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Colonization of Listeria monocytogenes in potting soils as affected by bacterial community composition, storage temperature, and natural amendment

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dc.contributor.authorYoon, Jae-Hyun-
dc.contributor.authorKim, Sol-A-
dc.contributor.authorShim, Won-Bo-
dc.contributor.authorSeo, Dong-Cheol-
dc.contributor.authorChoi, Songyi-
dc.contributor.authorLee, Sun-Young-
dc.contributor.authorKim, Se-Ri-
dc.date.accessioned2022-12-26T10:16:15Z-
dc.date.available2022-12-26T10:16:15Z-
dc.date.issued2021-06-
dc.identifier.issn1226-7708-
dc.identifier.issn2092-6456-
dc.identifier.urihttps://scholarworks.gnu.ac.kr/handle/sw.gnu/3673-
dc.description.abstractThis study aimed to characterize the bacterial community of commercial potting soils with or without Listeria monocytogenes inoculation at 5-35 degrees C using 16S metagenomic sequencing and evaluate the effect of natural amendments on the reduction L. monocytogenes in non-sterile potting soils. An increase in the expected operational taxonomic units of each sample with or without L. monocytogenes was proportional to the increasing storage temperatures after 5 days. Biodiversity was distinct among all potting soils for Shannon and inverse Simpson indices, with the highest diversity being observed in a soil sample stored at 35 degrees C for 5 days with L. monocytogenes. An increase in richness and diversity of soil bacterial community structure positively correlated with less survival of the invading L. monocytogenes. Particularly, garlic extract was demonstrated as a promising soil-amendment substrate, reducing L. monocytogenes by >= 4.50 log CFU/g in potting soils stored at 35 degrees C.-
dc.format.extent12-
dc.language영어-
dc.language.isoENG-
dc.publisherKOREAN SOCIETY FOOD SCIENCE & TECHNOLOGY-KOSFOST-
dc.titleColonization of Listeria monocytogenes in potting soils as affected by bacterial community composition, storage temperature, and natural amendment-
dc.typeArticle-
dc.publisher.location대한민국-
dc.identifier.doi10.1007/s10068-021-00925-9-
dc.identifier.scopusid2-s2.0-85107725054-
dc.identifier.wosid000660401000002-
dc.identifier.bibliographicCitationFOOD SCIENCE AND BIOTECHNOLOGY, v.30, no.6, pp 869 - 880-
dc.citation.titleFOOD SCIENCE AND BIOTECHNOLOGY-
dc.citation.volume30-
dc.citation.number6-
dc.citation.startPage869-
dc.citation.endPage880-
dc.type.docTypeArticle-
dc.identifier.kciidART002725330-
dc.description.isOpenAccessY-
dc.description.journalRegisteredClassscie-
dc.description.journalRegisteredClassscopus-
dc.description.journalRegisteredClasskci-
dc.relation.journalResearchAreaFood Science & Technology-
dc.relation.journalWebOfScienceCategoryFood Science & Technology-
dc.subject.keywordPlusDIVERSITY-
dc.subject.keywordPlusGROWTH-
dc.subject.keywordPlusINVASION-
dc.subject.keywordPlusSYSTEM-
dc.subject.keywordAuthorBacterial community-
dc.subject.keywordAuthorGarlic extract amendment-
dc.subject.keywordAuthorListeria monocytogenes-
dc.subject.keywordAuthorPotting soil-
dc.subject.keywordAuthorSoil chemical properties-
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