Microbiome profiling in fresh-cut products

被引：21
|
作者：
Gorni, Chiara [1 ]
Allemand, Donatella [1 ]
Rossi, Dario [1 ]
Mariani, Paola [1 ]
机构：
[1] Parco Tecnol Padano, I-26900 Lodi, Italy
来源：
TRENDS IN FOOD SCIENCE & TECHNOLOGY | 2015年 / 46卷 / 02期
关键词：
Metagenomics; Microbiome; Fresh-cut products; High throughput sequencing; INTERGENIC SPACER ANALYSIS; POLYMORPHISM T-RFLP; BACTERIAL COMMUNITIES; INDEPENDENT ANALYSIS; FOOD SPOILAGE; DIVERSITY; SAFETY; IDENTIFICATION; RHIZOSPHERE; EVOLUTION;
D O I：
10.1016/j.tifs.2015.10.013
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
Fresh-cut fruits and vegetables are highly perishable and minimally processed products. One of the main issues related to their safety is the potential microbial contamination and spoilage that can significantly reduce their shelf-life. To tackle this problem, the complete identification of fresh-cut product microbiota is of primary importance. Indeed, despite the huge amount of metagenomics data generated in the last decade to profile food microbiome, a specific knowledge about fresh fruits and vegetables microbiome is still scarce. Production of additional food-related data, such as improved microbial genome assemblies and increased number of microbial reference genome sequences, are needed to perform a robust and reliable analysis of food-related metagenomics data. These data can be successfully applied to model the contribution of individual microorganisms for the quality and safety of fresh-cut products. (C) 2015 Elsevier Ltd. All rights reserved.
引用
收藏
页码：295 / 301
页数：7
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