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<p><i>Enterobacteriaceae</i> are common spoilage-related bacteria in vacuum-packed meats, but their culturable diversity and succession during storage remain poorly understood. This study combined traditional culture methods and high-throughput sequencing (HTS) to analyze the culturable diversity of <i>Enterobacteriaceae</i> and overall microbial dynamics in vacuum-packed pork, mutton, and beef stored at 4 ℃. Total viable count (TVC), <i>Enterobacteriaceae</i> count, pH, and total volatile basic nitrogen (TVB-N) were also measured to assess meat quality and shelf life. Culture-based methods isolated 34 <i>Enterobacteriaceae</i> strains from the three meats, representing 15 genera (21 species, including <i>Klebsiella pneumoniae</i>, <i>Serratia myotis</i>, and <i>Serratia quinivorans</i>), with <i>Serratia</i> as the dominant genus. HTS revealed 308 genera (23 phyla) in pork, 256 genera (19 phyla) in mutton, and 283 genera (30 phyla) in beef, with <i>Photobacterium</i> predominating during spoilage across all meats. During storage, TVC, <i>Enterobacteriaceae</i> counts, and TVB-N steadily increased. At the end of storage, TVC reached 6.53, 6.15, and 7.18 log CFU/g; <i>Enterobacteriaceae</i> counts reached 6.00, 5.32, and 6.50 log CFU/g; pH values were 5.98, 6.18, and 5.98; and TVB-N values were 15.95, 20.29, and 16.24&#xa0;mg/100&#xa0;g for pork, mutton, and beef, respectively. Based on TVC and TVB-N results, the shelf lives of vacuum-packed pork, mutton, and beef at 4 ℃ did not exceed 9, 8, and 6&#xa0;days, respectively. This study enhances the understanding of the major and potential spoilage bacteria as well as culturable <i>Enterobacteriaceae</i> species in vacuum-packed meats during storage, providing insights for the development of targeted preservation strategies, specifically targeting <i>Photobacterium</i> and <i>Enterobacteriaceae</i>.</p>

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Isolation and identification of Enterobacteriaceae, physicochemical changes and microbial diversity during storage of three typical vacuum-packed meats

  • 期刊论文

  • 发表日期：

    2026年6月16日

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  • Jing Yang,
  • Qing Zhang,
  • Qiang Xiong,
  • Xinfu Li

摘要

Enterobacteriaceae are common spoilage-related bacteria in vacuum-packed meats, but their culturable diversity and succession during storage remain poorly understood. This study combined traditional culture methods and high-throughput sequencing (HTS) to analyze the culturable diversity of Enterobacteriaceae and overall microbial dynamics in vacuum-packed pork, mutton, and beef stored at 4 ℃. Total viable count (TVC), Enterobacteriaceae count, pH, and total volatile basic nitrogen (TVB-N) were also measured to assess meat quality and shelf life. Culture-based methods isolated 34 Enterobacteriaceae strains from the three meats, representing 15 genera (21 species, including Klebsiella pneumoniae, Serratia myotis, and Serratia quinivorans), with Serratia as the dominant genus. HTS revealed 308 genera (23 phyla) in pork, 256 genera (19 phyla) in mutton, and 283 genera (30 phyla) in beef, with Photobacterium predominating during spoilage across all meats. During storage, TVC, Enterobacteriaceae counts, and TVB-N steadily increased. At the end of storage, TVC reached 6.53, 6.15, and 7.18 log CFU/g; Enterobacteriaceae counts reached 6.00, 5.32, and 6.50 log CFU/g; pH values were 5.98, 6.18, and 5.98; and TVB-N values were 15.95, 20.29, and 16.24 mg/100 g for pork, mutton, and beef, respectively. Based on TVC and TVB-N results, the shelf lives of vacuum-packed pork, mutton, and beef at 4 ℃ did not exceed 9, 8, and 6 days, respectively. This study enhances the understanding of the major and potential spoilage bacteria as well as culturable Enterobacteriaceae species in vacuum-packed meats during storage, providing insights for the development of targeted preservation strategies, specifically targeting Photobacterium and Enterobacteriaceae.