Abstract：
Alterations in microbiotas and endogenous enzymes have been implicated in meat deterioration. However, the factors that mediate the interactions between meat quality and microbiome profile were inadequately investigated. In this study, we collected pork samples throughout the refrigeration period and employed metaproteomics to characterize both the pork and microbial proteins. Our findings demonstrated that pork proteins associated with the catabolic process are upregulated during storage compared to the initial stage. Pseudomonas, Clostridium, Goodfellowiella, and Gonapodya contribute to the spoilage process. Notably, we observed an elevated abundance of microbial proteins related to glycolytic enzymes in refrigerated pork, identifying numerous proteins linked to biogenic amine production, thus highlighting their essential role in microbial decay. Further, we reveal that many of these microbial proteins from Pseudomonas are ribosomal proteins, promoting enzyme synthesis by enhancing transcription and translation. This study provides intrinsic insights into the underlying mechanisms by which microorganisms contribute to meat spoilage.
摘要：
微生物和内源性酶的变化与肉类变质有关。然而,介导肉质与微生物组之间相互作用的因素研究不充分。在这项研究中,我们收集了整个冷藏期间的猪肉样本，并采用元蛋白质组学来表征猪肉和微生物蛋白质。我们的发现表明，与分解代谢过程相关的猪肉蛋白质在储存过程中与初始阶段相比上调。假单胞菌,梭菌属,Goodfellowiella,和性腺促进腐败过程。值得注意的是,我们观察到冷藏猪肉中与糖酵解酶相关的微生物蛋白丰度升高，鉴定许多与生物胺生产相关的蛋白质，从而突出了它们在微生物腐烂中的重要作用。Further,我们发现许多来自假单胞菌的微生物蛋白是核糖体蛋白，通过增强转录和翻译促进酶合成。这项研究提供了对微生物导致肉类腐败的潜在机制的内在见解。
