150739 20251017144648.0 doi 10.1016/j.lwt.2025.117392 sideral 142787 ART-2025-142787 eng Merino, Natalia Universidad de Zaragoza (orcid)0000-0003-4774-0973 Assessing the microbiome of a poultry burger processing line: A combined approach using culturing techniques and metabarcoding 2025 Access copy available to the general public Unrestricted Culture-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. info:eu-repo/grantAgreement/ES/DGA/A06-23R info:eu-repo/grantAgreement/ES/MCIU/FPU17-02441 info:eu-repo/grantAgreement/ES/MCIU/PID2021-123404NB-I00 info:eu-repo/semantics/openAccess by-nc-nd https://creativecommons.org/licenses/by-nc-nd/4.0/deed.es info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion Espina, Laura (orcid)0000-0002-3170-9755 Pagán, Elisa Universidad de Zaragoza (orcid)0000-0003-3752-4660 Vlamakis, Hera Grasa, Laura Universidad de Zaragoza (orcid)0000-0002-5306-9365 Berdejo, Daniel Universidad de Zaragoza (orcid)0000-0001-5053-8309 Pagán, Rafael Universidad de Zaragoza (orcid)0000-0002-0238-6328 García–Gonzalo, Diego Universidad de Zaragoza (orcid)0000-0002-7629-8101 2008 640 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Nutrición Bromatología 1012 410 Universidad de Zaragoza Dpto. Farmac.Fisiol.y Med.L.F. Área Fisiología 1009 X Universidad de Zaragoza Dpto. Patología Animal Proy. investigación HRA 2008 780 Universidad de Zaragoza Dpto. Produc.Animal Cienc.Ali. Área Tecnología de Alimentos 217 (2025), 117392 [8 pp.] Lebensm.-Wiss. Technol. LWT-FOOD SCIENCE AND TECHNOLOGY 0023-6438 Sequence Read Archive of the National Center of Biotechnology Information (NCBI) PRJNA1182963 Zenodo doi.org/10.5281/zenodo 2221787 http://zaguan.unizar.es/record/150739/files/texto_completo.pdf Versión publicada 2418103 http://zaguan.unizar.es/record/150739/files/texto_completo.jpg?subformat=icon icon Versión publicada oai:zaguan.unizar.es:150739 articulos driver 2025-10-17-14:35:22 ARTICLE