Advances in Quorum Sensing of Specific Spoilage Organisms in Chilled Meat
ZHANG Yuhua, MENG Yi
National Engineering Research Center for Agricultural Products Logistics, Shandong Key Laboratory of Storage and Transportation Technology of Agricultural Products, College of Food and Drugs, Shandong Institute of Commerce and Technology, Jinan 250103, China
Abstract：Microbial meat spoilage is an important factor affecting the quality and safety of meat. Studies have shown that quorum sensing (QS) is closely related to meat spoilage. A quorum sensing inhibitor (QSI) is able to reduce bacterial spoilage by blocking the synthesis or transmission of QS signals and has become a promising target in the field of meat preservation. In this paper, bacterial QS, its influence on the spoilage of meat, and the origin, characteristics and mechanism of action of QSI are summarized. The problems and prospects in applying QS in the control of meat spoilage are also put forward.
2019, Vol. 33 
