Evaluation of the bacterial diversity of Spanish-type chorizo during the ripening process using high-throughput sequencing and physicochemical characterization

Spanish-type chorizo is a fermented meat product that is highly appreciated by consumers. The physicochemical properties (pH, water activity (a(w)), total acidity (TA), and malonaldehyde content) were evaluated in the initial meat batter and at different ripening stages. Bacterial diversity and dynamics were also examined using high throughput sequencing. A decrease in pH and a(w) was observed during ripening, while the TA and malonaldehyde contents increased significantly. This data correlated with the changes in lactic acid bacteria and enterobacteria populations. Total bacterial diversity in the initial samples was represented by Proteobacteria (44%) and Firmicutes (55%) phyla, where Pseudomonas (23%), Streptococcus (21%), Acinetobacter (14%), Bacillus (13%), and Brochothrix (11%) were the most abundant genera. In contrast, Firmicutes reached the highest frequency (similar to 89%), with Lactobacillus and Streptococcus being the most represented at the end of ripening. Lactobacillus sakei, Pediococcus acidilactici, and Weissella thailandensis were identified by 16S rRNA gene analysis and were considered potentially responsible for the stability, microbiological safety, and sensory characteristics of this product.