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논문 기본 정보

자료유형
학술저널
저자정보
Lee Woojung (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of KoreaInstitute of Life Sciences) Kim Min-Hee (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) Park Juyeon (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) Kim You Jin (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) Kim Eiseul (Institute of Life Sciences and Resources and Department of Food Science and Biotechnology Kyung Hee University Yongin 17104 Republic of Korea) Heo Eun Jeong (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) Kim Seung Hwan (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) Kim Gyungcheon (Department of Food Science and Biotechnology and Carbohydrate Bioproduct Research Center College of Life Science Sejong University Seoul 05006 Republic of Korea) 신학동 (세종대학교) Kim Soon Han (Division of Food Microbiology National Institute of Food and Drug Safety Evaluation Ministry of Food and Drug Safety Cheongju 28159 Republic of Korea) 김해영 (경희대학교)
저널정보
한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제33권 제2호
발행연도
2023.2
수록면
219 - 227 (9page)
DOI
10.4014/jmb.2210.10001

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Lettuce is one of the most consumed vegetables worldwide. However, it has potential risks associated with pathogenic bacterial contamination because it is usually consumed raw. In this study, we investigated the changes in the bacterial community on lettuce (Lactuca sativa L.) in Chungcheong-do, South Korea, and the prevalence of foodborne pathogens on lettuce in different seasons using 16S rRNA gene-based sequencing. Our data revealed that the Shannon diversity index showed the same tendency in term of the number of OTUs, with the index being greatest for summer samples in comparison to other seasons. Moreover, the microbial communities were significantly different between the four seasons. The relative abundance of Actinobacteriota varied according to the season. Family Micrococcaceae was most dominant in all samples except summer, and Rhizobiaceae was predominant in the microbiome of the summer sample. At the genus level, the relative abundance of Bacillus was greatest in spring samples, whereas Pseudomonas was greatest in winter samples. Potential pathogens, such as Staphylococcus and Clostridium, were detected with low relative abundance in all lettuce samples. We also performed metagenome shotgun sequencing analysis on the selected summer and winter samples, which were expected to be contaminated with foodborne pathogens, to support 16S rRNA gene-based sequencing dataset. Moreover, we could detect seasonal biomarkers and microbial association networks of microbiota on lettuce samples. Our results suggest that seasonal characteristics of lettuce microbial communities, which include diverse potential pathogens, can be used as basic data for food safety management to predict and prevent future outbreaks.
#16S rRNA gene #lettuce #microbial community #metagenomics #potential pathogen

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