The microbiome of an active meat curing brine

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dc.contributor.authorWoods, David F.
dc.contributor.authorKozak, Iwona M.
dc.contributor.authorFlynn, Stephanie
dc.contributor.authorO'Gara, Fergal
dc.contributor.funderEnterprise Irelanden
dc.contributor.funderEuropean Commissionen
dc.contributor.funderScience Foundation Irelanden
dc.contributor.funderDepartment of Agriculture and Fooden
dc.contributor.funderIrish Research Council for Science, Engineering and Technologyen
dc.contributor.funderDepartment of the Marineen
dc.contributor.funderHealth Research Boarden
dc.contributor.funderIrish Thoracic Societyen
dc.contributor.funderCystic Fibrosis Foundationen
dc.date.accessioned2019-05-16T15:17:31Z
dc.date.available2019-05-16T15:17:31Z
dc.date.issued2019-01-11
dc.description.abstractTraditional 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.sponsorshipEnterprise 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.description.statusPeer revieweden
dc.description.versionPublished Versionen
dc.format.mimetypeapplication/pdfen
dc.identifier.articleid3346en
dc.identifier.citationWoods, 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.2018.03346en
dc.identifier.doi10.3389/fmicb.2018.03346en
dc.identifier.endpage11en
dc.identifier.issn1664-302X
dc.identifier.journaltitleFrontiers in Microbiologyen
dc.identifier.startpage1en
dc.identifier.urihttps://hdl.handle.net/10468/7925
dc.identifier.volume9en
dc.language.isoenen
dc.publisherFrontiers Mediaen
dc.relation.projectinfo: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.projectinfo: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.projectinfo: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.projectinfo: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.projectinfo:eu-repo/grantAgreement/SFI/SFI Research Centres/12/RC/2275/IE/Synthesis and Solid State Pharmaceutical Centre (SSPC)/en
dc.relation.projectinfo: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.projectinfo:eu-repo/grantAgreement/EC/FP7::SP3::PEOPLE/607786/EU/BluePharmTrain/BLUEPHARMTRAINen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/312184/EU/Increasing Value and Flow in the Marine Biodiscovery Pipeline/PHARMASEAen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/311975/EU/Marine Microorganisms: Cultivation Methods for Improving their Biotechnological Applications/MACUMBAen
dc.relation.projectinfo:eu-repo/grantAgreement/EC/FP7::SP1::KBBE/287589/EU/Marine Microbial Biodiversity, Bioinformatics and Biotechnology/MICRO B3en
dc.relation.projectinfo: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/INMAREen
dc.relation.urihttps://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.urihttps://creativecommons.org/licenses/by/4.0/en
dc.subjectBrineen
dc.subjectFooden
dc.subjectWiltshireen
dc.subjectCharacterizationen
dc.subjectNext generation sequencing (NGS)en
dc.subjectMicrobiomeen
dc.subjectMolecular gastronomyen
dc.titleThe microbiome of an active meat curing brineen
dc.typeArticle (peer-reviewed)en
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