Spoiled meat niche

From MicrobeWiki, the student-edited microbiology resource
Revision as of 01:54, 27 August 2008 by Jltse (talk | contribs) (New page: ==Description of Niche== ===Where located?=== ===Physical Conditions?=== What are the conditions in your niche? Temperature, pressure, pH, moisture, etc. ===Influence by Adjacent Commu...)
(diff) ← Older revision | Latest revision (diff) | Newer revision → (diff)
Jump to: navigation, search

Description of Niche

Where located?

Physical Conditions?

What are the conditions in your niche? Temperature, pressure, pH, moisture, etc.

Influence by Adjacent Communities (if any)

Is your niche close to another niche or influenced by another community of organisms?

Conditions under which the environment changes

Do any of the physical conditions change? Are there chemicals, other organisms, nutrients, etc. that might change the community of your niche.

Who lives there?

Are there any non-microbes present?

Which microbes are present?

Brochotrix thermosphacta, Carnobacteriaceae, Clostridium [[1]], Lactobacillus [[2]], Leuconostoc [[3]], Listeria Monocytogenes [[4]], Pseudomonas [[5]], Shewanella putrefaciens

Do the microbes that are present interact with each other?

Do the microbes change their environment?

Brochothrix thermosphacta, Carnobacterium spp., Enterobacteriaceae, Lactobacillus spp., Leuconostoc spp., Pseudomonas spp., Shewanella putrefaciens and Weissella spp. work together to create the spoiled meat profile: discoloration, gas production, slime production, decrease in pH, and sour off-flavor. [2]

Clostridium work with lactic acid bacterias to produce large amounts of gas (H2 and CO2) which is accompanied by a foul odor. [2]

Do the microbes carry out any metabolism that affects their environment?

Do they ferment sugars to produce acid, break down large molecules, fix nitrogen, etc. etc.


Current Research

In lactic acid bacteria associated with vacuum-packed cooked meat product spoilage: population analysis by rDNA-based methods (2006), investigators aimed to research and find which lactic acid bacteria was involved in the spoilaged of vacuum packaged cooked meat products. They did this by studying different samples of bacteria within 4 meat products, some of which had spoilage symptons, some that did not. Colonies of these were then grown on yeast glucose lactose peptone and trypticase soy yeast plates, and where then identifived via internal spacer region. The study found that Leuc. Mesenteroides was the main spoilage agent within vacuum packaged meats. The significance of this study was to determine what organisms to look for to prevent the spoilage of vacuum packaged meats. [1]


References

[1] Chenoll, E., Macian, M., Elizaquivel, P., Aznar, R. "Lactic Acid Bacteria Associated with Vacuum-packed Cooked Meat Product Spoilage: Population Analysis by rDNA-based Methods". Journal of Applied Microbiology. 2006. Volume 102. p. 498-508.

[2] Borch, E., Kant-Muermans, M., Blixt, Y. "Bacterial Spoilage of Meat and Cured Meat Products". International Journal of Food Microbiology". 1996. Volume 33. p. 103-120.


Edited by [Steven Lee , Jade Nguyen , Ngoc-minh Nguyen , Sarah Paek , June Tse , Amy Vo], students of Rachel Larsen