The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis
Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated mi...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-06-01
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| Series: | Microorganisms |
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| Online Access: | https://www.mdpi.com/2076-2607/9/6/1223 |
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| author | Evelyne Duthoo Geertrui Rasschaert Frédéric Leroy Stefan Weckx Marc Heyndrickx Koen De Reu |
| author_facet | Evelyne Duthoo Geertrui Rasschaert Frédéric Leroy Stefan Weckx Marc Heyndrickx Koen De Reu |
| author_sort | Evelyne Duthoo |
| collection | DOAJ |
| description | Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, <i>Brochothrix thermosphacta</i> was highly abundant at the beginning of the shelf-life period, but was later overtaken by <i>Leuconostoc carnosum</i> and <i>Lactococcus piscium</i>. For cooked chicken products, <i>Latilactobacillus sakei</i> was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of <i>Photobacterium</i> at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods. |
| first_indexed | 2024-03-10T10:41:51Z |
| format | Article |
| id | doaj.art-460ed047e49341e1b85004d9dcaf5e82 |
| institution | Directory Open Access Journal |
| issn | 2076-2607 |
| language | English |
| last_indexed | 2024-03-10T10:41:51Z |
| publishDate | 2021-06-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Microorganisms |
| spelling | doaj.art-460ed047e49341e1b85004d9dcaf5e822023-11-21T22:52:03ZengMDPI AGMicroorganisms2076-26072021-06-0196122310.3390/microorganisms9061223The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent AnalysisEvelyne Duthoo0Geertrui Rasschaert1Frédéric Leroy2Stefan Weckx3Marc Heyndrickx4Koen De Reu5Fisheries and Food (ILVO)—Technology and Food Science Unit, Flanders Research Institute for Agriculture, 9090 Melle, BelgiumFisheries and Food (ILVO)—Technology and Food Science Unit, Flanders Research Institute for Agriculture, 9090 Melle, BelgiumResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, BelgiumResearch Group of Industrial Microbiology and Food Biotechnology (IMDO), Faculty of Sciences and Bioengineering Sciences, Vrije Universiteit Brussel, 1050 Brussels, BelgiumFisheries and Food (ILVO)—Technology and Food Science Unit, Flanders Research Institute for Agriculture, 9090 Melle, BelgiumFisheries and Food (ILVO)—Technology and Food Science Unit, Flanders Research Institute for Agriculture, 9090 Melle, BelgiumAlthough refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, <i>Brochothrix thermosphacta</i> was highly abundant at the beginning of the shelf-life period, but was later overtaken by <i>Leuconostoc carnosum</i> and <i>Lactococcus piscium</i>. For cooked chicken products, <i>Latilactobacillus sakei</i> was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of <i>Photobacterium</i> at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.https://www.mdpi.com/2076-2607/9/6/1223cooked hamcooked chickenmodified atmosphere packagingshelf lifespoilage |
| spellingShingle | Evelyne Duthoo Geertrui Rasschaert Frédéric Leroy Stefan Weckx Marc Heyndrickx Koen De Reu The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis Microorganisms cooked ham cooked chicken modified atmosphere packaging shelf life spoilage |
| title | The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis |
| title_full | The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis |
| title_fullStr | The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis |
| title_full_unstemmed | The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis |
| title_short | The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis |
| title_sort | microbiota of modified atmosphere packaged cooked charcuterie products throughout their shelf life period as revealed by a complementary combination of culture dependent and culture independent analysis |
| topic | cooked ham cooked chicken modified atmosphere packaging shelf life spoilage |
| url | https://www.mdpi.com/2076-2607/9/6/1223 |
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