Studyies on the Microbial Profiles and Dominant Spoilage Bacteria in Sausage during Different Storage Periods
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Abstract:
In this study, the smoked sausage in a natural casing was investigated through extracting DNA from fresh sausage and spoiled sausage for comparison on the microbial profiles by high-throughput sequencing technology and determination of dominant spoilage bacteria. Results showed that the abundance and uniformity of spoilage sausage were lower than those of fresh sausage. At the genus level, the bacteria with the highest abundance was Staphylococcus (90.64%) in fresh sausage, whilst Weissella (65.93%) and Staphylococcus (33.79%) in spoiled sausage had the highest and second highest abundance, respectively. At the species level, Staphylococcus equorum and Staphylococcus vitulinus had the highest abundance in fresh sausage (25.59% and 18.01%, respectively), whilst Weissella viridescens (46.04%) and Weissella cibaria (19.68%) were the most abundant in spoiled sausage. These results indicated that the microbial profile of spoilage sausage differed significantly from that of fresh sausage, and the dominant spoilage bacteria in spoiled sausage was Weissella viridescens (which could proliferate greatly during sausage storage thus would dominate the spoiled products). Accordingly, Weissella viridescens should be eliminated during the production process to prolong the product shelf life and improve product quality.
