Sorry, you need to enable JavaScript to visit this website.

Bacterial community and proteome analysis of fresh-cut lettuce as affected by packaging

TitleBacterial community and proteome analysis of fresh-cut lettuce as affected by packaging
Publication TypeArticolo su Rivista peer-reviewed
Year of Publication2015
AuthorsDi Carli, Mariasole, De Rossi P., Paganin Patrizia, Del Fiore Antonella, Lecce Francesca, Capodicasa Cristina, Bianco L., Perrotta Gaetano, Mengoni Alessio, Bacci Giovanni, Daroda Lorenza, Dalmastri Claudia, Donini Marcello, and Bevivino Annamaria
JournalFEMS Microbiology Letters
Date Published28 October 2015

With the growing demand of fresh-cut vegetables, a variety of packaging films are produced specifically to improve safety and quality of the fresh vegetables over the storage period. The aim of our work was to evaluate the influence of different packaging films on the quality of fresh-cut lettuce analyzing changes in bacterial community composition and modifications at the proteome level, by means of culture-dependent/culture-independent methods and differential in gel electrophoresis combined with mass spectrometry analysis. Total viable counts indicated the presence of a highly variable and complex microbial flora, around a mean value of 6.26 log10 CFU g-1. Analysis of terminal-restriction fragment length polymorphism data indicated that bacterial communities changed with packaging films and time, showing differences in community composition and diversity indices between the commercially available package (F) and the new packages (A and C), in the first days after packaging. Also proteomic analysis revealed significant changes, involving proteins related to energy metabolism, photosynthesis, plant defense and oxidative stress processes, between F and A/C packages. In conclusion, microbiological and proteomic analysis have proved to be powerful tools to provide new insights into both the composition of leaf-associated bacterial communities and protein content of fresh-cut lettuce during the shelf-life storage process.

Citation Key5469