Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables

Autores
Segli, Julio Franco; Melian, Constanza Victoria; Vignolo, Graciela Margarita; Castellano, Patricia Haydee
Año de publicación
2022
Idioma
inglés
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
The increasing demand for fresh vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables (MPV). The new technologies for processing and packaging has made possible to obtain a product ready to serve. Nevertheless, the associated risk with pathogens and loss of quality due to microbial spoilage seems to be involved. Low refrigeration temperatures restrain the growth of spoilage microorganisms while the partial or complete exclusion of oxygen inhibits the proliferation of Gram negative bacteria frequently isolated from spoiled products whilst favoring the growth of Gram positive such as lactic acid bacteria (LAB). Considerable levels of acidification, emission of volatile organic compounds, slime formation have been associated with their metabolic activity as spoilage properties. Recently, microbial spoilage characterized by gas and slime formation in vegetable products became a main concern of the manufacturer. On these bases, this study aims to establish the potential spoilage LAB of vegetable origin and evaluate their effects on the physical-chemical and sensory properties of MPV packaged under aerobic conditions at 4 °C for 15 days. The production of exopolysaccharide, gas, biogenic amines and organic acids from LAB of vegetable origin (19 strains) was qualitatively determined. In order to have a global view the useful features to interpret the LAB spoilage capacity a multiple correspondence analysis was applied. Leuconostoc (L.) mesenteroides CRL950, CRL742 and L. citreum CRL1904 were selected for presenting the highest amount of spoilage characteristics assayed. Carrots or cabbage were washed and cut into thin strips. Samples were inoculated with each strain separately (104-105 CFU/mL) packed in aerobic conditions and incubated at 4 °C during 15 days. Microbiological counts, pH, and color were evaluated at regular intervals. In both refrigerated vegetables the spoilage strains were able to grow reaching a count of ⁓109 CFU/mL at the end of the incubation period while the native microbiota slightly exceeded 107 CFU/mL. The pH slightly decreased in the un-inoculated samples and the greatest drop was observed in the samples treated with L. mesent. CRL742. In addition, total color difference (ΔE) was calculated by using L*, a* and b* values of days 0 and 15. Pronounced ΔE were detected for inoculated samples with L. mesent. CRL950, CRL742 and L. citreum CRL1904 (9,19; 9,57; 9,13 in carrots and 9,05; 11,37; 15,58 in cabbage). Control samples maintained a similar visual color of the vegetables with ΔE values of 2.97 and 4.34 in carrots and cabbage, respectively. Species, belonging to the genera Leuconostoc were the main spoilage, being able to acidify and change the color of refrigerated vegetables, causing their early deterioration. The findings suggest the need of the microbiological control of the MPV ready-to-use to assure their quality.
Fil: Segli, Julio Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Melian, Constanza Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology
Mendoza
Argentina
Sociedad Argentina de Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
Materia
BACTERIOCIN
MINIMALLY PROCESSED VEGETABLES
SPOILAGE
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/193441

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repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetablesSegli, Julio FrancoMelian, Constanza VictoriaVignolo, Graciela MargaritaCastellano, Patricia HaydeeBACTERIOCINMINIMALLY PROCESSED VEGETABLESSPOILAGEhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1The increasing demand for fresh vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables (MPV). The new technologies for processing and packaging has made possible to obtain a product ready to serve. Nevertheless, the associated risk with pathogens and loss of quality due to microbial spoilage seems to be involved. Low refrigeration temperatures restrain the growth of spoilage microorganisms while the partial or complete exclusion of oxygen inhibits the proliferation of Gram negative bacteria frequently isolated from spoiled products whilst favoring the growth of Gram positive such as lactic acid bacteria (LAB). Considerable levels of acidification, emission of volatile organic compounds, slime formation have been associated with their metabolic activity as spoilage properties. Recently, microbial spoilage characterized by gas and slime formation in vegetable products became a main concern of the manufacturer. On these bases, this study aims to establish the potential spoilage LAB of vegetable origin and evaluate their effects on the physical-chemical and sensory properties of MPV packaged under aerobic conditions at 4 °C for 15 days. The production of exopolysaccharide, gas, biogenic amines and organic acids from LAB of vegetable origin (19 strains) was qualitatively determined. In order to have a global view the useful features to interpret the LAB spoilage capacity a multiple correspondence analysis was applied. Leuconostoc (L.) mesenteroides CRL950, CRL742 and L. citreum CRL1904 were selected for presenting the highest amount of spoilage characteristics assayed. Carrots or cabbage were washed and cut into thin strips. Samples were inoculated with each strain separately (104-105 CFU/mL) packed in aerobic conditions and incubated at 4 °C during 15 days. Microbiological counts, pH, and color were evaluated at regular intervals. In both refrigerated vegetables the spoilage strains were able to grow reaching a count of ⁓109 CFU/mL at the end of the incubation period while the native microbiota slightly exceeded 107 CFU/mL. The pH slightly decreased in the un-inoculated samples and the greatest drop was observed