Proteolytic and lipolytic changes in beef inoculated with spoilage microorganisms and bioprotective lactic acid bacteria

International Journal of Food Properties

Volumn 6, Issue 1, 2003, Pages 147-163

  Signorini, Marcelo ^a,b   Ponce Alquicira, Edith ^a   Guerrero Legarreta, Isabel ^a  

^a UNIVERSIDAD AUTÓNOMA METROPOLITANA   (Mexico)

^b UNIVERSIDAD NACIONAL DEL LITORAL   (Argentina)

Author keywords

Lactic acid bacteria; Lipolysis; Proteolysis

Indexed keywords

BACTERIA; FOOD PRESERVATIVES; GROWTH KINETICS; METABOLITES; ORGANIC ACIDS; PH EFFECTS; PROTEINS; VACUUM;

BIOPROTECTIVE BACTERIA;

MEATS;

BACTERIA (MICROORGANISMS); BROCHOTHRIX THERMOSPHACTA; LACTOBACILLUS; WEISSELLA MINOR;

EID: 0037370864     PISSN: 10942912     EISSN: None     Source Type: Journal    
DOI: 10.1081/JFP-120016631     Document Type: Article

References (46)

1. Cudjoe, K.S.; Kapperud, G. The effect of lactic acid sprays on Campylobacter jejuni inoculated onto poultry carcasses. Acta Vet. Scand. 1991, 32, 491-498.
2. Hugas, M. Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci. 1998, 49 (Suppl. 1), S139-S150.
3. Stiles, M.E. Biopreservation by lactic acid bacteria. Antonie van Leeuwenhoek. 1996, 70, 331-345.
4. Dainty, R.H.; Edwards, R.A.; Hibbard, C.M.; Marnewick, J.J. Volatile compounds associated with microbial growth on normal and high pH beef stored at chill temperatures. J. Appl. Bacteriol. 1989, 66 (4), 281-289.
5. Fadda, S.; Vignolo, G.; Holgado, P.R.; Oliver, G. Proteolytic activity of Lactobacillus strains isolated from dry-fermented sausages on muscle sarcoplasmic proteins. Meat Sci. 1998, 49 (1), 11-18.
6. Braun, P.; Fehlhaber, K.; Klug, C.; Kop, K. Investigations into the activity of enzymes produced by spoilage-causing bacteria: A possible basis for improved shelf-life estimation. Food Microbiol. 1999, 16, 531-540.
7. Gilbert, E.J.; Cornish, A.; Jones, C.W. Purification and properties of extracellular lipase from Pseudomona aeruginosa EF2. J. Gen. Microbiol. 1991, 137, 2223-2229.
8. Kenneally, P.M.; Leuschner, R.G.; Arendt, E.K. Evaluation of the lipolytic activity of starter cultures for meat fermentation purposes. J. Appl. Microbiol. 1998, 84, 839-846.
9. Kordel, M.; Hofmann, B.; Schomburg, D.; Schmid, R.D. Extracellular lipase of Pseudomonas sp. strain ATCC 21808: Purification, characterization, crystallization and preliminary X-ray diffraction data. J. Bacteriol. 1991, 173 (15), 4836-4841.
10. Sugihara, A.; Ueshima, M.; Shimada, Y.; Tsunasawa, S.; Tominaga, Y. Purification and characterization of a novel thermostable lipase from Pseudomonas cepacia. J. Biochem. 1992, 112, 598-603.
11. Young Lee, S.; Shick Rhee, J. Production and partial purification of a lipase from Pseudomonas putrida 3SK. Enz. Microb. Technol. 1993, 15, 617-623.
12. Nychas, G.J.; Dillon, V.M.; Board, R.G. Glucose: the key substrate in the microbial changes occurring in meat and certain meat products. Biotechnol. Appl. Biochem. 1988, 10, 203-231.
13. Papon, M.; Talon, R. Factors affecting growth and lipase production by meat lactobacilli strains and Brochothrix thermosphacta. J. Appl. Bacteriol. 1988, 64, 107-115.
14. Stahnke, L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part I. Chemical and bacteriological data. Meat Sci. 1995, 41 (2), 179-191.
15. Guerrero-Legarreta, I.; Mendiolea, R.; Ponce, E. Inoculation of lactic acid bacteria on meat surfaces as a means of decontamination in semitropical conditions. Meat Sci. 1995, 40 (3), 397-411.
16. Leisner, J.J.; Greer, G.G.; Dilts, B.D.; Stiles, M.E. Effect of growth of selected lactic acid bacteria on storage life of beef stored under vacuum and air. Int. J. Food Microbiol. 1995, 26, 231-243.
17. Alanís, E.; Lara, P.; Guerrero, I. Effect of proteases from Pseudomons sp. on the integrity of myofibrillar proteins. Food Chem. 1999, 67, 45-51.
18. Bover-Cid, S.; Holzapfel, W.H. Improved screening procedure for biogenic amines production by lactic acid bacteria. Int. J. Food Microbiol. 1999, 53, 33-41.
19. Gardner, G.A. A selective medium for the enumeration of Microbacterium thermosphactum in meat and meat products. J. Appl. Bacteriol. 1966, 29 (3), 455-460.
