Assessment of Spoilage Bacterial Communities in Food Wrap and Modified Atmospheres-Packed Minced Pork Meat Samples by 16S rDNA Metagenetic Analysis.

ABSTRACT: Although several studies have focused on the dynamics of bacterial food community, little is known about the variability of batch production and microbial changes that occur during storage. The aim of the study was to characterize the microbial spoilage community of minced pork meat samples, among different food production and storage, using both 16S rRNA gene sequencing and classical microbiology. Three batches of samples were obtained from four local Belgian facilities (A-D) and stored until shelf life under food wrap (FW) and modified atmosphere packaging (MAP, CO₂ 30%/O₂ 70%), at constant and dynamic temperature. Analysis of 288 samples were performed by 16S rRNA gene sequencing in combination with counts of psychrotrophic and lactic acid bacteria at 22°C. At the

SUBMITTER: Cauchie E 

PROVIDER: S-EPMC6985204 | biostudies-literature | 2019

REPOSITORIES: biostudies-literature