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The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats

To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this...

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Autores principales: Yeh, Hung-Yueh, Line, John E., Hinton, Arthur, Gao, Yue, Zhuang, Hong
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2019
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6820259/
https://www.ncbi.nlm.nih.gov/pubmed/31687526
http://dx.doi.org/10.1016/j.heliyon.2019.e02719
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author Yeh, Hung-Yueh
Line, John E.
Hinton, Arthur
Gao, Yue
Zhuang, Hong
author_facet Yeh, Hung-Yueh
Line, John E.
Hinton, Arthur
Gao, Yue
Zhuang, Hong
author_sort Yeh, Hung-Yueh
collection PubMed
description To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this communication, the EcoPlates™ were used to physiologically profile bacterial communities from poultry ground meat treated with rosemary, cold plasma or both. The cultures in the plates were incubated at 25 °C for seven days in an OmniLog® system. Responses of the bacterial communities to 31 chemicals were measured on formazan production. The results show that the three parameters of the Gompertz growth curves were observed in all samples, 2-hydroxybenzoic acid could not be used, while pyruvic acid methyl ester was used for a carbon source by the bacterial communities from all meat samples, each bacterial community metabolized different numbers of chemical compounds at different rates, and reduction of bacterial functional diversity was observed in the poultry meat samples treated with cold plasma and rosemary. In the future, investigations on whether the physiological profiling in bacterial communities be used as an indicator for effectiveness of cold plasma treatment of meat samples.
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spelling pubmed-68202592019-11-04 The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats Yeh, Hung-Yueh Line, John E. Hinton, Arthur Gao, Yue Zhuang, Hong Heliyon Article To provide safer food, many technologies have been used to preserve food. One such technology is cold plasma, which can reduce viable bacterial counts in various food matrices. However, bacterial communities in food matrices before and after cold plasma treatment have not been investigated. In this communication, the EcoPlates™ were used to physiologically profile bacterial communities from poultry ground meat treated with rosemary, cold plasma or both. The cultures in the plates were incubated at 25 °C for seven days in an OmniLog® system. Responses of the bacterial communities to 31 chemicals were measured on formazan production. The results show that the three parameters of the Gompertz growth curves were observed in all samples, 2-hydroxybenzoic acid could not be used, while pyruvic acid methyl ester was used for a carbon source by the bacterial communities from all meat samples, each bacterial community metabolized different numbers of chemical compounds at different rates, and reduction of bacterial functional diversity was observed in the poultry meat samples treated with cold plasma and rosemary. In the future, investigations on whether the physiological profiling in bacterial communities be used as an indicator for effectiveness of cold plasma treatment of meat samples. Elsevier 2019-10-25 /pmc/articles/PMC6820259/ /pubmed/31687526 http://dx.doi.org/10.1016/j.heliyon.2019.e02719 Text en http://creativecommons.org/licenses/by/4.0/ This is an open access article under the CC BY license (http://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Yeh, Hung-Yueh
Line, John E.
Hinton, Arthur
Gao, Yue
Zhuang, Hong
The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title_full The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title_fullStr The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title_full_unstemmed The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title_short The effect of rosemary Extract and cold plasma treatments on bacterial community diversity in poultry ground meats
title_sort effect of rosemary extract and cold plasma treatments on bacterial community diversity in poultry ground meats
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6820259/
https://www.ncbi.nlm.nih.gov/pubmed/31687526
http://dx.doi.org/10.1016/j.heliyon.2019.e02719
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