Projects per year
Abstract
Meat makes up a complex environment, home to an extensive bacterial diversity that is heavily influenced by environmental conditions during processing and storage. The current review focuses on the use of next-generation sequencing methods to unravel the complex microbial communities that are present in meat environments in greater detail. Recent applications of these methods in amplicon-sequencing approaches targeting other phylogenetic marker genes than the 16S rRNA gene allowed for a better assessment of species richness in meat and the detection of many minor communities that might have previously gone underreported. With the increasing base quality of the single-molecule sequencing methods, an even improved resolution is to be expected, as high-throughput sequencing of full-length phylogenetic marker genes is on the RISE.
Original language | English |
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Pages (from-to) | 58-65 |
Number of pages | 8 |
Journal | Current Opinion in Food Science |
Volume | 37 |
DOIs | |
Publication status | Published - Feb 2021 |
Bibliographical note
Funding Information:This work was supported by the Research Council of the Vrije Universiteit Brussel (SRP7, IOF342, and IRP11 projects), the Hercules Foundation (project UABR 09/004) and the Research Foundation-Flanders (G021518N). E.V.R. is the recipient of a SB Fellowship of the FWO (1S06717N).
Funding Information:
This work was supported by the Research Council of the Vrije Universiteit Brussel (SRP7, IOF342, and IRP11 projects), the Hercules Foundation (project UABR 09/004) and the Research Foundation-Flanders ( G021518N ). E.V.R. is the recipient of a SB Fellowship of the FWO ( 1S06717N ).
Publisher Copyright:
© 2020 Elsevier Ltd
Copyright:
Copyright 2020 Elsevier B.V., All rights reserved.
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Dive into the research topics of 'Next-generation sequencing to enhance the taxonomic resolution of the microbiological analysis of meat and meat-derived products'. Together they form a unique fingerprint.Projects
- 2 Finished
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IRP11: Interdisciplinary Research Program: Tradition and naturalness of animal products within a societal context of change.
Leroy, F., Ryckbosch, W., Brengman, M., Scholliers, P., Erdkamp, P. & De Vuyst, L.
1/01/18 → 31/12/24
Project: Fundamental
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SRP7: Strategic Research Programme: Understanding the competitiveness and functional role of microorganisms in fermented food ecosystems
De Vuyst, L., Leroy, F., Weckx, S., De Vuyst, L. & Leroy, F.
1/11/12 → 31/10/24
Project: Fundamental