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Monitoring of spoilage-associated microbiota on modified atmosphere packaged beef and differentiation of psychrophilic and psychrotrophic strains
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What this work says
Outgoing claims: the papers this work cites, builds on, or argues with.
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Meat Inspection and Control in the Slaughterhouse
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Differential characterization of biogenic amine‐producing bacteria involved in food poisoning using MALDI‐TOF mass fingerprinting
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Rapid species identification of seafood spoilage and pathogenic Gram‐positive bacteria by MALDI‐TOF mass fingerprinting
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Modified atmosphere packaging technology: A review
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MALDI‐TOF mass spectrometry of bacteria*
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A survey of microbial levels for incoming raw beef, environmental sources, and ground beef in a red meat processing plant
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Genera Leuconostoc, Oenococcus and Weissella
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The aerobic growth and product formation of Lactobacillus, Leuconostoc, Brochothrix, and Carnobacterium in batch cultures
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MALDI-TOF MS in microbiological diagnostics—identification of microorganisms and beyond (mini review)
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Structure of the glycocalyx polysaccharide of Pseudomonas fragi ATCC 4973
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Bacterial spoilage of meat and cured meat products
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The solubility of carbon dioxide in meat
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Extending the storage life of raw chilled meats
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Lactococcus piscium sp. nov. a new Lactococcus species from salmonid fish
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Developments in modified-atmosphere packaging and related technologies
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Using heme as an energy boost for lactic acid bacteria
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Total mesophilic counts underestimate in many cases the contamination levels of psychrotrophic lactic acid bacteria (LAB) in chilled-stored food products at the end of their shelf-life
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Optimization of experimental and modelling parameters for the differentiation of beverage spoiling yeasts by Matrix-Assisted-Laser-Desorption/Ionization–Time-of-Flight Mass Spectrometry (MALDI–TOF MS) in response to varying growth conditions
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Identification and growth dynamics of meat spoilage microorganisms in modified atmosphere packaged poultry meat by MALDI-TOF MS
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Role of biogenic amines as index of freshness in beef meat packed with different biopolymeric materials
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Spoilage of value-added, high-oxygen modified-atmosphere packaged raw beef steaks by Leuconostoc gasicomitatum and Leuconostoc gelidum
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Characterization and evaluation of the spoilage potential of Lactococcus piscium isolates from modified atmosphere packaged meat
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Spoilage microbiota associated to the storage of raw meat in different conditions
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A computational platform for MALDI-TOF mass spectrometry data: Application to serum and plasma samples
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Carbohydrate metabolism in meat animals
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Meat spoilage during distribution
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Have we underestimated the impact of pre-slaughter stress on meat quality in ruminants?
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Where is MAP Going? A review and future potential of modified atmosphere packaging for meat
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Lactic acid bacteria and their controversial role in fresh meat spoilage
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Carnobacterium divergens and Carnobacterium maltaromaticum as spoilers or protective cultures in meat and seafood: phenotypic and genotypic characterization
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Formation of volatile sulfur compounds in reaction mixtures containing cysteine and three different ribose compounds
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Food spoilage—interactions between food spoilage bacteria
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Observations on the succession dynamics of lactic acid bacteria populations in chill-stored vacuum-packaged beef
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Consequences of packaging on bacterial growth. Meat is an ecological niche
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Lactobacillus divergens sp. nov., a New Heterofermentative Lactobacillus Species Producing L(+)-Lactate
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Classification of Lactobacillus divergens, Lactobacillus piscicola, and Some Catalase-Negative, Asporogenous, Rod-Shaped Bacteria from Poultry in a New Genus, Carnobacterium
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Leuconostoc gelidum sp. nov. and Leuconostoc carnosum sp. nov. from Chill-Stored Meats
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Temperature Characteristics of Psychrotrophic and Psychrophilic Bacteria
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Molecular analysis of sourdough reveals Lactobacillus mindensis sp. nov.
