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Qualitative and Quantitative Analysis of Siderophore Production from Pseudomonas aeruginosa

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Pseudomonas spp. convert metmyoglobin into deoxymyoglobin.

Michiyo Motoyama¹, Miho Kobayashi, Keisuke Sasaki

¹Animal Products Research Team, National Institute of Livestock and Grassland Science, Tsukuba-shi, Ibaraki-ken, Japan. mmichiyo@affrc.go.jp

|April 9, 2010

Summary

Bacterial meat reddening in chilled beef is caused by Pseudomonas species, like Pseudomonas fragi. These bacteria form deoxymyoglobin under low oxygen, suppressing spoilage indicators like thiobarbituric acid-reactive substances (TBARS).

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Area of Science:

Food Microbiology
Meat Science
Biochemistry

Background:

Bacterial spoilage affects meat quality, leading to undesirable color changes.
The specific mechanisms behind meat 'reddening' phenomena in chilled beef are not fully elucidated.
Pseudomonas species are common contaminants in raw meat and can influence its sensory attributes.

Purpose of the Study:

To identify the bacterial species responsible for the 'reddening' of chilled beef.
To investigate the biochemical mechanism underlying meat reddening.
To determine the relationship between meat reddening, slime formation, and lipid oxidation.

Main Methods:

Isolation and inoculation of bacterial cultures onto beef samples.
Monitoring of CIE L*a*b* color values to quantify reddening.
Spectroscopic analysis of myoglobin transformations in nutrient broth.
Measurement of thiobarbituric acid-reactive substances (TBARS) to assess lipid oxidation.

Main Results:

Two Pseudomonas species, including Pseudomonas fragi, were identified as the causative agents of meat reddening.
Meat reddening correlated with slime formation and a suppression of TBARS increase.
Spectroscopic evidence showed Pseudomonas fragi converting metmyoglobin to deoxymyoglobin.
The process was linked to low oxygen tension created by bacterial oxygen consumption.

Conclusions:

Meat reddening in chilled beef is attributed to the formation of deoxymyoglobin by Pseudomonas species.
Bacterial oxygen consumption creates a low-oxygen environment, inducing deoxymyoglobin formation and suppressing lipid oxidation.
This study elucidates a novel mechanism for meat color change and its impact on spoilage indicators.