Carnobacterium divergens - a dominating bacterium of pork meat juice

FEMS Microbiology Letters

Volumn 332, Issue 2, 2012, Pages 122-130

  Rieder, Gabriele ^a   Krisch, Linda ^a   Fischer, Harald ^b   Kaufmann, Maria ^b   Maringer, Adolf ^b   Wessler, Silja ^a  

^a UNIVERSITY OF SALZBURG   (Austria)

^b Sony DADC Austria AG   (Austria)

Author keywords

Carnobacterium divergens; Hygiene; Meat juice; Microbiota; Pork meat

Indexed keywords

RNA 16S;

ANIMAL TISSUE; BACILLUS; BACTERIAL LOAD; BACTERIUM CONTAMINATION; BACTERIUM CULTURE; BACTERIUM DETECTION; BACTERIUM IDENTIFICATION; BACTERIUM ISOLATION; CARNOBACTERIUM; CARNOBACTERIUM DIVERGENS; COLONY FORMING UNIT; CONTROLLED STUDY; ENTEROCOCCACEAE; FOOD ANALYSIS; FOOD CONTAMINATION; FOOD PRESERVATION; FOOD QUALITY; FOOD SPOILAGE; GENE SEQUENCE; LETTER; NONHUMAN; NUCLEOTIDE SEQUENCE; PORK; PRIORITY JOURNAL; PSEUDOMONADACEAE; STAPHYLOCOCCUS; TEMPERATURE DEPENDENCE;

ANIMALS; BACTERIA; BACTERIAL LOAD; BIODIVERSITY; CLUSTER ANALYSIS; DNA, BACTERIAL; DNA, RIBOSOMAL; MEAT; PHYLOGENY; RNA, RIBOSOMAL, 16S; SEQUENCE ANALYSIS, DNA; SWINE;

ANIMALIA; BACILLUS (BACTERIUM); BACTERIA (MICROORGANISMS); CARNOBACTERIUM DIVERGENS; ENTEROCOCCACEAE; PSEUDOMONADACEAE; SERRATIA GRIMESII; SERRATIA PROTEAMACULANS; STAPHYLOCOCCUS; STAPHYLOCOCCUS EQUORUM;

EID: 84862591264     PISSN: 03781097     EISSN: 15746968     Source Type: Journal    
DOI: 10.1111/j.1574-6968.2012.02584.x     Document Type: Letter

References (68)

