title: Impact of Nisin-Activated Packaging on Microbiota of Beef Burgers during Storage.
abstract: Beef burgers were stored at 4°C in a vacuum in nisin-activated antimicrobial packaging. Microbial ecology analyses were performed on samples collected between days 0 and 21 of storage to discover the population diversity. Two batches were analyzed using RNA-based denaturing gradient gel electrophoresis (DGGE) and pyrosequencing. The active packaging retarded the growth of the total viable bacteria and lactic acid bacteria. Culture-independent analysis by pyrosequencing of RNA extracted directly from meat showed that Photobacterium phosphoreum, Lactococcus piscium, Lactobacillus sakei, and Leuconostoc carnosum were the major operational taxonomic units (OTUs) shared between control and treated samples. Beta diversity analysis of the 16S rRNA sequence data and RNA-DGGE showed a clear separation between two batches based on the microbiota. Control samples from batch B showed a significant high abundance of some taxa sensitive to nisin, such as Kocuria rhizophila, Staphylococcus xylosus, Leuconostoc carnosum, and Carnobacterium divergens, compared to control samples from batch A. However, only from batch B was it possible to find a significant difference between controls and treated samples during storage due to the active packaging. Predicted metagenomes confirmed differences between the two batches and indicated that the use of nisin-based antimicrobial packaging can determine a reduction in the abundance of specific metabolic pathways related to spoilage. The present study aimed to assess the viable bacterial communities in beef burgers stored in nisin-based antimicrobial packaging, and it highlights the efficacy of this strategy to prolong beef burger shelf life.
authors.affiliation: Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy.
authors.forename: Ilario
authors.initials: I
authors.lastname: Ferrocino
authors.affiliation: Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy.
authors.forename: Anna
authors.initials: A
authors.lastname: Greppi
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy.
authors.forename: Antonietta
authors.initials: A
authors.lastname: La Storia
authors.affiliation: Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy.
authors.forename: Kalliopi
authors.initials: K
authors.lastname: Rantsiou
authors.affiliation: Department of Agricultural Sciences, Division of Microbiology, University of Naples Federico II, Portici, Italy.
authors.forename: Danilo
authors.initials: D
authors.lastname: Ercolini
authors.affiliation: Department of Agricultural, Forest and Food Science, University of Turin, Grugliasco, Italy lucasimone.cocolin@unito.it.
authors.forename: Luca
authors.initials: L
authors.lastname: Cocolin
mesh_terms: D000818:Animals; D001419:Bacteria / Q000145:classification / Q000187:drug effects / Q000235:genetics / Q000302:isolation & purification*; D002417:Cattle; D005503:Food Additives / Q000494:pharmacology*; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D008461:Meat Products / Q000032:analysis / Q000382:microbiology*; D064307:Microbiota / Q000187:drug effects*; D009561:Nisin / Q000494:pharmacology*
chemical_list: D005503:Food Additives; D009561:Nisin