The microbiome of an active meat curing brine

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dc.contributor.author Woods, David F.
dc.contributor.author Kozak, Iwona M.
dc.contributor.author Flynn, Stephanie
dc.contributor.author O'Gara, Fergal
dc.date.accessioned 2019-05-16T15:17:31Z
dc.date.available 2019-05-16T15:17:31Z
dc.date.issued 2019-01-11
dc.identifier.citation Woods, D.F., Kozak, I.M., Flynn, S. and O'Gara, F., 2018. The microbiome of an active meat curing brine. Frontiers in microbiology, 9, 3346, (11pp). DOI: 10.3389/fmicb.2018.03346 en
dc.identifier.volume 9 en
dc.identifier.startpage 1 en
dc.identifier.endpage 11 en
dc.identifier.issn 1664-302X
dc.identifier.uri http://hdl.handle.net/10468/7925
dc.identifier.doi 10.3389/fmicb.2018.03346 en
dc.description.abstract Traditional food products are important to our culture and heritage, and to the continued success of the food industry. Many of the production processes associated with these products have not been subjected to an in-depth microbial compositional analysis. The traditional process of curing meat, both preserves a natural protein source, as well as increasing its organoleptic qualities. One of the most important salting processes is known as Wiltshire curing. The Wiltshire process involves injecting pork with a curing solution and immersing the meat into microbial-rich brine which promotes the development of the distinct organoleptic characteristics. The important microbial component of Wiltshire brine has not been extensively characterized. We analyzed the key microbial component of Wiltshire brine by performing microbiome analysis using Next Generation Sequencing (NGS) technologies. This analysis identified the genera, Marinilactibacillus, Carnobacterium, Leuconostoc and Vibrio as the core microflora present in Wiltshire curing brine. The important food industrial applications of these bacteria were also assessed. The bacterial diversity of the brine was investigated, and the community composition of the brine was demonstrated to change over time. New knowledge on the characterization of key microbiota associated with a productive Wiltshire brine is an important development linked to promoting enhanced quality and safety of meat processing in the food industry. en
dc.description.sponsorship Enterprise Ireland (IP2015-0390; CF-2017-0757-P; IP-2015-0390); Science Foundation Ireland (SSPC-2, SFI09/RFP/BMT2350); Department of Agriculture (FIRM 11/F009/MabS; FIRM 13/F/516); Irish Research Council for Science, Engineering and Technology (GOIPG/2014/647); Health Research Board (MRCG-2014-6); Department of the Marine (BEAU/BIOD/01); Cystic Fibrosis Foundation (OG1710) en
dc.format.mimetype application/pdf en
dc.language.iso en en
dc.publisher Frontiers Media en
dc.relation.uri https://www.frontiersin.org/articles/10.3389/fmicb.2018.03346/full
dc.rights © 2019 Woods, Kozak, Flynn and O’Gara. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. en
dc.rights.uri https://creativecommons.org/licenses/by/4.0/ en
dc.subject Brine en
dc.subject Food en
dc.subject Wiltshire en
dc.subject Characterization en
dc.subject Next generation sequencing (NGS) en
dc.subject Microbiome en
dc.subject Molecular gastronomy en
dc.title The microbiome of an active meat curing brine en
dc.type Article (peer-reviewed) en
dc.internal.authorcontactother Fergal O'Gara. School of Microbiology, University College Cork, Cork, Ireland. +353-21-490-3000 Email: f.ogara@ucc.ie en
dc.internal.availability Full text available en
dc.description.version Published Version en
dc.contributor.funder Enterprise Ireland en
dc.contributor.funder European Commission en
dc.contributor.funder Science Foundation Ireland en
dc.contributor.funder Department of Agriculture and Food en
dc.contributor.funder Irish Research Council for Science, Engineering and Technology en
dc.contributor.funder Department of the Marine en
dc.contributor.funder Health Research Board en
dc.contributor.funder Irish Thoracic Society en
dc.contributor.funder Cystic Fibrosis Foundation en
dc.description.status Peer reviewed en
dc.identifier.journaltitle Frontiers in Microbiology en
dc.internal.IRISemailaddress f.ogara@ucc.ie en
dc.identifier.articleid 3346 en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Technology and Innovation Development Award (TIDA)/12/TIDA/B2411/IE/Development of small molecule therapeutics for medical intervention: anti-biofilm inhibitors for the medical device sector./ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Technology and Innovation Development Award (TIDA)/12/TIDA/B2405/IE/Optimised detection of key biomarkers of Pseudomonas aeruginosa towards a clinical application/ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Technology and Innovation Development Award (TIDA)/14/TIDA/2438/IE/Next Generation Antibiotics: anti-biofilm, anti-pathogenic natural bioactives from marine microorganisms./ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Technology and Innovation Development Award (TIDA)/15/TIDA/2977/IE/Pre-clinical testing of novel fungal biofilm blockers for the medical device sector./ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2275/IE/Synthesis and Solid State Pharmaceutical Centre (SSPC)/ en
dc.relation.project info:eu-repo/grantAgreement/SFI/SFI Technology and Innovation Development Award (TIDA)/13/TIDA/B2625/IE/Small molecule inhibitors of HIF-1: a new class of anti-cancer therapeutics./ en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP3::PEOPLE/607786/EU/BluePharmTrain/BLUEPHARMTRAIN en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/312184/EU/Increasing Value and Flow in the Marine Biodiscovery Pipeline/PHARMASEA en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/311975/EU/Marine Microorganisms: Cultivation Methods for Improving their Biotechnological Applications/MACUMBA en
dc.relation.project info:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/287589/EU/Marine Microbial Biodiversity, Bioinformatics and Biotechnology/MICRO B3 en
dc.relation.project info:eu-repo/grantAgreement/EC/H2020::IA/634486/EU/Industrial Applications of Marine Enzymes: Innovative screening and expression platforms to discover and use the functional protein diversity from the sea/INMARE en


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© 2019 Woods, Kozak, Flynn and O’Gara.  This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms. Except where otherwise noted, this item's license is described as © 2019 Woods, Kozak, Flynn and O’Gara. This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). The use, distribution or reproduction in other forums is permitted, provided the original author(s) and the copyright owner(s) are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. No use, distribution or reproduction is permitted which does not comply with these terms.
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