1. Ali N, Dashti N, Al-Mailem D, Eliyas M & Radwan S (2012) Indigenous soil bacteria with the combined potential for hydrocarbon consumption and heavy metal resistance. Environ Sci Pollut Res Int 19: 812-820.
2. Alp E & Aksu MI (2010) Effects of water extract of Urtica dioica L. and modified atmosphere packaging on the shelf life of ground beef. Meat Sci 86: 468-473.
3. Arguelles-Arias A, Ongena M, Halimi B, Lara Y, Brans A, Joris B & Fickers P (2009) Bacillus amyloliquefaciens GA1 as a source of potent antibiotics and other secondary metabolites for biocontrol of plant pathogens. Microb Cell Fact 8: 63.
4. Ashelford KE, Fry JC, Bailey MJ & Day MJ (2002) Characterization of Serratia isolates from soil, ecological implications and transfer of Serratia proteamaculans subsp. quinovora Grimont et al. 1983 to Serratia quinivorans corrig., sp. nov. Int J Syst Evol Microbiol 52: 2281-2289.
5. Barakat RK, Griffiths MW & Harris LJ (2000) Isolation and characterization of Carnobacterium, Lactococcus, and Enterococcus spp. from cooked, modified atmosphere packaged, refrigerated, poultry meat. Int J Food Microbiol 62: 83-94.
6. Bjorkroth KJ & Korkeala HJ (1997) Use of rRNA gene restriction patterns to evaluate lactic acid bacterium contamination of vacuum-packaged sliced cooked whole-meat product in a meat processing plant. Appl Environ Microbiol 63: 448-453.
7. Bjorkroth KJ, Geisen R, Schillinger U et al. (2000) Characterization of Leuconostoc gasicomitatum sp. nov., associated with spoiled raw tomato-marinated broiler meat strips packaged under modified-atmosphere conditions. Appl Environ Microbiol 66: 3764-3772.
8. Blixt Y & Borch E (2002) Comparison of shelf life of vacuum-packed pork and beef. Meat Sci 60: 371-378.
9. Bodilis J, Hedde M, Orange N & Barray S (2006) OprF polymorphism as a marker of ecological niche in Pseudomonas Environ Microbiol 8: 1544-1551.
10. Borch E, Kant-Muermans ML & Blixt Y (1996) Bacterial spoilage of meat and cured meat products. Int J Food Microbiol 33: 103-120.
11. Budde BB, Hornbaek T, Jacobsen T, Barkholt V & Koch AG (2003) Leuconostoc carnosum 4010 has the potential for use as a protective culture for vacuum-packed meats: culture isolation, bacteriocin identification, and meat application experiments. Int J Food Microbiol 83: 171-184.
12. Cailliez-Grimal C, Miguindou-Mabiala R, Leseine M, Revol-Junelles AM & Milliere JB (2005) Quantitative polymerase chain reaction used for the rapid detection of Carnobacterium species from French soft cheeses. FEMS Microbiol Lett 250: 163-169.
13. Casaburi A, Nasi A, Ferrocino I, Di Monaco R, Mauriello G, Villani F & Ercolini D (2011) Spoilage-related activity of Carnobacterium maltaromaticum strains in air-stored and vacuum-packed meat. Appl Environ Microbiol 77: 7382-7393.
14. Chenoll E, Macian MC, Elizaquivel P & Aznar R (2007) Lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods. J Appl Microbiol 102: 498-508.
15. Chesneau O, Morvan A, Grimont F, Labischinski H & el Solh N (1993) Staphylococcus pasteuri sp. nov., isolated from human, animal, and food specimens. Int J Syst Bacteriol 43: 237-244.
16. Chiaramonte F, Anglade P, Baraige F, Gratadoux JJ, Langella P, Champomier-Verges MC & Zagorec M (2010) Analysis of Lactobacillus sakei mutants selected after adaptation to the gastrointestinal tracts of axenic mice. Appl Environ Microbiol 76: 2932-2939.
17. de Jong AE, Verhoeff-Bakkenes L, Nauta MJ & de Jonge R (2008) Cross-contamination in the kitchen: effect of hygiene measures. J Appl Microbiol 105: 615-624.
18. Diez AM, Urso R, Rantsiou K, Jaime I, Rovira J & Cocolin L (2008) Spoilage of blood sausages morcilla de Burgos treated with high hydrostatic pressure. Int J Food Microbiol 123: 246-253.
19. Dordet-Frisoni E, Dorchies G, De Araujo C, Talon R & Leroy S (2007) Genomic diversity in Staphylococcus xylosus Appl Environ Microbiol 73: 7199-7209.
20. Doulgeraki AI, Paramithiotis S, Kagkli DM & Nychas GJ (2010) Lactic acid bacteria population dynamics during minced beef storage under aerobic or modified atmosphere packaging conditions. Food Microbiol 27: 1028-1034.
21. Ercolini D (2004) PCR-DGGE fingerprinting: novel strategies for detection of microbes in food. J Microbiol Methods 56: 297-314.
