Spoilage characteristics and interaction of Lactobacillus curvatus and Brochothrix thermosphacta

作者：Ying Wang, Li Zhang, Mengxia Wu, Qin Xu, Baocai Xu · 发表于：LWT · 年份：2025 · DOI：10.1016/j.lwt.2025.117851 · 被引用次数：4 · 研究领域：Probiotics and Fermented Foods、Meat and Animal Product Quality、Protein Hydrolysis and Bioactive Peptides

In this study, inoculated experiments of mono-culture ( Lactobacillus curvatus (M) and Brochothrix thermosphacta (S)) and co-culture (MS) were conducted to explore spoilage characteristics and interaction between two strains. Physicochemical analyses of pH, total viable counts , total volatile basic nitrogen and color in braised chicken were conducted. In addition, volatile organic compounds in meat products were analyzed using headspace solid phase microextraction combined with gas chromatography-mass spectrometry. Moreover, a transcriptomic analysis in vitro model was conducted to elucidate the main metabolic pathways. The results showed that the butyric acid was predominant in the M and MS groups at the end of the storage period. The co-culture produced more spoilage metabolites (including 3,4-dimethoxycinnamic acid, and 3,5-dimethoxycinnamic), which could be a potential spoilage biomarker. In the vitro model, 35 remarkable enriched metabolic pathways were identified. Results showed that the co-culture stimulated Lactobacillus curvatus to enhance its starch and sucrose metabolism, a two-component system, but down regulated the phosphotransferase system, amino sugar , nucleotide sugar metabolism, and fructose and mannose metabolism. Brochothrix thermosphacta faced nutritional competition by down-regulating its valine , leucine , and isoleucine biosynthesis—branched-chain dibasic acid metabolism. This study provides insight into spoilage mechanisms to help development of pac...