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Significance of Heme-Based Respiration in Meat Spoilage Caused by Leuconostoc gasicomitatum

机译:血红素为基础的呼吸作用在芥菜型褐飞虱致肉变质中的意义

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摘要

Leuconostoc gasicomitatum is a psychrotrophic lactic acid bacterium (LAB) which causes spoilage in cold-stored modified-atmosphere-packaged (MAP) meat products. In addition to the fermentative metabolism, L. gasicomitatum is able to respire when exogenous heme and oxygen are available. In this study, we investigated the respiration effects on growth rate, biomass, gene expression, and volatile organic compound (VOC) production in laboratory media and pork loin. The meat samples were evaluated by a sensory panel every second or third day for 29 days. We observed that functional respiration increased the growth (rate and yield) of L. gasicomitatum in laboratory media with added heme and in situ meat with endogenous heme. Respiration increased enormously (up to 2,600-fold) the accumulation of acetoin and diacetyl, which are buttery off-odor compounds in meat. Our transcriptome analyses showed that the gene expression patterns were quite similar, irrespective of whether respiration was turned off by excluding heme from the medium or mutating the cydB gene, which is essential in the respiratory chain. The respiration-based growth of L. gasicomitatum in meat was obtained in terms of population development and subsequent development of sensory characteristics. Respiration is thus a key factor explaining why L. gasicomitatum is so well adapted in high-oxygen packed meat.
机译:芥菜丝球菌(Leuconostoc gasicomitatum)是一种精神营养型乳酸菌(LAB),会导致冷藏的改良大气包装(MAP)肉类产品变质。除了发酵代谢,当有外源血红素和氧气存在时,Gasicomitatum还能呼吸。在这项研究中,我们调查了呼吸对实验室培养基和猪里脊肉中生长速率,生物量,基因表达和挥发性有机化合物(VOC)产生的影响。每隔第二天或第三天由感官小组对肉样品进行评估,持续29天。我们观察到功能性呼吸在添加血红素的实验室培养基和内源性血红素的原位肉中,增加了香菇的生长(速率和产量)。呼吸道的丙酮酸和二乙酰基(肉中呈黄油状异味化合物)的积累极大地增加了(高达2,600倍)。我们的转录组分析表明,无论是否通过从培养基中排除血红素或突变cydB基因(这是呼吸链中必不可少的)来关闭呼吸,基因表达方式都非常相似。就人口发展和随后的感官特性发展而言,获得了基于呼吸的肉芝乳杆菌生长。因此,呼吸作用是解释为什么小叶忍冬(L. gasicomitatum)非常适合高氧包装肉类的关键因素。

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