromaticum, Carnobacterium divergens, Carnobacterium alterfunditum-like and Vagococcus penaei sp. nov.) was evaluated. The bacteria were inoculated into shrimps, packaged in a modified atmosphere and stored for 27days at 8°C. Tw ...
DOI:
10.1016/j.ijfoodmicro.2011.04.008
PubMed:
21531471

17. Evidence of inhibition of Listeria monocytogenes by divercin V41 action

Author:
Richard, C.; Brillet, A.; Pilet, M.F.; Prevost, H.; Drider, D.
Source:
Letters in applied microbiology 2003 v.36 no.5 pp. 288-292
ISSN:
0266-8254
Subject:
Carnobacterium divergens,   etc   ; bacteriocins; antibacterial properties; natural additives; food preservatives; mutants;     Show all 6 Subjects
DOI:
10.1046/j.1472-765X.2003.01310.x

18. Characterisation of the spoilage microbiota in raw salmon (Salmo salar) steaks stored under vacuum or modified atmosphere packaging combining conventional methods and PCR–TTGE

Author:
Macé, Sabrina; Cornet, Josiane; Chevalier, Frédérique; Cardinal, Mireille; Pilet, Marie-France; Dousset, Xavier; Joffraud, Jean-Jacques
Source:
Food microbiology 2012 v.30 no.1 pp. 164-172
ISSN:
0740-0020
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Buttiauxella gaviniae; Carnobacterium piscicola; Hafnia alvei; Lactobacillus fuchuensis; Lactococcus piscium; Leuconostoc gasicomitatum; Photobacterium phosphoreum; Pseudomonas; Salmo salar; Serratia; Yersinia intermedia; chemical analysis; modified atmosphere packaging; salmon; sensory evaluation; spoilage; steaks;     Show all 19 Subjects
Abstract:
... In order to characterise the spoilage related to microbiota of raw salmon, a combination of culture-dependent and -independent methods, including PCR–TTGE, was used to analyse 3 raw salmon batches stored for 3 days at chilled temperature in modified atmosphere packaging (MAP) (50% CO₂/50% N₂) or under vacuum. Sensory evaluation, microbiological enumeration and chemical analysis were performed afte ...
DOI:
10.1016/j.fm.2011.10.013
PubMed:
22265297

19. Identification and characterization of lactic acid bacteria isolated from mixed pasture of timothy and orchardgrass, and its badly preserved silage

Author:
TOHNO, Masanori; KOBAYASHI, Hisami; NOMURA, Masaru; UEGAKI, Ryuichi; CAI, Yimin
Source:
Animal science journal = 2012 v.83 no.4 pp. 318-330
ISSN:
1344-3941
Subject:
Carnobacterium divergens,   etc   ; Dactylis glomerata; Enterococcus gallinarum; Lactobacillus acidipiscis; Lactococcus garvieae; Lactococcus lactis subsp. cremoris; Leuconostoc pseudomesenteroides; Pediococcus acidilactici; Pediococcus pentosaceus; Phleum pratense; Weissella hellenica; Weissella paramesenteroides; forage crops; lactic acid bacteria; pastures; silage; silage fermentation;     Show all 17 Subjects
Abstract:
... In order to understand the relationship between lactic acid bacteria (LAB) species and silage fermentation, a total of 65 LAB strains isolated from mixed pasture of timothy (Phleum pratense L.) and orchardgrass (Dactylis glomerata L.), and its badly preserved silages were subjected to phenotypic and genetic analysis. According to these analyses, the isolates were divided into 13 groups, including ...
DOI:
10.1111/j.1740-0929.2011.00955.x
PubMed:
22515692

20. High Pressure Inactivation of Escherichia coli, Campylobacter jejuni, and Spoilage Microbiota on Poultry Meat

Author:
Liu, Yang; Betti, Mirko; Ganzle, Michael G
Source:
Journal of food protection 2012 v.75 no.3 pp. 497-503
ISSN:
0362-028X
Subject:
Carnobacterium divergens,   etc   ; Brochothrix thermosphacta; Campylobacter jejuni; Pseudomonas fluorescens; Salmonella enterica; Shiga toxin-producing Escherichia coli; Staphylococcus; cold storage; detection limit; iron; microorganisms; mutants; poultry meat; pressure treatment; raw meat; spoilage; temperature;     Show all 17 Subjects
Abstract:
... This study evaluated the high pressure inactivation of Campylobacter jejuni, Escherichia coli, and poultry meat spoilage organisms. All treatments were performed in aseptically prepared minced poultry meat. Treatment of 19 strains of C. jejuni at 300 MPa and 30°C revealed a large variation of pressure resistance. The recovery of pressure-induced sublethally injured C. jejuni depended on the availa ...
DOI:
10.4315/0362-028X.JFP-11-316