000150739 001__ 150739
000150739 005__ 20250319143309.0
000150739 0247_ $$2doi$$a10.1016/j.lwt.2025.117392
000150739 0248_ $$2sideral$$a142787
000150739 037__ $$aART-2025-142787
000150739 041__ $$aeng
000150739 100__ $$0(orcid)0000-0003-4774-0973$$aMerino, Natalia$$uUniversidad de Zaragoza
000150739 245__ $$aAssessing the microbiome of a poultry burger processing line: A combined approach using culturing techniques and metabarcoding
000150739 260__ $$c2025
000150739 5060_ $$aAccess copy available to the general public$$fUnrestricted
000150739 5203_ $$aCulture-dependent techniques have been traditionally employed to characterize the microbiota of food products and processing environments. However, culture-independent techniques, such as metabarcoding, are increasingly used as they provide a more comprehensive and accurate understanding of the microbial communities. This study integrated culturing techniques and metabarcoding to provide complementary insights into the microbiome of a poultry burger processing line. Samples included chicken thighs, burgers, expired burgers, and different work surfaces. Metabarcoding indicated that the predominant genera were Pseudomonas, Psychrobacter, Brochothrix, Acinetobacter, Carnobacterium and Lactobacillus. This was consistent with culturing results, which showed Pseudomonadaceae as the predominant family, followed by lactic acid bacteria (LAB). Metabarcoding revealed a significant shift in the microbial composition of burger samples after the shelf-life period, characterized by an increase in the relative abundance of LAB, a change missed by culturing techniques. Food-contact surfaces showed a different microbiome composition compared to poultry products and were not considered a source of food contamination. Notably, metabarcoding highlighted the significant influence of seasonality (winter vs. summer) on the microbiome composition. The insights provided by metabarcoding underscore the importance of incorporating culture-independent methods into the microbiome characterization of food products and food processing environments.
000150739 536__ $$9info:eu-repo/grantAgreement/ES/DGA/A06-23R$$9info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441$$9info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00
000150739 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000150739 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/publishedVersion
000150739 700__ $$0(orcid)0000-0002-3170-9755$$aEspina, Laura
000150739 700__ $$0(orcid)0000-0003-3752-4660$$aPagán, Elisa
000150739 700__ $$aVlamakis, Hera
000150739 700__ $$0(orcid)0000-0002-5306-9365$$aGrasa, Laura$$uUniversidad de Zaragoza
000150739 700__ $$0(orcid)0000-0001-5053-8309$$aBerdejo, Daniel$$uUniversidad de Zaragoza
000150739 700__ $$0(orcid)0000-0002-0238-6328$$aPagán, Rafael$$uUniversidad de Zaragoza
000150739 700__ $$0(orcid)0000-0002-7629-8101$$aGarcía–Gonzalo, Diego$$uUniversidad de Zaragoza
000150739 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000150739 7102_ $$11012$$2410$$aUniversidad de Zaragoza$$bDpto. Farmac.Fisiol.y Med.L.F.$$cÁrea Fisiología
000150739 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000150739 773__ $$g217 (2025), 117392 [8 pp.]$$pLebensm.-Wiss. Technol.$$tLWT-FOOD SCIENCE AND TECHNOLOGY$$x0023-6438
000150739 787__ $$tSequence Read Archive of the National Center of Biotechnology Information (NCBI)$$tZenodo$$wPRJNA1182963$$wdoi.org/10.5281/zenodo
000150739 8564_ $$s2221787$$uhttps://zaguan.unizar.es/record/150739/files/texto_completo.pdf$$yVersión publicada
000150739 8564_ $$s2418103$$uhttps://zaguan.unizar.es/record/150739/files/texto_completo.jpg?subformat=icon$$xicon$$yVersión publicada
000150739 909CO $$ooai:zaguan.unizar.es:150739$$particulos$$pdriver
000150739 951__ $$a2025-03-19-14:32:25
000150739 980__ $$aARTICLE