Table 1 Specific spoilage causes by Pseudomonas fluorescens in various food items
From: Pseudomonas fluorescens: a potential food spoiler and challenges and advances in its detection
Strain types | Components | Food items | Alteration | References |
|---|---|---|---|---|
Laboratory isolates | Lipases | Cheddar cheese | Rancidity | Law et al. (1976) |
Pseudomonas fluorescensSIKW1 | Lipases | Cow milk | Rancid flavor | Andersson et al. (1981) |
Pseudomonas fluorescens AR11 | Protease | UHT milk | Gelation | Law et al. (1977) |
NS | Protease | Fresh cheese | Gelation and slimy texture due to the activity of enzymes | Samaržija et al. (2012) |
NS | Protease | Soft cheese | Poor texture due to activity of enzymes | Samaržija et al. (2012) |
Laboratory isolates | Pectin methylesterase | Potato | Tubers maceration | Huether and McIntyre (1969) |
Laboratory isolates | Phospholipase C (lecithinase) | Milk | Bitter taste | Fox et al. (1976) |
Pseudomonas fluorescens biotype I | Bluish-black pigment | Chicory | Vascular blackening | Sellwood et al. (1981) |
Laboratory isolates | Surfactant | Broccoli | Rotting | Hildebrand (1989) |
Laboratory isolates | Surfactant | Chicken meat | Emulsify fat | Mellor et al. (2011) |
Laboratory isolates | Volatile compounds | Fish muscle | Off-odors | Miller et al. (1973) |
Laboratory isolates | Volatile compounds | Chicken breast | Off-odors | Pittard et al. (1982) |
Laboratory isolates | Volatile compounds | Beef | Off-odors | Edwards et al. 1987) |
Pseudomonas fluorescens biotype IV | Blue pigment | Low-acid cheese | Discoloration | Martin et al. (2011) |
Laboratory isolates | Bacterial load(reducing O2 partial pressure) | Beef | Discoloration | Chan et al. (1998) |
Laboratory isolates | Volatile compounds | Sea bream fillets | Off-odors, discoloration | Parlapani et al. (2015) |
Pseudomonas fluorescens biotype B1-B6 | Protease, Lecithinase | Pasteurized milk | – | Bedeltavana et al. (2010) |
Pseudomonas fluorescens NCIMB 702085, 701274 (Referred strains) | Protease | UHT skimmed milk | – | Mlipano et al. (2018) |
Laboratory isolates | Volatile compounds | Refrigerated chicken | Off-odors | Freeman et al. (1976) |
Pseudomonas fluorescens BJ-10 | Protease | Raw milk | Gelation | Zhang and Lv (2014) |
Laboratory isolates | Blue pigmentation | Mozzerll cheese | Discoloration | Fasolato et al. (2018) |