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Type of publication: Journal Article
Type of document: Full Paper

Year: 2021

Authors: Zwirzitz, B; Thalguter, S; Wetzels, SU; Stessl, B; Wagner, M; Selberherr, E

Title: Autochthonous fungi are central components in microbial community structure in raw fermented sausages.

Source: Microb Biotechnol. 2021;



Authors Vetmeduni Vienna:

Selberherr Evelyne
Stessl Beatrix
Thalguter Sarah
Wagner Martin
Wetzels Stefanie
Zwirzitz Benjamin

Vetmed Research Units
Institute of Food Safety, Food Technology and Veterinary Public Health, Unit of Food Microbiology


Project(s): Austrian Competence Centre for Feed and Food Quality, Safety and Innovation


Abstract:
Raw meat sausage represents a unique ecological niche rich in nutrients for microbial consumption, making it particularly vulnerable to microbial spoilage. Starter cultures are applied to improve product stability and safety as well as flavour characteristics. However, the influence of starter cultures on microbial community assembly and succession throughout the fermentation process is largely unknown. In particular the effect on the fungal community has not yet been explored. We evaluate the microbiological status of four different raw meat sausages using high-throughput 16S rRNA gene and ITS2 gene sequencing. The objective was to study temporal changes of microbial composition during the fermentation process and to identify potential keystone species that play an important role within the microbial community. Our results suggest that fungi assigned to the species Debaryomyces hansenii and Alternaria alternata play a key role in microbial community dynamics during fermentation. In addition, bacteria related to the starter culture Lactobacillus sakei and the spoilage-associated genera Acinetobacter, Pseudomonas and Psychrobacter are central components of the microbial ecosystem in raw fermented sausages. Elucidating the exact role and interactions of these microorganisms has the potential to have direct impacts on the quality and safety of fermented foods.© 2021 The Authors. Microbial Biotechnology published by Society for Applied Microbiology and John Wiley & Sons Ltd.


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