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Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome sequencing
- Title
- Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome sequencing
- Authors
- Kim, Bo-Kyeong; Kim, Sun Ae
- Ewha Authors
- 김선애
- SCOPUS Author ID
- 김선애
- Issue Date
- 2023
- Journal Title
- LWT-FOOD SCIENCE AND TECHNOLOGY
- ISSN
- 0023-6438
1096-1127
- Citation
- LWT-FOOD SCIENCE AND TECHNOLOGY vol. 187
- Keywords
- Salted seafood; Microbiota; Microbial composition; 16S rRNA sequencing; Jeotgal
- Publisher
- ELSEVIER
- Indexed
- SCIE; SCOPUS
- Document Type
- Article
- Abstract
- The present study attempted to identify the entire microbial ecology of salted seafood using both a culturedependent method and high-throughput sequencing. Samples (10 types: shrimp, squid, oyster, Alaska pollock roe, cutlassfish intestine, beka squid, croaker, long-arm octopus, flatfish, and damselfish) from two different brands were collected in two seasons (summer and winter) (n = 120). Aerobic plate counts in summer (average 5.87 log CFU/g) were higher than in winter (average 5.05 log CFU/g). Coliforms were not discovered in most samples but were detected in the salted oyster, cutlassfish intestine, and flatfish (below LOQ-2.40 log CFU/g). Lactic acid bacteria were especially abundant in salted flatfish. Salted seafood contains both beneficial and potentially hazardous bacteria. Leuconostocaceae, which showed the largest relative abundance at the family level (34.97%), were especially prominent in salted long-arm octopus (65.35%). Enterobacteriaceae and Staphylococcus, potentially dangerous bacteria, were detected in salted Alaska pollock roe. Diversity analysis demonstrated that raw materials had a substantial impact on the microbial community of salted seafood. This is the first study to use two methods to study a wide variety of salted seafood. By presenting deep understandings of the microbiome of salted seafood, this study provides a foundation for research on fermented seafood.
- DOI
- 10.1016/j.lwt.2023.115275
- Appears in Collections:
- 공과대학 > 식품생명공학과 > Journal papers
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