Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing

ZHANG Shuanghong; LIU Mengtao; LU Wanyao; ZHAO Shuna; WANG Jing; YAN Jinping

doi:10.13386/j.issn1002-0306.2020120254

Volume 42 Issue 18

Sep. 2021

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Science and Technology of Food Industry > 2021 > 42(18): 119-125. > DOI: 10.13386/j.issn1002-0306.2020120254

ZHANG Shuanghong, LIU Mengtao, LU Wanyao, et al. Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing[J]. Science and Technology of Food Industry, 2021, 42(18): 119−125. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2020120254.

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Analysis of Microbial Diversity in the Bagged Tomato Sauce by Illumina Miseq High Throughput Sequencing

1.
COFCO Nutrition and Health Research Institute Co., Ltd., Beijing Engineering Laboratory of Geriatric Nutrition & Foods, Beijing Key Laboratory of Nutrition & Health and Food Safety, Beijing 102209, China
2.
COFCO Sugar Co., Ltd., Key Laboratory of Quality & Safety Control for Sugar Crops and Tomato, Ministry of Agriculture of the PRC, Changji 831100, China

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Received Date: December 29, 2020
Available Online: July 15, 2021

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Abstract

Abstract

Objective: The microbial community structures of bagged tomato sauce were evaluated. Methods: Tomato sauce samples were collected from Xinjiang Uygur Autonomous region. Samples after collected were analyzed by Illumina Miseq sequencing, and the microorganisms in swell bagged tomato sauce were counted and identified by combining counted method. Results: The Lactobacillus was the main spoilage microorganisms in the bagged tomato sauce. Microorganisms identified in normal tomato sauce included Lactobacillus, Burkholderia, Ralstonia, Herbaspirillum, Bradyrhizobium and other bacteria mainly existing in plants and soil. Conclusion: This study would provide insights into the microbial diversity of tomato sauce.
- swell bagged tomato sauce,
- microorganisms,
- high-throughput sequencing

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