Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef

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dc.contributor.author Säde, Elina Johanna
dc.contributor.author Penttinen, Katri
dc.contributor.author Björkroth, Katri Johanna
dc.contributor.author Hultman, Jenni Johanna
dc.date.accessioned 2019-12-17T13:28:01Z
dc.date.available 2019-12-17T13:28:01Z
dc.date.issued 2017-04
dc.identifier.citation Säde , E J , Penttinen , K , Björkroth , K J & Hultman , J J 2017 , ' Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef ' , Food Microbiology , vol. 62 , pp. 147–152 . https://doi.org/10.1016/j.fm.2016.10.004
dc.identifier.other PURE: 69396429
dc.identifier.other PURE UUID: e9da7f16-4f1b-446c-b8dc-12a796c8e378
dc.identifier.other WOS: 000390499900021
dc.identifier.other Scopus: 84991584197
dc.identifier.other ORCID: /0000-0003-4112-5670/work/32875343
dc.identifier.other ORCID: /0000-0002-7172-9945/work/30807615
dc.identifier.uri http://hdl.handle.net/10138/308483
dc.description.abstract Understanding the factors influencing meat bacterial communities is important as these communities are largely responsible for meat spoilage. The composition and structure of a bacterial community on a high-O2 modified-atmosphere packaged beef product were examined after packaging, on the use-by date and two days after, to determine whether the communities at each stage were similar to those in samples taken from different production lots. Furthermore, we examined whether the taxa associated with product spoilage were distributed across production lots. Results from 16S rRNA amplicon sequencing showed that while the early samples harbored distinct bacterial communities, after 8–12 days storage at 6 °C the communities were similar to those in samples from different lots, comprising mainly of common meat spoilage bacteria Carnobacterium spp., Brochothrix spp., Leuconostoc spp. and Lactococcus spp. Interestingly, abundant operational taxonomic units associated with product spoilage were shared between the production lots, suggesting that the bacteria enable to spoil the product were constant contaminants in the production chain. A characteristic succession pattern and the distribution of common spoilage bacteria between lots suggest that both the packaging type and the initial community structure influenced the development of the spoilage bacterial community. en
dc.format.extent 6
dc.language.iso eng
dc.relation.ispartof Food Microbiology
dc.rights cc_by_nc_nd
dc.rights.uri info:eu-repo/semantics/openAccess
dc.subject 413 Veterinary science
dc.subject 416 Food Science
dc.subject 1183 Plant biology, microbiology, virology
dc.title Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef en
dc.type Article
dc.contributor.organization Departments of Faculty of Veterinary Medicine
dc.contributor.organization Food Hygiene and Environmental Health
dc.contributor.organization Johanna Björkroth / Principal Investigator
dc.contributor.organization Arctic Microbial Ecology
dc.contributor.organization Microbial ecology of food spoilage
dc.description.reviewstatus Peer reviewed
dc.relation.doi https://doi.org/10.1016/j.fm.2016.10.004
dc.relation.issn 0740-0020
dc.rights.accesslevel openAccess
dc.type.version acceptedVersion

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