Diversity and anaerobic growth of Pseudomonas spp. isolated from modified atmosphere packaged minced beef

Aims This study aimed to monitor development of spoilage‐associated microbiota on high‐oxygen modified atmosphere packaged (MAP) minced beef, assess diversity of Pseudomonas sp. therein employing a polyphasic approach and probe their ability to grow anaerobically in the presence of carbon dioxide. M...

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Bibliographic Details
Published in:Journal of applied microbiology 2019-07, Vol.127 (1), p.159-174
Main Authors: Hilgarth, M., Lehner, E.M., Behr, J., Vogel, R.F.
Format: Article
Language:English
Subjects:
Aerobes
anaerobic growth
Atmosphere
Beef
Biotyping
Carbon dioxide
Deoxyribonucleic acid
DNA
Dominant species
Headspace
Ionization
MALDI‐TOF MS fingerprinting
Mass spectrometry
Mass spectroscopy
meat spoilage
Microbiota
Nucleotide sequence
Polymerase chain reaction
Pseudomonas
rRNA 16S
Spoilage
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Summary:Aims This study aimed to monitor development of spoilage‐associated microbiota on high‐oxygen modified atmosphere packaged (MAP) minced beef, assess diversity of Pseudomonas sp. therein employing a polyphasic approach and probe their ability to grow anaerobically in the presence of carbon dioxide. Methods and Results Headspace atmosphere and total viable count of MAP minced beef were monitored, and spoilage‐associated microbiota was identified using matrix‐assisted laser desorption/ionization time of flight mass spectrometry (MALDI‐TOF MS). Pseudomonas spp. represented a major part of the spoilage‐associated microbiota throughout the spoilage process and were characterized with a polyphasic approach including MALDI‐TOF, randomly amplified polymorphic DNA biotyping, 16S rDNA and rpoD sequence analysis, and carA multiplex polymerase chain reaction. Pseudomonas isolates displayed high diversity and varying assertiveness under conditions employed in MAP minced beef with P. fragi, P. lundensis and P. weihenstephanensis as dominant species. Conclusions The polyphasic approach enabled high‐throughput characterization of Pseudomonas sp. Their adapted capability to grow anaerobically and resistance to high levels of CO2 is suggested to be a general feature within the genus, which is hitherto underexplored. Significance and Impact of the Study This study shows that diverse Pseudomonas generally regarded as strict aerobes and CO2‐sensitive appear well adapted to grow under MAP conditions, leading to high cell counts in minced beef and ultimately contribute to spoilage of the product.
ISSN:1364-5072
1365-2672
DOI:10.1111/jam.14249