Poster (Scientific congresses and symposiums)
Bacterial diversity and its evolution during storage of fresh beef from different origins under different atmosphere and temperature conditions
Didimo Imazaki, Pedro Henrique; Tahiri, Assia; Taminiau, Bernard et al.
20133rd FMV Scientific Meeting
 

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Keywords :
metagenomics; beef; bacterial diversity; vacuum packaging; modified atmosphere packaging
Abstract :
[en] The purpose of this study was to evaluate the bacterial diversity and its evolution during storage of fresh beef, depending on its origin, packaging and storage temperature. Two batches of three vacuum packed striploins from United Kingdom and Belgium were obtained from a food wholesaler located in the Walloon Region. Fifteen days after slaughter, the striploins were sliced and individually kept under vacuum for 30 days: i) at −1 °C; ii) at +4 °C and iii) at −1 °C for 15 days and then at +4 °C for 15 days. The bacterial diversity was evaluated by metagenomic approach 15, 30 and 45 days after slaughter. Furthermore, each 15 days part of the vacuum packed striploin slices were repacked under modified atmosphere (70 % O2/30 % CO2), stored at +4 °C for 2 days and at +8 °C for 5 days, and then analyzed. Metagenomic analysis revealed a selection of the initial flora depending on atmosphere and temperature conditions. The development of Lactobacillus algidus was favored in samples preserved under vacuum at −1 °C, while a predominance of Lactococcus piscium was observed for samples stored at +4 °C. Moreover, storage under modified atmosphere favored the development of Leuconostoc gasicomitatum. These microorganisms have already been isolated from beef, but no study has evaluated their role in food conservation. The next step of this study will be to isolate and characterize strains of Lactobacillus algidus from meat and to assess their bioprotective potential.
Disciplines :
Food science
Author, co-author :
Didimo Imazaki, Pedro Henrique ;  Université de Liège - ULiège > Enquête Bilan parrainage
Tahiri, Assia ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires
Taminiau, Bernard  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
Nezer, Carine
Daube, Georges  ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Microbiologie des denrées alimentaires
Clinquart, Antoine ;  Université de Liège - ULiège > Département de sciences des denrées alimentaires > Technologie des denrées alimentaires
Language :
English
Title :
Bacterial diversity and its evolution during storage of fresh beef from different origins under different atmosphere and temperature conditions
Publication date :
11 October 2013
Number of pages :
A0
Event name :
3rd FMV Scientific Meeting
Event place :
Liège, Belgium
Event date :
le 11 octobre 2013
Name of the research project :
Conservation longue durée de la viande fraîche de bovins Blanc Bleu Belge : contraintes, évaluation et recommandations, Projet D31-1275
Funders :
SPW DG03-DGARNE - Service Public de Wallonie. Direction Générale Opérationnelle Agriculture, Ressources naturelles et Environnement [BE]
Available on ORBi :
since 26 December 2013

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