Spanish-type chorizo is a fermented meat product that is highly appreciated by consumers. The physicochemical properties (pH, water activity (a_w), total acidity (TA), and malonaldehyde content) were evaluated in the initial meat batter and at different ripening stages. Bacterial diversity and dynamics were also examined using high-throughput sequencing. A decrease in pH and a_w was observed during ripening, while the TA and malonaldehyde contents increased significantly. This data correlated with the changes in lactic acid bacteria and enterobacteria populations. Total bacterial diversity in the initial samples was represented by Proteobacteria (44%) and Firmicutes (55%) phyla, where Pseudomonas (23%), Streptococcus (21%), Acinetobacter (14%), Bacillus (13%), and Brochothrix (11%) were the most abundant genera. In contrast, Firmicutes reached the highest frequency (~89%), with Lactobacillus and Streptococcus being the most represented at the end of ripening. Lactobacillus sakei, Pediococcus acidilactici, and Weissella thailandensis were identified by 16S rRNA gene analysis and were considered potentially responsible for the stability, microbiological safety, and sensory characteristics of this product.

西班牙型香肠是一种发酵的肉类产品，受到了消费者的高度评价。在最初的面糊中和在不同的熟化阶段评估其理化特性（pH，水分活度（_aw），总酸度（TA）和丙二醛含量）。还使用高通量测序检查了细菌多样性和动力学。在熟化过程中观察到pH值和_w降低，而TA和丙二醛含量显着增加。该数据与乳酸菌和肠杆菌种群的变化相关。初始样品中的总细菌多样性以变形杆菌（44％）和硬毛菌（55％）门为代表，其中假单胞菌（23％），链球菌（21％），不动杆菌属（14％），芽孢杆菌（13％）和Brochothrix（11％）是最丰富的属。相比之下，Firmicutes的出现频率最高（〜89％），其中乳酸菌和链球菌在成熟结束时代表最多。通过16S rRNA基因分析鉴定出了乳酸杆菌，嗜酸乳球菌和泰国魏氏菌，它们被认为可能对该产品的稳定性，微生物安全性和感官特性负责。