Table 3 Application of NGS technologies to food microbial community surveys
From: Next-generation sequencing and its potential impact on food microbial genomics
Product | Product description | Biological role/ application | Origin/country | Platform | Microbes identified | Reference |
|---|---|---|---|---|---|---|
Nukaoko | Naturally fermented rice bran mash | Pickling vegetables | Japan | 16S-Pyrosequencing | Lactobacillus namurensis and Lactobacillus acetotolerans | Sakamoto et al. 2011 |
Jeotgal ‘fermented seafood’ | Jeotgal is made of fish or shellfish, such as shrimp, oysters, fish roes, and fish tripes with lots of salt | Consumed as side food or used as ingredient to improve the flavor of other food such as Kimichi | Korea | Multiplex barcoded pyrosequencing | Archaea and Bacteria | Roh et al. 2010 |
Soft drinks | Beverages | Food spoilage | United Kingdom | 26S rDNA Sequencing | Candida davenportii sp. nov. | Stratford et al. 2002 |
Danish raw milk cheese | Dairy product | Food product | Denmark | 16S rRNA gene sequencing | Lactococcus, Lactobacillus and Streptococcus spp. | Masoud et al. 2011 |
Ben-saalga | Fermented food made by cooking pearl millet slurries | Consumed by adults and infants as complementary food to breast feeding | Burkina Faso, West Africa | Tagged 16S rRNA gene | Firmicutes (Lactobacillus, Pediococcus, Leuconostoc, and Weissella genera), Proteobacteria, Actinobacteria, and Bacteroidetes spp. | Humblot and Guyot 2009 |
Meju | Traditional Korean fermented soybean bricks | For preparation of Korean soy sauce (Ganjang) and soybean paste (Doenjang) | Korea | Barcoded 16S rRNA gene pyrosequencing | Firmicutes (Bacillus and Lactic acid bacteria of Lactococcus Leuconostoc, and Enterococcus genera), Proteobacteria, and Bacteroidetes spp. | Kim et al. 2011 |
Fermented shrimp, kimchi, and sauerkraut | Fermented Food | Food products | Asia and Europe (Fermented Shrimp), China, Korea (Kimchi), Eastern Europe and North America (Sauerkraut) | Barcoded 16S rRNA gene pyrosequencing | Pseudomonas, Cupriavidus and Propionibacterium spp. | Park et al. 2011 |
Fen liquor | Fermented light-fragranced distilled liquor | Beverages | China | 16S rRNA gene sequencing and ITS region pyrosequencing | Lactobacillus acetolerans, S. cerevisiae, Issatchenkia orientalis and of Saccharomycopsidaceae family | Li et al. 2011 |
Beef meat | Meat product | Food product | Italy | Pyrosequencing | Brochothrix Thermosphacta, Pseudomonas spp., Carnobacterium divergens, and LAB | Ercolini et al. 2011 |
Kefir | Fermented milk beverages | Health benefits | Tibet and China | Pyrosequencing | Lactobacillus kefiranofaciens ZW3 | |
Ireland | Lactobacillus spp. |