The Microbiome of an Active Meat Curing Brine
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, bot...
| Main Authors: | , , , |
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| Format: | Journal Article |
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Frontiers Research Foundation
2019
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| Online Access: | http://hdl.handle.net/20.500.11937/74296 |
| _version_ | 1848763234595635200 |
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| author | Woods, D. Kozak, I. Flynn, S. O'Gara, Fergal |
| author_facet | Woods, D. Kozak, I. Flynn, S. O'Gara, Fergal |
| author_sort | Woods, D. |
| building | Curtin Institutional Repository |
| collection | Online Access |
| description | 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. |
| first_indexed | 2025-11-14T11:00:13Z |
| format | Journal Article |
| id | curtin-20.500.11937-74296 |
| institution | Curtin University Malaysia |
| institution_category | Local University |
| last_indexed | 2025-11-14T11:00:13Z |
| publishDate | 2019 |
| publisher | Frontiers Research Foundation |
| recordtype | eprints |
| repository_type | Digital Repository |
| spelling | curtin-20.500.11937-742962019-03-21T05:11:05Z The Microbiome of an Active Meat Curing Brine Woods, D. Kozak, I. Flynn, S. O'Gara, Fergal 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. 2019 Journal Article http://hdl.handle.net/20.500.11937/74296 10.3389/fmicb.2018.03346 Frontiers Research Foundation fulltext |
| spellingShingle | Woods, D. Kozak, I. Flynn, S. O'Gara, Fergal The Microbiome of an Active Meat Curing Brine |
| title | The Microbiome of an Active Meat Curing Brine |
| title_full | The Microbiome of an Active Meat Curing Brine |
| title_fullStr | The Microbiome of an Active Meat Curing Brine |
| title_full_unstemmed | The Microbiome of an Active Meat Curing Brine |
| title_short | The Microbiome of an Active Meat Curing Brine |
| title_sort | microbiome of an active meat curing brine |
| url | http://hdl.handle.net/20.500.11937/74296 |