Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling. (November 2015)

• Record Type: Journal Article
• Authors: Mohareb, Fady; Iriondo, Maite; Doulgeraki, Agapi I.; Van Hoek, Angela; Aarts, Henk; Cauchi, Michael; Nychas, George-John E.
• Is Part Of: Food control. Volume 57(2015:Nov.)
• Page Start: 152
• Page End: 160
• Publication Date: 2015-11
• Subjects: Meat spoilage -- Pseudonomas putida -- Gene expression -- Profiling -- Biomarkers; Food -- Quality -- Periodicals; Food -- Analysis -- Periodicals; Food handling -- Periodicals; Food industry and trade -- Quality control -- Periodicals; Aliments -- Industrie et commerce -- Qualité -- Contrôle -- Périodiques; Aliments -- Qualité -- Périodiques; Aliments -- Analyse -- Périodiques; Hygiène alimentaire -- Périodiques; Food -- Analysis; Food handling; Food -- Quality; Periodicals; Electronic journals; 664.07
• DOI: 10.1016/j.foodcont.2015.04.007
• Languages: English
• ISSNs: 0956-7135

Abstract

Abstract: While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the microbial consortium under refrigeration and aerobic conditions. Identifying stress response genes under different environmental conditions can help researchers gain an understanding of how Pseudomonas adapts to current packaging and storage conditions. We examined the gene expression profile of Pseudomonas putida KT2440, which plays an important role in the spoilage of meat products. Gene expression profiles were evaluated to select the most differentially expressed genes at different temperatures (30 °C and 10 °C) and decreasing glucose concentrations, in order to identify key genes actively involved with the spoilage process. A total of 739 and 1269 were found to be differentially expressed at 30 °C and 10 °C respectively; of which 430 and 568 genes were overexpressed, and 309 and 701 genes were repressed at 30 °C and 10 °C respectively. Highlights: We analysed gene expression profiles for Pseudonomas putida at 30 °C and 10 °C. Five time points were considered, representing initial, intermediate and low glucose level. DE analysis was performed to identify key genes involved in the spoilage process. A total of 739 and 1269 were found to be differentially expressed at 30 °C and 10 °C respectively. We developed two lists of 20 potential spoilage biomarkers representative for each temperature.