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Large microbiota survey reveals how the microbial ecology of cooked ham is shaped by different processing steps

机译：大型微生物群调查显示，熟火腿的微生物生态学是如何通过不同的加工步骤塑造的

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摘要

Cooked ham production involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O_2 packaging permeability. About 200 samples from the same facility were obtained and characterized with respect to ⅰ) their microbiota based on gyrB amplicon sequencing ⅱ) their production of spoilage-related metabolites based on E-Nose analysis and enzymatic assays. The slicing was the most critical step, shaping two general types of microbiota according to the slicing line: one dominated by Carnobacterium divergent and another one dominated by Leuconostoc carnosum and Serratia proteamaculans. Regarding metabolites production, L. carnosum was associated to D-lactic acid, ethanol and acetic acid production, whereas Serratia proteamaadans was associated to acetic acid production. This last species prevailed with highly Cvpermeable packaging. Within a given slicing line, campaign-based variations were observed, with Lactobacillus sakei, Leuconostoc mesenteroides and Carnobacterium maltaromaticum prevalent in summer. L. sakei was associated with L-lactic acid production and C. maltaromaticum with formic and acetic acid productions.
机译：熟火腿生产涉及既有许多步骤，塑造了最终产品的微生物群落，后果对腐败代谢物生产。为了确定推动火腿生态的主要因素及其腐败，我们设计了一个与火腿生产相关的五个变量的研究：肉类运输过程中的储存类型，搅拌速度，沥青时间，切片线和O_2包装渗透率。基于e-鼻子分析和酶测定，获得了基于GyrB扩增子测序Ⅱ的微生物生物的约200个来自同一设施的样本并表征了来自同一设施的Ⅰ）。切片是最关键的步骤，根据切片线塑造两种一般类型的微生物群：一个由肉毒杆菌分歧的人，另一个由菌菌和Serratia proteamaCulans主导的另一个。关于代谢物生产，L. carnosum与D-乳酸，乙醇和乙酸产生有关，而Serratia ProTeamaAdans与乙酸产生相关。最后一个物种普遍存在，具有高度抗性的包装。在给定的切片线内，观察到基于竞选的变化，夏季乳酸乳杆菌，Leuconostoc肠系膜和患有嗜血糖型患者的嗜酸盐。 L. Sakei与L-乳酸生产和含有甲型和乙酸生产的C.Maltaromaticum有关。

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  • 来源
    《Food microbiology》 |2020年第10期|103547.1-103547.13|共13页
  • 作者

    Marine Zagdoun; Gwendoline Coeuret; Mery NDione; Marie-Christine Champomier-Verges; Stephane Chaillou;

  • 作者单位

    Universiti Paris-Saclay INRAE AgroParisTech Micalis Institute 78350 Jouy-en-Josas France;

    Universiti Paris-Saclay INRAE AgroParisTech Micalis Institute 78350 Jouy-en-Josas France;

    Universiti Paris-Saclay INRAE AgroParisTech Micalis Institute 78350 Jouy-en-Josas France;

    Universiti Paris-Saclay INRAE AgroParisTech Micalis Institute 78350 Jouy-en-Josas France;

    Universiti Paris-Saclay INRAE AgroParisTech Micalis Institute 78350 Jouy-en-Josas France;

  • 收录信息 美国《科学引文索引》(SCI);美国《化学文摘》(CA);
  • 原文格式 PDF
  • 正文语种 eng
  • 中图分类
  • 关键词

    Microbial ecology; Cooked ham; Process; Spoilage metabolites;

    机译：微生物生态;熟火腿;过程;腐败的代谢物;

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