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"accession": "MGYS00001640",
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"last-update": "2017-03-24T10:22:01",
"secondary-accession": "ERP010603",
"centre-name": "INRA JOUY-EN-JOSAS",
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"study-abstract": "Both salt concentration and packaging type can modify the nature and the dynamic of microbial ecosystems in meat products. The purpose of this work was to investigate the influence of these two parameters on the bacterial communities of raw pork sausages using a metagenomic approach and to correlate these data with sensory analysis. Two concentrations of sodium chloride were tested: normal content (2 % w/w) vs. a 25 % reduction (1.5 % w/w) and for each, packaging was either vacuum or modified atmosphere (N2%-CO2%). Sausages were stored at 8 °C during 21 days until their use-by date. Spoilage assessment was performed by sensory and physicochemical analyses. To characterize the bacterial diversity, the 16S rDNA of five replicates per condition tested was amplified for pyrosequencing at a scale of 15,000 reads per library. Reads were then clustered into Operational Taxonomic Units (OTU). Spoilage was characterized by an important greying of the products and a production of gas and off-odours defined as rancid, sulphurous and sour. It was more pronounced for samples under modified atmosphere and easier to be ascertained with the lowest salt content. The 20 samples taken altogether,provided 387,111 bacterial 16S rRNA sequences which were analyzed and binned into 78 OTUs (97% threshold).. Packaging atmosphere influenced the average bacterial richness with 69 OTUs (+/-?) identified in vacuum-packed meat and a lower diversity of 46 OTUs (+/-?)in modified atmosphere-packed meat. The richness was influenced mainly in the sub-dominant population whereas the core dominant bacterial species were similar in all samples and composed of Lactobacillus sakei, Lactococcus piscium, Carnobacterium divergens, Serratia proteamaculans and Brochothrix thermosphacta. However, salt reduction turned out to induce a significant drop in species diversity evenness among the core dominant species and thus led to a faster spoilage event.. This knowledge will help in defining strategies to offset salt reduction meanwhile keeping the safety of meat products.",
"study-name": "Role of salt and storage packaging conditions defining the spoilage microbial diversity of raw pork sausages",
"data-origination": "SUBMITTED"
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