Microbiota Analysis and Microbiological Hazard Assessment in Chinese Chive (<i>Allium tuberosum</i> Rottler) Depending on Retail Types

Seo, Dong Woo; Yum, Su-Jin; Lee, Heoun Reoul; Kim, Seung Min; Jeong, Hee Gon

doi:10.4014/jmb.2112.12013

Cited by 4 publications

(8 citation statements)

References 61 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Acinetobacter lwoffii , like other species from genus Acinetobacter, is common in marine fish and water microbiome and is considered as pathogen. Acinetobacter lwoffii was found in some traditionally fermented foods like traditional sour cream from Russia ( 49 ) as well as in vegetables like Chinese chive ( 50 ).…”

Section: Resultsmentioning

confidence: 99%

Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

Vassileva

Baev²,

Yahubyan³

et al. 2023

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

Research background. Sourdoughs are spontaneously formed, complex microbial ecosystems of various Lactic Acid Bacteria (LAB) and yeast which, by producing specific metabolites, determine the quality of the baked products. In order to design and control sourdoughs with preferred nutritional characteristics it is crucial that the LAB diversity of the product of interest be elucidated. Experimental approach. Using the opportunities of next-generation sequencing (NGS), of the 16S rRNA of V1-V3 hypervariable gene region, we studied the microbial ecosystem of a whole grain sourdough made of Triticum monococcum, originated from Southwestern Bulgaria. Since the DNA extraction method is considered crucial for the accuracy of the sequencing results, as it can introduce significant differences in the analyzed microbiota, we used three different commercial kits for DNA isolation and analyzed their impact on the observed bacterial diversity. Results and conclusions. All three DNA extraction kits provided bacterial DNA which passed quality control and was successfully sequenced on Illumina MiSeq platform. The results received from the different DNA protocols showed variations in the microbial profiles. Alpha diversity indices (ACE, Chao, Shannon, Simpson) were also different among the three groups of results. Nevertheless, a strong dominance of phylum Firmicutes, class Bacilli, order Lactobacillales, represented mostly by family Lactobacillaceae, genus Lactobacillus (relative abundance of 63.11–82.28 %) and family Leuconostocaceae, genus Weissella (relative abundance of 3.67–36.31 %) were observed. Lactiplantibacillus plantarum and Levilactobacillus brevis with relative abundance of 16.15–31.24 % and 6.21−16.29 % respectively, were the two dominant species identified in all three DNA isolates. Novelty and scientific contribution. The presented results give insight into the taxonomic composition of bacterial community of a specific Bulgarian sourdough. Having in mind that the sourdough is a difficult matrix for DNA isolation, on the one hand, and that there is no standardized DNA extraction protocol for this matrix, on the other hand, this pilot study aimed to give a small contribution to the future establishment and validation of such a protocol, which will allow accurate assessment of the specific microbiota of sourdough samples.

show abstract

Section: Resultsmentioning

confidence: 99%

Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

Vassileva

Baev²,

Yahubyan³

et al. 2023

Food Technol. Biotechnol. (Online)

View full text Add to dashboard Cite

show abstract

“…These differences in microbiota composition may be attributed to cultural and environmental factors. Proteobacteria, Firmicutes, and Actinobacteria were also the dominant phyla in plant phyllospheres, such as berries, Chinese chives, spinach, cabbage, perilla, grape leaves, and lettuce, and their abundance differed depending on the sampling time [2,23,24]. At the order level, Enterobacteriales, Pseudomonadales, Rhizobiales, Sphingomonadales, Bacillales, Burkholderiales, and Oceanospirillales were dominant (over an average of 3%).…”

Section: Comparison Of Microbiota At the Phylum Order Family And Genu...mentioning

confidence: 99%

“…Fresh produce is grown on the ground and is usually consumed after minimal processing. Produce may become easily contaminated by food-borne pathogens at any stage of the supply chain, thereby posing a high risk of food-borne illnesses [ 1 , 2 , 3 ]. According to statistics on food-borne illnesses, fresh produce contaminated with bacteria, such as pathogenic Escherichia coli , Listeria monocytogenes , and Salmonella spp., has led to widespread outbreaks [ 4 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Characterization of the Bacterial Communities in Cichorium intybus According to Cultivation and Storage Conditions