22. Ercolini D, Russo F, Torrieri E, Masi P & Villani F (2006) Changes in the spoilage-related microbiota of beef during refrigerated storage under different packaging conditions. Appl Environ Microbiol 72: 4663-4671.
23. Ercolini D, Ferrocino I, Nasi A et al. (2011) Monitoring of microbial metabolites and bacterial diversity in beef stored under different packaging conditions. Appl Environ Microbiol 77: 7372-7381.
24. Fan Y, Jin Z, Tong J et al. (2002) Rothia amarae sp. nov., from sludge of a foul water sewer. Int J Syst Evol Microbiol 52: 2257-2260.
25. Fontana C, Cocconcelli PS & Vignolo G (2006) Direct molecular approach to monitoring bacterial colonization on vacuum-packaged beef. Appl Environ Microbiol 72: 5618-5622.
26. Galkiewicz JP & Kellogg CA (2008) Cross-kingdom amplification using bacteria-specific primers: complications for studies of coral microbial ecology. Appl Environ Microbiol 74: 7828-7831.
27. Gargiulo V, De Castro C, Lanzetta R et al. (2008) Structural elucidation of the capsular polysaccharide isolated from Kaistella flava Carbohydr Res 343: 2401-2405.
28. Gill CO (1996) Extending the storage life of raw chilled meats. Meat Sci 43S1: 99-109.
29. Gram L, Ravn L, Rasch M, Bruhn JB, Christensen AB & Givskov M (2002) Food spoilage-interactions between food spoilage bacteria. Int J Food Microbiol 78: 79-97.
30. Greisen K, Loeffelholz M, Purohit A & Leong D (1994) PCR primers and probes for the 16S rRNA gene of most species of pathogenic bacteria, including bacteria found in cerebrospinal fluid. J Clin Microbiol 32: 335-351.
31. Hastings JW, Stiles ME & von Holy A (1994) Bacteriocins of leuconostocs isolated from meat. Int J Food Microbiol 24: 75-81.
32. Holley RA, Peirson MD, Lam J & Tan KB (2004) Microbial profiles of commercial, vacuum-packaged, fresh pork of normal or short storage life. Int J Food Microbiol 97: 53-62.
33. Hugas M (1998) Bacteriocinogenic lactic acid bacteria for the biopreservation of meat and meat products. Meat Sci 49S1: S139-S150.
34. Jacobsen T, Budde BB & Koch AG (2003) Application of Leuconostoc carnosum for biopreservation of cooked meat products. J Appl Microbiol 95: 242-249.
35. Jay JM, Vilai JP & Hughes ME (2003) Profile and activity of the bacterial biota of ground beef held from freshness to spoilage at 5-7 degrees C. Int J Food Microbiol 81: 105-111.
36. Jiang Y, Gao F, Xu XL, Su Y, Ye KP & Zhou GH (2010) Changes in the bacterial communities of vacuum-packaged pork during chilled storage analyzed by PCR-DGGE. Meat Sci 86: 889-895.
37. Jimenez SM, Salsi MS, Tiburzi MC, Rafaghelli RC, Tessi MA & Coutaz VR (1997) Spoilage microflora in fresh chicken breast stored at 4 degrees C: influence of packaging methods. J Appl Microbiol 83: 613-618.
38. Jones RJ (2004) Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef. Int J Food Microbiol 90: 273-282.
39. Kim DH & Austin B (2008) Characterization of probiotic carnobacteria isolated from rainbow trout (Oncorhynchus mykiss) intestine. Lett Appl Microbiol 47: 141-147.
40. Koutsoumanis K, Stamatiou A, Skandamis P & Nychas GJ (2006) Development of a microbial model for the combined effect of temperature and pH on spoilage of ground meat, and validation of the model under dynamic temperature conditions. Appl Environ Microbiol 72: 124-134.
41. Labadie J (1999) Consequences of packaging on bacterial growth. Meat is an ecological niche. Meat Sci 52: 299-305.
42. Laursen BG, Bay L, Cleenwerck I, Vancanneyt M, Swings J, Dalgaard P & Leisner JJ (2005) Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization. Syst Appl Microbiol 28: 151-164.
43. Lecomte J, St-Arnaud M & Hijri M (2011) Isolation and identification of soil bacteria growing at the expense of arbuscular mycorrhizal fungi. FEMS Microbiol Lett 317: 43-51.
44. Leisner JJ, Laursen BG, Prevost H, Drider D & Dalgaard P (2007) Carnobacterium: positive and negative effects in the environment and in foods. FEMS Microbiol Rev 31: 592-613.
45. Liu F, Wang D, Du L, Zhu Y & Xu W (2010) Diversity of the predominant spoilage bacteria in water-boiled salted duck during storage. J Food Sci 75: M317-M321.
46. Macian MC, Chenoll E & Aznar R (2004) Simultaneous detection of Carnobacterium and Leuconostoc in meat products by multiplex PCR. J Appl Microbiol 97: 384-394.
