NDLI: Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product

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Specific Microbial Communities Are Selected in Minimally-Processed Fruit and Vegetables according to the Type of Product

Content Provider	MDPI
Author	Sequino, Giuseppina Valentino, Vincenzo Torrieri, Elena Filippis, Francesca De
Copyright Year	2022
Description	Fruits and vegetables (F&V) products are recommended for the daily diet due to their low caloric content, high amount of vitamins, minerals and fiber. Furthermore, these foods are a source of various phytochemical compounds, such as polyphenols, flavonoids and sterols, exerting antioxidant activity. Despite the benefits derived from eating raw F&V, the quality and safety of these products may represent a source of concern, since they can be quickly spoiled and have a very short shelf-life. Moreover, they may be a vehicle of pathogenic microorganisms. This study aims to evaluate the bacterial and fungal populations in F&V products (i.e., iceberg lettuces, arugula, spinaches, fennels, tomatoes and pears) by using culture-dependent microbiological analysis and high-throughput sequencing (HTS), in order to decipher the microbial populations that characterize minimally-processed F&V. Our results show that F&V harbor diverse and product-specific bacterial and fungal communities, with vegetables leaf morphology and type of edible fraction of fruits exerting the highest influence. In addition, we observed that several alterative (e.g., Pseudomonas and Aspergillus) and potentially pathogenic taxa (such as Staphylococcus and Cladosporium) are present, thus emphasizing the need for novel product-specific strategies to control the microbial composition of F&V and extend their shelf-life.
Starting Page	2164
e-ISSN	23048158
DOI	10.3390/foods11142164
Journal	Foods
Issue Number	14
Volume Number	11
Language	English
Publisher	MDPI
Publisher Date	2022-07-21
Access Restriction	Open
Subject Keyword	Foods Microbiology Fruit Microbiota Vegetable Microbiota Vegetable Spoilage Fresh-cut Minimally-processed Vegetables
Content Type	Text
Resource Type	Article

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