Characterization of the spoilage microbial communities in plant-based meat alternatives during refrigerated storage.

Abstract

Plant-based meat alternatives (PBMAs), primarily derived from pea or soy proteins, are gaining popularity and market share, yet their spoilage ecology remains understudied. To address this knowledge gap, we profiled the bacterial and fungal communities of 12 refrigerated PBMAs commonly sold in the United States (six pea-based meats [PBMs] and six soy-based meats [SBMs], each in ground and burger forms) during refrigerated shelf display and extended storage. Microbial loads rose rapidly and heterogeneously across products after in-store thawing and past sell-by dates, underscoring the need to handle PBMAs like any other highly perishable food, both in stores and at home. Soy and pea-based matrices exhibited distinct patterns of spoilage microbiota assemblage and succession, suggesting that the protein source shapes spoilage trajectories.IMPORTANCEOur findings highlight that spoilage of plant-based meat alternatives (PBMAs) is shaped by the protein source, with soy- and pea-based products exhibiting distinct microbial trajectories and acidity profiles driven by both ingredient composition and spoilage microbiota. Identification of these ingredient-associated spoilage patterns lays the foundation for tailored and precision spoilage management for PBMAs.