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

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 cultu...

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Autores principales: Zwirzitz, Benjamin, Thalguter, Sarah, Wetzels, Stefanie U., Stessl, Beatrix, Wagner, Martin, Selberherr, Evelyne
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049617/
https://www.ncbi.nlm.nih.gov/pubmed/34739743
http://dx.doi.org/10.1111/1751-7915.13950
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author Zwirzitz, Benjamin
Thalguter, Sarah
Wetzels, Stefanie U.
Stessl, Beatrix
Wagner, Martin
Selberherr, Evelyne
author_facet Zwirzitz, Benjamin
Thalguter, Sarah
Wetzels, Stefanie U.
Stessl, Beatrix
Wagner, Martin
Selberherr, Evelyne
author_sort Zwirzitz, Benjamin
collection PubMed
description 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 the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage‐associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.
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spelling pubmed-90496172022-05-02 Autochthonous fungi are central components in microbial community structure in raw fermented sausages Zwirzitz, Benjamin Thalguter, Sarah Wetzels, Stefanie U. Stessl, Beatrix Wagner, Martin Selberherr, Evelyne Microb Biotechnol Thematic Issue on Microbial Biotechnology for Food Production 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 the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage‐associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods. John Wiley and Sons Inc. 2021-11-05 /pmc/articles/PMC9049617/ /pubmed/34739743 http://dx.doi.org/10.1111/1751-7915.13950 Text en © 2021 The Authors. Microbial Biotechnology published by Society for Applied Microbiology and John Wiley & Sons Ltd. https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the terms of the http://creativecommons.org/licenses/by-nc-nd/4.0/ (https://creativecommons.org/licenses/by-nc-nd/4.0/) License, which permits use and distribution in any medium, provided the original work is properly cited, the use is non‐commercial and no modifications or adaptations are made.
spellingShingle Thematic Issue on Microbial Biotechnology for Food Production
Zwirzitz, Benjamin
Thalguter, Sarah
Wetzels, Stefanie U.
Stessl, Beatrix
Wagner, Martin
Selberherr, Evelyne
Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title_full Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title_fullStr Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title_full_unstemmed Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title_short Autochthonous fungi are central components in microbial community structure in raw fermented sausages
title_sort autochthonous fungi are central components in microbial community structure in raw fermented sausages
topic Thematic Issue on Microbial Biotechnology for Food Production
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9049617/
https://www.ncbi.nlm.nih.gov/pubmed/34739743
http://dx.doi.org/10.1111/1751-7915.13950
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