Exploring the Sources of Bacterial Spoilers in Beefsteaks by Culture-Independent High-Throughput Sequencing

摘要: Microbial growth on meat to unacceptable levels contributes significantly change structure, color and flavor cause spoilage. The types of microorganisms initially present in depend several factors multiple sources contamination can be identified. aims this study were evaluate the microbial diversity beefsteaks before after aerobic storage at 4°C investigate by examining microbiota carcasses wherefrom steaks originated processing environment where beef was handled. Carcass, environmental (processing plant) samples analyzed culture-independent high-throughput sequencing 16S rRNA gene amplicons. carcass swabs very complex, including more than 600 operational taxonomic units (OTUs) belonging 15 different phyla. A significant association found between specific cuts (P<0.01) indicating that same influence beef. Despite high complexity microbiota, showed a dramatic decrease complexity. Pseudomonas sp. Brochothrix thermosphacta main contaminants, Acinetobacter, Psychrobacter Enterobacteriaceae also found. Comparing relative abundance OTUs it shown abundant occurred corresponding carcass. However, these clearly increased taken plant suggesting spoilage-associated species originate from carcasses, they are carried is handled there become resident microbiota. Such then further spread when represents starting most efficiently growing take over during