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Interactions between bacterial isolates from modified-atmosphere-packaged artisan-type cooked ham in view of the
Charalampos Vasilopoulos1, Eveline De Mey, Lore Dewulf
1Research Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bio-engineering Sciences, Vrije Universiteit Brussel, Brussels, Belgium.
Abstract:
Growth and metabolite production of three dominant bacterial isolates (Carnobacterium divergens 3M14, Leuconostoc carnosum 3M42, and Brochothrix thermosphacta RMS6) from modified-atmosphere-packaged (MAP), artisan-type cooked ham were assessed for their interactions in view of the development of a bioprotective culture. During monoculture experiments in cooked ham simulation medium, Leuc. carnosum 3M42 converted the available glucose into lactic acid and ethanol, whereas the two other strains produced additional metabolites such as acetic acid and 3-methyl-1-butanol. When grown in co-culture, Leuc. carnosum 3M42 suppressed the growth and metabolism of B. thermosphacta RMS6. In contrast, a co-culture of the latter bacterium with C. divergens 3M14 led to a variety of spoilage-related metabolic compounds. Subsequently, experiments with a commercial cooked ham product indicated that Leuc. carnosum 3M42 dominated the meat matrix and improved acceptability of the product over time, hence acting as a bioprotective culture for MAP, artisan-type cooked ham.
Insights
Leuconostoc carnosum 3M42 acts as a bioprotective culture in cooked ham. This bacterium suppressed spoilage organisms and improved product acceptability in modified-atmosphere packaging (MAP).
Area of Science:
- Food microbiology
- Bacterial interactions
- Bioprotection strategies
Background:
- Modified-atmosphere packaging (MAP) is used for extending the shelf life of processed meats like artisan-type cooked ham.
- Dominant bacterial isolates from MAP cooked ham include Carnobacterium divergens 3M14, Leuconostoc carnosum 3M42, and Brochothrix thermosphacta RMS6.
- Understanding bacterial interactions is crucial for developing effective bioprotective cultures.
Purpose of the Study:
- To assess the interactions of three dominant bacterial isolates from MAP cooked ham.
- To evaluate their potential for developing a bioprotective culture.
- To determine the role of Leuconostoc carnosum 3M42 in maintaining cooked ham quality.
Main Methods:
- Monoculture and co-culture experiments were performed in a cooked ham simulation medium.
- Metabolite production by bacterial isolates was analyzed.
- Growth and metabolic activities of bacteria were monitored under simulated MAP conditions.
- Experiments were validated using a commercial cooked ham product.
Main Results:
- In monoculture, Leuconostoc carnosum 3M42 produced lactic acid and ethanol, while Carnobacterium divergens 3M14 and Brochothrix thermosphacta RMS6 produced acetic acid and 3-methyl-1-butanol.
- Leuconostoc carnosum 3M42 suppressed the growth and metabolism of Brochothrix thermosphacta RMS6 in co-culture.
- Co-culturing Brochothrix thermosphacta RMS6 with Carnobacterium divergens 3M14 resulted in spoilage-related compounds.
- Leuconostoc carnosum 3M42 dominated the meat matrix and enhanced product acceptability over time.
Conclusions:
- Leuconostoc carnosum 3M42 demonstrates significant potential as a bioprotective culture for MAP, artisan-type cooked ham.
- This bacterium effectively controls spoilage microorganisms and improves the sensory attributes of cooked ham.
- Bacterial interactions play a critical role in determining the spoilage or preservation dynamics in processed meat products.
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