通过元基因组和 HPC-NGS 分析三种猪肉的微生物多样性和抗性基因

IF 1.7 3区农林科学 Q3 CHEMISTRY, APPLIED

Food and Agricultural Immunology Pub Date : 2024-07-10 DOI:10.1080/09540105.2024.2376600

Yu Zhang, Jiaxin Song, Junfei Zhou, Yingmin Jia, Aijin Ma

引用次数: 0

摘要

这项研究旨在揭示不同类型的猪肉是否具有不同的微生物污染和抗性基因。这项研究采用元基因组学方法研究了猪肉中的微生物污染和抗性基因。

本文章由计算机程序翻译，如有差异，请以英文原文为准。

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Analysis of microbial diversity and resistant genes among three types of pork via metagenomic and HPC-NGS

The aim of this study was to reveal whether different types of pork have distinct microbial contamination and resistance genes. This work employed metagenomics to investigate microbial contaminatio...

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来源期刊

Food and Agricultural Immunology 农林科学-毒理学

CiteScore

5.30

自引率

6.70%

发文量

审稿时长

2 months

期刊介绍： Food and Agricultural Immunology is an international open access journal publishing original immunological research with applications in food, agricultural, environmental and veterinary science. Submissions describing the use of immunological techniques and methods are particularly welcomed. The journal aims to expand our understanding of the interactions at the interface of food and immune systems including studies on: -Development of diagnostic systems – all types of ligand-based assays, e.g. antibody, aptamer -Application of ligand-based assays for the detection or identification of molecules of interest in food science, agricultural research, veterinary investigations and clinical systems relating to food allergy or sensitivity to agricultural chemicals -Effects of food on the immune system -Studies on allergy and allergic reactions -Investigations into food allergies -Development of allergen-free food systems -Development of novel assay formats -Applications of assay systems to the monitoring of food items in relation to safety and labelling -Food quality issues, e.g. speciation, adulteration and contamination -Comparisons between different analytical techniques The journal publishes research and review articles and is essential reading for food scientists, immunologists and all those concerned with the interaction between food and immune systems.