Abstract:
:In this work, psychrotrophs known to cause food spoilage were isolated from commercial food products. Further, temperature sensitivities and volatile organic compounds of the representative strains were characterized to evaluate the population heterogeneity. A total of 490 isolates belonging to 38 genera of 20 families were identified from 30 psychrotroph-positive samples, among which Gram-negative bacteria occurred frequently. The genus Pseudomonas exhibited a clear predominance, especially Pseudomonas fragi, followed by Psychrobacter, Brochothrix, Serratia, and Stenotrophomonas, with the dominant bacteria varying with origin. Aquatic products related to Hafnia and quick-frozen food corresponding to Stenotrophomonas, as well as livestock products were shown to be good ecological niches for growth of psychrotrophs. The genus Pantoea was shown to have an intimate relationship with fruits. While in bean, cereal grain and dairy products, only Pseudomonas was present. The fits of the growth curves demonstrated good adaptability and tolerance of the tested strains under 4 °C, and multifarious growth also reflected intra-species differences and phenotypic diversity. Various kinds of esters, aromatic compounds, alcohols, and ketones were frequently detected by GC-MS. High alcohols were seen in Psychrobacter, but hydrocarbons and ethers were more often found in Pseudomonas. In particular, since high amounts of isophorone were only discovered in bacteria samples, it is speculated to be the characteristic substance of psychrotrophs.
journal_name
Int J Food Microbioljournal_title
International journal of food microbiologyauthors
Zhang Y,Wei J,Yuan Y,Yue Tdoi
10.1016/j.ijfoodmicro.2018.09.026subject
Has Abstractpub_date
2019-02-02 00:00:00pages
86-95eissn
0168-1605issn
1879-3460pii
S0168-1605(18)30733-5journal_volume
290pub_type
杂志文章abstract::Most of the currently available screening methods for biogenic amine (BA)-producing microorganisms are based on differential media containing a pH indicator; BA production is detected as an increase in pH. However, such acid-alkaline detection methods cannot be adapted directly for use with alkaline bacteria such as B...
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journal_title:International journal of food microbiology
pub_type: 杂志文章
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