Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes - Archive ouverte HAL Accéder directement au contenu
Article Dans Une Revue Food Microbiology Année : 2012

Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes

Résumé

We have investigated the population structure of lactic acid bacteria (LAB) for several beef carpaccio available on the market with the purpose of comparing the effect of storage process (modified-atmosphere packaging and vacuum-packaging) and of seasonal changes on this microbial population. Out of 60 samples we have characterised 214 isolates accounting for 10 Lspecies and 35 isolates accounting for 11 non-Lspecies. Lactobacillus sakei, Leuconostoc carnosum and Leuconostoc mesenteroides were the most prevailing Lspecies with a frequency of identification within 66%, 62% and 52% of the samples respectively. These 3 species were also characterised by a phenotypic intra-species diversity of isolates based on colony morphology. We showed that the prevalence was increased 1.5 fold for L. sakei and L. mesenteroides during the summer sampling in comparison to the spring or the fall sampling suggesting an environmental origin of these two species. Seasonal variations were also observed for the prevalence of Lactobacillus fuchuensis and L. carnosum in spring (2- and 1.5-fold increase, respectively) and of Brochothrix thermosphacta in fall (6-fold increase). Finally, we demonstrated that the growth potential after the sell-by-date was favourable of 1.25 log(10) cfu g(-1) to Leuconostoc spp. in modified-atmosphere packaging and of 1.38 log(10) cfu g(-1) to Lactobacillus spp. in vacuum-packaging. In conclusion, we show that important and unsuspected traits in bacterial population dynamics can be unravelled by large sampling strategies. We discuss about the need to take this assessment into account for further studies on bacterial ecosystems of meat. (C) 2011 Elsevier Ltd. All rights reserved.

Dates et versions

hal-01003445 , version 1 (10-06-2014)

Identifiants

Citer

Isabelle Lucquin, Monique Zagorec, Marie-Christine Champomier-Verges, Stephane Chaillou. Fingerprint of lactic acid bacteria population in beef carpaccio is influenced by storage process and seasonal changes. Food Microbiology, 2012, 29 (2), pp.187 - 196. ⟨10.1016/j.fm.2011.08.001⟩. ⟨hal-01003445⟩
106 Consultations
0 Téléchargements

Altmetric

Partager

Gmail Facebook X LinkedIn More