High-throughput sequencing analysis of bacterial community composition and quality characteristics in refrigerated...

Spoilage bacteria seriously influence meat quality. In this study, the bacterial community, sensory scores, pH, and total volatile basic nitrogen (TVB-N) in refrigerated (4 °C) pork, the most commonly consumed meat in China, were investigated. In a high-throughput sequencing analysis of the V3-V4 region of the 16S rDNA gene, 259 bacterial genera were belonging to 21 phyla were identified. With the passage of time, the bacterial community diversity decreased. After 5 days, Pseudomonas, Acinetobacter and Photobacterium were dominant in refrigerated pork, especially Photobacterium, which rarely associated with meat spoilage. Our results suggest that these taxa contribute to refrigerated pork spoilage. During storage, pH and TVB-N showed similar trends. Additionally, total viable counts (TVC) increased steadily and sensory score decreased. On day 5, TVC, pH, TVB-N and sensory scores changed dramatically, and sensory scores indicating that the shelf life of refrigerated pork was less than 5 days. The predicted metabolic pathways, based o the data of 16S rDNA, indicated an abundant carbohydrate metabolism and amino metabolism in refrigerated pork. This study provides insight into the determinants of shelf life. Furthermore, it provides insight into the process involved in refrigerated pork spoilage.