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Reclassification of Leuconostoc gasicomitatum as Leuconostoc gelidum subsp. gasicomitatum comb. nov., description of Leuconostoc gelidum subsp. aenigmaticum subsp. nov., designation of Leuconostoc gelidum subsp. gelidum subsp. nov. and emended description of Leuconostoc gelidum
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Classification of Lactobacillus divergens, Lactobacillus piscicola, and some catalase-negative, asporogenous, rod-shaped bacteria from poultry in a new genus, Carnobacterium
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Nitrate-responsive NarX-NarL represses arginine-mediated induction of the Pseudomonas aeruginosa arginine fermentation arcDABC operon
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Growth Inhibition of a Pseudomonas by Carbon Dioxide
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Rapid Detection of Psychrotrophic Bacteria in Relation to Retail Beef Quality
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The Development of Aerobic Spoilage Flora on Meat Stored at Chill Temperatures
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Sources of Psychrotrophic Bacteria on Meat at the Abattoir
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LIMPIC: a computational method for the separation of protein MALDI-TOF-MS signals from noise
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Heme and menaquinone induced electron transport in lactic acid bacteria
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Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing
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Identification of main contamination points by hygiene indicator microorganisms in beef processing plants
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Regulation and Function of Versatile Aerobic and Anaerobic Respiratory Metabolism in Pseudomonas aeruginosa
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Meat Spoilage and Evaluation of the Potential Storage Life of Fresh Meat
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Growth of Listeria monocytogenes and Pseudomonas fragi on Cooked Pork in a Modified Atmosphere Packaging/Nisin Combination System
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Bergey's Manual of Systematic Bacteriology.
What points at this work
Incoming claims: where this work appears in other papers’ reference lists and arguments.
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Transcriptome Responses of Lactococcus Paracarnosus to Different Gas Compositions and Co-Culture with Brochothrix Thermosphacta
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Inhibitory Activity of Cinnamomum cassia Essential Oil on Yersinia enterocolitica. A Challenge Test on Sous‐Vide Cooked Deer Meat
inferred← citeshttps://doi.org/10.1007/s00203-020-01914-yopenalex-snapshot
Metatranscriptomic analysis of modified atmosphere packaged poultry meat enables prediction of Brochothrix thermosphacta and Carnobacterium divergens in situ metabolism
inferred← citeshttps://doi.org/10.1007/s00217-020-03681-yopenalex-snapshot
Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria
inferred← citeshttps://doi.org/10.1016/b978-0-323-85125-1.00170-8openalex-snapshot
Factors affecting microbial spoilage
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Meat microbiology and spoilage
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Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products
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Escherichia coli inactivation on tenderloin beef medallions fried to different degrees of doneness
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Effects of microbiota dynamics on the color stability of chilled beef steaks stored in high oxygen and carbon monoxide packaging
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Mapping spoilage microbiota in complex food systems: organisms, mechanisms, and omics-based characterization
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Transcriptome responses of Lactococcus paracarnosus to different gas compositions and co-culture with Brochothrix thermosphacta
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Assessment of spoilage microbial communities in modified atmosphere-packed ready-to-eat salad during cold storage: A comparative study using MALDI-TOF MS identification and PacBio full-length 16S rRNA and ITS sequencing
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Escherichia coli inactivation on tenderloin beef medallions processed by sous vide treatment
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Assessment of the potential use of MALDI-TOF MS for the identification of bacteria associated with chilled vacuum-packaged lamb meat
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Comparative genome analysis, predicted lifestyle and antimicrobial strategies of Lactococcus carnosus and Lactococcus paracarnosus isolated from meat
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Recently emerging trends in polymer nanocomposites packaging materials
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An investigation into the anaerobic spoilage microbiota of beef carcass and rump steak cuts using high- throughput sequencing
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Meat fermentation at a crossroads: where the age-old interplay of human, animal, and microbial diversity and contemporary markets meet
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Lactococcus carnosus sp. nov. and Lactococcus paracarnosus sp. nov., two novel species isolated from modified-atmosphere packaged beef steaks
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Changes in extractive components and bacterial flora in live mussels Mytilus galloprovincialis during storage at different temperatures
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Proof of concept: predicting the onset of meat spoilage by an integrated oxygen sensor spot in MAP packages
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