Staphylococcus xylosus, Leuconostoc mesenteroides, Carnobacterium maltaromaticum, Leuconostoc gelidum, and Serratia liquefaciens were investigated for their roles in in the spoilage of sterilized smoked bacon. These five strains, individually and in combination, were applied as starters on sliced bacon at 4–5 log₁₀ CFU/g using a hand-operated spraying bottle and stored for 45 days at 0–4°C. Dynamics, diversity, and succession of microbial community during storage of samples were studied by high-throughput sequencing (HTS) of the V3–V4 region of the 16S rRNA gene. A total of 367 bacterial genera belonging to 21 phyla were identified. Bacterial counts in all the inoculated specimens increased significantly within the first 15 days while the microbiota developed into more similar communities with increasing storage time. At the end of the storage time, the highest abundance of Serratia (96.46%) was found in samples inoculated with S. liquefaciens. Similarly, for samples inoculated with C. maltaromaticum and L. mesenteroides, a sharp increase in Carnobacterium and Leuconostoc abundance was observed as they reached a maximum relative abundance of 97.95 and 81.6%, respectively. Hence, these species were not only the predominant ones but could also have been the more competitive ones, potentially inhibiting the growth of other microorganisms. By analyzing the bacterial load of meat products using the SSO model, the relationships between the microbial communities involved in spoilage can be understood to assist further research.

木糖葡萄球菌、肠系膜明串珠菌、麦芽糖杆菌, 明串珠菌， 和 液化沙雷氏菌研究了它们在灭菌熏培根腐败中的作用。使用手动喷雾瓶将这五种菌株单独和组合作为发酵剂以 4–5 log ₁₀ CFU/g 的浓度喷洒在切片培根上，并在 0–4°C 下储存 45 天。通过对 16S rRNA 基因的 V3-V4 区域进行高通量测序 (HTS)，研究了样品储存过程中微生物群落的动态、多样性和连续性。共鉴定出属于 21 个门的 367 个细菌属。所有接种标本中的细菌计数在前 15 天内显着增加，而微生物群随着储存时间的增加而发展为更相似的群落。在储存时间结束时，最高丰度沙雷氏菌 (96.46%) 在接种了 液化链球菌. 同样，对于接种了C.maltaromaticum 和 肠系膜乳杆菌, 急剧增加 肉杆菌属 和 明串珠菌当它们分别达到 97.95% 和 81.6% 的最大相对丰度时，观察到了丰度。因此，这些物种不仅是主要物种，而且还可能是更具竞争力的物种，可能会抑制其他微生物的生长。通过使用 SSO 模型分析肉制品的细菌负荷，可以了解与腐败有关的微生物群落之间的关系，以帮助进一步研究。