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The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis

Evelyne Duthoo, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx (UGent) and Koen De Reu
(2021) MICROORGANISMS. 9(6).
Author
Organization
Abstract
Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.
Keywords
LACTIC-ACID BACTERIA, MEAT, SPOILAGE, HAM, CARNOBACTERIUM, CONTAMINATION, METABOLISM, DIVERSITY, COMMUNITY, cooked ham, cooked chicken, modified atmosphere packaging, shelf life, spoilage

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MLA
Duthoo, Evelyne, et al. “The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.” MICROORGANISMS, vol. 9, no. 6, 2021, doi:10.3390/microorganisms9061223.
APA
Duthoo, E., Rasschaert, G., Leroy, F., Weckx, S., Heyndrickx, M., & De Reu, K. (2021). The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis. MICROORGANISMS, 9(6). https://doi.org/10.3390/microorganisms9061223
Chicago author-date
Duthoo, Evelyne, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx, and Koen De Reu. 2021. “The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.” MICROORGANISMS 9 (6). https://doi.org/10.3390/microorganisms9061223.
Chicago author-date (all authors)
Duthoo, Evelyne, Geertrui Rasschaert, Frederic Leroy, Stefan Weckx, Marc Heyndrickx, and Koen De Reu. 2021. “The Microbiota of Modified-Atmosphere-Packaged Cooked Charcuterie Products throughout Their Shelf-Life Period, as Revealed by a Complementary Combination of Culture-Dependent and Culture-Independent Analysis.” MICROORGANISMS 9 (6). doi:10.3390/microorganisms9061223.
Vancouver
1.
Duthoo E, Rasschaert G, Leroy F, Weckx S, Heyndrickx M, De Reu K. The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis. MICROORGANISMS. 2021;9(6).
IEEE
[1]
E. Duthoo, G. Rasschaert, F. Leroy, S. Weckx, M. Heyndrickx, and K. De Reu, “The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis,” MICROORGANISMS, vol. 9, no. 6, 2021.
@article{8743949,
  abstract     = {{Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage. To obtain better insights into factors that govern product deterioration, ample information is needed on the associated microbiota. In this study, sliced MAP cooked ham and cooked chicken samples were subjected to culture-dependent and culture-independent microbial analysis. In total, 683 bacterial isolates were obtained and identified from 60 samples collected throughout the storage period. For both charcuterie types, lactic acid bacteria (LAB) constituted the most abundant microbial group. In cooked ham, Brochothrix thermosphacta was highly abundant at the beginning of the shelf-life period, but was later overtaken by Leuconostoc carnosum and Lactococcus piscium. For cooked chicken products, Latilactobacillus sakei was most abundant throughout the entire period. Additionally, 13 cooked ham and 16 cooked chicken samples were analyzed using metabarcoding. Findings obtained with this method were generally in accordance with the results from the culture-dependent approach, yet they additionally demonstrated the presence of Photobacterium at the beginning of the shelf-life period in both product types. The results indicated that combining culture-dependent methods with metabarcoding can give complementary insights into the evolution of microorganisms in perishable foods.}},
  articleno    = {{1223}},
  author       = {{Duthoo, Evelyne and Rasschaert, Geertrui and Leroy, Frederic and Weckx, Stefan and Heyndrickx, Marc and De Reu, Koen}},
  issn         = {{2076-2607}},
  journal      = {{MICROORGANISMS}},
  keywords     = {{LACTIC-ACID BACTERIA,MEAT,SPOILAGE,HAM,CARNOBACTERIUM,CONTAMINATION,METABOLISM,DIVERSITY,COMMUNITY,cooked ham,cooked chicken,modified atmosphere packaging,shelf life,spoilage}},
  language     = {{eng}},
  number       = {{6}},
  pages        = {{19}},
  title        = {{The microbiota of modified-atmosphere-packaged cooked charcuterie products throughout their shelf-life period, as revealed by a complementary combination of culture-dependent and culture-independent analysis}},
  url          = {{http://doi.org/10.3390/microorganisms9061223}},
  volume       = {{9}},
  year         = {{2021}},
}
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