The yeasts of British fresh sausage and minced beef

Three hundred and eighty three yeasts isolated from samples of unsulphited or sulphited sausages and skinless sausages and minced beef were characterized in detail.Debaryomyces hansenii was the most commonly isolated yeast from most samples followed byCandida zeylanoides andPichia membranaefaciens. The presence of sulphite in sausages did not appear to affect the numbers and range of yeasts present but did affect their relative proportions. A survey of one factory showed that meat intended for sausage production and equipment harboured the same range of yeasts that are found in the finished products.     

Weak climatic associations among British plant distributions

Aim Species distribution models (SDMs) are used to infer niche responses and predict climate change‐induced range shifts. However, their power to distinguish real and chance associations between spatially autocorrelated distribution and environmental data at continental scales has been questioned. Here this is investigated at a regional (10 km) scale by modelling the distributions of 100 plant species native to the UK. Location UK. Methods SDMs fitted using real climate data were compared with those utilizing simulated climate gradients. The simulated gradients preserve the exact values and spatial structure of the real ones, but have no causal relationships with any species and so represent an appropriate null model. SDMs were fitted as generalized linear models (GLMs) or by the Random Forest machine‐learning algorithm and were either non‐spatial or included spatially explicit trend surfaces or autocovariates as predictors. Results Species distributions were significantly but erroneously related to the simulated gradients in 86% of cases (P < 0.05 in likelihood‐ratio tests of GLMs), with the highest error for strongly autocorrelated species and gradients and when species occupied 50% of sites. Even more false effects were found when curvilinear responses were modelled, and this was not adequately mitigated in the spatially explicit models. Non‐spatial SDMs based on simulated climate data suggested that 70–80% of the apparent explanatory power of the real data could be attributable to its spatial structure. Furthermore, the niche component of spatially explicit SDMs did not significantly contribute to model fit in most species. Main conclusions Spatial structure in the climate, rather than functional relationships with species distributions, may account for much of the apparent fit and predictive power of SDMs. Failure to account for this means that the evidence for climatic limitation of species distributions may have been overstated. As such, predicted regional‐ and national‐scale impacts of climate change based on the analysis of static distribution snapshots will require re‐evaluation.     

Habitat associations of British breeding farmland birds

Capsule Territory distribution for ten species was most strongly positively influenced by the presence of hedges and woodland edge.

Aims To describe and rank the importance of different habitat predictors on the distribution of bird territories.

Methods We derived territory maps for ten bird species across 25 sites on English lowland farmland in 2002. We related habitat predictors to the distribution of these species using information theoretic methods.

Results Habitat predictors were ranked as follows (numbers in parentheses indicate the number of species with a strong effect): hedge presence (8), boundary height (7), woodland edge (6), tree presence in boundary (4), brassica (mainly oil seed rape) (3), within‐field vegetation height (3), boundary strip (3), boundary width (3), tilled fields (3), winter set‐aside (2), ditch (1), winter stubble fields (1).

Conclusions Non‐cropped habitats had the most consistent positive effects across all ten species, with crop types and their margins exerting smaller effects.     

Autochthonous fungi are central components in microbial community structure in raw fermented sausages

Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high-throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage-associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.     

Anaerobic microbial associations degrading aromatic amino acids

Anaerobic microbial associations have been isolated that degrade aromatic amino acids to methane and carbon dioxide at high rates. Significant differences between the morphological, cytological, and physiological traits of cultures isolated from samples of adapted and unadapted sludge are shown. The effects of cultivation temperature, illumination, and presence of mineral nitrogen and bicarbonate in the medium upon adaptation of enrichment cultures to substrates and subsequent behavior of the anaerobic associations have been studied. Intermediate and final products of degradation of aminoaromatic compounds and the sequence of their formation in the cultures have been determined. We have also studied the effects of exogenous electron acceptors and additional carbon sources on the degradation of aminoaromatic compounds.     

Evolution of microbial populations and biogenic amine production in dry sausages produced in Southern Italy

AIMS: To evaluate the occurrence and evolution of biogenic amines during ripening of fermented sausages and their relationship with physico-chemical and microbiological properties of the product. METHODS AND RESULTS: Salsiccia and Soppressata were obtained from artisanal and industrial plants in Basilicata and pH, aW, microbial counts and biogenic amine content were measured. A high variability in amine content was observed. 2-Phenylethylamine and histamine were rarely found, while the tyramine, putrescine and cadaverine content increased during ripening. No correlation was found between individual biogenic amine content, microbial counts or physico-chemical parameters. CONCLUSION: Starter cultures did not necessarily prevent the production of biogenic amines whose total contents were usually higher in Soppressata, a product with a larger diameter and aW compared with Salsiccia. SIGNIFICANCE AND IMPACT OF THE STUDY: Literature findings on biogenic amine content and the evolution of microbial populations were confirmed. Normal ranges for amine content in Salsiccia and Soppressata are reported.     

