Table 3.
Summary of the predicted effect of the packaging atmosphere on the growth of photobacteria.
| Vacuum | MAP (no oxygen): white meat | MAP (high oxygen, 70%): red meat | ||||||||
|---|---|---|---|---|---|---|---|---|---|---|
| Growth | Proteome | Expected inhibition | Growth | Proteome | Expected inhibition | Growth | Proteome | Expected inhibition | ||
| P. carnosum | TMW 2.2021T | + | ++ | No | + | + | No | N.A. | N.A. | Yes |
| TMW 2.2149 | + | ++ | No | + | + | No | N.A. | N.A. | Yes | |
| P. phosphoreum | TMW 2.2103 | + | + | No | + | + | No | ++ | ++ | Yes |
| TMW 2.2134 | + | + | No | + | + | No | ++ | ++ | Yes | |
Impact of each gas atmosphere on the growth and proteome of each strain is displayed (- no effect, + moderate effect, ++ strong effect, N.A. no data available). Expected inhibition of growth of photobacteria on meat packages under each atmosphere is included.
Growth on air (21% oxygen) is used as the optimum and baseline for the growth comparison with other growth conditions. Effect on the growth is evaluated based on observed reduction as follows: “no effect” indicates no significant difference to optimum conditions, “moderate effect” indicates reduction on the growth parameters but still observed growth, and “strong effect” indicates great reduction of growth parameters. Effect on the proteome was evaluated based on the amount of differentially regulated proteins.