■使用组学数据来监测沿生产线的鲜肉产品的微生物流动以及从这些数据开发腐败预测工具是一项有前途但具有挑战性的任务。在这种情况下,我们在两种相似类型的鲜肉产品(家禽和生猪肉香肠)的生产线上获得了一个大型多变量数据集(超过600个样本).我们描述了对该数据集的完整分析,以破译这两种相似产品的腐败微生物生态学如何根据生产参数特征而不同地塑造。
■我们的策略涉及一种整体方法,将无监督和有监督的统计方法集成在多变量数据上(基于OTU的微生物多样性;挥发性有机化合物的代谢组学数据;感官测量;生长参数),以及特定选择潜在的不受控(初始微生物群组成)或受控(包装类型;乳酸浓度)驱动因素。
■我们的结果表明,最初的微生物群,家禽香肠和猪肉香肠有很大的不同,对腐败情景和下游参数(如包装类型)对微生物群落整体进化的影响有重大影响。根据过程,我们还表明,对猪肉的具体行动(如去骨和脱脂)引起特定的食物扰流板,如Dellaglioaalgida,在储存过程中占主导地位。最后,生态网络重建使我们能够绘制出涉及腐败的挥发性有机化合物产生的六种不同的代谢途径。我们能够将它们与不同的细菌参与者以及包装类型的影响联系起来。例如,我们的结果证明了弧菌科在异丙醇生产中的新作用,以及在甲硫醇/二烷基二硫化物生产中的假乳杆菌和双钙乳球菌。我们还强调了在2,3-丁二醇代谢周围,明串珠菌和弯曲乳杆菌之间可能的共生行为。
■我们得出的结论是,我们的整体方法与大规模的多维数据相结合是一种强大的策略,可以优先考虑生产参数的作用,在文献中已经知道,塑造了不同肉类腐败场景的演变和/或实施。
UNASSIGNED: The use of omics data for monitoring the microbial flow of fresh meat products along a production line and the development of spoilage prediction tools from these data is a promising but challenging task. In this context, we produced a large multivariate dataset (over 600 samples) obtained on the production lines of two similar types of fresh meat products (poultry and raw pork sausages). We describe a full analysis of this dataset in order to decipher how the spoilage microbial ecology of these two similar products may be shaped differently depending on production parameter characteristics.
UNASSIGNED: Our strategy involved a holistic approach to integrate unsupervised and supervised statistical methods on multivariate data (OTU-based microbial diversity; metabolomic data of volatile organic compounds; sensory measurements; growth parameters), and a specific selection of potential uncontrolled (initial microbiota composition) or controlled (packaging type; lactate concentration) drivers.
UNASSIGNED: Our results demonstrate that the initial microbiota, which is shown to be very different between poultry and pork sausages, has a major impact on the spoilage scenarios and on the effect that a downstream parameter such as packaging type has on the overall evolution of the microbial community. Depending on the process, we also show that specific actions on the pork meat (such as deboning and defatting) elicit specific food spoilers such as Dellaglioa algida, which becomes dominant during storage. Finally, ecological network reconstruction allowed us to map six different metabolic pathways involved in the production of volatile organic compounds involved in spoilage. We were able connect them to the different bacterial actors and to the influence of packaging type in an overall view. For instance, our results demonstrate a new role of Vibrionaceae in isopropanol production, and of Latilactobacillus fuchuensis and Lactococcus piscium in methanethiol/disylphide production. We also highlight a possible commensal behavior between Leuconostoc carnosum and Latilactobacillus curvatus around 2,3-butanediol metabolism.
UNASSIGNED: We conclude that our holistic approach combined with large-scale multi-omic data was a powerful strategy to prioritize the role of production parameters, already known in the literature, that shape the evolution and/or the implementation of different meat spoilage scenarios.