https://phaidra.vetmeduni.ac.at/o:5003 Microbial succession and interaction in vacuum-packed beef: a longitudinal study of bacterial and fungal dynamics Roch, Franz-Ferdinand Franz-Ferdinand Roch 0000-0002-5493-7873 University of Veterinary Medicine Vienna Dzieciol, Monika Monika Dzieciol 0000-0002-0972-6241 University of Veterinary Medicine Vienna Strachan, Cameron R. Cameron R. Strachan 0000-0003-1115-1296 University of Veterinary Medicine Vienna Chaughtai, Muhammad Sharjeel Muhammad Sharjeel Chaughtai 0009-0004-8949-1842 University of Veterinary Medicine Vienna Quijada, Narciso M. Narciso M. Quijada Movsesijan, Tea Tea Movsesijan Selberherr, Evelyne Evelyne Selberherr 0000-0002-2253-5247 University of Veterinary Medicine Vienna Springer journal article open access eng The microbial dynamics of vacuum-packed (VP) beef are shaped by interactions between bacterial and fungal communities, influencing spoilage and meat quality during storage. While bacterial succession is well studied, fungal roles remain underexplored. We examined microbial communities in VP beef over 85 days using spike-in, qPCR, 16S/18S rRNA gene amplicon sequencing, culture-based methods, whole genome sequencing, and co-culture experiments. Initially dominated by Pseudomonas and Brochothrix, the bacterial community shifted toward lactic acid bacteria (LAB) by day 15. Fungal communities remained diverse, with Kurtzmaniella, Barnettozyma, Debaryomyces, and Yarrowia as key genera. Co-culture experiments revealed a triangular interaction: yeasts enhanced LAB, LAB inhibited Enterobacterales, and Enterobacterales suppressed yeasts. Genomic analyses suggest yeast metabolites support LAB, LAB inhibit via acids and bacteriocins, and Enterobacterales produce fungal cell wall-degrading enzymes. These findings highlight fungi’s overlooked role and the importance of inter-kingdom interactions in meat microbiomes, offering a foundation for strategies to improve meat safety and shelf life. Bacteria Microbial communities Fungi http://creativecommons.org/licenses/by-nc-nd/4.0/ https://phaidra.vetmeduni.ac.at/api/object/o:5003/download 10.1038/s41538-025-00479-8 https://phaidra.vetmeduni.ac.at/o:605 application/pdf npj Science of Food issn:2396-8370 VoR npj Science of Food 9 1 1.47 MB 2025