Dynamics of Bacterial Communities of Lamb Meat Packaged in Air and Vacuum Pouch during Chilled Storage.

Content Provider	Europe PMC
Author	Wang, Taojun Guo, Huiyuan Zhang, Hao Ren, Fazheng Zhang, Ming Ge, Shaoyang Luo, Hailing Zhao, Liang
Copyright Year	2019
Abstract	AbstractIn this study, the changes in microbial communities of lamb meat packaged in theair (plastic tray, PT) and in a vacuum pouch (VAC) were assessed by polymerasechain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) during thestorage at 4°C. For the PT lamb, the total viable count (TVC) was107 CFU/g on Day 5, and the dominated bacteria werePseudomonas fragi, P. fluorescens, andAcinetobacter spp. For the VAC lamb, the TVC was107 CFU/g on Day 9, and the dominated bacteria were lactic acidbacteria, including Carnobacterium divergens, C.maltaromaticum, and Lactococcus piscium. Onestrain of Pseudomonas spp. also appeared in VAC lamb. Therelative abundance of Enterobacteriaceae in VAC lamb was higher than that PTlamb, indicating a more important role of Enterobacteriaceae in spoilage for VAClamb than that of PT lamb. The microbial compositions changed faster in the lambstored in a PT than that stored in a VAC, and microbial community compositionsof the late storage period were largely different from those of the earlystorage period for both the conditions. The findings of this study may guideimprove the lamb hygiene and prolong the shelf life of the lamb.
Related Links	https://europepmc.org/backend/ptpmcrender.fcgi?accid=PMC6533395&blobtype=pdf
ISSN	26360772
Journal	Food Science of Animal Resources [Food Sci Anim Resour]
Volume Number	39
DOI	10.5851/kosfa.2019.e16
PubMed Central reference number	PMC6533395
Issue Number	2
PubMed reference number	31149663
e-ISSN	26360780
Language	English
Publisher	Korean Society for Food Science of Animal Resources
Publisher Date	2019-04-30
Access Restriction	Open
Rights License	This is an Open-Access article distributed under the terms of theCreative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0) which permitsunrestricted non-commercial use, distribution, and reproduction in anymedium, provided the original work is properly cited. © Korean Society for Food Science of AnimalResources
Subject Keyword	chilled lamb bacterial community storage PCR-DGGE
Content Type	Text
Resource Type	Article
Subject	Animal Science and Zoology Food Science