Pyrosequencing analysis of microbial community and food-borne bacteria on restaurant cutting boards collected in Seri Kembangan, Malaysia, and their correlation with grades of food premises

• Main Authors: Abdul Mutalib, Noor Azira, Amin Nordin, Syafinaz, Osman, Malina, Ishida, Natsumi, Tashiroe, Kosuke, Sakaid, Kenji, Tashirod, Yukihiro, Maedaa, Toshinari, Shirai, Yoshihito
• Format: Article
• Language: English
• Published: Elsevier BV 2015
• Online Access: http://psasir.upm.edu.my/id/eprint/46052/1/Pyrosequencing%20analysis%20of%20microbial%20community%20and%20food-borne%20bacteria%20on%20restaurant%20cutting%20boards%20collected%20in%20Seri%20Kembangan%2C%20Malaysia%2C%20and%20their%20correlation%20with%20grades%20of%20food%20premises.pdf; http://psasir.upm.edu.my/id/eprint/46052/; https://www.sciencedirect.com/science/article/pii/S0168160515000707?via%3Dihub
• Institution: Universiti Putra Malaysia

This study adopts the pyrosequencing technique to identify bacteria present on 26 kitchen cutting boards collected from different grades of food premises around Seri Kembangan, a city in Malaysia. Pyrosequencing generated 452,401 of total reads of OTUs with an average of 1.4 × 107 bacterial cells/cm...