Autochthonous fungi are central components in microbial community structure in raw fermented sausages.

ABSTRACT: Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high-throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within t

SUBMITTER: Zwirzitz B 

PROVIDER: S-EPMC9049617 | biostudies-literature | 2022 May

REPOSITORIES: biostudies-literature