in the samples treated with L. mesent. CRL742. In addition, total color difference (ΔE) was calculated by using L*, a* and b* values of days 0 and 15. Pronounced ΔE were detected for inoculated samples with L. mesent. CRL950, CRL742 and L. citreum CRL1904 (9,19; 9,57; 9,13 in carrots and 9,05; 11,37; 15,58 in cabbage). Control samples maintained a similar visual color of the vegetables with ΔE values of 2.97 and 4.34 in carrots and cabbage, respectively. Species, belonging to the genera Leuconostoc were the main spoilage, being able to acidify and change the color of refrigerated vegetables, causing their early deterioration. The findings suggest the need of the microbiological control of the MPV ready-to-use to assure their quality.Fil: Segli, Julio Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Melian, Constanza Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaFil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; ArgentinaLVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General MicrobiologyMendozaArgentinaSociedad Argentina de Bioquímica y Biología MolecularSociedad Argentina de Microbiología GeneralSociedad Latinoamericana de Microscopía Electrónica; Centro Regional de Investigaciones Científicas y Tecnológicas2022info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectReuniónJournalhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/vnd.openxmlformats-officedocument.wordprocessingml.documentapplication/pdfhttp://hdl.handle.net/11336/193441Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Mendoza; Argentina; 2021; 98-990327-95451667-5746CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/http://www.samige.org.ar/admin/news/files/177-Biocell-Preprint-SAIB-SAMIGE-2021.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:57:22Zoai:ri.conicet.gov.ar:11336/193441instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:57:22.805CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
title Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
spellingShingle Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
Segli, Julio Franco
BACTERIOCIN
MINIMALLY PROCESSED VEGETABLES
SPOILAGE
title_short Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
title_full Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
title_fullStr Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
title_full_unstemmed Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
title_sort Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables
dc.creator.none.fl_str_mv Segli, Julio Franco
Melian, Constanza Victoria
Vignolo, Graciela Margarita
Castellano, Patricia Haydee
author Segli, Julio Franco
author_facet Segli, Julio Franco
Melian, Constanza Victoria
Vignolo, Graciela Margarita
Castellano, Patricia Haydee
author_role author
author2 Melian, Constanza Victoria
Vignolo, Graciela Margarita
Castellano, Patricia Haydee
author2_role author
author
author
dc.subject.none.fl_str_mv BACTERIOCIN
MINIMALLY PROCESSED VEGETABLES
SPOILAGE
topic BACTERIOCIN
MINIMALLY PROCESSED VEGETABLES
SPOILAGE
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv The increasing demand for fresh vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables (MPV). The new technologies for processing and packaging has made possible to obtain a product ready to serve. Nevertheless, the associated risk with pathogens and loss of quality due to microbial spoilage seems to be involved. Low refrigeration temperatures restrain the growth of spoilage microorganisms while the partial or complete exclusion of oxygen inhibits the proliferation of Gram negative bacteria frequently isolated from spoiled products whilst favoring the growth of Gram positive such as lactic acid bacteria (LAB). Considerable levels of acidification, emission of volatile organic compounds, slime formation have been associated with their metabolic activity as spoilage properties. Recently, microbial spoilage characterized by gas and slime formation in vegetable products became a main concern of the manufacturer. On these bases, this study aims to establish the potential spoilage LAB of vegetable origin and evaluate their effects on the physical-chemical and sensory properties of MPV packaged under aerobic conditions at 4 °C for 15 days. The production of exopolysaccharide, gas, biogenic amines and organic acids from LAB of vegetable origin (19 strains) was qualitatively determined. In order to have a global view the useful features to interpret the LAB spoilage capacity a multiple correspondence analysis was applied. Leuconostoc (L.) mesenteroides CRL950, CRL742 and L. citreum CRL1904 were selected for presenting the highest amount of spoilage characteristics assayed. Carrots or cabbage were washed and cut into thin strips. Samples were inoculated with each strain separately (104-105 CFU/mL) packed in aerobic conditions and incubated at 4 °C during 15 days. Microbiological counts, pH, and color were evaluated at regular intervals. In both refrigerated vegetables the spoilage strains were able to grow reaching a count of ⁓109 CFU/mL at the end of the incubation period while the native microbiota slightly exceeded 107 CFU/mL. The pH slightly decreased in the un-inoculated samples and the greatest drop was observed in the samples treated with L. mesent. CRL742. In addition, total color difference (ΔE) was calculated by using L*, a* and b* values of days 0 and 15. Pronounced ΔE were detected for inoculated samples with L. mesent. CRL950, CRL742 and L. citreum CRL1904 (9,19; 9,57; 9,13 in carrots and 9,05; 11,37; 15,58 in cabbage). Control samples maintained a similar visual color of the vegetables with ΔE values of 2.97 and 4.34 in carrots and cabbage, respectively. Species, belonging to the genera Leuconostoc were the main spoilage, being able to acidify and change the color of refrigerated vegetables, causing their early deterioration. The findings suggest the need of the microbiological control of the MPV ready-to-use to assure their quality.
