Exploring lot-to-lot variation in spoilage bacterial communities on commercial modified atmosphere packaged beef

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• 作者：Elina Sä ; de ; ^{elina.sade@helsinki.fi} ; Katri Penttinen ; Johanna Bjö ; rkroth ; Jenni Hultman
• 关键词：Beef ; Spoilage ; Meat microbiome ; Modified atmosphere packaging ; Shelf life
• 刊名：Food Microbiology
• 出版年：2017
• 出版时间：April 2017
• 年：2017
• 卷：62
• 期：Complete
• 页码：147-152
• 全文大小：594 K
• 卷排序：62

文摘

Microbiome in a commercial beef product was explored using of 16S rRNA amplicon sequencing. Lot-to-lot variation was evident in the early bacterial communities but decreased during storage. Carnobacterium spp. and Brochothrix spp. predominated the communities at the end of shelf life. Spoilage bacteria were widely distributed between lots.