Title |
Characterization of microflora in Latin-style cheeses by next-generation sequencing technology
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Published in |
BMC Microbiology, November 2012
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DOI | 10.1186/1471-2180-12-254 |
Pubmed ID | |
Authors |
Tina S Lusk, Andrea R Ottesen, James R White, Marc W Allard, Eric W Brown, Julie A Kase |
Abstract |
Cheese contamination can occur at numerous stages in the manufacturing process including the use of improperly pasteurized or raw milk. Of concern is the potential contamination by Listeria monocytogenes and other pathogenic bacteria that find the high moisture levels and moderate pH of popular Latin-style cheeses like queso fresco a hospitable environment. In the investigation of a foodborne outbreak, samples typically undergo enrichment in broth for 24 hours followed by selective agar plating to isolate bacterial colonies for confirmatory testing. The broth enrichment step may also enable background microflora to proliferate, which can confound subsequent analysis if not inhibited by effective broth or agar additives. We used 16S rRNA gene sequencing to provide a preliminary survey of bacterial species associated with three brands of Latin-style cheeses after 24-hour broth enrichment. |
X Demographics
Geographical breakdown
Country | Count | As % |
---|---|---|
Spain | 2 | 50% |
United Kingdom | 1 | 25% |
Cameroon | 1 | 25% |
Demographic breakdown
Type | Count | As % |
---|---|---|
Scientists | 3 | 75% |
Members of the public | 1 | 25% |
Mendeley readers
Geographical breakdown
Country | Count | As % |
---|---|---|
France | 1 | <1% |
Luxembourg | 1 | <1% |
Canada | 1 | <1% |
Unknown | 110 | 97% |
Demographic breakdown
Readers by professional status | Count | As % |
---|---|---|
Student > Ph. D. Student | 26 | 23% |
Researcher | 18 | 16% |
Student > Master | 15 | 13% |
Student > Bachelor | 7 | 6% |
Student > Doctoral Student | 6 | 5% |
Other | 20 | 18% |
Unknown | 21 | 19% |
Readers by discipline | Count | As % |
---|---|---|
Agricultural and Biological Sciences | 49 | 43% |
Biochemistry, Genetics and Molecular Biology | 13 | 12% |
Immunology and Microbiology | 5 | 4% |
Veterinary Science and Veterinary Medicine | 3 | 3% |
Engineering | 3 | 3% |
Other | 8 | 7% |
Unknown | 32 | 28% |