Journal
JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY
Volume 32, Issue 2, Pages 195-204Publisher
KOREAN SOC MICROBIOLOGY & BIOTECHNOLOGY
DOI: 10.4014/jmb.2112.12013
Keywords
Microbiota; Chinese chive; food safety; Food-borne pathogen; 16S rRNA gene sequencing
Categories
Funding
- National Research Foundation of Korea - Korean Government [NRF-2019R1F1A1059458]
- Research Fund and Research Scholarship of Chungnam National University
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Chinese chive microbiota varies across different sampling times and sites. Potential pathogenic bacteria were found in a high proportion in June samples purchased from traditional markets. Washing treatment may accelerate the growth of enterohemorrhagic Escherichia coli.
Chinese chive (Allium tuberosum Rottler) has potential risks associated with pathogenic bacterial contamination as it is usually consumed raw. In this study, we investigated the microbiota of Chinese chives purchased from traditional markets and grocery stores in March (Spring) and June (Summer) 2017. Differences in bacterial diversity were observed, and the microbial composition varied across sampling times and sites. In June, potential pathogenic genera, such as Escherichia, Enterobacter, and Pantoea, accounted for a high proportion of the microbiota in samples purchased from the traditional market. A large number of pathogenic bacteria (Acinetobacter Iwoffii, Bacillus cereus, Klebsiella pneumoniae, and Serratia marcescens) were detected in the June samples at a relatively high rate. In addition, the influence of the washing treatment on Chinese chive microbiota was analyzed. After storage at 26 degrees C, the washing treatment accelerated the growth of enterohemorrhagic Escherichia coli (EHEC) because it caused dynamic shifts in Chinese chive indigenous microbiota. These results expand our knowledge of the microbiota in Chinese chives and provide data for the prediction and prevention of food-borne illnesses.
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