Culture-dependent and -independent methods to investigate the microbial ecology of Italian fermented sausages

In this study, the microbial ecology of three naturally fermented sausages produced in northeast Italy was studied by culture-dependent and -independent methods. By plating analysis, the predominance of lactic acid bacteria populations was pointed out, as well as the importance of coagulase-negative cocci. Also in the case of one fermentation, the fecal enterocci reached significant counts, highlighting their contribution to the particular transformation process. Yeast counts were higher than the detection limit (> 100 CFU/g) in only one fermented sausage. Analysis of the denaturing gradient gel electrophoresis (DGGE) patterns and sequencing of the bands allowed profiling of the microbial populations present in the sausages during fermentation. The bacterial ecology was mainly characterized by the stable presence of Lactobacillus curvatus and Lactobacillus sakei, but Lactobacillus paracasei was also repeatedly detected. An important piece of evidence was the presence of Lactococcus garvieae, which clearly contributed in two fermentations. Several species of Staphylococcus were also detected. Regarding other bacterial groups, Bacillus sp., Ruminococcus sp., and Macrococcus caseolyticus were also identified at the beginning of the transformations. In addition, yeast species belonging to Debaryomyces hansenii, several Candida species, and Willopsis saturnus were observed in the DGGE gels. Finally, cluster analysis of the bacterial and yeast DGGE profiles highlighted the uniqueness of the fermentation processes studied.     

PCR-DGGE analysis for the identification of microbial populations from Argentinean dry fermented sausages

Different PCR-DGGE protocols were evaluated to monitor fermentation process and to investigate bacterial communities developed in two artisanal Argentinean fermented sausages. Bacterial universal primers frequently used in PCR-denaturing gradient gel electrophoresis (DGGE) were evaluated. Lactic acid bacteria (LAB) and staphylococci species isolated from Tucumán sausages were used to determine the experimental conditions for PCR amplification and DGGE differentiation. Total microbial DNA extracted directly from both fermented sausages was subjected to DGGE analysis. PCR-DGGE results were different for each set of primers used. Primers Bact-0124f(GC)-Uni-0515r and V1f(GC)-V1r showed to be efficient to differentiate LAB and Staphylococcus cultures while the set V3f(GC)-Uni-0515r allowed to demonstrate the succession of different Lactobacillus and Staphylococcus species during ripening process. An intense band corresponding to Lactobacillus sakei was observed to be present in both samples. Staphylococcus saprophyticus was only observed in Tucumán sausage while a band identified as Brochothrix thermophacta was detected in Córdoba sausage. PCR-DGGE analysis of different 16S rDNA amplicons was able to discriminate between LAB and Gram-positive, coagulase-negative cocci, resulting an effective tool to establish the microbiota developed in artisanal dry sausages.     

Specific antibody-mediated detection of Brochothrix thermosphacta in situ in British fresh sausage

S.C. STRINGER, B.J. CHAFFEY, C.E.R. DODD, M.R.A. MORGAN AND W.M. WAITES. 1995. A rabbit polyclonal antibody-linked probe was developed which detected 76% of 800 food isolates of the spoilage bacterium Brochothrix thermosphacta when cells were bound to nitrocellulose. In slide cross-reaction tests all six environmental isolates tested were stained but the type strain was not. The antibody did not cross-react with Listeria grayi, L. monocytogenes, Lactobacillus plantarum, Lactococcus lactis, Streptococcus mutans, Bacillus cereus or B. subtilis.
The antibody-linked probe detected Br. thermosphacta in thin sections of British fresh sausage when the viable count was greater than 10⁶ g⁻¹ Cells were detected mainly within 1 or 2 mm of the surface on the loose starchy material. They were not detected within muscle blocks or in the centre of the sausage. Such results suggest that growth of this organism occurs close to the surface of the sausage.     

