Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling

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dc.contributor.authorMohareb, Fady R.
dc.contributor.authorIriondo, Maite
dc.contributor.authorDoulgeraki, Agapi I.
dc.contributor.authorvan Hoek, Angela
dc.contributor.authorAarts, Henk
dc.contributor.authorCauchi, Michael
dc.contributor.authorNychas, George-John E.
dc.date.accessioned2016-10-27T17:29:33Z
dc.date.available2016-10-27T17:29:33Z
dc.date.issued2015-04-20
dc.description.abstractWhile current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry. This can result in important economic losses, food waste and loss of consumer confidence in the meat market. Gram-negative bacteria involved in meat spoilage are aerobes or facultative anaerobes. These represent the group with the greatest meat spoilage potential, where Pseudomonas tend to dominate the microbial consortium under refrigeration and aerobic conditions. Identifying stress response genes under different environmental conditions can help researchers gain an understanding of how Pseudomonas adapts to current packaging and storage conditions. We examined the gene expression profile of Pseudomonas putida KT2440, which plays an important role in the spoilage of meat products. Gene expression profiles were evaluated to select the most differentially expressed genes at different temperatures (30 °C and 10 °C) and decreasing glucose concentrations, in order to identify key genes actively involved with the spoilage process. A total of 739 and 1269 were found to be differentially expressed at 30 °C and 10 °C respectively; of which 430 and 568 genes were overexpressed, and 309 and 701 genes were repressed at 30 °C and 10 °C respectively.en_UK
dc.identifier.citationFady Mohareb, Maite Iriondo, Agapi I. Doulgeraki, Angela Van Hoek, Henk Aarts, Michael Cauchi, George-John E. Nychas, Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling, Food Control, Volume 57, November 2015, Pages 152-160en_UK
dc.identifier.issn0956-7135
dc.identifier.urihttp://dx.doi.org/10.1016/j.foodcont.2015.04.007.
dc.identifier.urihttp://dspace.lib.cranfield.ac.uk/handle/1826/10899
dc.language.isoenen_UK
dc.publisherElsevieren_UK
dc.rightsAttribution-Non-Commercial-No Derivatives 3.0 Unported (CC BY-NC-ND 3.0). You are free to: Share — copy and redistribute the material in any medium or format. The licensor cannot revoke these freedoms as long as you follow the license terms. Under the following terms: Attribution — You must give appropriate credit, provide a link to the license, and indicate if changes were made. You may do so in any reasonable manner, but not in any way that suggests the licensor endorses you or your use. Information: Non-Commercial — You may not use the material for commercial purposes. No Derivatives — If you remix, transform, or build upon the material, you may not distribute the modified material. No additional restrictions — You may not apply legal terms or technological measures that legally restrict others from doing anything the license permits.en_UK
dc.subjectMeat spoilageen_UK
dc.subjectPseudonomas putidaen_UK
dc.subjectGene expressionen_UK
dc.subjectProfilingen_UK
dc.subjectBiomarkersen_UK
dc.titleIdentification of meat spoilage gene biomarkers in Pseudomonas putida using gene profilingen_UK
dc.typeArticleen_UK

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