The Experts below are selected from a list of 52224 Experts worldwide ranked by ideXlab platform
Jiachao Zhang - One of the best experts on this subject based on the ideXlab platform.
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Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.
Frontiers in Microbiology, 2019Co-Authors: Shuaiming Jiang, Qiannan Peng, Chenchen Ma, Wu Li, Jiachao ZhangAbstract:Fermented fish, fermented shrimp and fermented crab are traditionally prepared Seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional fermented Seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between fermented seafood and fermented vegetables. The alpha diversity of fermented seafood was higher than that of fermented vegetables and attained the highest level in fermented shrimp. The dominant genera in fermented seafood were different from those of fermented vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two fermented environments, which showed that most of the mutations occurred in fermented vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
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Table_1_Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.XLSX
2019Co-Authors: Shuaiming Jiang, Qiannan Peng, Dongxue Huo, Jiachao ZhangAbstract:Fermented fish, fermented shrimp and fermented crab are traditionally prepared Seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional fermented Seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between fermented seafood and fermented vegetables. The alpha diversity of fermented seafood was higher than that of fermented vegetables and attained the highest level in fermented shrimp. The dominant genera in fermented seafood were different from those of fermented vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two fermented environments, which showed that most of the mutations occurred in fermented vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
Shuaiming Jiang - One of the best experts on this subject based on the ideXlab platform.
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Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.
Frontiers in Microbiology, 2019Co-Authors: Shuaiming Jiang, Qiannan Peng, Chenchen Ma, Wu Li, Jiachao ZhangAbstract:Fermented fish, fermented shrimp and fermented crab are traditionally prepared Seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional fermented Seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between fermented seafood and fermented vegetables. The alpha diversity of fermented seafood was higher than that of fermented vegetables and attained the highest level in fermented shrimp. The dominant genera in fermented seafood were different from those of fermented vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two fermented environments, which showed that most of the mutations occurred in fermented vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
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Table_1_Microbial Profile and Genetic Polymorphism of Predominant Species in Some Traditional Fermented Seafoods of the Hainan Area in China.XLSX
2019Co-Authors: Shuaiming Jiang, Qiannan Peng, Dongxue Huo, Jiachao ZhangAbstract:Fermented fish, fermented shrimp and fermented crab are traditionally prepared Seafoods that are commonly consumed in the Hainan area in China. We studied the microbial diversity and metabolic pathways in traditional fermented Seafoods using high-throughput sequencing technology, and based on our previous research, we also compared the differences between fermented seafood and fermented vegetables. The alpha diversity of fermented seafood was higher than that of fermented vegetables and attained the highest level in fermented shrimp. The dominant genera in fermented seafood were different from those of fermented vegetables. Furthermore, we analyzed the 16S rDNA gene polymorphisms (SNPs) of the same dominant species (Lactobacillus plantarum and Lactobacillus fermentum) in two fermented environments, which showed that most of the mutations occurred in fermented vegetables and that fermenting environment might be the major factor for these mutations. This research provides us with new insights into beneficial microbial resources in regard to microbial diversity and genetic polymorphisms and lays a foundation for the subsequent development and utilization of beneficial microorganisms.
R. Montoro - One of the best experts on this subject based on the ideXlab platform.
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Arsenic speciation in manufactured seafood products.
Journal of food protection, 1998Co-Authors: D. Vélez, R. MontoroAbstract:The literature on the speciation of arsenic (As) in Seafoods was critically reviewed. Most research has been directed toward fresh seafood products with few papers dealing with As speciation in manufactured Seafoods. Predictions concerning As species made on the basis of fresh seafood products cannot be extrapolated to manufactured Seafoods. Therefore, due to the numerous species of As, the scarcity of data concerning their presence in foods, the transformations each species may undergo during industrial processing and cooking, and the lack of legislation on permitted As levels in seafood products, As species in manufactured seafood products need to be determined and quantified.
Wilhelm Tham - One of the best experts on this subject based on the ideXlab platform.
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isolation and characterization of listeria species from tropical Seafoods
Food Control, 2008Co-Authors: Vishal Singh Parihar, S B Barbuddhe, Marielouise Danielssontham, Wilhelm ThamAbstract:The incidence of Listeria species in the seafood of markets in Goa, India was studied. One hundred and fifteen raw/fresh Seafoods bought at the fish markets were sampled and tested for presence of Listeria spp. using a two step enrichment procedure, followed by plating on two selective agars. The confirmation of the isolates was based on biochemical identification. Twenty eight seafood samples were positive for Listeria spp. and in 10 samples L. monocytogenes was detected. L. innocua was the most common Listeria species recovered and was detected in 18 samples. L. monocytogenes in raw seafood may pose a health risk in kitchen if contaminating ready-to-eat food.
Thakor R. Patel - One of the best experts on this subject based on the ideXlab platform.
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Listeria in Seafoods: a review
Journal of food protection, 1992Co-Authors: Ronda Dillon, Thakor R. PatelAbstract:Listeria is an environmental contaminant which has been isolated from marine and fresh waters, as well as various Seafoods. Furthermore, Listeria , including Listeria monocytogenes , has been isolated from processed seafood products such as smoked fish, cooked and frozen Seafoods, marinated fish, surimi products, etc. The pathogen, L. monocytogenes , does have a certain degree of heat resistance. It was found to survive in internally infected shrimp after boiled for up to 5 min. However, the commercial pasteurization process for crab meat was found to be sufficient to inactivate Listeria . The current recovery methodology for L. monocytogenes from Seafoods is the Food and Drug Administration Listeria protocol.