ArticleApplied and environmental microbiology2020
Longitudinal Metatranscriptomic Analysis of a Meat Spoilage Microbiome Detects Abundant Continued Fermentation and Environmental Stress Responses during Shelf Life and Beyond.
Article in Applied and environmental microbiology, 2020. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
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Who cites it
7 citing papers in PubMed.
- RNA-based characterization of ribosomally active microbial communities during beef slaughtering.Frontiers in microbiology · 2026Article
- Comparative analysis of fermented sausages from purebred and crossbred Bamei pig: physicochemical properties, fatty acids, microbiota, and metabolites.Food chemistry: X · 2025Article
- Microbial succession and interaction in vacuum-packed beef: a longitudinal study of bacterial and fungal dynamics.NPJ science of food · 2025Article
- Novel Applications of Lactic Acid and Acetic Acid Bacteria Preparations in Shaping the Technological and Microbiological Quality of Ready-to-Cook Minced Pork.Foods (Basel, Switzerland) · 2025Article
- Article
- The Effects of Fat Content on the Shelf-Life of Vacuum-Packed Red Meat.Foods (Basel, Switzerland) · 2024Article
- Impact of Electrolyzed Water on the Microbial Spoilage Profile of Piedmontese Steak Tartare.Microbiology spectrum · 2021Article
Corrections and comments
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Authors and funding
3 authors.
Funding
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Abstract
Microbial food spoilage is a complex phenomenon associated with the succession of the specific spoilage organisms (SSO) over the course of time. We performed a longitudinal metatranscriptomic study on one modified-atmosphere-packaged (MAP) beef product to increase understanding of the longitudinal behavior of a spoilage microbiome during shelf life and beyond. Based on the annotation of the mRNA reads, we recognized three stages related to the active microbiome that were descriptive of the sensory quality of the beef: acceptable product (AP), early spoilage (ES), and late spoilage (LS). Both the 16S RNA taxonomic assignments from the total RNA and functional annotations of the active genes showed that these stages were significantly different from each other. However, the functional gene annotations showed more pronounced differences than the taxonomy assignments. Psychrotrophic lactic acid bacteria (LAB) formed the core of the SSO, according to the transcribed reads.
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