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 (aw), 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 aw was observed during ripening, while the TA and malonaldehyde contents...