Microbial community structure of plant-based meat alternatives

This study investigated the microbial community structure of 32 plant-based meat alternatives (PBMAs) from Austrian supermarkets using 16S rRNA gene amplicon sequencing and cultivation methods. The majority of products were dominated by lactic acid bacteria (*Leuconostoc* or *Latilactobacillus*), exhibiting low alpha diversity. Other products were dominated by *Pseudomonadota* (*Pseudomonas* and *Shewanella*). Cultivation revealed a diverse range of *Bacillus*, *Enterobacteriaceae*, and potential pathogens. The study suggests that heterofermentative LABs contribute to product stability and shelf life, while the presence of *Enterobacteriaceae* and potential pathogens, although low, highlights the need for improved food safety practices and clearer cooking instructions.

Franz-Ferdinand Roch, Monika Dzieciol, Narciso M. Quijada, Lauren V. Alteio, Patrick-Julian Mester, Evelyne Selberherr