Autochthonous fungi are central components in microbial community structure in raw fermented sausages

Abstract

Summary Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high‐throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage‐associated genera Acinetobacter , Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.

Probiotic lactic acid bacteria alleviate pediatric IBD and remodel gut microbiota by modulating macrophage polarization and suppressing epithelial apoptosis

“…According to our current findings, P. pentosaceus CECT8330 has the effect of alleviating intestinal inflammation, so it should have the potential for applications in the treatment of PIBD. With the progress of technology, microorganisms are widely used in the field of food science (Chen et al, 2020 ; Zwirzitz et al, 2022 ). It was reported that microbial preparations including probiotics can be considered to help alleviate diseases through food supplements (Choi et al, 2022 ).…”

Sorghum rhizosphere bacteriome studies to pinpoint, isolate and assess plant beneficial bacteria

“…Cytoscape was used to compute the statistics and depict the generated network [49]. According to [14,50,51], keystone bacterial taxa were considered the nodes presenting the highest betweenness centrality and node degree. The network analysis was performed either using the whole dataset or restricted to the Italian samples.…”

Fungal–Bacterial Mutualism: Species and Strain-Dependent Simultaneous Modulation of Branched-Chain Esters and Indole Derivatives in Fermented Sausages through Metabolite Cross-Feeding

“…19−21 Recent microbial interactions based on correlation network analysis showed numerous significant correlations between CNS, LAB, and D. hansenii in fermented sausages. 22 Furthermore, targeted and nontargeted metabolomics analyses have revealed that synergistic effects of yeast−bacteria interactions led to further enrichment of amino acids derivatives in beer fermentation. 23 Thus, the interaction of D. hansenii with CNS and LAB may promote the accumulation of branched-chain esters and indole derivatives, respectively.…”

“…To date, building synthetic communities with metabolic interactions has been recognized as contributing to promising approaches to metabolite accumulation in addition to genetic engineering. − Recent microbial interactions based on correlation network analysis showed numerous significant correlations between CNS, LAB, and D. hansenii in fermented sausages . Furthermore, targeted and nontargeted metabolomics analyses have revealed that synergistic effects of yeast–bacteria interactions led to further enrichment of amino acids derivatives in beer fermentation .…”