16S V3-V4 metabarcoding data of biopreserved cold-smoked salmon products from different companies for the MICROORC project, 2025
The study aims to compare the impact of microbiome-based solutions on the quality and safety of cold-smoked salmon products provided by 2 French companies ("usineA" and "usineB"). These products were biopreserved by 5 protective cultures (PC1, PC2, PC3, PC4, PC5) or not biopreserved (T). The bacterial microbiome of the fillets was analysed after 1, 10, 20 and 30 days of storage (10 days at 4C, 2 hours at 20C and then 20 days at 8C) under vacuum packaging. 3 replicates, corresponding to the microbiome of 3 slices, were analysed (a, b, c). Metabarcoding raw data were obtained by 16S rDNA sequencing (Illumina, V3V4 region, Mycrosynth, Switzerland) . In addition, cultural techniques, biochemical indices and sensory profiles were performed and all data integrated.
The study aims to compare the impact of microbiome-based solutions on the quality and safety of cold-smoked salmon products provided by 2 French companies ("usineA" and "usineB"). These products were biopreserved by 5 protective cultures (PC1, PC2, PC3, PC4, PC5) or not biopreserved (T). The bacterial microbiome of the fillets was analysed after 1, 10, 20 and 30 days of storage (10 days at 4C, 2 hours at 20C and then 20 days at 8C) under vacuum packaging. 3 replicates, corresponding to the microbiome of 3 slices, were analysed (a, b, c). Metabarcoding raw data were obtained by 16S rDNA sequencing (Illumina, V3V4 region, Mycrosynth, Switzerland) . In addition, cultural techniques, biochemical indices and sensory profiles were performed and all data integrated.