Changes in the microbial communities in vacuum-packaged smoked bacon during storage

Area of Science:

• Food Microbiology
• Microbial Ecology

Background:

• Vacuum-packed bacon is susceptible to microbial spoilage during refrigerated storage.
• Understanding the dynamics of microbial populations is crucial for food safety and quality.

Purpose of the Study:

• To investigate the microbiota composition and population dynamics in vacuum-packed bacon during refrigerated storage.
• To identify specific spoilage microorganisms (SSOs) using both culture-independent and dependent methods.

Main Methods:

• High-throughput sequencing (HTS) for culture-independent analysis of microbial composition.
• Traditional cultivation, isolation, and identification methods for culture-dependent analysis.
• Monitoring changes in microbial populations over extended storage periods.

Main Results:

• Microbial composition significantly changed with prolonged storage time.
• Microbial diversity decreased over storage.
• Lactic acid bacteria (LAB), primarily Leuconostoc and Lactobacillus, dominated after seven days.
• Leuconostoc mesenteroides and Leuconostoc carnosum were prevalent from day 15.
• Lactobacillus sakei and Lactobacillus curvatus were identified on day 45, indicating potential spoilage roles.
• Serratia, Rahnella, Fusobacterium, and Lactococcus showed increased populations, suggesting their contribution to spoilage.

Conclusions:

• The study elucidated the microbial succession in vacuum-packed bacon during refrigerated storage.
• Specific LAB species and other bacteria were identified as potential contributors to bacon spoilage.
• Combined culture-independent and dependent methods provide comprehensive insights into food spoilage microbiology.