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Serratia marcescens Causes the Brown Discoloration of Frozen Steamed Stuffed Buns during Resteaming.
Ruan, Huan; Wu, Yejun; Zhang, Nana; Tao, Yuan; Wang, Kai; Yan, Bowen; Zhao, Jianxin; Zhang, Hao; Gänzle, Michael G; Chen, Wei; Fan, Daming.
Afiliação
  • Ruan H; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
  • Wu Y; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Zhang N; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
  • Tao Y; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Wang K; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
  • Yan B; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Zhao J; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
  • Zhang H; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
  • Gänzle MG; Wuxi Huashun Minsheng Food Co. Ltd., Wuxi 214218, China.
  • Chen W; State Key Laboratory of Food Science and Resources, Jiangnan University, Wuxi 214122, China.
  • Fan D; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
J Agric Food Chem ; 72(9): 4991-5002, 2024 Mar 06.
Article em En | MEDLINE | ID: mdl-38346801
ABSTRACT
Brown discoloration was observed in the crust of commercial frozen steamed stuffed buns (FSSBs) during resteaming. Culture-dependent and culture-independent analyses demonstrated that Serratia marcescens, a prodigiosin-producing species, was more abundant in spoiled samples than in unspoiled samples. Inoculation of experimental FSSBs with S. marcescens isolated from spoiled FSSBs confirmed that this species causes brown discoloration of FSSBs during resteaming. S. marcescens formed prodigiosin only between 15 and 28 °C but brown discoloration appeared only upon resteaming after storage at 4 °C. High-performance liquid chromatography analyses revealed that prodigiosin was absent from yellow-brown FSSBs. The pigmentation observed during resteaming is thus likely attributable to the intermediate 2-methyl-3-amylpyrrole. These findings provide valuable insights into the microbial contamination of FSSBs and will facilitate the prevention of spoilage of FSSBs.
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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Prodigiosina / Serratia marcescens Idioma: En Ano de publicação: 2024 Tipo de documento: Article

Texto completo: 1 Base de dados: MEDLINE Assunto principal: Prodigiosina / Serratia marcescens Idioma: En Ano de publicação: 2024 Tipo de documento: Article