47. McMullen LM & Stiles ME (1993) Microbial ecology of fresh pork stored under modified atmosphere at -1, 4.4 and 10 degrees C. Int J Food Microbiol 18: 1-14.
48. Metaxopoulos J, Mataragas M & Drosinos EH (2002) Microbial interaction in cooked cured meat products under vacuum or modified atmosphere at 4 degrees C. J Appl Microbiol 93: 363-373.
49. Muyzer G, de Waal EC & Uitterlinden AG (1993) Profiling of complex microbial populations by denaturing gradient gel electrophoresis analysis of polymerase chain reaction-amplified genes coding for 16S rRNA. Appl Environ Microbiol 59: 695-700.
50. Nagase N, Sasaki A, Yamashita K, Shimizu A, Wakita Y, Kitai S & Kawano J (2002) Isolation and species distribution of staphylococci from animal and human skin. J Vet Med Sci 64: 245-250.
51. Novakova D, Sedlacek I, Pantucek R, Stetina V, Svec P & Petras P (2006) Staphylococcus equorum and Staphylococcus succinus isolated from human clinical specimens. J Med Microbiol 55: 523-528.
52. Nychas GJ, Skandamis PN, Tassou CC & Koutsoumanis KP (2008) Meat spoilage during distribution. Meat Sci 78: 77-89.
53. Pennacchia C, Ercolini D & Villani F (2011) Spoilage-related microbiota associated with chilled beef stored in air or vacuum pack. Food Microbiol 28: 84-93.
54. Rachman C, Kabadjova P, Valcheva R, Prevost H & Dousset X (2004) Identification of Carnobacterium species by restriction fragment length polymorphism of the 16S-23S rRNA gene intergenic spacer region and species-specific PCR. Appl Environ Microbiol 70: 4468-4477.
55. Ringo E, Salinas I, Olsen RE, Nyhaug A, Myklebust R & Mayhew TM (2007) Histological changes in intestine of Atlantic salmon (Salmo salar L.) following in vitro exposure to pathogenic and probiotic bacterial strains. Cell Tissue Res 328: 109-116.
56. Sakala RM, Hayashidani H, Kato Y et al. (2002) Change in the composition of the microflora on vacuum-packaged beef during chiller storage. Int J Food Microbiol 74: 87-99.
57. Santos EM, Jaime I, Rovira J, Lyhs U, Korkeala H & Bjorkroth J (2005) Characterization and identification of lactic acid bacteria in "morcilla de Burgos". Int J Food Microbiol 97: 285-296.
58. Schirmer BC, Heir E & Langsrud S (2009) Characterization of the bacterial spoilage flora in marinated pork products. J Appl Microbiol 106: 2106-2116.
59. Shaw BG & Harding CD (1984) A numerical taxonomic study of lactic acid bacteria from vacuum-packed beef, pork, lamb and bacon. J Appl Bacteriol 56: 25-40.
60. Spanggaard B, Huber I, Nielsen J et al. (2001) The probiotic potential against vibriosis of the indigenous microflora of rainbow trout. Environ Microbiol 3: 755-765.
61. Srinivas TN, Nageswara Rao SS, Vishnu Vardhan Reddy P et al. (2009) Bacterial diversity and bioprospecting for cold-active lipases, amylases and proteases, from culturable bacteria of kongsfjorden and Ny-alesund, Svalbard, Arctic. Curr Microbiol 59: 537-547.
62. Terta M, Kettani-Halabi M, Ibenyassine K et al. (2010) Arabidopsis thaliana cells: a model to evaluate the virulence of Pectobacterium carotovorum Mol Plant Microbe Interact 23: 139-143.
63. Tryfinopoulou P, Tsakalidou E, Vancanneyt M, Hoste B, Swings J & Nychas GJ (2007) Diversity of Shewanella population in fish Sparus aurata harvested in the Aegean Sea. J Appl Microbiol 103: 711-721.
64. Tsubakishita S, Kuwahara-Arai K, Baba T & Hiramatsu K (2010) Staphylococcal cassette chromosome mec-like element in Macrococcus caseolyticus Antimicrob Agents Chemother 54: 1469-1475.
65. Viana ES, Gomide LA & Vanetti MC (2005) Effect of modified atmospheres on microbiological, color and sensory properties of refrigerated pork. Meat Sci 71: 696-705.
66. Wechter WP, Begum D, Presting G, Kim JJ, Wing RA & Kluepfel DA (2002) Physical mapping, BAC-end sequence analysis, and marker tagging of the soilborne nematicidal bacterium, Pseudomonas synxantha BG33R. OMICS 6: 11-21.
67. Wortberg F, Nardy E, Contzen M & Rau J (2012) Identification of Yersinia ruckeri from diseased salmonid fish by Fourier transform infrared spectroscopy. J Fish Dis 35: 1-10.
68. Yildirim Z & Johnson MG (1998) Detection and characterization of a bacteriocin produced by Lactococcus lactis subsp. cremoris R isolated from radish. Lett Appl Microbiol 26: 297-304.