Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat
Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature durin...
Ausführliche Beschreibung
Autor*in: |
Fan Zhao [verfasserIn] Zhenqian Wei [verfasserIn] Guanghong Zhou [verfasserIn] Karsten Kristiansen [verfasserIn] Chong Wang [verfasserIn] |
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E-Artikel |
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Sprache: |
Englisch |
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2022 |
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Übergeordnetes Werk: |
In: Foods - MDPI AG, 2013, 11(2022), 15, p 2307 |
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Übergeordnetes Werk: |
volume:11 ; year:2022 ; number:15, p 2307 |
Links: |
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DOI / URN: |
10.3390/foods11152307 |
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Katalog-ID: |
DOAJ079114059 |
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10.3390/foods11152307 doi (DE-627)DOAJ079114059 (DE-599)DOAJ6de17a215a29457891562d2113af65e6 DE-627 ger DE-627 rakwb eng TP1-1185 Fan Zhao verfasserin aut Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. microbial spoilage pork meat temperature Chemical technology Zhenqian Wei verfasserin aut Guanghong Zhou verfasserin aut Karsten Kristiansen verfasserin aut Chong Wang verfasserin aut In Foods MDPI AG, 2013 11(2022), 15, p 2307 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:15, p 2307 https://doi.org/10.3390/foods11152307 kostenfrei https://doaj.org/article/6de17a215a29457891562d2113af65e6 kostenfrei https://www.mdpi.com/2304-8158/11/15/2307 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 15, p 2307 |
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10.3390/foods11152307 doi (DE-627)DOAJ079114059 (DE-599)DOAJ6de17a215a29457891562d2113af65e6 DE-627 ger DE-627 rakwb eng TP1-1185 Fan Zhao verfasserin aut Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. microbial spoilage pork meat temperature Chemical technology Zhenqian Wei verfasserin aut Guanghong Zhou verfasserin aut Karsten Kristiansen verfasserin aut Chong Wang verfasserin aut In Foods MDPI AG, 2013 11(2022), 15, p 2307 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:15, p 2307 https://doi.org/10.3390/foods11152307 kostenfrei https://doaj.org/article/6de17a215a29457891562d2113af65e6 kostenfrei https://www.mdpi.com/2304-8158/11/15/2307 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 15, p 2307 |
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10.3390/foods11152307 doi (DE-627)DOAJ079114059 (DE-599)DOAJ6de17a215a29457891562d2113af65e6 DE-627 ger DE-627 rakwb eng TP1-1185 Fan Zhao verfasserin aut Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. microbial spoilage pork meat temperature Chemical technology Zhenqian Wei verfasserin aut Guanghong Zhou verfasserin aut Karsten Kristiansen verfasserin aut Chong Wang verfasserin aut In Foods MDPI AG, 2013 11(2022), 15, p 2307 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:15, p 2307 https://doi.org/10.3390/foods11152307 kostenfrei https://doaj.org/article/6de17a215a29457891562d2113af65e6 kostenfrei https://www.mdpi.com/2304-8158/11/15/2307 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 15, p 2307 |
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10.3390/foods11152307 doi (DE-627)DOAJ079114059 (DE-599)DOAJ6de17a215a29457891562d2113af65e6 DE-627 ger DE-627 rakwb eng TP1-1185 Fan Zhao verfasserin aut Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. microbial spoilage pork meat temperature Chemical technology Zhenqian Wei verfasserin aut Guanghong Zhou verfasserin aut Karsten Kristiansen verfasserin aut Chong Wang verfasserin aut In Foods MDPI AG, 2013 11(2022), 15, p 2307 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:15, p 2307 https://doi.org/10.3390/foods11152307 kostenfrei https://doaj.org/article/6de17a215a29457891562d2113af65e6 kostenfrei https://www.mdpi.com/2304-8158/11/15/2307 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 15, p 2307 |
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10.3390/foods11152307 doi (DE-627)DOAJ079114059 (DE-599)DOAJ6de17a215a29457891562d2113af65e6 DE-627 ger DE-627 rakwb eng TP1-1185 Fan Zhao verfasserin aut Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat 2022 Text txt rdacontent Computermedien c rdamedia Online-Ressource cr rdacarrier Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. microbial spoilage pork meat temperature Chemical technology Zhenqian Wei verfasserin aut Guanghong Zhou verfasserin aut Karsten Kristiansen verfasserin aut Chong Wang verfasserin aut In Foods MDPI AG, 2013 11(2022), 15, p 2307 (DE-627)737287632 (DE-600)2704223-6 23048158 nnns volume:11 year:2022 number:15, p 2307 https://doi.org/10.3390/foods11152307 kostenfrei https://doaj.org/article/6de17a215a29457891562d2113af65e6 kostenfrei https://www.mdpi.com/2304-8158/11/15/2307 kostenfrei https://doaj.org/toc/2304-8158 Journal toc kostenfrei GBV_USEFLAG_A SYSFLAG_A GBV_DOAJ GBV_ILN_20 GBV_ILN_22 GBV_ILN_24 GBV_ILN_31 GBV_ILN_39 GBV_ILN_40 GBV_ILN_60 GBV_ILN_62 GBV_ILN_63 GBV_ILN_65 GBV_ILN_69 GBV_ILN_70 GBV_ILN_73 GBV_ILN_95 GBV_ILN_105 GBV_ILN_110 GBV_ILN_151 GBV_ILN_161 GBV_ILN_213 GBV_ILN_230 GBV_ILN_285 GBV_ILN_293 GBV_ILN_602 GBV_ILN_2014 GBV_ILN_4012 GBV_ILN_4037 GBV_ILN_4112 GBV_ILN_4125 GBV_ILN_4126 GBV_ILN_4249 GBV_ILN_4305 GBV_ILN_4306 GBV_ILN_4307 GBV_ILN_4313 GBV_ILN_4322 GBV_ILN_4323 GBV_ILN_4324 GBV_ILN_4325 GBV_ILN_4338 GBV_ILN_4367 GBV_ILN_4700 AR 11 2022 15, p 2307 |
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Effects of Different Storage Temperatures on Bacterial Communities and Functional Potential in Pork Meat |
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Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. |
abstractGer |
Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. |
abstract_unstemmed |
Storage temperature is considered one of the most important factors that affect the microbial spoilage of fresh meat. Chilling and superchilling are the most popular storage techniques on the market, but during transportation, the temperature may reach 10 °C and may even reach room temperature during local retail storage. In the present study, we stored fresh pork meat at different temperatures, −2 °C, 4 °C, 10 °C, and 25 °C. The composition and functional potential of fresh or spoiled meat resident microbes were analyzed based on 16S rRNA gene amplicon sequencing. The microbial composition exhibited high similarity between pork meat stored at −2 °C and 4 °C, with <i<Pseudomonads</i< and <i<Brochothrix</i< being the dominant taxa. <i<Acinetobacter</i< sp., <i<Myroides</i< sp., and <i<Kurthia</i< sp. were markers for spoiled pork meat stored at 25 °C. Both psychrophilic and mesophilic bacteria were observed to grow under a storage temperature of 10 °C, but the overall composition and functional potential based on Kyoto Encyclopedia of Genes and Genomes (KEGG) pathways were found to be similar to that of meat stored at room temperature. Our results broaden the knowledge of possible microbial changes in pork meat during storage, transportation, or retail. |
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|
score |
7.400736 |