Habitat associations of breeding Meadow Pipits Anthus pratensis in the British uplands

Habitat associations of Meadow Pipits breeding in British upland 1 km and 10 km squares were investigated using data from the British Trust for Ornithology's (BTO) Breeding Bird Survey (BBS, 1994–97), The New Atlas of Breeding Birds in Britain and Ireland 1988–1991 and habitat data from the Institute of Terrestrial Ecology's (ITE) Land Cover Survey (1994). Meadow Pipit density was highest in 200 m sections of BBS 1 km transects containing unenclosed grass moor, heather and bog, but there was no difference in Meadow Pipit density between these habitat types. Meadow Pipit density (number of individuals per 1 km square) increased with heather cover up to about 7.5 200 m sections (of ten per 1 km square) of heather, but fell thereafter. There was a positive association between Meadow Pipit density and the extent of grass moor cover. The ITE Land Cover data gave results that were consistent with the BBS habitat data at both the 1 km and 10 km square scale. There was a non-linear relationship between hill grass cover and Meadow Pipit abundance, which reached a maximum when hill grass covered between 40%and 60% of a square. Our results suggest that a mosaic of heather, bog and grassland may be the optimum habitat for Meadow Pipits. Recent changes in land management practices may have led to the disappearance or degradation of these mosaics in some areas. Meadow Pipits are widespread and easily counted. We suggest that this species might be a useful bioindicator of changes in heather and grassland ratios that result from land management practices such as grazing and rotational burning, though further research is required.     

Influence of air quality on the composition of microbial pathogens in fresh rainwater

In this study, the microbiological quality of fresh rainwater was assessed from 50 rain events under tropical weather conditions for a year. The levels of four major opportunistic waterborne pathogens, namely, Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, and Aeromonas hydrophila, in rainwater samples were quantified by using a robust and sensitive quantitative PCR (qPCR) method. Of the 50 rainwater samples, 25 were found to be positive for at least one pathogen: 21 for E. coli, 16 for P. aeruginosa, 6 for K. pneumoniae, and 1 for A. hydrophila. In addition to the microbiological assessment of rainwater samples, we also studied the influence of prevailing air quality on the microbial quality of rainwater over the sampling period. A significant change in the diversity and relative abundance of the basic microbial indicator organisms in rainwater was observed during a major regional air pollution episode in Southeast Asia due to biomass-burning emissions.     

Corrosive activity of natural microbial associations at various conditions of cultivation

Influence of microbial associations isolated from different ecological niches on corrosion of mild steel was changed depending on composition of medium and aeration regime. Both decrease and increase in corrosion losses were observed, which indicated that the subdivision of microorganisms into destructors and passivators of corrosion is merely conventional.     

Study of the ecology of fresh sausages and characterization of populations of lactic acid bacteria by molecular methods

In this study, a polyphasic approach was used to study the ecology of fresh sausages and to characterize populations of lactic acid bacteria (LAB). The microbial profile of fresh sausages was monitored from the production day to the 10th day of storage at 4 degrees C. Samples were collected on days 0, 3, 6, and 10, and culture-dependent and -independent methods of detection and identification were applied. Traditional plating and isolation of LAB strains, which were subsequently identified by molecular methods, and the application of PCR-denaturing gradient gel electrophoresis (DGGE) to DNA and RNA extracted directly from the fresh sausage samples allowed the study in detail of the changes in the bacterial and yeast populations during storage. Brochothrix thermosphacta and Lactobacillus sakei were the main populations present. In particular, B. thermosphacta was present throughout the process, as determined by both DNA and RNA analysis. Other bacterial species, mainly Staphylococcus xylosus, Leuconostoc mesenteroides, and L. curvatus, were detected by DGGE. Moreover, an uncultured bacterium and an uncultured Staphylococcus sp. were present, too. LAB strains isolated at day 0 were identified as Lactococcus lactis subsp. lactis, L. casei, and Enterococcus casseliflavus, and on day 3 a strain of Leuconostoc mesenteroides was identified. The remaining strains isolated belonged to L. sakei. Concerning the yeast ecology, only Debaryomyces hansenii was established in the fresh sausages. Capronia mansonii was initially present, but it was not detected after the first 3 days. At last, L. sakei isolates were characterized by randomly amplified polymorphic DNA PCR and repetitive DNA element PCR. The results obtained underlined how different populations took over at different steps of the process. This is believed to be the result of the selection of the particular population, possibly due to the low storage temperature employed.     

A note on shelf-life extension of British fresh sausage by vacuum packing

Vacuum packing of British fresh sausage in a low oxygen permeability film (Diolon) extended the product shelf-life at 6 degrees C to more than 20 d compared with 9-14 d in conventional packs. After 10 d storage, counts of key spoilage organisms such as yeasts and Brochothrix thermosphacta were generally 2 log cycles lower in vacuum packs. Vacuum-packed sausages also displayed a slower rate of loss of free sulphite. Variations in pack permeability to SO2 were not responsible for this. Losses of free SO2 in stored sausages are largely due to the production of sulphite-binding agents by yeasts. Selective enumeration of these yeasts showed them to be inhibited by conditions of vacuum packing. The extension of shelf-life observed is ascribed to the reduction in growth rate of the spoilage flora in vacuum packs coupled with the consequent maintenance of inhibitory levels of sulphite for a longer period.