Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 김선애 | * |
dc.date.accessioned | 2023-10-19T16:31:09Z | - |
dc.date.available | 2023-10-19T16:31:09Z | - |
dc.date.issued | 2023 | * |
dc.identifier.issn | 0023-6438 | * |
dc.identifier.issn | 1096-1127 | * |
dc.identifier.other | OAK-34185 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/266233 | - |
dc.description.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. | * |
dc.language | English | * |
dc.publisher | ELSEVIER | * |
dc.subject | Salted seafood | * |
dc.subject | Microbiota | * |
dc.subject | Microbial composition | * |
dc.subject | 16S rRNA sequencing | * |
dc.subject | Jeotgal | * |
dc.title | Investigation of microbial ecology of salted seafood based on culture method and 16S rRNA metagenome sequencing | * |
dc.type | Article | * |
dc.relation.volume | 187 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.journaltitle | LWT-FOOD SCIENCE AND TECHNOLOGY | * |
dc.identifier.doi | 10.1016/j.lwt.2023.115275 | * |
dc.identifier.wosid | WOS:001082341700001 | * |
dc.identifier.scopusid | 2-s2.0-85171863900 | * |
dc.author.google | Kim, Bo-Kyeong | * |
dc.author.google | Kim, Sun Ae | * |
dc.contributor.scopusid | 김선애(36143094800) | * |
dc.date.modifydate | 20240322124432 | * |