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The Microbiome of an Active Meat Curing Brine
David F Woods1, Iwona M Kozak1, Stephanie Flynn1
1Biomerit Research Centre, School of Microbiology, University College Cork, Cork, Ireland.
Frontiers in Microbiology
|January 29, 2019
Summary
Wiltshire curing brine, essential for traditional meat products, was analyzed using Next Generation Sequencing (NGS). Key bacteria identified include Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio, crucial for meat quality and safety.
Area of Science:
- Food microbiology
- Microbial ecology
- Food science
Background:
- Traditional food production, including meat curing, relies on microbial processes.
- Wiltshire curing is a key salting method enhancing meat's organoleptic properties.
- The microbial composition of Wiltshire curing brine is not well understood.
Purpose of the Study:
- To characterize the microbial community in Wiltshire curing brine.
- To identify key bacterial genera involved in the Wiltshire curing process.
- To assess the industrial relevance of identified microorganisms for meat processing.
Main Methods:
- Microbiome analysis using Next Generation Sequencing (NGS) technologies.
- Identification of bacterial genera within the Wiltshire brine.
- Investigation of bacterial diversity and community dynamics over time.
Main Results:
- Identified core microflora genera: Marinilactibacillus, Carnobacterium, Leuconostoc, and Vibrio.
- Demonstrated changes in brine microbial community composition over time.
- Assessed the industrial applications of these key bacteria in food production.
Conclusions:
- Characterization of Wiltshire brine microbiota provides new insights into meat processing.
- Understanding these key microbes can enhance the quality and safety of traditional meat products.
- This research supports the continued success and heritage of the food industry.
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