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학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
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논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제28권 제8호
- 발행연도
- 2018.1
- 수록면
- 1,318 - 1,331 (14page)
이용수
초록· 키워드
오류제보하기
Lettuce (Lactuca sativa L.) is a major ingredient used in many food recipes in South Korea. Lettuce samples were collected during their maximum production period between April and July in order to investigate the microbiota of lettuce during different seasons. 16S rRNA gene-based sequencing was conducted using Illumina MiSeq, and real-time PCR was performed for quantification. The number of total bacterial was greater in lettuce collected in July than in that collected in April, albeit with reduced diversity. The bacterial compositions varied according to the site and season of sample collection. Potential pathogenic species such as Bacillus spp., Enterococcus casseliflavus, Klebsiella pneumoniae, and Pseudomonas aeruginosa showed season-specific differences. Results of the network cooccurrence analysis with core genera correlations showed characteristics of bacterial species in lettuce, and provided clues regarding the role of different microbes, including potential pathogens, in this microbiota. Although further studies are needed to determine the specific effects of regional and seasonal characteristics on the lettuce microbiota, our results imply that the 16S rRNA gene-based sequencing approach can be used to detect pathogenic bacteria in lettuce.
목차
등록된 정보가 없습니다.
참고문헌 (59)
참고문헌 신청
장석우 / 2007 / 한국의 상추 연구ㆍ개발 논문 분석 / 원예과학기술지 25(3):295~303
Oyinlola LA / 2017 / Prevention of microbial hazard on fresh-cut lettuce through adoption of food safety and hygienic practices by lettuce farmers / Food Sci. Nutr. 5:67~75
Wachtel MR / 2002 / Association of Escherichia coli O157:H7 with preharvest leaf lettuce upon exposure to contaminated irrigation water / J. Food Prot. 65:18~25
Ackers M-L / 1998 / An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption / J. Infect. Dis. 177:1588~1593
Szabo E / 2000 / Survey for psychrotrophic bacterial pathogens in minimally processed lettuce / Lett. Appl. Microbiol. 30:456~460
Oyinlola LA / 2017 / Prevention of microbial hazard on fresh-cut lettuce through adoption of food safety and hygienic practices by lettuce farmers / Food Sci. Nutr. 5:67~75
Wachtel MR / 2002 / Association of Escherichia coli O157:H7 with preharvest leaf lettuce upon exposure to contaminated irrigation water / J. Food Prot. 65:18~25
Ackers M-L / 1998 / An outbreak of Escherichia coli O157:H7 infections associated with leaf lettuce consumption / J. Infect. Dis. 177:1588~1593
Szabo E / 2000 / Survey for psychrotrophic bacterial pathogens in minimally processed lettuce / Lett. Appl. Microbiol. 30:456~460
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