Effect of high levels of CO2 and O2 on membrane fatty acid profile and membrane physiology of meat spoilage bacteria

Abstract The membrane is the major protective barrier separating cell from environment and thus important for bacteria to survive environmental stress. This study investigates changes in lipid compositions physiology of meat spoiling response high CO 2 (30%) O (70%) concentrations, as commonly used modified atmosphere packaging meat. Therefore, fatty acid profile well fluidity, permeability surface were determined correlated genomic settings five Brochothrix (B.) thermosphacta , Carnobacterium (C.) divergens C. maltaromaticum Leuconostoc (L.) gelidum subsp. L. gasicomitatum cultivated under different gas atmospheres. We identified potentials adaptations, which accordance with actual measured composition each species and/or e.g., an increase saturated, iso cyclopropane acids. Even though species-specific, general physiological responses similar, comprising a decreased fluidity. Thus, we concluded that facilitate change acids upon exposure what leads alteration fluidity permeability. observed adaptations might contribute resistance spoilers against detrimental effects gases help explain their ability grow Furthermore, this provides fundamental knowledge regarding impact on properties bacteria.