We aimed to evaluate the bacterial growth and diversity in vacuum-packed beef bags stored at different temperatures and to monitor blown-pack spoilage. We used culture-based methods and high-throughput sequencing to study the development of the main bacterial groups naturally present in beef stored at 4 and 15°C for 28 days. The growth of sulfite-reducing clostridium (SRC) was impaired in beef bags stored at 4°C; significant differences among SRC counts were observed in beef bags stored at 4 and 15°C on days 14, 21, and 28 (P = 0.001). Blown pack was observed in most beef bags stored at 15°C, from day 14 to day 28, but not in beef bags stored at 4°C. A storage temperature of 4°C was able to maintain a stable bacterial microbiota (most prevalent: Photobacterium, Hafnia-Obesumbacterium, and Lactococcus). Remarkable changes in microbial abundance occurred at 15°C from day 14 to day 28,...

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