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Effect of Processing Treatment and Modified Atmosphere Packing on Carrot’s Microbial Community Structure by Illumina MiSeq Sequencing

cris.virtual.author-orcid0000-0002-7675-1041
cris.virtual.author-orcid0000-0002-4966-5500
cris.virtual.author-orcid0000-0002-3626-4388
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cris.virtual.author-orcid0000-0002-2728-1303
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cris.virtualsource.author-orcid427ed936-56b8-487d-898e-0fe6f67f83db
cris.virtualsource.author-orcid7d85d478-4692-45f6-bcba-2dcb04b4dc75
cris.virtualsource.author-orcid6eeeaac0-fbad-41dd-a73f-512626fd33cf
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cris.virtualsource.author-orcid5d972c6f-0c5b-4eec-9570-3e11020688af
cris.virtualsource.author-orcid#PLACEHOLDER_PARENT_METADATA_VALUE#
dc.abstract.enThe aim of this study was to analyze the microbiome of carrot (Daucus carota subsp. sativus) subjected to minimal pre-treatment (rinsing in organic acid solution) and packaging in a high-oxygen modified atmosphere, and then stored for 17 days under refrigeration conditions (4 °C). The highest levels of bacteria in the carrot microbiome were characterized, at almost 78%, by bacteria belonging to the Enterobacteriaceae and Pseudomonadaceae families. Rinsing in a solution of ascorbic and citric acids resulted in the improvement of microbiological quality in the first day of storage. However, the use of a high-oxygen modified atmosphere extended the shelf life of the minimally processed product. Compared to carrots stored in air, those stored in high oxygen concentration were characterized by a greater ratio of bacteria belonging to the Serratia and Enterobacter genera, and a lower ratio belonging to the Pseudomonas and Pantoea genera. Moreover, the β-biodiversity analysis confirmed that the oxygen concentration was the main factor influencing the differentiation of the metabiomes of the stored carrots. The bacterial strains isolated from carrots identified by molecular methods were mostly pathogenic or potentially pathogenic microorganisms. Neither the minimal pre-treatment nor packaging in high-oxygen atmosphere was able to eliminate the threat of pathogenic bacteria emerging in the product.
dc.affiliationWydział Nauk o Żywności i Żywieniu
dc.affiliationWydział Rolnictwa, Ogrodnictwa i Biotechnologii
dc.affiliation.instituteKatedra Technologii Żywności Pochodzenia Roślinnego
dc.affiliation.instituteKatedra Biotechnologii i Mikrobiologii Żywności
dc.affiliation.instituteKatedra Biochemii i Biotechnologii
dc.contributor.authorRatajczak, Katarzyna
dc.contributor.authorStaninska-Pięta, Justyna
dc.contributor.authorCzarny, Jakub
dc.contributor.authorCyplik, Paweł
dc.contributor.authorWolko, Łukasz
dc.contributor.authorPiotrowska-Cyplik, Agnieszka
dc.date.access2025-08-27
dc.date.accessioned2025-08-27T08:45:18Z
dc.date.available2025-08-27T08:45:18Z
dc.date.copyright2022-04-29
dc.date.issued2022
dc.description.abstract<jats:p>The aim of this study was to analyze the microbiome of carrot (Daucus carota subsp. sativus) subjected to minimal pre-treatment (rinsing in organic acid solution) and packaging in a high-oxygen modified atmosphere, and then stored for 17 days under refrigeration conditions (4 °C). The highest levels of bacteria in the carrot microbiome were characterized, at almost 78%, by bacteria belonging to the Enterobacteriaceae and Pseudomonadaceae families. Rinsing in a solution of ascorbic and citric acids resulted in the improvement of microbiological quality in the first day of storage. However, the use of a high-oxygen modified atmosphere extended the shelf life of the minimally processed product. Compared to carrots stored in air, those stored in high oxygen concentration were characterized by a greater ratio of bacteria belonging to the Serratia and Enterobacter genera, and a lower ratio belonging to the Pseudomonas and Pantoea genera. Moreover, the β-biodiversity analysis confirmed that the oxygen concentration was the main factor influencing the differentiation of the metabiomes of the stored carrots. The bacterial strains isolated from carrots identified by molecular methods were mostly pathogenic or potentially pathogenic microorganisms. Neither the minimal pre-treatment nor packaging in high-oxygen atmosphere was able to eliminate the threat of pathogenic bacteria emerging in the product.</jats:p>
dc.description.accesstimeat_publication
dc.description.bibliographyil., bibliogr.
dc.description.financepublication_nocost
dc.description.financecost0,00
dc.description.if4,6
dc.description.number9
dc.description.points140
dc.description.versionfinal_published
dc.description.volume27
dc.identifier.doi10.3390/molecules27092830
dc.identifier.issn1420-3049
dc.identifier.urihttps://sciencerep.up.poznan.pl/handle/item/4418
dc.identifier.weblinkhttps://www.mdpi.com/1420-3049/27/9/2830
dc.languageen
dc.relation.ispartofMolecules
dc.relation.pagesart. 2830
dc.rightsCC-BY
dc.sciencecloudnosend
dc.share.typeOPEN_JOURNAL
dc.subject.enmicrobiome of carrot
dc.subject.enmodified atmosphere packaging
dc.subject.enspecific spoilage organisms
dc.titleEffect of Processing Treatment and Modified Atmosphere Packing on Carrot’s Microbial Community Structure by Illumina MiSeq Sequencing
dc.title.volumeSpecial Issue Recent Advances in Food Microbiology Control
dc.typeJournalArticle
dspace.entity.typePublication
oaire.citation.issue9
oaire.citation.volume27