Metabolic features of Carnobacterium spp. relevant to food spoilage

Abstract

Members of genus Carnobacterium are psychrotolerant, facultatively anaerobic lactic acid bacteria frequently isolated from refrigerated and vacuum-packed food products of animal origin. This review explores their metabolic and physiological traits that contribute to food spoilage, with a particular focus on C. maltaromaticum and C. divergens. These species are metabolically versatile, capable of fermenting various carbohydrates and producing volatile organic compounds (VOCs) such as alcohols, ketones, aldehydes, and biogenic amines, which are strongly associated with undesirable sensory changes in meat, seafood, and dairy products. Their resilience under stress conditions, including cold temperatures, elevated pH, and modified atmosphere packaging, supports their persistence in food matrices. Proteolytic and lipolytic activities further enhance their spoilage potential by degrading proteins and fats, leading to off-odor and textural deterioration. A comprehensive understanding of the metabolic pathways and spoilage mechanisms of Carnobacterium spp. is essential for developing effective food preservation strategies and improving shelf-life management of perishable products.