High-throughput analysis of microbiomes in a meat processing facility: Are food processing facilities an establishment niche for persisting bacterial communities?
Zhaohui S. Xu,
Vi D. Pham,
Xianqin Yang
et al.
Abstract:Background
Microbial spoilage in meat impedes the development of sustainable food systems. However, our understanding of the origin of spoilage microbes is limited. Here, we describe a detailed longitudinal study that assesses the microbial dynamics in a meat processing facility using high-throughput culture-dependent and culture-independent approaches to reveal the diversity, dispersal, persistence, and biofilm formation of spoilage-associated microbes.
Results
Culture-dependent and culture-independent appr… Show more
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