20. Ngapo, T.; Wilkinson, B.; Chong, R.; Haisman, D. Gelation of bovine myofibrillar protein induced by 1,5-gluconolactone. In 38th International Congress of Meat Science and Technology, Clermont-Ferrand, France, 1992, 1095-1098.
21. Laemmli, U.K. Cleavage of structural proteins during the assembly of the head of bacteriophage T4. Nature 1970, 227, 680-685.
22. Chawla, S.P.; Venugopal, V.; Nair, P.M. Gelation of proteins from washed muscle of threadfin bream (Nemipterus japonicis) under mild acid conditions. J. Food Sci. 1996, 61 (2), 362-366, 371.
23. Rhee, K.S. Fatty acids in meats and meats products. In Fatty acids in Foods and their Health Implications; Chow, C.K. Ed.; Marcel Dekker Inc.: 1992, 65-93.
24. AOAC. Official Methods of Analysis, 15th ed.; Washington DC: Association of Official Analytical Chemists, 1990.
25. SAS Institute. JMP Statistics and Graphics Guide. Version 3.1; SAS Institute: Cary, NC, 1995.
26. Zamora, M.C.; Zaritzky, N.E. Potassium sorbate inhibition of microorganisms growing on refrigerated packaged beef. J. Food Sci. 1987, 52 (2), 257-262.
27. Delaquis, P.J.; McCurdy, A.R. Colonization of beef muscle surfaces by Pseudomonas fluorescens and Pseudomonas fragi. J. Food Sci. 1990, 55 (4), 898-902, 905.
28. Holt, J.R.; Krieg, N.R.; Sneath, P.H.A.; Staley, J.T.; Williams, S.T. Bergey's Manual of Determinative Bacteriology, 9th Ed.; Williams and Wilkins: Baltimore, 1994; 787 pp.
29. Greer, G.G. Bacteria and meat quality. In 31st Canadian Institute of Food Science and Technology Annual Conference; Winnipeg: CIFST, 1988, 1-3.
30. Gill, C.O.; Newton, K.G. Growth of bacteria on meat at room temperatures. J. Appl. Bacteriol. 1980, 49, 315-323.
31. Christian Hansen. Product information. In Meat cultures; Horsholm, Denmark, 1995, 1-2.
32. Gill, C.O. Substrate limitation of bacterial growth at meat surfaces. J. Appl. Bacteriol.1976, 41, 401-410.
33. Wing, L.P.; Yada, R.Y.; Skura, B.J. Electron microscopic Investigation of Pseudomonas fragi ATCC 4973 on intact and sarcoplasm-depleted bovine longissimus dorsi muscle at 21°C. J. Food Sci. 1983, 48 (2), 475-477, 500.
34. Greer, G. Meat. In Enzymes of Psychrotrophs in Raw Food; Mckellar, R.C., Ed.; CRC Press, Inc.: Boca Raton, 1989; 267-292.
35. Xiong, Y.L. Myofibrillar protein from different muscle fiber types: Implications of biochemical and functional properties in meat processing. Crit. Rev. Food Sci. Nutr. 1994, 34 (3), 293-320.
36. Claeys, E.; Uytterhaegen, L.; Buts, B.; Demeyer, D. Quantification of beef myofibrillar proteins by SDS-PAGE. Meat Sci. 1995, 39, 177-193.
37. Richardson, B.C. The purification and characterization of a heat-stable protease from Pseudomona fluorescens B52. New Zeal. J. Dairy Sci. Technol. 1982, 16, 195-207.
38. Chen, M.T.; Ockerman, H.W.; Cahill, V.R.; Plimpton, R.F.; Parrett, N.A. Solubility of muscle proteins as a result of autolysis and microbiological growth. J. Food Sci. 1981, 46 (4), 1139-1143.
39. Dainty, R.H.; Hibbard, C.M. Aerobic metabolism of Brochothrix thermosphata growing on meat surfaces and in laboratory media. J. Appl. Bacteriol. 1980, 48 (3), 387-396.
40. Dainty, R.H.; Shaw, B.G.; De Boer, K.A.; Scheps, E.S.J. Protein changes caused by bacterial growth on beef. J. Appl. Bacteriol. 1975, 39 (1), 73-84.
41. Lee, S.Y.; Rhee, J.S. Production and partial purification of a lipase from Pseudomonas putrida 3SK. Enz. Microb. Technol. 1993, 15, 617-623.
42. Adams, D.M.; Brawley, T.G. Factors influencing the heat resistance of a heat-resistant lipase of Pseudomonas. J. Food Sci. 1981, 46, 673-676.
43. Stead, D. Microbial lipases: Their characteristics, role in food spoilage and industrial uses. J. Dairy Res. 1986, 53, 481-505.
44. Papon, M.; Talon, R. Cell location and partial characterization of Brochothrix thermosphacta and Lactobacillus curvatus lipases. J. Appl. Bacteriol. 1989, 66 (3), 235-242.
45. Stahnke, L.H. Dried sausages fermented with Staphylococcus xylosus at different temperatures and with different ingredient levels. Part II. Volatile compounds. Meat Sci. 1995, 41 (2), 193-209.
46. Hammes, W.P.; Bosch, I.; Wolf, G. Contribution of Staphylococcus carnosus and Staphylococcus piscifermentans to the fermentation of protein foods. J. Appl. Bacteriol. Symp. Suppl. 1995, 79, 76S-83S.