Biosurfactant from Pseudomonas fragi enhances the competitive advantage of Pseudomonas but reduces the overall spoilage ability of the microbial community in chilled meat
文献类型： 外文期刊
作者： Chen, Yuping 1 ; Ma, Fang 2 ; Wu, Yajie 1 ; Tan, Song 1 ; Niu, Ajuan 1 ; Qiu, Weifen 1 ; Wang, Guangyu 1 ;
作者机构： 1.Nanjing Univ Finance & Econ, Coll Food Sci & Engn, Collaborat Innovat Ctr Modern Grain Circulat & Saf, Key Lab Grains & Oils Qual Control & Proc, Nanjing 210023, Peoples R China
2.Jiangsu Acad Agr Sci, Inst Vet Immunol & Engn, Natl Res Ctr Engn & Technol Vet Biol, Jiangsu Key Lab Food Qual & Safety,State Key Lab C, Nanjing 210014, Peoples R China
3.Nanjing Univ Finance & Econ, Nanjing 210023, Peoples R China
关键词： Biosurfactant; Pseudomonas fragi; Chilled meat; Microbial community; Spoilage
期刊名称：FOOD MICROBIOLOGY （ 影响因子：5.3； 五年影响因子：5.5 ）
ISSN： 0740-0020
年卷期： 2023 年 115 卷
页码：
收录情况： SCI
摘要： Biosurfactants from Pseudomonas spp. have been reported to exhibit antibacterial and anti-adhesive properties, but their role during meat spoilage remains unclear. In this study, the biosurfactant was isolated from an isolate of Pseudomonas fragi with strong spoilage potential, and its surface tension and emulsification ability were determined. The chemical and microbial characteristics of the biosurfactant-treated meat samples were periodically analyzed. The results demonstrated that the biosurfactant produced by P. fragi could reduce surface tension and showed good emulsification properties. For the in situ spoilage trials, biosurfactant from P. fragi changed the microbial diversity on meat, helping Pseudomonas establish a dominant position in the population. However, biosurfactant treatment caused chicken meat to exhibit a weaker spoilage state, as indicated by the growth of psychrophilic microorganisms, total volatile basic nitrogen (TVBN) and meat color. These results provide practical information for understanding the role of P. fragi biosurfactant during chilled meat storage.
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