High content analysis of sea buckthorn, black chokeberry, red and white currants microbiota - a pilot study

Result code in IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F61988987%3A17310%2F18%3AA1901X17" target="_blank" >RIV/61988987:17310/18:A1901X17 - isvavai.cz</a>

Result on the web

<a href="http://dx.doi.org/10.1016/j.foodres.2018.05.060" target="_blank" >http://dx.doi.org/10.1016/j.foodres.2018.05.060</a>

DOI - Digital Object Identifier

<a href="http://dx.doi.org/10.1016/j.foodres.2018.05.060" target="_blank" >10.1016/j.foodres.2018.05.060</a>

Result language

angličtina

Original language name

High content analysis of sea buckthorn, black chokeberry, red and white currants microbiota - a pilot study

Original language description

The high potential of sea buckthorn, black chokeberry, red and white currants in healthy food industry boosted interest in the plant cultivation. The present study is the first work providing comprehensive information on microbial populations of these berries. Next Generation Sequencing allowed identification of eukaryotic and prokaryotic microorganisms prevalent on specific berries, including uncultivable microorganisms. Our study revealed the broad diversity of berries-associated bacterial and fungal microorganisms. Analysis of representative microbial OTUs showed a clear separation among inhabitants of sea buckthorn, black chokeberry and both currants, indicating plant-defined differences in the composition of the bacterial and fungal microbiota. Among the microorganisms distributed on tested berries, we documented potentially beneficial fungi and bacteria along with potential phytopathogens or those harmful for humans. Thus, plant microbiota appears to be highly relevant for the evaluation of the microbiota impact on food quality and human health.

Czech name

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Czech description

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Type

J_imp - Article in a specialist periodical, which is included in the Web of Science database

CEP classification

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OECD FORD branch

40401 - Agricultural biotechnology and food biotechnology

Project

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Continuities

I - Institucionalni podpora na dlouhodoby koncepcni rozvoj vyzkumne organizace

Publication year

2018

Confidentiality

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Name of the periodical

FOOD RESEARCH INTERNATIONAL

ISSN

0963-9969

e-ISSN

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Volume of the periodical

111

Issue of the periodical within the volume

září

Country of publishing house

US - UNITED STATES

Number of pages

10

Pages from-to

597-606

UT code for WoS article

000441643400065

EID of the result in the Scopus database

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