{"refrec":{"BRefID":353244,"RR":"<b>Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J.</b> (2021). Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach. <i>Journal of Food Processing and Preservation 45(11)</i>: e15919. <a href=\"https://dx.doi.org/10.1111/jfpp.15919\" target=\"_blank\">https://dx.doi.org/10.1111/jfpp.15919</a>","BEntID":350953,"PublicFlag":1,"CheckedFlag":1,"wosflag":1,"vabbflag":0,"RefStringPartII":". <i>Journal of Food Processing and Preservation 45(11)</i>: e15919. <a href=\"https://dx.doi.org/10.1111/jfpp.15919\" target=\"_blank\">https://dx.doi.org/10.1111/jfpp.15919</a>","DocTypID":8,"DocType":"Journal article","MarineFlag":1,"FreshFlag":0,"BrackishFlag":0,"TerrestrialFlag":0,"Authorstring":"Anihouvi, D.G.H.; Henriet, O.; Kpoclou, Y.E.; Scippo, M.-L.; Hounhouigan, D.J.; Anihouvi, V.B.; Mahillon, J.","OrigTitleTranslFlag":0,"Authorstringtrunc":"Anihouvi, D.G.H. <i>et al.</i>","Englishabstract":"This study aimed to explore the bacterial diversity of smoked fish and smoked-dried fish. Forty-eight fish samples were collected from various processing sites and markets in Benin. The bacterial diversity was analyzed using high-throughput sequencing of the 16S rRNA gene on the Illumina MiSeq platform. In total, 16 bacterial phyla were identified across all samples, with the majority of sequences belonging to Firmicutes (43.3%) and Proteobacteria (43.6%). Families, Staphylococcaceae, Moraxellaceae, Planococcaceae, Enterobacteriaceae, Vibrionaceae, and Bartonellaceae, were well represented. A total of 384 distinct genera was identified, with the most abundant represented by the Gram-negative, <i>Acinetobacter</i>, <i>Bartonella</i>, <i>Enterobacter</i>, <i>Morganella</i>, and <i>Photobacterium</i>, and the Gram-positive, <i>Aerococcus</i>, <i>Bacillus</i>, <i>Kurthia</i>, <i>Macrococcus</i>, <i>Staphylococcus</i>, and <i>Weissella</i>. OTUs related to pathogenic bacteria, such as <i>Salmonella</i> spp., <i>Staphylococcus aureus</i>, and <i>Listeria monocytogenes</i>, were not detected in these popular foods sold in street markets in Benin. However, the presence of potentially harmful histamine-producing bacteria has been revealed.","AbstractOtherLang":null,"BibLvlCode":"AS","StandardTitle":"Bacterial diversity of smoked and smoked-dried fish from West Africa: A metagenomic approach","OrigTitleLangCode":"en","OrigTitleLangCodeExtended":"eng","OrigTitleLangID":15,"DateLastModified":{"date":"2024-12-10 01:33:01.897972","timezone_type":1,"timezone":"+01:00"},"UserAccessRight":null,"UserAccID":null,"AuthorKeywords":null,"OtherDescriptors":null,"Notes":null,"AnaPub":2021,"MonPub":null,"DateUpdate":"2022-10-13","DateCreate":"2022-07-01","SecASFANote":null,"ConfID":null,"PeerRev":1,"VlizCoreFlag":1,"WoScode":"WOS:000693120200001","VABBcode":null,"OpenAcc":0,"DOI":"10.1111/jfpp.15919"},"refs":null,"anarec":{"AnaID":353244,"PubliDate":2021,"Pagination":"e15919","XtraPublOfAnaID":null,"ISBN":null,"Volume":"45","Issue":"11","BRefMon":null,"BRefMonRR":null,"BRefXtra":null,"BRefXtraRR":null,"SerBRefID":272034,"SerRR":"Journal of Food Processing and Preservation. 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