Investigation of the spoilage effects of interactions between dominant spoilage bacteria W. viridescens and P. agglomerans on marinated beef

Abstract

The industrial production of marinated beef frequently encounters challenges such as short shelf-life and high risk. Traditional studies have primarily focused on the spoilage capacity of a single dominant bacterium, while overlooking microbial interactions. In this study, isolated W. viridescens and P. agglomerans were inoculated into marinated beef individually and in combination to analyze their main metabolic pathways and interaction mechanisms. Results showed that P. agglomerans exhibited stronger motility and environmental adaptability compared to the W group, enabling rapid decomposition of proteins and lipids. Its metabolic pathways were mainly related to amines, phospholipids, and lipids, which promote deamination and transamination, resulting in significant changes in TVB-N, TCA-soluble peptides, and texture. Compared with single-strain groups, the coexistence of both bacteria did not further enhance spoilage capacity but induced remarkable metabolic pathway alterations. In the WP group, the group's main differential metabolites were proline, leucine, lysine, phenylalanine, riboflavin, inosinic acid, and guanine. Under the combined action of W. viridescens and P. agglomerans, the ABC transporter, leucine, isoleucine, and valine metabolic pathways were significantly up-regulated, while the FoxO signaling pathway and aminoacyl-tRNA biosynthesis were downregulated. The two bacteria compete for nutrients to maintain intracellular metabolic balance. This study revealed the metabolic pathway and mechanism of microbial spoilage of W. viridescens and P. agglomerans in the spoilage process of marinated beef, which can optimize the production process, reduce spoilage, and lay a theoretical foundation for the precise preservation strategy of the marinated beef industry.