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

Wang, Xinhui; Ren, Hongyang; Zhan, Yi

doi:10.1007/s10068-017-0200-5

Cited by 23 publications

(14 citation statements)

References 35 publications

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“…The extraction of total genomic DNA of the bacteria collected from the beef samples was conducted according to previous method as described by Liu et al (2018) and Wang et al (2017). The bacterial DNA of samples was extracted using the E.Z.N.ATM Mag-bind Soil (OMEGA, USA) according to the manufacturer's instructions.…”

Section: Bacterial Community Analyses By High-throughput Sequencingmentioning

confidence: 99%

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Wang

Ding

Tian³

et al. 2022

Food Sci. Technol

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Section: Bacterial Community Analyses By High-throughput Sequencingmentioning

confidence: 99%

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Wang

Ding

Tian³

et al. 2022

Food Sci. Technol

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“…Spores of the pathogen remain viable during the high temperatures of the stem drying stage and thus survive from year to year in a flue-curing barn ( Gu et al, 2018 ). Inoculum of the pathogen has been detected from fresh tobacco leaves collected in the field and also from the tools used in the curing chamber ( Wang H. C. et al, 2017 ; Wang X. et al, 2017 ). In the last 5 years, tobacco pole rot was the most severe and most common disease happened during curing in flue-cured tobacco in China with losses reaching up to 100% ( Cai et al, 2019 ).…”

Section: Introductionmentioning

confidence: 99%

Fungal Composition and Diversity of the Tobacco Leaf Phyllosphere During Curing of Leaves

Chen

Cai

Wang³

et al. 2020

Front. Microbiol.

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Rhizopus oryzae causes tobacco pole rot in China during tobacco flue-curing. Fluecuring is a post-harvest process done to prepare tobacco leaves and involves three different stages: the yellowing stage has the lowest temperatures and highest humidity, then the color-fixing stage has higher temperatures and medium humidity, and finally the stem-drying stage has the highest temperatures and lowest humidity. In this study, fungal culturing and IonS5XL high-throughput sequencing techniques were used to reveal the fungal community of the petioles and lamina of tobacco leaves infected with pole rot during flue-curing. A total of 108 fungal isolates belonging to 6 genera were isolated on media. The most common fungal species isolated was the pathogen, R. oryzae, that was most often found equally on petioles and laminas in the color-fixing stage, followed by saprotrophs, mostly Aspergillus spp. High-throughput sequencing revealed saprotrophs with Alternaria being the most abundant genus, followed by Phoma, Cercospora, and Aspergillus, whereas Rhizopus was the tenth most abundant genus, which was mostly found on petioles at the yellowing stage. Both culturable fungal diversity and fungal sequence diversity was higher at stem-drying stage than the yellowing and color-fixing stages, and diversity was higher with leaf lamina than petioles revealing that the changes in fungal composition and diversity during the curing process were similar with both methods. This study demonstrates that the curing process affects the leaf microbiome of tobacco during the curing process, and future work could examine if any of these saprotrophic fungi detected during the curing of tobacco leaves may be potential biocontrol agents for with pole rot in curing chambers.

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“…Studies were limited regarding the microbiology of fermented sausage, focusing mainly on screening starters and improving sausage safety (Leroy and De Vuyst 2004; Padilla et al 2014; Pasini et al 2018) that do not produce amines, without paying much attention to the role of microecology. The microecological changes of sausages in different seasons and the differences between natural fermentation and industrial products were studied (Comi et al 2005; Wang et al 2018a) but the differences in sausage have not been carried out in different regions. Most microbial ecology research was based on methods that relied on isolation of colonies such as lactic acid bacteria (LAB; Albano et al 2009) and micrococci (Wu et al 2009) for further characterization.…”

Section: Introductionmentioning

confidence: 99%

Microbial diversity of representative traditional fermented sausages in different regions of China

Huang

Shen

Huang

et al. 2020

J. Appl. Microbiol.

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Aims: The purpose of this experiment was to study the bacterial diversity of traditional fermented sausages from four typical regions of China (Chengdu, Shenzhen, Changsha and Harbin) and to further evaluate their microbiological safety. Methods and Results: The diversity of the microbiota of the sausages was studied using the Illumina HiSeq platform. The results showed that compared with the highest diversity of fermented bacteria in Guangdong, the bacterial diversity of fermented sausage was the lowest in Sichuan. The percentage of dominant phylum (Firmicutes, Cyanophyta, Proteobacter) were 78Á39, 13Á13 and 7Á14% in SC, 35Á47, 30Á36 and 28Á04% in GD, 54Á81, 28Á91 and 14Á00% in HN, 20Á20, 58Á16 and 17Á31% in HB respectively. The main genus distribution of fermented sausages in different regions is varied, but lactic acid bacteria and cyanobacteria are generally the main ones. Traditional fermented sausages using natural fermentation methods have poor microbiological safety, and pathogenic and spoilage microorganisms such as Acinetobacter, Brochothrix and Pseudomonas have been detected in all four regions. Conclusions: The results in this paper provide a microbiota profile of four typical fermented sausages in China. There is a big difference in the microbiota of sausages in different regions, and the good flavour of traditional Chinese fermented sausage is related closely with the abundant microbial resources, however, the natural fermentation method also expose to the product security threats, including spoilage, pathogenic microorganisms and biogenic amines, etc. Significance and Impact of the Study: The results would offer guidance for industrial fermented sausage production with certain flavour and also improve the microbial resource utilization, and contribute to the control of harmful microorganisms in traditional fermented sausage.

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

Cited by 23 publications

References 35 publications

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Comparative efficacy of sodium lactate and Natamycin against discoloration and spoilage of fresh beef during chilled storage

Fungal Composition and Diversity of the Tobacco Leaf Phyllosphere During Curing of Leaves

Microbial diversity of representative traditional fermented sausages in different regions of China

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