Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions

dc.contributor.author	Doulgeraki, AI	en
dc.contributor.author	Paramithiotis, S	en
dc.contributor.author	Nychas, G-JE	en
dc.date.accessioned	2014-06-06T06:51:13Z
dc.date.available	2014-06-06T06:51:13Z
dc.date.issued	2011	en
dc.identifier.issn	01681605	en
dc.identifier.uri	http://dx.doi.org/10.1016/j.ijfoodmicro.2010.11.030	en
dc.identifier.uri	http://62.217.125.90/xmlui/handle/123456789/5397
dc.subject	DNA degradation	en
dc.subject	Enterobacteriaceae	en
dc.subject	Meat	en
dc.subject	PFGE	en
dc.subject	SDS-PAGE	en
dc.subject.other	bacterial DNA	en
dc.subject.other	carbon dioxide	en
dc.subject.other	nitrogen	en
dc.subject.other	oxygen	en
dc.subject.other	article	en
dc.subject.other	bacterium isolate	en
dc.subject.other	beef	en
dc.subject.other	Citrobacter freundii	en
dc.subject.other	controlled study	en
dc.subject.other	DNA determination	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	food packaging	en
dc.subject.other	food storage	en
dc.subject.other	Hafnia alvei	en
dc.subject.other	microbial community	en
dc.subject.other	nonhuman	en
dc.subject.other	nucleotide sequence	en
dc.subject.other	polyacrylamide gel electrophoresis	en
dc.subject.other	protein analysis	en
dc.subject.other	Serratia liquefaciens	en
dc.subject.other	serratia proteamaculans	en
dc.subject.other	species diversity	en
dc.subject.other	Atmosphere	en
dc.subject.other	Cluster Analysis	en
dc.subject.other	Colony Count, Microbial	en
dc.subject.other	DNA, Bacterial	en
dc.subject.other	Electrophoresis, Polyacrylamide Gel	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Food Microbiology	en
dc.subject.other	Food Packaging	en
dc.subject.other	Meat	en
dc.subject.other	Oils, Volatile	en
dc.subject.other	Origanum	en
dc.subject.other	Proteome	en
dc.subject.other	Restriction Mapping	en
dc.subject.other	Sequence Analysis, DNA	en
dc.subject.other	Citrobacter freundii	en
dc.subject.other	Enterobacteriaceae	en
dc.subject.other	Hafnia alvei	en
dc.subject.other	Origanum	en
dc.subject.other	Proteus vulgaris	en
dc.subject.other	Serratia liquefaciens	en
dc.subject.other	Serratia proteamaculans	en
dc.title	Characterization of the Enterobacteriaceae community that developed during storage of minced beef under aerobic or modified atmosphere packaging conditions	en
heal.type	journalArticle	en
heal.identifier.primary	10.1016/j.ijfoodmicro.2010.11.030	en
heal.publicationDate	2011	en
heal.abstract	The whole cell protein and macrorestriction analysis of DNA of Enterobacteriaceae isolates recovered from minced beef stored at 0, 5, 10 and 15°C aerobically and under modified atmosphere packaging consisting of 40% CO2-30% O2-30% N2 in the presence (MAP+) and absence (MAP-) of oregano essential oil were studied. Sodium dodecyl sulphate polyacrylamide gel electrophoresis (SDS-PAGE) profiles obtained from whole cell protein analysis of the Enterobacteriaceae isolates revealed seven groups. Moreover, application of a modified PFGE protocol with XbaI restriction, resulted into 19 different fingerprints. The Enterobacteriaceae community of fresh meat consisted of Serratia liquefaciens and Serratia proteamaculans. S. liquefaciens strain VK23 was the dominant isolate of Enterobacteriaceae for the most conditions adopted, except 10°C and 15°C under MAP + and 10°C under MAP-In the latter cases, Hafnia alvei represented the dominant fingerprint. Citrobacter freundii was recovered from minced beef stored aerobically, while H. alvei and Proteus vulgaris were recovered under MAP. Storage conditions affected the Enterobacteriaceae community; modified atmosphere packaging increased both species and strain diversity. © 2010 Elsevier B.V.	en
heal.journalName	International Journal of Food Microbiology	en
dc.identifier.issue	1	en
dc.identifier.volume	145	en
dc.identifier.doi	10.1016/j.ijfoodmicro.2010.11.030	en
dc.identifier.spage	77	en
dc.identifier.epage	83	en