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Characterization of microbial community composition and pathogens risk assessment in typical Italian-style salami by high-throughput sequencing technology.

Authors :
Wang, Xinhui
Ren, Hongyang
Zhan, Yi
Source :
Food Science & Biotechnology; Feb2018, Vol. 27 Issue 1, p241-249, 9p
Publication Year :
2018

Abstract

The structure of microbial communities in a typical Italian-style salami, including bacterial and fungal diversity, was investigated by high-throughput sequencing technology. A total of 6 phyla, 7 classes, 19 orders, 20 families and 28 genera were obtained from 16S rDNA sequences, and a total of 2 phyla, 4 classes, 4 orders, 5 families, 10 genera and 12 Species were obtained from 18S rDNA sequences. The core microbiota was composed of <italic>Staphylococcaceae</italic>, representing up to 97.52% of the total 16S rRNA, and <italic>Penicillium digitatum</italic>, accounting for 99.74% of the total classified 18S rRNA. <italic>Lactobacillales</italic> and <italic>Saccharomycetales</italic> were detected with a quite low proportion of 1.71 and 0.007%, respectively. This study contributes to the knowledge of the microbial diversity involved in salami and presents high-throughput sequencing as a useful tool to evaluate microbial diversity and monitor the food-borne pathogens in fermented sausage. [ABSTRACT FROM AUTHOR]

Details

Language :
English
ISSN :
12267708
Volume :
27
Issue :
1
Database :
Complementary Index
Journal :
Food Science & Biotechnology
Publication Type :
Academic Journal
Accession number :
127707109
Full Text :
https://doi.org/10.1007/s10068-017-0200-5