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Packaging gas selects lactic acid bacterial communities on raw pork
Author(s) -
Nieminen T.T.,
Nummela M.,
Björkroth J.
Publication year - 2015
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12890
Subject(s) - modified atmosphere , lactic acid , leuconostoc , food science , lactococcus , lactobacillus , raw material , lactobacillaceae , terminal restriction fragment length polymorphism , raw meat , loin , bacteria , biology , chemistry , shelf life , lactococcus lactis , restriction fragment length polymorphism , biochemistry , polymerase chain reaction , fermentation , gene , ecology , genetics
Aims To study the effect of different CO 2 ‐rich packaging atmospheres on the composition of lactic acid bacterial communities proliferating on raw pork. Methods and Results Raw pork loin was inoculated with a mixture of 14 lactic acid bacteria (LAB) strains previously associated with meat and packaged with four gas atmospheres: (i) 100% CO 2 ; (ii) 80% N 2 , 20% CO 2 ; (iii) 80% N 2 , 20% CO 2 , 0·4% CO and (iv) 80% O 2 , 20% CO 2 . The colony counts of LAB, pH and composition of packaging gas were monitored every other day during the storage of 14 days at +6°C. The compositions of lactic acid bacterial communities on pork were evaluated after 7 days of storage with culture‐independent, terminal restriction fragment length polymorphism analysis of 16S rRNA gene fragments. After 14 days of storage, the compositions of lactic acid bacterial communities were evaluated using identification of plate‐grown LAB isolates by numerical ribopattern analysis. The results showed that (i) high concentration of CO 2 in packaging atmosphere favoured Lactobacillus sp. (ii) high concentration of O 2 favoured Leuconostoc spp. (iii) atmosphere with 80% N 2 , 20% CO 2 favoured Lactococcus sp. Conclusions The composition of modified packaging atmosphere is a major factor selecting lactic acid bacterial communities proliferating on raw meat. Significance and Impact of the Study The study provides an explanation for the compositions of lactic bacterial communities on modified atmosphere packaged raw meat observed in other studies. The results should be considered when attempting to manipulate LAB communities in raw meat, e.g. by protective cultures.