Bacterial populations and the volatilome associated to meat spoilage.
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Summary
The sensory impact of the VOCs and their dynamics during storage is discussed to highlight their possible contribution to the spoilage of meat.
- Type
- review
- Published
- 2015-02-01
- Cited by
- 643
- References
- 157
- OpenAlex
- https://openalex.org/W2009825638
- Semantic Scholar
- https://api.semanticscholar.org/CorpusID:207635782
Keywords
Food spoilage, Meat spoilage, Food science, Chemistry, Nutrient
References
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- The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix, and Carnobacterium in batch cultures
- Precursors of the major end products of aerobic metabolism of Brochothrix thermosphacta
- Characterization by volatile compounds of microbial deep spoilage in Iberian dry-cured ham.
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- Antioxidant and Antimicrobial Activities of Rosemary Extract, Mint Extract and a Mixture of Tocopherols in Beef Sausage during Storage at 4C
- Taxonomy and diversity of coccal lactic acid bacteria associated with meat and the meat processing environment
- Genome Sequence and Transcriptome Analysis of Meat-Spoilage-Associated Lactic Acid Bacterium Lactococcus piscium MKFS47
- Microbiological spoilage and volatiles production of gutted European sea bass stored under air and commercial modified atmosphere package at 2 °C.
- The dynamics of the HS/SPME-GC/MS as a tool to assess the spoilage of minced beef stored under different packaging and temperature conditions.
- Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling
- Activities of strains of Brochothrix thermosphacta in vitro and in meat
- Production of Buttery-Odor Compounds and Transcriptome Response in Leuconostoc gelidum subsp. gasicomitatum LMG18811T during Growth on Various Carbon Sources
- Microbiological spoilage and investigation of volatile profile during storage of sea bream fillets under various conditions.
- The dynamics of Pseudomonas and volatilome during the spoilage of gutted sea bream stored at 2 °C
- Lactic acid bacteria and their controversial role in fresh meat spoilage.
- Antimicrobial activity of Myrtus communis L. water-ethanol extract against meat spoilage strains of Brochothrix thermosphacta and Pseudomonas fragi in vitro and in meat
- Characterization of volatile metabolites associated with confinement odour during the shelf-life of vacuum packed lamb meat under different storage conditions.
- Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods
- Microbial volatile organic compounds and their application in microorganism identification in foodstuff
- Volatile organic compounds and Photobacterium phosphoreum associated with spoilage of modified-atmosphere-packaged raw pork.
- Biofilm formation on Conservolea natural black olives during single and combined inoculation with a functional Lactobacillus pentosus starter culture.
- Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage
- Volatile chemical spoilage indexes of raw Atlantic salmon (Salmo salar) stored under aerobic condition in relation to microbiological and sensory shelf lives.
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