Cooked ham production involves numerous steps shaping the microbial communities of the final product, with consequences on spoilage metabolites production. To identify the main factors driving the ecology of ham and its spoilage, we designed a study encompassing five variables related to ham production: type of storage during meat transportation, churning speed, drain-off time, slicing line and O₂ packaging permeability. About 200 samples from the same facility were obtained and characterized with respect to i) their microbiota based on gyrB amplicon sequencing ii) their production of spoilage-related metabolites based on E-Nose analysis and enzymatic assays. The slicing was the most critical step, shaping two general types of microbiota according to the slicing line: one dominated by Carnobacterium divergens and another one dominated by Leuconostoc carnosum and Serratia proteamaculans. Regarding metabolites production, L. carnosum was associated to d-lactic acid, ethanol and acetic acid production, whereas Serratia proteamaculans was associated to acetic acid production. This last species prevailed with highly O₂-permeable packaging. Within a given slicing line, campaign-based variations were observed, with Lactobacillus sakei, Leuconostoc mesenteroides and Carnobacterium maltaromaticum prevalent in summer. L. sakei was associated with l-lactic acid production and C. maltaromaticum with formic and acetic acid productions.

熟火腿的生产涉及许多步骤，以塑造最终产品的微生物群落，从而影响腐败代谢产物的生产。为了确定影响火腿生态及其变质的主要因素，我们设计了一项研究，涉及与火腿生产相关的五个变量：肉类运输过程中的存储类型，搅动速度，排干时间，切片线和O ₂包装的渗透性。从同一设施获得了约200个样品，并针对i）基于gyrB扩增子测序的微生物群进行了表征ii）根据E-Nose分析和酶法测定产生的腐败相关代谢产物。切片是最关键的步骤，整形根据切片线2种菌群一般类型：一种由主导肉杆菌divergens，另一种由主导明串珠carnosum和沙雷proteamaculans。关于代谢产物的生产，肉食乳杆菌与d-乳酸，乙醇和乙酸的生产有关，而粘质沙雷氏菌前体菌与乙酸的生产有关。这最后一个种类以高度可渗透O _2的包装盛行。在给定的范围内，观察到基于运动的变化，在夏季盛行的是乳酸杆菌，肠膜白斑病杆菌和麦芽糖杆菌。L.清酒用相关联的升乳酸生产和C. maltaromaticum与甲酸和乙酸生产。