MEATMETAGE

Analysis of psychrotrophic specific spoilage microbial communities in packaged meat products by metagenomics and culture-dependent approaches

Other group leaders:
Docent Petri Auvinen, Helsingin yliopisto, Biotekniikan instituutti  (www.biocenter.helsinki.fi/bi/dna-microarray)

ABSTRACT

Manufacture of the modern meat products is based on adding shelf life using modified atmosphere packaging and cold storage. This is needed to meet the demands set by food logistics and marketing. Due to the anaerobic packaging and cold storage, specific spoilage organisms of meat products are mainly psychrotrophic lactic acid bacteria and Enterobacteriaceae.

The main objective of this project is to establish metagenomics libraries for studying the specific spoilage organisms in packaged meat products. By metagenomics bacterial populations are approached using a culture independent way. Community DNA reflecting the specific spoilage bacterial population is isolated, cloned and the clones are sequenced. In addition, direct sequencing independent from cloning will be applied. Such libraries allow us to study metabolic routes utilized by these organisms when growing on meat-based substrates. In addition, libraries allow us to study bacterial diversity using 16S rRNA and other housekeeping genes as phylogenetic anchors. Within this project, we will also establish a culture-dependent identification library for psychrotrophic Enterobacteriaceae and study the taxonomic position of these species, evaluate risks associated with raw materials used for manufacture of meat marinades and develop a new microbiological criterion for quality evaluation of meat products.

This research is scientific collaboration between the fields of veterinary food hygiene and molecular biology.

Key words:   meat product quality, metagenomics, lactic acid bacteria, Enterobacteriaceae, spices, herbs, marinade, metabolism and taxonomy