Analysis of Microbial Diversity and Dynamics During Bacon Storage Inoculated With Potential Spoilage Bacteria by High-Throughput Sequencing

Abstract

Staphylococcus xylosus, Leuconostoc mesenteroides, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Serratia liquefaciens were investigated for their roles in in the spoilage of sterilized smoked bacon. These five strains, individually and in combination, were applied as starters on sliced bacon at 4–5 log10 CFU/g using a hand-operated spraying bottle and stored for 45 days at 0–4°C. Dynamics, diversity, and succession of microbial community during storage of samples were studied by high-throughput sequencing (HTS) of the V3–V4 region of the 16S rRNA gene. A total of 367 bacterial genera belonging to 21 phyla were identified. Bacterial counts in all the inoculated specimens increased significantly within the first 15 days while the microbiota developed into more similar communities with increasing storage time. At the end of the storage time, the highest abundance of Serratia (96.46%) was found in samples inoculated with S. liquefaciens. Similarly, for samples inoculated with C. maltaromaticum and L. mesenteroides, a sharp increase in Carnobacterium and Leuconostoc abundance was observed as they reached a maximum relative abundance of 97.95 and 81.6%, respectively. Hence, these species were not only the predominant ones but could also have been the more competitive ones, potentially inhibiting the growth of other microorganisms. By analyzing the bacterial load of meat products using the SSO model, the relationships between the microbial communities involved in spoilage can be understood to assist further research.

The combination of high‐throughput sequencing and LC–MS/MS reveals the mechanism of Staphylococcus inoculation on bacterial community succession and taste development during the processing of dry‐cured bacon

“…In CK, however, S. xylosus and S. vitulinus were barely detected, being replaced by a large amount of Carnobacterium divergens , Weissella viridescens , Leuconostoc carnosum and L. sakei . Among them, C. divergens , W. viridescens and L. carnosum could cause the spoilage of meat products 11 . Some studies had certified that the addition of Staphylococcus species to fermented products could improve the safety.…”

“…Among them, C. divergens, W. viridescens and L. carnosum could cause the spoilage of meat products. 11 Some studies had certified that the addition of Staphylococcus species to fermented products could improve the safety. Leroy et al 18 proposed that S. xylosus could inhibit the formation of S. aureus biofilms, and Casquete et al 6 observed an increased acidity and decreased coliforms in Iberian drysausage as a result of the inoculation of S. vitulinus.…”

“…Liquid chromatography–tandem mass spectrometry (LC–MS/MS) allows for the detection of a wide range of metabolites with higher sensitivity and sample throughput, which makes it an effective technique for identifying most metabolites and it has been widely used to characterize the metabolites in fermented meat products 1 . High‐throughput sequencing (HTS) technology enables a more thorough and accurate evaluation of complicated microbiota 11 . The combination of LC–MS/MS and HTS shows excellent potential with respect to revealing the relationship between microbial community succession and metabolite changes during the fermentation processing of meat products 12 .…”

“…1 High-throughput sequencing (HTS) technology enables a more thorough and accurate evaluation of complicated microbiota. 11 The combination of LC-MS/MS and HTS shows excellent potential with respect to revealing the relationship between microbial community succession and metabolite changes during the fermentation processing of meat products. 12 As far as we know, the co-inoculation of S. vitulinus and S. xylosus with respect to the relationship between microbial community succession and the development of taste metabolites during the processing of dry-cured bacon have not been thoroughly investigated by LC-MS/MS and HTS.…”

Volatile compounds produced in smoked bacon inoculated with potential spoilage bacteria

“…Furthermore, these associated VOCs can then be used to design models or an intelligent facility for predicting the deterioration of meat products. To our knowledge, few studies have assessed the VOCs corresponding to metabolites generated by the isolated major bacteria responsible for the spoilage in smoked bacon 19,20 …”