Genomic insights into dominant lactic acid bacteria in spoiled plant-based meat analogues

Key Points

• Spoiled plant-based meat analogues show dominant lactic acid bacteria populations, impacting food safety and quality.
• Key evidence indicates that specific lactic acid bacteria are prevalent in 75% of analyzed spoiled samples.
• Analysis of microbial communities reveals the genomic characteristics and diversity of lactic acid bacteria in spoiled products.
• Insights may enable improved strategies for preserving plant-based meats by targeting microbial contamination.