Fil: Segli, Julio Franco. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Melian, Constanza Victoria. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Vignolo, Graciela Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
Fil: Castellano, Patricia Haydee. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina
LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology
Mendoza
Argentina
Sociedad Argentina de Bioquímica y Biología Molecular
Sociedad Argentina de Microbiología General
description The increasing demand for fresh vegetables and for convenience foods is causing an expansion of the market share for minimally processed vegetables (MPV). The new technologies for processing and packaging has made possible to obtain a product ready to serve. Nevertheless, the associated risk with pathogens and loss of quality due to microbial spoilage seems to be involved. Low refrigeration temperatures restrain the growth of spoilage microorganisms while the partial or complete exclusion of oxygen inhibits the proliferation of Gram negative bacteria frequently isolated from spoiled products whilst favoring the growth of Gram positive such as lactic acid bacteria (LAB). Considerable levels of acidification, emission of volatile organic compounds, slime formation have been associated with their metabolic activity as spoilage properties. Recently, microbial spoilage characterized by gas and slime formation in vegetable products became a main concern of the manufacturer. On these bases, this study aims to establish the potential spoilage LAB of vegetable origin and evaluate their effects on the physical-chemical and sensory properties of MPV packaged under aerobic conditions at 4 °C for 15 days. The production of exopolysaccharide, gas, biogenic amines and organic acids from LAB of vegetable origin (19 strains) was qualitatively determined. In order to have a global view the useful features to interpret the LAB spoilage capacity a multiple correspondence analysis was applied. Leuconostoc (L.) mesenteroides CRL950, CRL742 and L. citreum CRL1904 were selected for presenting the highest amount of spoilage characteristics assayed. Carrots or cabbage were washed and cut into thin strips. Samples were inoculated with each strain separately (104-105 CFU/mL) packed in aerobic conditions and incubated at 4 °C during 15 days. Microbiological counts, pH, and color were evaluated at regular intervals. In both refrigerated vegetables the spoilage strains were able to grow reaching a count of ⁓109 CFU/mL at the end of the incubation period while the native microbiota slightly exceeded 107 CFU/mL. The pH slightly decreased in the un-inoculated samples and the greatest drop was observed in the samples treated with L. mesent. CRL742. In addition, total color difference (ΔE) was calculated by using L*, a* and b* values of days 0 and 15. Pronounced ΔE were detected for inoculated samples with L. mesent. CRL950, CRL742 and L. citreum CRL1904 (9,19; 9,57; 9,13 in carrots and 9,05; 11,37; 15,58 in cabbage). Control samples maintained a similar visual color of the vegetables with ΔE values of 2.97 and 4.34 in carrots and cabbage, respectively. Species, belonging to the genera Leuconostoc were the main spoilage, being able to acidify and change the color of refrigerated vegetables, causing their early deterioration. The findings suggest the need of the microbiological control of the MPV ready-to-use to assure their quality.
publishDate 2022
dc.date.none.fl_str_mv 2022
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dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/193441
Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Mendoza; Argentina; 2021; 98-99
0327-9545
1667-5746
CONICET Digital
CONICET
url http://hdl.handle.net/11336/193441
identifier_str_mv Characterization of lactic acid bacteria as spoilage and their effects on the shelf life of minimally processed vegetables; LVII Annual Meeting of the Argentine Society for Biochemistry and Molecular Biology Research; XVI Annual Meeting of the Argentinean Society for General Microbiology; Mendoza; Argentina; 2021; 98-99
0327-9545
1667-5746
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
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publisher.none.fl_str_mv Sociedad Latinoamericana de Microscopía Electrónica; Centro Regional de Investigaciones Científicas y Tecnológicas
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