PDF(Pubmed)
Abstract：
Natural spices play an essential role in human nutrition and well-being. However, their processing on different scales can expose them to potential sources of contamination. This study aimed to describe the bacterial community genomic footprint in spices sold in Senegal. Spice samples were collected in August 2022 in Saint-Louis, Senegal. The genomic region coding bacterial 16S rRNA was then amplified and sequenced using Oxford Nanopore Technology (ONT). Sequencing was carried out on two batches of samples, one containing part of the \"Local Spices or Herbs\" (n = 10), and the other, a mixture of 7 spices, Curcuma, Thyme and the other part of the \"Local Spices or Herbs\" (n = 39). Results showed high bacterial diversity and the predominance of Escherichia coli and Salmonella enterica in samples, with total reads of 65,744 and 165,325 for the two batches, respectively. The sample category \"Homemade mixture of food condiments \", which includes all \"Local Spices or Herbs\" samples, showed remarkable bacterial diversity. These were followed by Curcuma, a blend of 7 spices and thyme. Also, the different categories of spices studied show similarities in their bacterial composition. These results highlight the microbial community\'s highly diverse genomic profile, including pathogenic bacteria, in spice samples.
摘要：
天然香料在人类营养和福祉中起着至关重要的作用。然而,它们在不同尺度上的处理可能会使它们暴露于潜在的污染源。这项研究旨在描述塞内加尔出售的香料中的细菌群落基因组足迹。香料样品于2022年8月在圣路易斯收集，塞内加尔。然后使用牛津纳米孔技术(ONT)扩增编码细菌16SrRNA的基因组区域并测序。对两批样品进行测序,其中包含部分“当地香料或草药”(n=10)，另一个,7种香料的混合物，姜黄,百里香和“当地香料或草药”的其他部分（n=39）。结果表明，样品中细菌多样性高，大肠埃希菌和沙门氏菌占优势，两批的总读数为65,744和165,325，分别。样品类别\"自制混合食品调味品\",其中包括所有“当地香料或草药”样品，表现出显著的细菌多样性。其次是姜黄，7种香料和百里香的混合物。此外，研究的不同类别的香料在其细菌组成上显示出相似性。这些结果突出了微生物群落高度多样化的基因组谱，包括致病菌,在香料样品中。
