Scientia Agricultura Sinica ›› 2021, Vol. 54 ›› Issue (8): 1761-1771.doi: 10.3864/j.issn.0578-1752.2021.08.015

• FOOD SCIENCE AND ENGINEERING • Previous Articles     Next Articles

Effects of nuoB on Physiological Properties of Pseudomonas fragi and Its Spoilage Potential in Chilled Chicken

WANG GuangYu1(),LI Qing1,TANG WenQian1,WANG HuHu2,XU XingLian2(),QIU WeiFen1   

  1. 1College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety of Jiangsu Province, Nanjing 210023
    2College of Food Science and Technology, Nanjing Agricultural University, Nanjing 210095
  • Received:2020-08-14 Accepted:2020-10-14 Online:2021-04-16 Published:2021-04-25
  • Contact: XingLian XU E-mail:gywangfood@163.com;xlxu@njau.edu.cn

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Abstract:

【Objective】The effects of nuoB on the properties of Pseudomonas fragi and its spoilage activity on chilled chicken were studied in this work, which could provide a theoretical basis for revealing mechanism of nuoB-mediated chilled chicken spoilage and developing new preservation technologies. 【Method】The nuoB mutant was constructed by inserting a resistance cartridge to analyze the differences of the growth curve, aggregation, motility, and biofilm formation ability between the wild type and the mutant in vitro. The effects on the spoilage characteristics of chilled chicken were studied in situ, including the total viable count, TVBN, pH, and sensory evaluation. This study investigated the influence of nuoB on the physiological properties and spoilage potential of P. fragi. 【Result】The results showed that nuoB did not affect the growth condition, aggregation, and swarming motility of P. fragi. However, the swimming motility and biofilm formation of the mutant were significantly decreased during the incubation period. The in situ assessment of the spoilage ability on chilled chicken showed that there was no significant difference in the total viable count between two groups, which both reached to 10 lg CFU·g -1. The TVBN in the mutant group was significantly lower than that in the wild type group during the whole storage period and exceeded the national standard limit of 15 mg/100 g on the 4th day. The maximum value of TVBN in the mutant group at the end of storage was about half of that in the wild type group. The pH values of both samples were within the normal levels in the first 2 days, while the mutant group was significantly lower than that in the wild type group after the 5th day. Sensory evaluation results showed that slime and odor occurred in both groups on day 4, which could be considered as spoilage, but the spoilage extent of mutant group was slightly weaker than the wild type group. 【Conclusion】The destruction of nuoB did not affect the growth ability of P. fragi, but inhibited its swimming motility, biofilm formation, and spoilage potential in chilled chicken.

Key words: Pseudomonas fragi, gene, bacterial property, spoilage, chilled chicken

Table 1

Primers used in this study"

引物 Primer 序列（5′-3′）
Sequence (5′-3′)
nuoB-F ATATCTAGACCTGCATAGACATTGATGGAGGTTCTAC AAC
nuoB-R ATATCTAGACTTGATCATCACGTCGCTGTTACGTTC
Kpn-Kn-F ATATATATGGTACCGGAATAGGGAACTTCAAGATCCC CTC
Kpn-Kn-R ATATATATGGTACCAGAGCGCTTTTGAAGCTGG
nuoB-outF GAGGCCTGCGACATAGCGACACAAC
nuoB-outR CAGACTTCGCGCTCGTACCAGTTGG
下划线代表限制性内切酶酶切位点
Underline sequences are cleavage sites of restriction enzyme

Fig. 1

pCVD442 vector (a) and diagram of the construction of ΔnuoB mutant (b)"

Fig. 2

Growth curves of P. fragi NMC25 and the ΔnuoB mutant"

Fig. 3

Swarming (a) and swimming (b) motilities of P. fragi NMC25 and the ΔnuoB mutant *, ** indicate significant difference (P<0.05) and extremely significant difference (P<0.01) at the same incubation time, respectively. The same as below"

Fig. 4

Biofilm formation abilities of P. fragi NMC25 and the ΔnuoB mutant"

Fig. 5

Microbial changes of chilled chicken samples"

Fig. 6

TVBN changes of chilled chicken samples *** indicate significant difference (P<0.001). The same as below"

Fig. 7

pH changes of chilled chicken samples"

Fig. 8

Spoilage scores (a) and pictures (b) of chilled chicken samples The dotted line indicates the samples are sensory rejection"

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