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dc.contributor.authorStellato, Giuseppina  Concept link
dc.contributor.authorUtter, Daniel R.  Concept link
dc.contributor.authorVoorhis, Andy  Concept link
dc.contributor.authorDe Angelis, Maria  Concept link
dc.contributor.authorEren, A. Murat  Concept link
dc.contributor.authorErcolini, Danilo  Concept link
dc.date.accessioned2017-04-05T19:58:46Z
dc.date.available2017-04-05T19:58:46Z
dc.date.issued2017-03-02
dc.identifier.citationFrontiers in Microbiology 8 (2017): 264en_US
dc.identifier.urihttps://hdl.handle.net/1912/8873
dc.description© The Author(s), 2017. This article is distributed under the terms of the Creative Commons Attribution License. The definitive version was published in Frontiers in Microbiology 8 (2017): 264, doi:10.3389/fmicb.2017.00264.en_US
dc.description.abstractThe occurrence of bacteria in the food processing environments plays a key role in food contamination and development of spoilage. Species of the genus Pseudomonas are recognized as major food spoilers and the capability to actually determine spoilage can be species- as well as strain-dependent. In order to improve the taxonomic resolution of 16S rRNA gene amplicons, in this study we used oligotyping to investigate the diversity of Pseudomonas populations in meat and dairy processing environments. Sequences of the V1–V3 regions from previous studies were used, including environmental swabs and food samples from both meat and dairy processing plants. We showed that the most frequently found oligotypes belonged to Pseudomonas fragi and P. fluorescens, that the most abundant oligotypes co-occurred, and were shared between the meat and dairy datasets. All the oligotypes occurring in foods were also identified in the environmental samples of the corresponding plants, highlighting the important role of the environment as a source of strains for food contamination. Oligotypes of the same species showed different levels depending on food processing and type of sample, suggesting that different strains of the same species can have different adaptation efficiency, leading to resilient bacterial associations.en_US
dc.language.isoenen_US
dc.publisherFrontiers Mediaen_US
dc.relation.urihttps://doi.org/10.3389/fmicb.2017.00264
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectPseudomonas fragien_US
dc.subjectFood contaminationen_US
dc.subjectFood processing environmenten_US
dc.subjectOligotypingen_US
dc.subject16S rRNA gene sequencingen_US
dc.titleA few Pseudomonas oligotypes dominate in the meat and dairy processing environmenten_US
dc.typeArticleen_US
dc.identifier.doi10.3389/fmicb.2017.00264


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Attribution 4.0 International
Except where otherwise noted, this item's license is described as Attribution 4.0 International