Monitoring the development of the bacterial community in packaged raw meat refrigerated until two weeks is important for identifying the spoilage-related bacteria, preventing meat putrefaction, and prolong the shelf life. This study aimed to evaluate the influence of vacuum-packaging (VP) on the development of spoilage-related bacterial profiles in chilled ostrich meat among three manufacturing batches produced in different periods by using culture-dependent and 16S rDNA amplicon sequencing. Similar to the culture-dependent method, 16S rDNA sequencing showed that Photobacterium was the most prevalent genus detected in VP ostrich meat after 14 days of cold storage. The second-largest group was the population of lactic acid bacteria (LAB), mainly dominated by Carnobacteriaceae including Carnobacterium spp. and Lactobacillaceae with Lactobacillus spp. Our results suggest that these taxa could contribute to spoilage of VP ostrich meat and shorten its shelf life, especially Photobacterium spp., which is considered as a potential meat spoiler.

中文翻译：

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下一代DNA测序方法评估真空包装的冷冻鸵鸟肉与腐败相关的细菌特征

监测冷藏冷冻至两周的生肉中细菌群落的发育，对于识别与腐败相关的细菌，防止肉腐烂和延长保质期非常重要。这项研究旨在通过使用依赖于培养物的16S rDNA扩增子测序来评估真空包装（VP）对不同时期生产的三个制造批次中冷藏鸵鸟肉中腐败相关细菌谱的发展的影响。与依赖培养物的方法相似，16S rDNA测序表明，冷藏14天后，在VP鸵鸟肉中检出的细菌是最普遍的属。第二大类是乳酸菌（LAB）的种群，主要由食肉杆菌科（Carnobacteriaceae）主导，包括食杆菌属 和乳酸杆菌科与乳酸杆菌属。我们的结果表明，这些分类单元可能导致VP鸵鸟肉变质，并缩短其保质期，特别是被认为是潜在的潜在腐败物的光细菌属（Photobacterium spp。）。