Bacterial dynamics and volatile metabolome changes of vacuum-packaged beef with different pH during chilled storage

Autor(es)

Rodriguez-Caturla, Magdevis Y. ; Margalho, Larissa P. ; Graca, Juliana S. ; Pia, Arthur K. R. ; Xavier, Viny L. ; Noronha, Melline F. ; Cabral, Lucelia ; Lemos-Junior, Wilson J. F. ; Castillo, Carmen J. C. ; Sant 'Ana, Anderson S.

• Tipo de documento: Artigo Científico
• Fonte: International Journal of Food Microbiology; v. 427, p. 14-pg., 2025-01-16.

Resumo

This study aimed to assess the growth of spoilage bacteria in Brazilian vacuum-packed beef across different pH ranges (5.4-5.8, 5.8-6.1, >= 6.1) stored at temperatures of 0 degrees C, 4 degrees C, and 7 degrees C. Additionally, the research sought to identify predominant spoilage bacteria at the genus level using 16S rDNA gene sequencing and analyze the principal volatile organic compounds (VOCs) produced by this microbiota through HS-SPME/GC-MS. Lactic acid bacteria (LAB) consistently exhibited counts exceeding 6.0 Log CFU/g, regardless of temperature and pH conditions. The bacterial diversity in the meat samples reflected the influence of slaughterhouse environments, with Pseudomonas and Serratia remaining dominant across different cuts and pH levels. Post-storage, variations in pH and temperature modulated the initial bacterial diversity, leading to a reduction in diversity and an increase in LAB such as Lactobacillus, Lactococcus, Leuconostoc, and Carnobacterium. Notably, these changes were observed within pH ranges of 5.4-5.8 and 5.8-6.1, irrespective of beef cuts and storage temperatures. Based on high throughput sequencing and VOCS, correlation analysis revealed a relationship between the growth of specific spoilage microorganisms under vacuum conditions and the presence of VOCs such as alcohols (e.g., 1-propanol, 2-methyl-) and ketones (e.g., 2-nonanone, 2-octanone, 2-heptanone), identifying them as potential indicators of spoilage bacteria growth. (AU)

• Processo FAPESP: 19/20287-9 - Estudo da microbiota deteriorante e estimativa de vida útil de cortes primários de carne bovina por meio de ferramentas da metagenômica e modelagem preditiva
• Beneficiário: Magdevis Yanet Rodríguez Caturla
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 17/03902-6 - Estudo do comportamento da microbiota deteriorante na vida útil da carne bovina embalada a vácuo em função da temperatura e pH utilizando ferramentas da microbiologia preditiva, metabolômica e metagenômica
• Beneficiário: Magdevis Yanet Rodríguez Caturla
• Modalidade de apoio: Bolsas no Exterior - Estágio de Pesquisa - Pós-Doutorado
• Processo FAPESP: 17/26667-2 - Qualidade de carne em bovinos Bos indicus: marcadores biológicos para atributos do produto cárneo em diferentes faixas de pH final
• Beneficiário: Carmen Josefina Contreras Castillo
• Modalidade de apoio: Auxílio à Pesquisa - Temático
• Processo FAPESP: 14/25028-8 - Uso de ferramentas da microbiologia preditiva, metagenômica e metabolômica para estudo da ecologia microbiana da carne bovina embalada a vácuo durante a estocagem
• Beneficiário: Magdevis Yanet Rodríguez Caturla
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado