Carnobacterium species:: Effect of metabolic activity and interaction with Brochothrix thermosphacta on sensory characteristics of modified atmosphere packed shrimp

被引:99
作者
Laursen, Birgit Groth
Leisner, Jorgen Johannes
Dalgaard, Paw
机构
[1] Tech Univ Denmark, Danish Inst Fisheries Res, Dept Seafood Res, DK-2800 Lyngby, Denmark
[2] Royal Vet & Agr Univ, Dept Vet Pathobiol, Frederiksberg, Denmark
关键词
Carnobacterium; Brochothrix thermosphacta; spoilage metabolites; GC-MS; HPLC;
D O I
10.1021/jf053017f
中图分类号
S [农业科学];
学科分类号
09 ;
摘要
The importance of carnobacteria as spoilage microorganisms or potential protective cultures in food is not resolved, and little is known about their metabolism during growth in specific products. This study used chromatographic techniques including GC-MS and HPLC to evaluate the spoilage metabolism of Carnobacterium divergens, Carnobacterium maltaromaticum, and Carnobacterium mobile. Metabolic activity was studied in cooked and peeled modified atmosphere packed (MAP) shrimp at 5 degrees C as carnobacteria has been anticipated to contribute to spoilage of shrimp products. C. divergens and C. maltaromaticum caused sensory spoilage of shrimps and generated ammonia, tyramine, and various alcohols, aldehydes, and ketones. The effects of Carnobacterium species on the growth and metabolism of Brochothrix thermosphacta were also evaluated, but metabiosis between the two groups of bacteria was not observed. C. mobile and a specific cluster of C. maltaromaticum isolates (cluster L) did not cause sensory spoilage of shrimp.
引用
收藏
页码:3604 / 3611
页数:8
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