Contribution of mono- and co-culture of Pseudomonas paralactis, Acinetobacter MN21 and Stenotrophomonas maltophilia to the spoilage of chill-stored lamb

文献类型： 外文期刊

第一作者： Wen, Xiangyuan

作者： Wen, Xiangyuan;Zhang, Dequan;Wang, Su;Chai, Xiaoyu;Li, Xin;Yang, Qingfeng;Hou, Chengli;Morton, James D.;Li, Jinhuo;Yang, Wei;Hou, Chengli

作者机构：

关键词： Lamb spoilage; Aerobic spoilage bacteria; Inoculation; Protein degradation; Free amino acids; Free fatty acids; Volatile organic compounds

期刊名称：FOOD RESEARCH INTERNATIONAL （ 影响因子：8.1； 五年影响因子：7.7 ）

ISSN： 0963-9969

年卷期： 2024 年 186 卷

页码：

收录情况： SCI

摘要： Exploring the contribution of common microorganisms to spoilage is of great significance in inhibiting spoilage in lamb. This work investigated the extent of protein degradation and profile changes of free amino acids (FAAs), free fatty acids (FFAs) and volatile organic compounds (VOCs) in lamb caused by single- and co -culture of the common aerobic spoilage bacteria, P. paralactis , Ac. MN21 and S. maltophilia . Meanwhile, some key VOCs produced by the three bacteria during lamb spoilage were also screened by orthogonal partial least square discriminant analysis and difference value in VOCs content between inoculated groups and sterile group. Lamb inoculated with P. paralactis had the higher total viable counts, pH, total volatile base nitrogen and TCA-soluble peptides than those with the other two bacteria. Some FAAs and FFAs could be uniquely degraded by P. paralactis but not Ac. MN21 and S. maltophilia , such as Arg, Glu, C15:0, C18:0 and C18:1n9t. Co -culture of the three bacteria significantly promoted the overall spoilage, including bacterial growth, proteolysis and lipolysis. Key VOCs produced by P. paralactis were 2, 3-octanedione, those by Ac. MN21 were 1-octanol, octanal, hexanoic acid, 1-pentanol and hexanoic acid methyl ester, and that by S. maltophilia were hexanoic acid. The production of extensive key-VOCs was significantly and negatively correlated with C20:0, C23:0 and C18:ln9t degradation. This study can provide a basis for inhibiting common spoilage bacteria and promoting high -quality processing of fresh lamb.

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