Microbial community dynamics analysis by high-throughput sequencing in chilled beef longissimus steaks packaged under modified atmospheres

The microbial community dynamics were investigated in this study to understand the spoilage of beef steaks packaged in both modified atmosphere packaging (MAP): 80%O2-MAP (80% O2/20% CO2) and CO-MAP (0.4% CO/30% CO2/69.6% N2). Steaks were stored at 2 °C for 20 days. Meat physicochemical changes and microbial counts were monitored, and the microbial communities were evaluated by high throughput-sequencing. The microbial diversity for both MAP decreased over time and it was more complex in CO-MAP steaks than that in 80%O2-MAP steaks. B. thermosphacta and Pseudomonas spp. were dominant bacteria of 80%O2-MAP steaks but Pseudomonas spp. gradually outcompeted the former from day 10. Leuconostoc, Lactobacillus, Lactococcus, Vagococcus and Serratia dominated alternately in CO-MAP steaks during storage, and Lactococcus eventually became the most common bacteria. Predicted metagenomes indicated a higher microbial amino acid and lipid metabolism level in 80%O2-MAP compared with CO-MAP at day 20, which may contribute to the dramatic physicochemical deterioration of 80%O2-MAP steaks. •Bacterial succession in CO-MAP steaks was more complex than for 80%O2-MAP steaks.•Pseudomonas gradually outcompeted B. thermosphacta in 80%O2-MAP from day 10.•Lactococcus were the predominant bacteria by the end of storage in CO-MAP steaks.•High microbial amino acid and lipid metabolism in 80%O2-MAP caused beef spoilage.