Large-scale multivariate dataset on the characterization of microbiota diversity, microbial growth dynamics, metabolic spoilage volatilome and sensorial profiles of two industrially produced meat products subjected to changes in lactate concentration and packaging atmosphere.

Data in this article provide detailed information on the diversity of bacterial communities present on
576 samples of raw pork or poultry sausages produced industrially in 2017. Bacterial growth dynamics
and diversity were monitored throughout the refrigerated storage period to estimate the impact of
packaging atmosphere and the use of potassium lactate as chemical preservative. The data include
several types of analysis aiming at providing a comprehensive microbial ecology of spoilage during
storage and how the process parameters do influence this phenomenon. The analysis includes: the gas
content in packaging, pH, chromametric measurements, plate counts (total mesophilic aerobic flora and
lactic acid bacteria), sensorial properties of the products, meta-metabolomic quantification of volatile
organic compounds and bacterial community metagenetic analysis. Bacterial diversity was monitored
using two types of amplicon sequencing (16S rRNA and GyrB encoding genes) at different time points for
the different conditions (576 samples for gyrB and 436 samples for 16S rDNA). Sequencing data were
generated by using Illumina MiSeq. The sequencing data have been deposited in the bioproject
PRJNA522361. Samples accession numbers vary from SAMN10964863 to SAMN10965438 for gyrB
amplicon and from SAMN10970131 to SAMN10970566 for 16S rDNA amplicon.