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During spontaneous meat fermentation, diverse microbial communities develop over time. These communities consist mainly of lactic acid bacteria (LAB) and coagulase-negative staphylococci (CNS), of which the species composition is influenced by the fermentation temperature and the level of acidification. Recent development and application of amplicon-based high-throughput sequencing (HTS) methods have allowed to gain deeper insights into the microbial communities of fermented meats. The aim of the present study was to investigate the effect of different fermentation temperatures and acidification profiles on the CNS communities during spon-taneous fermentation, using a previously developed amplicon-based HTS method targeting both the 16S rRNA and tuf genes. Spontaneous fermentations were performed with five different lots of meat to assess inter-lot variability. The process influence was investigated by fermenting the meat batters for seven days at different fermentation temperatures (23 ◦C, 30 ◦C, and 37 ◦C) and in the absence or presence of added glucose to simulate different acidification levels. Additionally, the results were compared with a starter culture-initiated fermenta-tion process. The data revealed that the fermentation temperature was the most influential processing condition in shaping the microbial communities during spontaneous meat fermentation processes, whereas differences in pH were only responsible for minor shifts in the microbial profiles. Furthermore, the CNS communities showed a great level of variability, which depended on the initial microbial communities present and their competitiveness
Bibliographical noteFunding Information:
The authors acknowledge the financial support of the Research Council of the Vrije Universiteit Brussel (OZR, SRP, IRP, and IOF projects), the Hercules Foundation (project UABR 09/004 ), and the Research Foundation-Flanders ( G021518N ). EVR is the recipient of a SB Fellowship of the FWO (1S06717N).
The authors acknowledge the financial support of the Research Council of the Vrije Universiteit Brussel (OZR, SRP, IRP, and IOF projects), the Hercules Foundation (project UABR 09/004), and the Research Foundation-Flanders (G021518N). EVR is the recipient of a SB Fellowship of the FWO (1S06717N).
© 2021 Elsevier B.V.
Copyright 2021 Elsevier B.V., All rights reserved.
- Meat microbiota
- Fermentation temperature
- Background microbiota
- Tuf gene sequencing
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