Influence of lactate and acetate removal on the microbiota of French fresh pork sausages

Food Microbiology
Agnès Bouju-AlbertSandrine Guillou

Abstract

The microbiota of fresh French pork sausages were characterised in five batches of comminuted pork meat that were equally divided into two formulations either containing the acid-based preservatives lactate and acetate, or no preservatives. Conventional microbiological analysis and high-throughput 16S rDNA amplicon sequencing methods were performed on meat batches packed under modified atmosphere (70% oxygen and 30% carbon dioxide) during chilled storage. In addition, meat pH and colour, and gas composition of the packages were monitored until the end of the shelf-life. During storage, the population of mesophilic and lactic acid bacteria increased from 4 log CFU/g to 8 log CFU/g after 15 days of chilled storage, both with and without preservatives. Despite similar changes of the physical and chemical parameters, such as pH and package gas composition, spoilage was delayed in the meat containing the preservatives, suggesting that lactate and acetate are effective against spoilage. Metagenetic analysis showed that at the end of the shelf-life, the species distribution differed between both the formulations and the batches. Lactic acid bacteria were shown to dominate both with and without preservatives; however, samples containin...Continue Reading

Citations

Aug 30, 2019·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Vinícius BadiaWeber da Silva Robazza
Nov 22, 2019·Frontiers in Microbiology·Sandra Fuertes-PerezRudi F Vogel
Dec 17, 2020·Comprehensive Reviews in Food Science and Food Safety·Olumide Adedokun OdeyemiDeyan Stratev
Nov 26, 2020·Food Research International·Ngoc-Du Martin LuongSandrine Guillou

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