Microbiomes of commercially-available pine nuts and sesame seeds.
Microbiomes of commercially-available pine nuts and sesame seeds.
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DOI：
10.1371/journal.pone.0252605
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发表时间：
2021
期刊：
影响因子：
3.7
通讯作者：
Stewart D
中科院分区：
文献类型：
--
作者：
Fay M;Salazar JK;Ramachandran P;Stewart D
食品的元基因组分析正变得越来越常规，可以提供与这些产品的货架期潜力和安全性有关的重要信息。然而，关于与低水分活度食品相关的微生物群的信息较少。松子和芝麻，以及含有这些成分的食品，由于受到细菌食源性病原体的污染而被召回。本研究的目的是利用靶向16S rRNA测序技术鉴定松子和芝麻中的微生物群落。对每种种子类型的10个不同品牌进行了评估，并确定了核心微生物群。在松子和芝麻中分别鉴定出21个和16个独特的分类群，它们在至少一个品牌中的丰度比例为1%。松子核心微生物群的成员包括脱硫杆菌科和黄单胞菌科的泽泻属、Amini弧菌属、支原体属、链球菌属和未分配的OTUS属。芝麻种子的核心微生物群包括黄杆菌科的无菌弧菌、金黄色杆菌、大黄杆菌和未分配的OTUS。这些种子的微生物群表明，这些产品以环境细菌属为主，这些细菌属通常从土壤、水和植物中分离出来；还发现了含有共生生物的细菌属。了解这些微生物群可以通过确定食品腐败潜力和可能与食源性细菌病原体共同丰富的社区成员来帮助评估这些产品的风险。
Metagenomic analysis of food is becoming more routine and can provide important information pertaining to the shelf life potential and the safety of these products. However, less information is available on the microbiomes associated with low water activity foods. Pine nuts and sesame seeds, and food products which contain these ingredients, have been associated with recalls due to contamination with bacterial foodborne pathogens. The objective of this study was to identify the microbial community of pine nuts and sesame seeds using targeted 16S rRNA sequencing technology. Ten different brands of each seed type were assessed, and core microbiomes were determined. A total of 21 and 16 unique taxa with proportional abundances >1% in at least one brand were identified in the pine nuts and sesame seeds, respectively. Members of the core pine nut microbiome included the genera Alishewanella, Aminivibrio, Mycoplasma, Streptococcus, and unassigned OTUs in the families of Desulfobacteraceae and Xanthomonadaceae. For sesame seeds, the core microbiome included Aminivibrio, Chryseolina, Okibacterium, and unassigned OTUs in the family Flavobacteriaceae. The microbiomes of these seeds revealed that these products are dominated by environmental bacterial genera commonly isolated from soil, water, and plants; bacterial genera containing species known as commensal organisms were also identified. Understanding these microbiomes can aid in the risk assessment of these products by identifying food spoilage potential and community members which may co-enrich with foodborne bacterial pathogens.