Yum

Lee

et al. 2023

Microorganisms

Self Cite

View full text Add to dashboard Cite

Chicory leaves (Cichorium intybus) are widely consumed due to their health benefits. They are mainly consumed raw or without adequate washing, which has led to an increase in food-borne illness. This study investigated the taxonomic composition and diversity of chicory leaves collected at different sampling times and sites. The potential pathogenic genera (Sphingomonas, Pseudomonas, Pantoea, Staphylococcus, Escherichia, and Bacillus) were identified on the chicory leaves. We also evaluated the effects of various storage conditions (enterohemorrhagic E. coli contamination, washing treatment, and temperature) on the chicory leaves’ microbiota. These results provide an understanding of the microbiota in chicory and could be used to prevent food-borne illnesses.

show abstract

“…The extracted total DNA was amplified using primers 341F-TCGTCGGCAGCGTCAGATGTGTATAAG AGACAGCCTACGGGNGGCWGCAG and 805R-GTCTCGTGGGCTCGGAGATGTGTATAAGAGACAGGA CTACHVGGGTATCTAA TCC, which amplify the V3-V4 region of the 16S rRNA gene. PCR amplification was performed according to the protocol for preparing a 16S rRNA gene-based sequencing library using the MiSeq system (Illumina, Inc., USA) described in previous studies [16][17][18][19][20]. The library was quantified using a Qubit dsDNA HS Assay Kit (Thermo Fisher Scientific, Inc.).…”

Section: Bacterial 16s Rrna Gene-based Sequencing and Metagenome Shot...mentioning

confidence: 99%

“…Bacterial communities associated with fresh produce, such as sprouts, fruits, and vegetables, have also been analyzed using 16S rRNA gene sequencing [13][14][15]. Although several studies have investigated human pathogens in leafy vegetables [16][17][18][19][20], information on potential pathogens in lettuce with seasonal changes is limited. Thus, seasonal changes in the bacterial community composition of lettuce and the prevalence of foodborne pathogens in lettuce should be investigated using 16S rRNA gene-based sequencing analysis.…”

mentioning

confidence: 99%

Seasonal Changes in the Microbial Communities on Lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea

Lee

Kim

Park

et al. 2022

J. Microbiol. Biotechnol.

View full text Add to dashboard Cite

Lettuce (Lactuca sativa L.) is one of the most widely consumed vegetables worldwide, including in South Korea, where from 2015 to 2020, lettuce production decreased in Gyeongsang-do and Gangwon-do, whereas it increased in Chungcheong-do [1]; In 2020, Chungcheong-do had the highest lettuce production (28,339 tons) in South Korea, followed by 735 tons),112 tons) [1]. Lettuce is low in calories, fat, and sodium and is a good source of fiber, iron, folate, and vitamin C. Moreover, lettuce exhibits anti-inflammatory, cholesterol-lowering, and anti-diabetic activities attributed to its bioactive compounds [2].Recently, more foodborne disease outbreaks have been caused by fresh produce, including lettuce. Raw lettuce is consumed in salads, sandwiches, and hamburgers. In 2021, four foodborne disease outbreaks occurred through the packaged salad, and Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella enterica subsp. enterica serovar Typhimurium were the causative foodborne pathogens [3]. Moreover, the Centers for Disease Control and Prevention (CDC) reported that in 2018 and 2019, foodborne disease outbreaks were caused by E. coli O157:H7 after the consumption of romaine lettuce in the USA [4]. Several studies have also reported that lettuce is contaminated by Shiga toxin-producing E. coli (STEC), Bacillus cereus, L. monocytogenes, S. enterica subsp. enterica serovar Typhimurium, Staphylococcus aureus, and Campylobacter jejuni [5][6][7][8].Culture-dependent methods are typically used for pathogen detection. However, the use of culture-dependent methods for detecting various bacteria that can cause foodborne illnesses is limited because these methods are Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-base...

show abstract

Microbiota Analysis and Microbiological Hazard Assessment in Chinese Chive (Allium tuberosum Rottler) Depending on Retail Types

Cited by 4 publications

References 61 publications

Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

Identification of Bulgarian Sourdough Microbiota by Metagenomic Approach Using Three Commercially Available DNA Extraction Protocols

Characterization of the Bacterial Communities in Cichorium intybus According to Cultivation and Storage Conditions

Seasonal Changes in the Microbial Communities on Lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea

Contact Info

Product

Resources

About