College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
College of Food Science and Biotechnology, Zhejiang Gongshang University, Hangzhou, Zhejiang 310018, China.
Food Res Int. 2022 Jun;156:111139. doi: 10.1016/j.foodres.2022.111139. Epub 2022 Mar 15.
Pseudomonas lundensis and Brochothrix thermosphacta are key spoilage microorganisms in aerobically stored chilled meat. The present study aimed to investigate the physicochemical and metabolomic profiles of refrigerated ground beef inoculated P. lundensis (PL) and B. thermosphacta (BT) as mono- or co-culture (BP). P. lundensis was the dominant spoilage strain in the co-culture of ground beef. A large amount of TCA-soluble peptide, TVB-N and TBA were formed in the PL and BP, while acetion was mainly produced in the BT, as accompanied by the different sensory and color changes. Meat metabolome indicated that 95, 396, and 409 metabolites with significant differences, were identified in ground beef inoculated BT, PL, and BP, respectively. These differential metabolites covered 58 metabolic pathways, in which histidine metabolism was identified as an important pathway related to spoilage in the three groups. Specifically, creatine, inosine, anserine, uracil, alanine, glutamine, 3-methylhistidine and 3-hydroxycapric acid were enriched as potential spoilage biomarkers. Taken together, those findings reveal the complex and competitive interactions of their co-culture of B. thermosphacta and P. lundensis, which provided a comprehensive insight into microbial spoilage mechanism in chilled beef.
朗德假单胞菌和热死环丝菌是好氧冷藏肉中的主要腐败微生物。本研究旨在研究接种单种或混合培养（BP）的朗德假单胞菌（PL）和热死环丝菌（BT）的冷藏碎牛肉的理化特性和代谢组学特征。PL 是混合培养碎牛肉中的优势腐败菌株。PL 和 BP 中形成了大量 TCA 可溶性肽、TVB-N 和 TBA，而 BT 中主要产生了乙酰，同时伴随着不同的感官和颜色变化。肉代谢组学表明，在接种 BT、PL 和 BP 的碎牛肉中分别鉴定出 95、396 和 409 种具有显著差异的代谢物。这些差异代谢物涵盖了 58 条代谢途径，其中组氨酸代谢被确定为与三组腐败相关的重要途径。具体而言，肌酸、肌苷、鹅肌肽、尿嘧啶、丙氨酸、谷氨酰胺、3-甲基组氨酸和 3-羟基辛酸被富集为潜在的腐败生物标志物。总之，这些发现揭示了热死环丝菌和朗德假单胞菌混合培养的复杂和竞争相互作用，为冷藏牛肉中的微生物腐败机制提供了全面的了解。
